Deep frying can pose hazards due to oil deterioration (oxidation, polymerization, hydrolysis) and harmful components formation. Deterioration of frying oils is generally followed by changes in free fatty acid level, color of the used oil, or an increase in trans fatty acids, Polycyclic aromatic hydrocarbons (PAHs) and polarity of the oil. Various criteria are being used to judge when the frying oils needs to be discarede. The level of polar components (total polar compounds, TPC) is a good in dicator of frying oil quality. TPC includes all newly formed compounds that have higher polarity such as oxidized triglycerides, polymerized triacylglycerides, diacylglycerides and fatty acids, and being the basis of the present recommendations and regulations limiting degradation of used frying fats for human consumption. The maximum levels for polar compounds of frying fats for human consumption. The maximum levels for polar compounds of frying or cooking fats and oils were established by the Ministry of Public Healht (Notification No. 283/B.E. 2547 at 25 g/ 100 g oil.
Consumption of oil deterioration is health hazard such as cooking oil contained high polar compounds were related to the risk of hypertension or toxic compounds like polycyclic aromatic hydrocarbon (PAHs) can cause carcinogen.
Frying and cooking oils, palm, rice bran and soybean oil.
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