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	<strong>Area of Application:</strong></div>
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	Determining the quality of cooking oil</div>
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	Cooking oil is constantly exposed to chemical reactions during its lifecycle due to its composition and various external influences. A fat molecule always consists of a glycerine (alcohol) and three fatty acids. During the deep fat frying process, the fatty acids are separated from the remaining glycerine. In addition to free fatty acids, various degradation products such as aldehydes and ketones are produced which are combined under the overall parameter of &ldquo;Total Polar Materials&rdquo;. %TPM is an internationally recognised parameter for cooking oil quality. Measuring the TPM value means cooking oil can be used without incurring any health risks or fines as a result of limit values being exceeded.</div>
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	With TPM cooking oil measurement, the TPM content of the cooking oil is determined directly on the customer&#39;s premises in the cooking oil tank using a portable measuring instrument. This means customers can classify and evaluate their cooking oil from statutory and quality perspectives and also:</div>
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		&nbsp;Comply with statutory limit values</li>
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		&nbsp;Work cost-effectively: the oil is not changed too soon</li>
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		Guarantee quality assurance: the oil is not changed too late</li>
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