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Template: Smoke point of cooking oils. 2 languages. ... Refined: 266 °C: 510 °F [3] Sesame oil: Unrefined: 177 °C: 350 °F [3] Sesame oil: Semirefined: 232 °C ...
The smoke point, also referred to as the burning point, ... Safflower oil: Refined: 266 °C: 510 °F [13] Sesame oil: Unrefined: 177 °C: 350 °F [13] Sesame oil ...
Despite sesame oil's high proportion (41%) of polyunsaturated fatty acids, it is least prone, among cooking oils with high smoke points, to turn rancid when kept in the open. [2] [5] This is due to the natural antioxidants, such as sesamol, present in the oil. [5] Light sesame oil has a high smoke point and is suitable for deep-frying.
The smoke point of an oil refers to the temperature at which it begins to smoke—and also degrade in both quality and taste. An oil’s smoke point affects what you’re able to accomplish with it.
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Refined olive oil has a higher smoke point, up to 470 degrees. The refining process makes oil more shelf- and heat-stable, but also removes some of the nutrients, TODAY.com previously reported .
Sesame oil (semi-refined) 14% 43% 43% 0.3 41% 232 °C (450 °F) Cooking, deep frying Soybean oil: 15% 24% 61% 6.7% 50% 240 °C (464 °F) [4] Cooking, salad dressings, vegetable oil, margarine, shortening Sunflower oil (high oleic, refined) [11] 9% 82% 9% 0.2% 3.6% 244 °C (471 °F) [4] Frying, cooking [12] Sunflower oil (linoleic, refined) [11 ...
The smoke point of cooking oils varies generally in association with how oil is refined: a higher smoke point results from removal of impurities and free fatty acids. [55] Residual solvent remaining from the refining process may decrease the smoke point. [57] It has been reported to increase with the inclusion of antioxidants (BHA, BHT, and TBHQ).