In article om>,
"Ron Peterson" > wrote:

<snipped>
> Canola oil was heated to 180 °C while exposing to (1)air and (2) air
> and water steam and stirred constantly. The NMR proton spectrum showed
> that no aldehydes (n-alkanals and branched alkenals) were presented in
> fresh canola oil, but they appeared after 4 hours of heating. They
> reached a maximum (1.35%) after 24 hours in air degraded oil and
> reached a maximum (1.45%) after 36 hours in air and water steam
> degraded oil. Aldehydes are of concern because they exert a range of
> negative toxicological effects. The carbon spectrum of fresh canola oil

> Ron

If you are that worried about a small amount of Aldehydes, I hope you
don't drink wine...... or some other hard liquors.

Oh, and who the hell uses Canola to deep fry??? YUCK!

I use peanut oil.
--
Peace, Om

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