Measuring the TPM (Total Polar Material), the content of total polar components of oils for food preparation, determines the maximum point of use of the oil, avoiding saturation and leaving the prepared food suitable for the consumer. TPM quantifies the presence of polar molecules in the oil: the higher this percentage, the greater the level of degradation of that oil. We recommend that the oil be replaced when the TPM reaches 25%, in accordance with European legislation.

Cooking oil develops its best potential between 14% and 20% TPM. Using the TPM meter to detect when the oil should be replaced also ensures that there is no wasted oil and unnecessary costs.