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Vegetable oil blend: Refined: 220 °C [13] 428 °F ... Template: Smoke point of cooking oils. 2 languages ...
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]
What is an oil’s smoke point? 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 ...
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 .
Smoke point; Butter [1] 81 51 21 3 150 °C (302 °F) [2] Canola oil [3] 100 6–7 ... This template is a table of the major cooking fats. Usage
The smoke point of any oil is defined by the temperature at which light blue smoke rises from the surface. The smoke, which contains acrolein, is an eye irritant and asphixiant. The smoke point of oils vary widely. Depending on origin, refinement, age, and source growth conditions, the smoke point for any given type of oil can drop nearly 20 °C.
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Cooking 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 ...