Does the fatty acids in olive oil convert into trans fatty acids when heated?
There is not much I can add on the title without going off topic, just was wondering about it. Any seasoned advice?
Best Answer
No.
Trans fats require a specific process to form. Oil is heated under pressure, and hydrogen gas is injected in the presence of a catalyst. This forces a chemical reaction to occur, resulting in what we call trans fats.
No kitchen is likely to have the ingredients (e.g. hydrogen gas) and equipment necessary for making trans fats. You will not make trans fats by accident in your kitchen through heat alone.
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Quick Answer about "Does the fatty acids in olive oil convert into trans fatty acids when heated?"
Cooking with olive oil, even under high heat, does not create trans fats. In fact, olive oil is the most stable liquid cooking fat and naturally has a high resistance to breaking down under heat. Consumers are wise to want to avoid trans fats in their diets.What happens when you overheat olive oil?
When overheated, they can form various harmful compounds, including lipid peroxides and aldehydes, which can contribute to cancer ( 1 , 2 ). When cooked, these oils release some carcinogenic compounds that may contribute to lung cancer when inhaled.Does olive oil turn into a bad fat when heated?
Cooking with an oil will not change its fat composition. Olive oil's percentage of monounsaturated fat remains the same after heating, even to high temperatures.What happens to fatty acids when heated?
When heated repeatedly, changes in physical appearance of the oil will occur such as increased viscosity and darkening in colour [1], which may alter the fatty acid composition of the oil. Heating causes the oil to undergo a series of chemical reactions like oxidation, hydrolysis and polymerization [2].What happens when fat and oil is heated?
Highlights. Formation of trans fatty acids (TFA) occurs during frying/heating of fats/oil. TFAs were estimated in 6 fats/oils before/after heating/frying at 180 \xb0C and 220 \xb0C. Heating/frying led to formation and increase in TFA in all fat/oil samples.Unsaturated vs Saturated vs Trans Fats, Animation
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