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During frying, several properties of oil are altered, Total Polar Compounds (TPC) are formed on repeated frying. The toxicity of these compounds is associated with several diseases such as hypertension, atherosclerosis, Alzheimer’s disease, liver diseases. Therefore, it is essential to monitor the quality of vegetable oils during frying.
In order to safeguard consumer health, FSSAI has fixed a limit for Total Polar Compounds at 25 percent beyond which the vegetable oil shall not be used. From 1st July, 2018 onwards, all Food Business Operators (FBOs) are required to monitor the quality of oil during frying by complying with the said regulations.
Used cooking oil (UCO), often considered a waste product, presents a powerful opportunity for environmental sustainability, economic value, and innovation. Instead of discarding it into drains or landfills—where it can clog pipes and pollute ecosystems—repurposing UCO offers a range of practical and eco-friendly solutions.
Repurposing used cooking oil is more than just a smart recycling habit—it’s a step toward a more circular, sustainable economy. Whether turned into fuel, soap, or lubricant, UCO can be part of an innovative system that values resources, reduces pollution, and fosters green entrepreneurship.
By making simple choices in our kitchens and communities, we can contribute to a cleaner, more sustainable world.
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