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NEWS
Can Olive Oil Be Eaten At High Temperature?
Time:Tue-12-21 hits:
Olive oil can be heated, but it cannot be heated to a very high temperature, and it cannot be heated continuously.
Olive oil is rich in rich monounsaturated fatty acids-oleic acid. When oleic acid is exposed to high heat, more and more trans-oleic acid will be produced as time goes by. But the premise is to heat for a long time at high temperature. If it is only for a short time, there is not much trans oleic acid, which is not a big problem.
As long as oils rich in unsaturated fatty acids, including soybean oil, sunflower oil, corn oil, etc., can theoretically undergo cis-trans isomerization after heating to form trans fatty acids.
Benefits of olive oil:
At present, olive oil is the best vegetable edible oil, and it is the best for cooking. It is very good for the body and suitable for men, women and children.
And olive oil can be heated. Although people usually have a misunderstanding that olive oil cannot be heated, soybean oil can be heated instead. This is a misunderstanding. In fact, olive oil is dominated by monounsaturated fatty acids, while soybean oil, sunflower oil, safflower oil, and corn oil are dominated by polyunsaturated fatty acids.
The higher the degree of unsaturation of fatty acids, the worse their heat resistance. When heated, they are more likely to undergo oxidative polymerization, hydrolysis, cracking, cyclization and other reactions, which are more harmful to the human body.
Olive oil has a high degree of thermal stability. Studies have found that as long as the maximum temperature does not exceed 190 degrees, olive oil will not decompose.
During frying, olive oil also coats the food with a golden crunchy shell, making the taste more crispy. The olive oil used does not penetrate deep into the food, so even after frying, it can maintain a light taste and is more conducive to digestion.
Because olive oil has strong stability, it can be used repeatedly after frying.
Simply filter it with gauze or filter paper and store it in enamel, glazed ceramic or stainless steel utensils to prevent oxidation.
After proper handling, it can be reused more than 10 times without changing the taste of the oil.
