Trans Fat formations of palm olein, currently the most common edible oil in the world, during different oxidation conditions resulted from prolonged thermal treatments were elucidated. When palm olein was heated at 180 C and exposed to air and daylight up to 16 days, trans fat increased from 0.22% to 0.36% in the first 5 days of heat treatment and then fluctuated around a value of 0.33%. Under...
