Is palm oil that is used for frying trans-free?
Frying is usually performed at 180°C and thus a fat used for frying must be able to withstand high temperatures without adverse chemical changes. Oils high in unsaturated fatty acids as well as those containing large amounts of linoleic and linolenic acid are not suitable for frying due to their tendency to oxidize and break down or polymerize. In the USA, hydrogenated vegetable oils have been the oil of choice for frying. However, these fats contain trans-fatty acids that pose a health concern. Palm oil may be used for frying without the need of hydrogenation, and thus creating trans-free oil for frying. Palm oil is a good frying oil as it contains a moderate level of linoleic acid, negligible amounts of linolenic acid and natural antioxidants.
Frying is usually performed at 180°C and thus a fat used for frying must be able to withstand high temperatures without adverse chemical changes. Oils high in unsaturated fatty acids as well as those containing large amounts of linoleic and linolenic acid are not suitable for frying due to their tendency to oxidize and break down or polymerize. In the USA, hydrogenated vegetable oils have been the oil of choice for frying. However, these fats contain trans-fatty acids that pose a health concern. Palm oil may be used for frying without the need of hydrogenation, and thus creating trans-free oil for frying. Palm oil is a good frying oil as it contains a moderate level of linoleic acid, negligible amounts of linolenic acid and natural antioxidants.
Frying is usually performed at 180C and thus a fat used for frying must be able to withstand high temperatures without adverse chemical changes. Oils high in unsaturated fatty acids as well as those containing large amounts of linoleic and linolenic acid are not suitable for frying due to their tendency to oxidize and break down or polymerize. In the USA, hydrogenated vegetable oils have been the oil of choice for frying. However, these fats contain trans-fatty acids that pose a health concern. Palm oil may be used for frying without the need of hydrogenation, and thus creating trans-free oil for frying. Palm oil is a good frying oil as it contains a moderate level of linoleic acid, negligible amounts of linolenic acid and natural antioxidants.
Frying is usually performed at 180°C and thus a fat used for frying must be able to withstand high temperatures without adverse chemical changes. Oils high in unsaturated fatty acids as well as those containing large amounts of linoleic and linolenic acid are not suitable for frying due to their tendency to oxidize and break down or polymerize. In the USA, hydrogenated vegetable oils have been the oil of choice for frying. However, these fats contain trans-fatty acids that pose a nutrition concern. Palm oil may be used for frying without the need of hydrogenation, and thus creating trans-free oil for frying. Palm oil is a good frying oil as it contains a moderate level of linoleic acid, negligible amounts of linolenic acid and natural antioxidants.
