Tag: Fat degradation

The rate of oil oxidation doubles with every 10°C increase in temperature, highlighting heat as a significant accelerator of the process. Understanding what is the cause of oxidation of oil is crucial for preserving its quality, whether it's for cooking, automotive, or industrial applications. This degradation process is a chemical reaction involving oxygen that affects an oil's stability, flavor, and performance over time.

Research from the University of Barcelona shows that while olive oil retains some health benefits when heated, higher temperatures can degrade its beneficial compounds. Understanding **what are the disadvantages of frying with olive oil** is key to ensuring you're cooking in the healthiest and most flavorful way possible.