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Fresh oils including cooking oil are both insoluble in water and incapable of producing ions in water, thus they are neither acid nor alkali.

However when oils age they oxidize and break down into smaller molecules, some of which can dissolve in water producing excess pi-hydronium ions, meaning these degraded oils tend to be mild acids. These organic acids in cooking oil that has been kept too long produce undesirable "off" flavors in the food that is fried in them.

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11y ago

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