Repeated heating, cooling, and reheating of cooking oil triggers thermal oxidation, hydrolysis, and polymerization. These reactions break down triglycerides and generate a complex mixture of harmful compounds. Among the earliest byproducts are free fatty acids such as palmitic, oleic, stearic, and acetic acids, which increase oil acidity. As degradation progresses, the oil forms aldehydes and ketones—including acrolein, a potent irritant and mutagen—and aromatic hydrocarbons such as benzene, toluene, and xylene. Reheated oil also releases gaseous products like carbon monoxide, carbon dioxide, methane, ethane, ethylene, propane, and propylene, which can pose asphyxiation risks in poorly ventilated spaces.
Thermal breakdown . . .
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