Total Polar Matter (TPM) serves as a crucial indicator of cooking oil quality and safety, especially when frying. TPM measures the extent of oil degradation when exposed to high temperatures. By monitoring TPM, you can ensure that the oil stays safe for cooking while preserving the flavour, texture, and nutritional value of the food you prepare. High TPM levels signal oil deterioration, which can negatively impact food quality and pose health risks. Regularly tracking TPM is essential for maintaining oil quality, preventing health issues, and optimizing cooking processes. This article highlights the significance of TPM, how it forms, its impact on health, and the importance of monitoring oil quality.

What is TPM (Total Polar Matter)?

Total Polar Matter (TPM) refers to the percentage of polar compounds that form in cooking oil when it heats up. As oils are exposed to high temperatures, chemical reactions like oxidation, hydrolysis, and polymerization occur, producing polar compounds. These compounds signal oil degradation, making TPM a reliable measure of oil quality. While cooking naturally causes some degradation, monitoring TPM regularly ensures the oil remains safe and suitable for continued use.

How is TPM Formed?

Several chemical processes contribute to the formation of TPM in oils:

• Oxidation: When oils are exposed to oxygen and heat, oxidation occurs, generating polar oxidation products that increase TPM levels.
• Hydrolysis: Moisture breaks down triglycerides in the oil into smaller compounds, such as free fatty acids and diglycerides. These breakdown products are polar and contribute to TPM.
• Polymerization: Repeated heating causes triglycerides to react with one another, forming larger molecules called polymers. These polymers are polar and raise TPM levels.

Factors Accelerating TPM Formation

Several factors accelerate the formation of TPM in oils:

• Temperature: Higher temperatures speed up oil degradation, resulting in higher TPM levels.
• Time: Prolonged heating or reusing oil multiple times raises TPM levels.
• Surface Area: A larger surface area of food in contact with the oil accelerates degradation and increases TPM.
• Moisture: Moisture speeds up the hydrolysis process, raising TPM levels. This is why thoroughly drying food before frying is crucial.

Why is TPM Important for Oil Quality?

High TPM levels negatively affect both food quality and health:

• Food Quality: Oil with high TPM loses its flavour, texture, and crispness, directly impacting the quality of fried food. It becomes thick and less effective at frying, leading to greasy or soggy dishes.
• Economic Efficiency: Regularly monitoring TPM helps businesses optimize oil usage, reduce costs, and maintain food quality. Replacing oil at the right time extends its effective use and ensures high-quality food.
• Health Risks: Oils with high TPM are linked to several adverse health effects:
  • Cardiovascular Disease: TPM contributes to plaque buildup in the arteries, increasing the risk of heart disease and strokes.
  • Cancer: Some polar compounds in oils can damage DNA, promoting cancer cell growth.
  • Inflammation: High TPM levels trigger inflammation, which is associated with chronic conditions like arthritis.
  • Digestive Problems: Consuming oils with high TPM irritates the digestive system, causing symptoms such as nausea and diarrhoea.

TPM Standards and Regulations

Regulatory bodies worldwide set limits for TPM in cooking oils to ensure food safety. In India, the Food Safety and Standards Authority of India (FSSAI) enforces these TPM regulations:

• Fresh vegetable oils must not exceed 15% TPM.
• Used oils exceeding 25% TPM are considered unsafe for frying.

These regulations protect consumers from health risks associated with degraded oils and ensure that only high-quality oils are used in food preparation.

How to Measure TPM?

To measure Total Polar Matter (TPM) in cooking oil, you can use a portable oil tester that quickly provides an accurate reading. These devices use a sensor to analyze the oil and deliver a TPM value within seconds. By testing regularly—ideally a few times a week—you can ensure the oil does not exceed safe TPM levels, helping you maintain its quality and reduce health risks.

If you need more detailed analysis, laboratories offer specialized testing methods, such as chromatography, to measure TPM. However, portable testers are generally sufficient for most cooking environments, enabling consistent monitoring to keep the oil suitable for use.

TPM Ranges and What They Mean

TPM readings fall into three categories:

• 0% to 18.5% TPM: The oil is in good condition, either fresh or lightly used. It remains safe for frying.
• 19% to 24% TPM: The oil is in the critical range. It is recommended to replace the oil or improve its quality.
• Over 24% TPM: The oil is considered waste oil and should be discarded to prevent health risks and ensure food safety.

Best Practices for Managing TPM

To maintain cooking oil quality and minimize health risks, follow these best practices:

• Avoid Overheating Oil: Always heat oil to the correct temperature for the food being fried. This minimizes oil degradation and TPM formation.
• Limit Reuse: Avoid reusing oil more than three times to prevent excessive TPM buildup.
• Regular Filtration: Filter the oil to remove food particles, reducing degradation.
• Timely Oil Replacement: Use TPM as a guide to determine when to replace oil instead of relying on colour, smell, or time alone.

Conclusion

Total Polar Matter (TPM) plays a crucial role in ensuring the safety, quality, and nutritional integrity of cooking oils. Over time, oils degrade due to exposure to high heat, leading to the formation of polar compounds that negatively impact both food quality and health. Without regular monitoring, chefs, food business owners, and consumers may unknowingly use unsafe oils, compromising flavour, texture, and nutritional value while also increasing health risks such as heart disease and cancer.

The solution lies in consistently monitoring TPM levels using reliable tools. By following TPM guidelines and adopting best practices, businesses and consumers can prevent health risks, maintain oil quality, and optimize cooking processes. This approach ensures a safer, healthier, and more cost-effective culinary environment while preserving the integrity of the food we prepare.