Question about vegetable oil and transfat?

Question

I make popcorn in a pan with vegetable oil. I put a little oil in the pan, cover the bottom with popcorn, then heat it to medium-high (number 7 on an electric stove). It takes about 3 or 4 minutes to pop it all. After I dump out the popcorn, the oil left in the pan is a bit smoky and it may leave an amber residue that I have to scrub out.

Does vegetable oil turn to transfat this way? I have heard that olive oil can turn very unhealthy if overheated. Is the same thing happening to my vegetable oil when I make popcorn? Is there an oil that is better for this job?

I'd appreciate informed and/or authoritative answers, not just guesses. Thanks.

izzy · Accepted Answer

Studies done by researcher A. Saari Csallany, a professor of food chemistry and nutritional biochemistry at the University of Minnesota, show that the fatty acid-derived toxin 4-hydroxy-trans-2-nonenal (HNE) accumulates in high amounts in polyunsaturated vegetable oils that have been reheated or used for long periods of time. While the risks for home cooking are small, the concern is for restaurant frying, where oils might be reused or kept hot for most of the day. 

When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ºF or 210ºC) is well above the ideal temperature for frying food (356ºF or 180ºC). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying

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Question about vegetable oil and transfat?

1 Answer