Once frying oil breaks down, it must be replaced. Using degraded oil increases costs, harms flavor and texture, and may impact customer health. DOM-24 gives objective, repeatable readings (TPM & AV) so you can change oil at the right time — cutting waste while protecting food quality.

Identifying oxidized cooking oil

Professional kitchens rely on recognized indices to quantify oxidation and freshness:

• Total Polar Materials (TPM) — total polar compounds from oxidation and polymerization (incl. FFAs and low-MW breakdown products). In the EU, 25–27 % is widely adopted as the upper limit for frying fats/oils.
• Acid Value (AV) — free fatty acids from hydrolysis; common in Japan/USA for freshness/oxidation assessment.
• Carbonyl Value (CV) — aldehydes/ketones from thermal oxidation; strong link to rancid odors.
• Peroxide Value (POV) — hydroperoxides formed during initial oxidation of unsaturated fatty acids.

DOM-24 measures both TPM and AV, letting you align with regional standards and internal policies.

Features & Specs

* The N-Mark is a trademark or registered trademark of NFC Forum, Inc., in the United States and other countries.

DOM-24 Acid Value (AV) scale model also available.

Product Information