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Smoke point by sgbvdf asga





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Smoke point by
Article Posted: 07/16/2010
Article Views: 125
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Word Count: 500
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Smoke point


 
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The smoke point generally refers to the temperature at which a cooking fat or oil begins to break down to glycerol and free fatty acids. The glycerol is then further broken down to acrolein which is a component of the bluish smoke. It is the presence of the acrolein that causes the smoke to be extremely irritating 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. For instance, since deep frying is a very high temperature process, it requires a fat with a high smoke point.
Considerably above the temperature of the smoke point is the flash point, the point at which combustion occurs.
The following table presents smoke points of various fats:
Fat
Quality
Smoke Point
Almond oil
420F
216C
Avocado oil
520F
271C
Butter
350F
177C
Canola oil
Expeller Press
464F
240C
Canola oil
High Oleic
475F
246C
Canola oil
Refined
470F
240C
Coconut oil
Unrefined
350F
177C
Coconut oil
Refined
450F
232C
Corn oil
Unrefined
320F
160C
Corn oil
Refined
450F
232C
Cottonseed oil
420F
216C
Flax seed oil
Unrefined
225F
107C
Ghee (Indian Clarified Butter)
485F
252C
Grapeseed oil
420F
216C
Hazelnut oil
430F
221C
Hemp oil
330F
165C
Lard
370F
182C
Macadamia oil
413F
210C
Olive oil
Extra virgin
375F
191C
Olive oil
Virgin
420F
216C
Olive oil
Pomace
460F
238C
Olive oil
Extra light
468F
242C
Olive oil, high quality (low acidity)
Extra virgin
405F
207C
Palm oil
Difractionated
455F
235C
Peanut oil
Unrefined
320F
160C
Peanut oil
Refined
450F
232C
Rice bran oil
490F
254C
Safflower oil
Unrefined
225F
107C
Safflower oil
Semirefined
320F
160C
Safflower oil
Refined
510F
266C
Sesame oil
Unrefined
350F
177C
Sesame oil
Semirefined
450F
232C
Soybean oil
Unrefined
320F
160C
Soybean oil
Semirefined
350F
177C
Soybean oil
Refined
450F
232C
Sunflower oil
Unrefined
225F
107C
Sunflower oil
Semirefined
450F
232C
Sunflower oil, high oleic
Unrefined
320F
160C
Sunflower oil
Refined
450F
232C
Tea seed oil
485F
252C
Vegetable shortening
360F
182C
Walnut oil
Unrefined
320F
160C
Walnut oil
Semirefined
400F
204C
References
^ (Italian) Scheda tecnica dell'olio di palma bifrazionato PO 64.
Cooking For Engineers: Smoke Point of Various Fats - another list of smoke points along with some discussion on the subject
Good Eats: Cooking Oil Smoke Points
The Culinary Institute of America (1996). The New Professional Chef (6th edition ed.). John Wiley & Sons. 
See also
Boiling point
Flash point
Fire point
Kindling point
This food-related article is a stub. You can help Wikipedia by expanding it.
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Categories: Chemical properties

Cooking fats

Smoke

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