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

Pro

Against

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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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No contradicting evidence found

Adding certain chemical preservatives like TBHQ or BHT helps palm oil stay fresh longer when it's stored hot.

72%

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

70%