1.Several properties of oil are altered during frying, and Total Polar Compounds (TPC) are formed after repeated frying.


The toxicity of these compounds are linked to a number of diseases, including hypertension, atherosclerosis, Alzheimer's disease, and liver disease. As a result, it is critical to monitor the quality of vegetable oils while frying.


To protect consumer health, the FSSAI has set a limit for Total Polar Compounds (TPC) at 25%, above which the vegetable oil must not be used. From the 1st of July, 2018, all Food Business Operators (FBOs) are required to monitor the quality of oil during frying by adhering to the aforementioned regulations.


The FSSAI is implementing an EEE Strategy to divert Used Cooking Oil from the food value chain and to reduce illegal practices.


Ecosystem of Education Enforcement The EEE Strategy approach ensures good health and welfare for all 130 million citizens while also promoting energy security, mitigating climate change, and promoting environmentally sustainable development.

Envogreen Energy is a fully registered and approved aggregator with the Tamil Nadu Food Safety Department, as well as FSSAI enrolled Biodiesel Manufacturers under the RUCO programme (Repurposed Used Cooking Oil)

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