The Food Safety and Standards Authority of India (FSSAI) is adding regulations on the reuse of vegetable oil in frying into the country’s food safety legislation.

The FSSAI had released notification that it had finalised the rules after holding a feedback period, FnBnews wrote on 16 November. The new rules would come into force on 1 July 2018.

Current legislation only had general guidelines to avoid reheating and reusing cooking oil, but the new rule would prohibit the use of cooking oil that had accumulated more than 25% of total polar compounds (TPC), FSSAI said.

Repeated use of the same oil in frying caused changes in the oil’s physiochemical, nutritional and sensory properties while also producing TPCs that had been linked to adverse effects on human health, the FSSAI added.

Uresh Verma, spokesman for Indian oil producer Puri Oil Mills, said the FSSAI move was helpful for implementing and monitoring edible oil quality in order to provide the highest quality fried foods to consumers.

“Measuring total polar materials is the most predominant indicator and scientific measurement for oil quality. They are widely used in many international markets, where the oil quality is strictly regulated,” Verma told FnBnews.

“With this move, the apex regulator will be able to monitor the oil quality as it wants to ensure that a quality experience is provided to the consumers at large and maintain international-level quality standards,” he added.