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Smoke point by sgbvdf asga
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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. v d e Categories: Chemical properties Cooking fats Smoke Food stubs I am an expert from China Toys Suppliers, usually analyzes all kind of industries situation, such as dried mango slices , alaskan pink salmon.
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