Smoking point refers to the temperature at which a cooking fat or oil begins to break down to glycerol, free fatty acids and bluish smoke. The smoke contains acrolein ( systemic name : propenal ) which is produced when glycerol decomposed at high heat. Acrolein is the agent that cause irritation to the eyes and throat.
The smoke point also marks the beginning of both flavor and nutritional degradation.
Therefore, it is a key consideration when selecting a fat for frying, with the smoke point of the specific oil dictating its maximum usable temperature and therefore its possible applications.
Therefore, it is a key consideration when selecting a fat for frying, with the smoke point of the specific oil dictating its maximum usable temperature and therefore its possible applications.
Oils that are suitable for medium temperature frying normally have smoking point at 190°C / 374°F , while oil that are suitable for high temperature frying need to have smoking point above 230°C / 446°F.
Fat
|
Smoke Point
| |
Almond oil
|
216°C
|
420°F
|
Avocado oil
|
271°C
|
520°F
|
Butter
|
121–149°C
|
250–300°F
|
Canola oil, expeller press
|
190-232°C
|
375-450°F
|
Canola oil, refined
|
204°C
|
400°F
|
Canola oil (high Oleic)
|
246°C
|
475°F
|
Castor oil, refined
|
200°C
|
392°F
|
Coconut oil, Extra Virgin
|
177°C
|
350°F
|
Coconut oil, refined
|
232°C
|
450°F
|
Corn oil, unrefined
|
178°C
|
352°F
|
Corn oil, refined
|
232°C
|
450°F
|
Flax seed oil, unrefined
|
107°C
|
225°F
|
Cottonseed oil
|
216°C
|
420°F
|
Flax seed oil, unrefined
|
107°C
|
225°F
|
Ghee
|
252°C
|
485°F
|
Grapeseed oil
|
216°C
|
420°F
|
Hazelnut oil
|
221°C
|
430°F
|
Hemp oil
|
165°C
|
330°F
|
Lard
|
188°C
|
370°F
|
Macadamia oil
|
210°C
|
413°F
|
Mustard oil
|
254°C
|
489°F
|
Olive oil, Extra Virgin
|
191°C
|
375°F
|
Olive oil, Virgin
|
199°C
|
391°F
|
Olive oil (low acidity), Extra Virgin
|
207°C
|
405°F
|
Olive oil, Pomace
|
238°C
|
460°F
|
Olive oil, Extra Light
|
242°C
|
468°F
|
Palm oil, digractionated
|
235°C
|
455°F
|
Peanut oil, unrefined
|
160°C
|
320°F
|
Peanut oil, refined
|
232°C
|
450°F
|
Rice bran oil
|
254°C
|
490°F
|
Safflower oil, unrefined
|
107°C
|
225°F
|
Safflower oil, semirefined
|
160°C
|
320°F
|
Safflower oil, refined
|
266°C
|
510°F
|
Sesame oil, semirefined
|
232°C
|
450°F
|
Sesame oil, unrefined
|
177°C
|
350°F
|
Soybean oil, unrefined
|
160°C
|
320°F
|
Soybean oil, semirefined
|
177°C
|
350°F
|
Soybean oil, refined
|
238°C
|
460°F
|
Sunflower oil, unrefined
|
107°C
|
225°F
|
Sunflower oil (high oleic), unrefined
|
160°C
|
320°F
|
Sunflower oil, refined
|
227°C
|
440°F
|
Sunflower oil, semirefined
|
232°C
|
450°F
|
Tea seed oil
|
252°C
|
485°F
|
Vegetable shortening
|
182°C
|
360°F
|
Walnut oil, unrefined
|
160°C
|
320°F
|
Walnut oil, semirefined
|
204°C
|
400°F
|
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