Tag: Thermal oxidation

Heating fats and oils is a fundamental process in cooking, but did you know that reaching the smoke point can release potentially harmful compounds and ruin your food's flavor? When fats and oils are heated, they undergo complex chemical changes, including oxidation, hydrolysis, and polymerization, that alter their properties and can produce off-flavors and toxins.

Heating oils, particularly to high temperatures or repeatedly, can degrade their quality, generating harmful compounds. This raises a critical question for many home cooks and health-conscious individuals: **Is oil unhealthy when heated?** Understanding the science behind thermal stability is key to making informed decisions for a healthier diet.