Ahmedabad Municipal Corporation warns against using high-toxic oils . High-toxic oils, such as polar compounds, increase the risk of heart disease and digestive disorders .
AHMEDABAD: If you like to gorge on fried treats during the monsoons (dalwadas, gotas, etc.)the Ahmedabad Municipal Corporation (AMC) has a tip for you.It is risky to consume edible oil that has been heated and reheated multiple times.On Saturday, an AMC crew toured an eatery in the Danapith district of the walled city that serves traditional Gujarati snacks.The instrument's temperature measured at 147 degrees celsius in less than two seconds.TPC in unused or fresh vegetable oil or fat shall not exceed 15%, according to section 8 of the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011.No commercial oil or fat with developed TPCs greater than 25% shall be used.Deep frying in oils involves oxidative and hydrolytic reactions, as well as the formation of decomposition products. He explained that the moisture in the food, oxygen in the atmosphere, and high temperatures when frying alter the oil's structure, which releases free fatty acids, diglycerides, and polymeric triglycerides.These compounds are referred to as total polar compounds (TPCs).TPCs increase with the degree of unsaturation of the oil.Officials from AMC said a protest against the use of high-TPC oils would be launched. The AMC collected 103 new food samples, mainly from supermarkets selling traditional snacks, milk preparations, bakery products, and cereal preparations.On examination, some of these samples seemed to be insufficient.To reach a conclusion, we need to do week-long bacteriological studies, according to an AMC health official.