Effects of heating up different fat acids

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Discussion Overview

The discussion revolves around the effects of heating different types of fatty acids, particularly in the context of frying oils. Participants explore the concept of measuring the "badness" of heating fats and the chemical changes that occur during this process.

Discussion Character

  • Exploratory
  • Technical explanation
  • Debate/contested

Main Points Raised

  • One participant proposes the idea of a function b_f(T) to quantify the "badness" of heating different fats, suggesting that saturated fats can withstand higher temperatures than monounsaturated and polyunsaturated fats without significant degradation.
  • Another participant clarifies that the "badness" of fats is often assessed by measuring the acids produced during heating, which result from the hydrolysis of triglycerides and the oxidation of unsaturated fats.
  • A participant inquires about existing studies on the topic, seeking empirical data regarding the heating effects on different fats.
  • A later reply provides a link to a resource that may contain relevant information on the oxidative stability of saturated versus unsaturated fats.

Areas of Agreement / Disagreement

Participants express varying viewpoints on the best methods to evaluate the effects of heating fats, and while some technical aspects are clarified, the discussion does not reach a consensus on specific studies or definitive conclusions regarding the "badness" of different fats.

Contextual Notes

The discussion lacks specific empirical data or references to studies that could substantiate the claims made about the heating of fats. There is also an assumption that the "badness" can be quantified, which may depend on various factors not fully explored in the conversation.

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 b_f(T), where b is the "badness" of heating up a certain kind of fat f to temperture T? 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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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.
 
Is there some big studies made on this topic? Can one see the results from them somewhere?
 
Thanks!
 

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