Why heated palm oil turns bad and how to slow it down
THE IMPACT OF TEMPERATURE AND ANTIOXIDANTS ON OXIDATION AND THE FORMATION OF TRANS FATTY ACIDS IN SEVERAL PALM OIL DERIVATIVES
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When palm oil gets too hot, it starts to break down and make harmful stuff like aldehydes and bad fats. Adding special chemicals called antioxidants (TBHQ or BHT) can slow this down, but which one works best depends on the type of palm oil.
Surprising Findings
TBHQ + BHT combination completely stopped color change (0% increase) in RPKS at 130°C.
Most assume antioxidants only slow degradation—this shows a combo can fully prevent visible spoilage in one oil type, which is unusually effective.
Practical Takeaways
If you frequently heat palm oil derivatives (e.g., for frying), choose oils labeled with TBHQ or BHT and avoid heating above 130°C (266°F).
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When palm oil gets too hot, it starts to break down and make harmful stuff like aldehydes and bad fats. Adding special chemicals called antioxidants (TBHQ or BHT) can slow this down, but which one works best depends on the type of palm oil.
Surprising Findings
TBHQ + BHT combination completely stopped color change (0% increase) in RPKS at 130°C.
Most assume antioxidants only slow degradation—this shows a combo can fully prevent visible spoilage in one oil type, which is unusually effective.
Practical Takeaways
If you frequently heat palm oil derivatives (e.g., for frying), choose oils labeled with TBHQ or BHT and avoid heating above 130°C (266°F).
Publication
Journal
al-Kimiya
Year
2023
Authors
Martua Haojahan Saragih, S. Silaban, Eddiyanto Eddiyanto
Related Content
Claims (6)
Adding certain chemical preservatives like TBHQ or BHT helps palm oil stay fresh longer when it's stored hot.
When palm oil products are stored hot, they go bad faster, turning rancid and changing color more quickly.
When palm oil is heated to high temperatures, a type of unhealthy fat called trans fat (C18:1n9t) is formed and can be measured with specialized equipment.
When palm oil is heated to 130°C, it creates chemical compounds called aldehydes, which can be detected by their unique infrared signature.
Different types of palm oil respond differently to antioxidant additives — some work better in one kind than another.