Do mono-unsaturated bonds in olive oil break down during frying? | The Olive Oil Source
 

Do mono-unsaturated bonds in olive oil break down during frying?

From: 
Emmon
Question: 

I was wondering how much breakdown of the mono-unsaturated bonds in olive oil occurs during frying?

Source: 
Olive Oil News
Answer: 

Double bonds are broken when oil is hydrogenated to make solid shortenings but this is at very high temperatures, pressures and concentrations of hydrogen in contact with catalysts. This doesn't happen on the top of a range.

Date: 
Sunday, October 24, 2004

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