1. Unsaturated fatty acids will polymerize under repeated or long-term high temperature conditions to form indigestible or toxic polymers such as dimers, trimers or polymers, which are harmful to human health.
2. When the temperature of edible oil exceeds 200℃ and the frying time exceeds 2 minutes, a large number of harmful substances heterocyclic amines will be formed, which can cause liver dysfunction, damage the liver and delay or stagnate growth and development.
3. Repeated high temperature will also produce a large number of free radicals, trans fatty acids, triphenylpyridine and other substances, which are harmful to some extent, especially fried foods, which produce more harmful substances.
Note: If you need to cook and fry food, you should reduce the reuse times of high-temperature cooking oil, add new cooking oil at any time, and control the temperature of frying oil to reduce or prevent the formation of harmful substances.