Indeed, polar components are a good indicator of refined used cooking oil presence in edible oil. In general, one of the first steps of degradation during cooking is the formation of peroxides which evolve into aldehydes (the polar components), and into acids. However, during refining, alkaline agents and bleaching earths are used, and most acidity is removed. However we have seen that most polar components are not completely removed during traditional refining procedures. Acrylamide is another components that is a good indicator of cooking degradation.

Dear Alvaro Orjuela,

Firstly, thank you for your attention.

Does acrylamide remove after oil raffination ? Which kind of polar components mostly rested after raffination process ? Does pure vegetable oil includes acrylamide or polar components in its structure ? Those components may occured during vegetable oil process based on temperature. I should know range of their limits, too. However, i couldn't find any criteria about this case.

Yours sincerely,

Elif ÖZTÜRK

Acrylamide is hardly removed, and it is a big issue even at the ppm level.

Heavy aldehydes are still present after raffination.

Pure oils have minimum amount of acrylamide because it is formed under high temperatures, and oxidation to polar components is slow at low temperature and limited by the incorporated antioxidants.

High temperature during raffination might occur in the vacuum distillation unit, however is under vacuum so low oxygen is available for oxidation.

For range of impurities in food you can check FDA or European regulators. For instance:

https://ec.europa.eu/food/safety/chemical_safety/contaminants/catalogue/acrylamide_en

https://www.fda.gov/Food/GuidanceRegulation/ucm374524.htm

Dear Alvaro Orjuela,

Thank you for your precious feedbacks.

Yours Sincerely,

Elif ÖZTÜRK