Search results
Results From The WOW.Com Content Network
Template: Smoke point of cooking oils. 2 languages. ... Sunflower oil, high oleic: Unrefined: 160 °C: 320 °F [3] Vegetable oil blend: Refined: 220 °C [13] 428 °F
This template tabulates data of composition of various vegetable oils, their processing treatments (whether unrefined, hydrogenated or partially hydrogenated) and their smoke point The above documentation is transcluded from Template:Vegetable oils comparison/doc .
Feel free to locate reliable references to the smoke point of the cooking fats missing from the template, then add the relevant information you located to the template with the source citation. That's how Wikipedia has been created over time. For technical problems with how Wikipedia works, or fails to work, I'd probably ask at Wikipedia:Help desk.
Type of oil or fat SFA MUFA PUFA Omega- Smoke point [1] [2]Uses 3 6; Almond: 8% 66% 26% 0 17% 221 °C (430 °F) Baking, sauces, flavoring Avocado oil: 12% 74%
The more FFA an oil contains, the quicker it will break down and start smoking. [2] [3] The lower the value of FFA, the higher the smoke point. [4] However, the FFA content typically represents less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat. [4] [5] [6]
Image: link to a Wikipedia Image file of the fat or oil in question. Name: Name of the fat or oil (use article title if article is on the fat or oil in question) Composition: - enable section bar; Water content: Total percentage, by weight. Give minimum and maximum values if there's a range. Fat content: Total percentage, by weight. Give ...
Considered promising as a food or fuel oil. [89] Grape seed oil, a cooking and salad oil, also sprayed on raisins to help them retain their flavor. [90] Hemp oil, a high quality food oil [91] also used to make paints, varnishes, resins and soft soaps. [92] Kapok seed oil, from the seeds of Ceiba pentandra, used as an edible oil, and in soap ...
In the recycling industry, used cooking oil recovered from restaurants and food-processing industries (typically from deep fryers or griddles) is called yellow grease, recycled vegetable oil (RVO), used vegetable oil (UVO), or waste vegetable oil (WVO). [114] Grease traps or interceptors collect fats and oils from kitchen sinks and floor drains ...