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When palm oil is heated to 130°C, it creates chemical compounds called aldehydes, which can be detected by their unique infrared signature.

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THE IMPACT OF TEMPERATURE AND ANTIOXIDANTS ON OXIDATION AND THE FORMATION OF TRANS FATTY ACIDS IN SEVERAL PALM OIL DERIVATIVES

Cross-Sectional Study
In Vitro

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THE IMPACT OF TEMPERATURE AND ANTIOXIDANTS ON OXIDATION AND THE FORMATION OF TRANS FATTY ACIDS IN SEVERAL PALM OIL DERIVATIVES

Score: 3
DOI: 10.15575/ak.v10i2.25256

Similar Assertions

When palm oil products are stored hot, they go bad faster, turning rancid and changing color more quickly.

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