{"id":55307,"date":"2023-10-18T08:16:41","date_gmt":"2023-10-18T07:16:41","guid":{"rendered":"https:\/\/www.filtrox.com\/?p=55307"},"modified":"2024-11-29T10:13:12","modified_gmt":"2024-11-29T09:13:12","slug":"gesetzgebung-zur-frittieroel-qualitaet","status":"publish","type":"post","link":"https:\/\/www.filtrox.com\/ch\/blog\/2023\/10\/18\/gesetzgebung-zur-frittieroel-qualitaet\/","title":{"rendered":"Gesetzgebung zur Frittier\u00f6l-Qualit\u00e4t"},"content":{"rendered":"\n
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Die Qualit\u00e4t frittierter Lebensmittel h\u00e4ngt stark vom Zustand des Frittier\u00f6ls ab.<\/strong> Da es keine einheitliche weltweite Regelung f\u00fcr die Qualit\u00e4t von Frittier\u00f6l gibt, haben einige L\u00e4nder entsprechende Richtlinien oder Vorschriften erlassen. Die meisten davon basieren auf Studien zur Frittier\u00f6l-Stabilit\u00e4t beim Kochen und m\u00f6glichen sch\u00e4dlichen Auswirkungen auf die menschliche Gesundheit.<\/p>\n

Nach Angaben der Deutschen Gesellschaft f\u00fcr Fettkunde (DGF) ist \u201eTotal Polar Compounds\u201c (TPC) bzw. \u201eTotal Polar Materials\u201c (TPM) heutzutage der gebr\u00e4uchlichste Frittier\u00f6l-Parameter und der zuverl\u00e4ssigste zur Bestimmung der \u00d6lqualit\u00e4t. Der TPM-Wert gibt Auskunft \u00fcber den mengenm\u00e4\u00dfigen Anteil polarer und unpolarer Verbindungen im Speise\u00f6l. In Europa ist die Bestimmung des TPM-Werts zum Standard-Referenzprotokoll zur Beurteilung der Qualit\u00e4t von Fetten und \u00d6len beim Frittieren in der Gastronomie geworden, da es sich um einen der besten Qualit\u00e4tsindikatoren handelt. Aus diesem Grund haben mehrere L\u00e4nder Grenzwerte von 24 bis 27 % TPM f\u00fcr degradiertes Frittier\u00f6l festgelegt. In L\u00e4ndern wie den USA und Australien, in denen TPM kein gesetzlicher Grenzwert ist, wird der Parameter zunehmend von Gastronomiebetreibern als interner Benchmark verwendet.<\/p>\n

Einige L\u00e4nder verwenden den S\u00e4urewert (AV) oder die freien Fetts\u00e4uren (FFA) als Qualit\u00e4tsstandard. Gem\u00e4\u00df den offiziellen Methoden und empfohlenen Praktiken der American Oil Chemists\u2018 Society kann FFA durch die Division von AV durch den Faktor 1,99 ermittelt werden.<\/p>\n

Nachfolgend sind einige L\u00e4nder aufgef\u00fchrt, in denen Richtlinien oder Vorschriften zur Bestimmung der Frittier\u00f6lqualit\u00e4t f\u00fcr die Gastronomie gelten.<\/h5>\n<\/div>\n<\/div>\n\n\n\n
Land<\/th>Parameter<\/th>Limit (%)<\/th><\/tr><\/thead>
Belgien<\/td>TPM<\/td>\u2264 25<\/td><\/tr>
Brasilien<\/td>TPM<\/td>\u2264 25<\/td><\/tr>
Chile<\/td>TPM<\/td>\u2264 25<\/td><\/tr>
China<\/td>TPM<\/td>\u2264 27<\/td><\/tr>
Costa Rica<\/td>TPM<\/td>\u2264 25<\/td><\/tr>
Deutschland<\/td>TPM<\/td>\u2264 24<\/td><\/tr>
Finnland<\/td>TPM<\/td>\u2264 25<\/td><\/tr>
Frankreich<\/td>TPM<\/td>\u2264 25<\/td><\/tr>
Indien<\/td>TPM<\/td>\u2264 25<\/td><\/tr>
Italien<\/td>TPM<\/td>\u2264 25<\/td><\/tr>
Japan<\/td>S\u00e4urewert<\/td>\u2264 3<\/td><\/tr>
Niederlande<\/td>TPM<\/td>\u2264 27<\/td><\/tr>
\u00d6sterreich<\/td>TPM<\/td>\u2264 27<\/td><\/tr>
Panama<\/td>TPM<\/td>< 25<\/td><\/tr>
Polen<\/td>TPM<\/td>\u2264 25<\/td><\/tr>
Portugal<\/td>TPM<\/td>\u2264 25<\/td><\/tr>
S\u00fcdkorea<\/td>S\u00e4urewert<\/td>\u2264 3<\/td><\/tr>
Spanien<\/td>TPM<\/td>< 25<\/td><\/tr>
Schweiz<\/td>TPM<\/td>\u2264 27<\/td><\/tr>
Thailand<\/td>TPM<\/td>\u2264 25<\/td><\/tr>
Tschechische Republik<\/td>TPM<\/td>\u2264 25<\/td><\/tr>
T\u00fcrkei<\/td>TPM<\/td>\u2264 25<\/td><\/tr>
Ungarn<\/td>TPM<\/td>\u2264 30<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n

H\u00e4ufiges Filtrieren des Frittier\u00f6ls und die konsequente Entsorgung entsprechend der Qualit\u00e4tsparameter sind die beste M\u00f6glichkeit, die Lebensdauer des \u00d6ls zu verl\u00e4ngern und damit die Qualit\u00e4t der frittierten Lebensmittel aufrechtzuerhalten.<\/strong><\/span><\/p>\n

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Wenn Sie mehr \u00fcber dieses und andere technische Themen zu Frittier\u00f6len erfahren m\u00f6chten, wenden Sie sich bitte an FILTROX.<\/p>\n

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HIER GEHT ES ZUR SEITE: FRITTIER\u00d6L FILTRATION \u21d2<\/strong><\/a><\/span><\/p>\n

STAY UPDATED ON OUR LINKED IN PAGE:\u00a0<\/span><\/strong>\"LinkedIn<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Die Qualit\u00e4t frittierter Lebensmittel h\u00e4ngt stark vom Zustand des Frittier\u00f6ls ab. Da es keine einheitliche weltweite Regelung f\u00fcr die Qualit\u00e4t von Frittier\u00f6l gibt, haben einige L\u00e4nder entsprechende Richtlinien oder Vorschriften erlassen. Die meisten davon basieren auf Studien zur Frittier\u00f6l-Stabilit\u00e4t beim Kochen und m\u00f6glichen sch\u00e4dlichen Auswirkungen auf die menschliche Gesundheit. Nach Angaben der Deutschen Gesellschaft f\u00fcr … Continue reading Gesetzgebung zur Frittier\u00f6l-Qualit\u00e4t<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":8,"featured_media":55315,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"advgb_blocks_editor_width":"","advgb_blocks_columns_visual_guide":"","footnotes":""},"categories":[472,505,38],"tags":[],"class_list":["post-55307","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-frittier-ol","category-news-frittierol","category-uncategorized-ch"],"acf":[],"yoast_head":"\nGesetzgebung zur Frittier\u00f6l-Qualit\u00e4t - Filtrox<\/title>\n<meta name=\"description\" content=\"Die Gesetzgebung zur Frittier\u00f6l-Qualit\u00e4t. 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