Total Polar Compound Testing

Total Polar Compounds are formed due to the decomposition of vegetable oils during deep frying at elevated temperatures of 170 to 190⁰C or more and for a longer period of exposure. The Total Polar Compounds are highly toxic due to their high reactivity with proteins, nucleic acids, DNA, and RNA, and are the cause of several diseases such as heart and liver diseases, atherosclerosis, hypertension, Alzheimer's disease, etc. A probable human carcinogen, acrylamide is produced when food containing starch such as potato chips is heated above 120°C, due to a reaction between amino acids (e.g., asparagines) and reducing sugars (glucose and fructose).

With reference to “Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011, 2.3.15: Prohibition and Restriction on sale of certain products special provisions relating to the sale of vegetable oil and fats“, the Total Polar Compounds in unused or fresh vegetable oil or fat shall not be more than 15% and used vegetable oil or fat having developed Total Polar Compounds shall not exceed 25%.

It is essential to regularly monitor the quality of used cooking oil which in turn affects the quality of fried foods. Highly qualified and experienced experts of Shiva Analyticals support the food industry, corporate canteens, restaurants, and hotels in sampling and testing vegetables and fried foods for Total Polar Compounds for levels of Acrylamide carcinogen.

Please contact us at info@shivaanalyticals.com and our team of experts shall be happy to assist you with the testing of your vegetable oil and cooked oil for Total Polar Compound.