Effects of heating up different fat acids

  • Thread starter TriKri
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Hello!

The question about which oil that is the best to fry in, or to deep-fry in, should be examined, if it hasn't been already. Is it possible to set up a function [tex]b_f(T)[/tex], where [tex]b[/tex] is the "badness" of heating up a certain kind of fat [tex]f[/tex] to temperture [tex]T[/tex]? For example, saturated fat can be heated up to higher temperatures than monounsaturated fat which can be heated up to higher temperatures than plyunsaturated fat without taking more damage from it. But of course, heating up saturated fat isn't good either.
 

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chemisttree
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I assume that you meant to post a question regarding the quality of fats as a function of heating. Fats are the triglycerides of fatty acids. The standard way to measure 'badness' is by titrating acids produced during the heating process. The acids arise from partial or total hydrolysis of the triglycerides and the action of oxygen upon the unsaturates which ultimately produce lower molecular weight acids. Saturated fats aren't as susceptible to the oxygen I believe.
 
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Is there some big studies made on this topic? Can one see the results from them somewhere?
 
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Thanks!
 

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