Possibility for Removing Products of Thermal Degradation of Edible Oil by Natural Aluminosilicates

Everyday food preparation often involves cooking on vegetable oil, where heating at temperatures over 110 °C changes the quality of oil due to various chemical reactions. In this paper, the degree of thermal degradation of edible oil was investigated when heating oil at a temperature ranging from 110 to 190 °C for 10 and 30 min. The reference to the quality of edible oil is the content of free fatty acids (FFA) which increases as the temperature rises, due to hydrolysis.