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Rapeseed oil : Expeller press: 190–232 °C: 375–450 °F [18] Rapeseed oil : Refined: 204 °C: 400 °F Rapeseed oil : Unrefined: 107 °C: 225 °F Rice bran oil: Refined: 232 °C [19] 450 °F Safflower oil: Unrefined: 107 °C: 225 °F [3] Safflower oil: Semirefined: 160 °C: 320 °F [3] Safflower oil: Refined: 266 °C: 510 °F [3] Sesame oil ...
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]
Sesame oil made from seeds that have not been toasted is a pale yellow liquid with a pleasant grain-like odor and somewhat nutty taste, and is used as frying oil. [5] Oil made from pressed and toasted sesame seeds is amber-colored and aromatic, and is used as a flavoring agent in the final stages of cooking.
The intensity and nuttiness of toasted sesame oil makes it the perfect finishing oil to a dish. Untoasted sesame oil has a comparatively neutral flavor, making it a great option for cooking.
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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 smoke point is marked by "a continuous wisp of smoke". [54] It is the temperature at which an oil starts to burn, leading to a burnt flavor in the foods being prepared and degradation of nutrients and phytochemicals characteristic of the oil. [55] Above the smoke point are flash and fire points. [54]
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.