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Smoke point [caution 1] Almond oil: 221 °C: 430 °F [1] Avocado oil: Refined: 271 °C: 520 °F [2] [3] Avocado oil: Unrefined: 250 °C: 482 °F [4] Beef tallow: 250 °C: 480 °F Butter: 150 °C: 302 °F [5] Butter: Clarified: 250 °C: 482 °F [6] Castor oil: Refined: 200 °C [7] 392 °F Coconut oil: Refined, dry: 204 °C: 400 °F [8] Coconut ...
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 .
Rice bran oil: 20% 47% 33% 1.6% 33% 213 °C (415 °F) [7] Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable. Safflower oil (high oleic) [8] [9] 6% 75% 13% 242 °C (468 °F) [4] Frying, cooking Safflower oil (linoleic) [10] 6% 14% 75% 242 °C (468 °F) [4] Cooking, salad dressings, margarine Sesame oil (unrefined ...
Unrefined avocado oil can be safely heated to 480 °F (249 °C). Both unrefined and refined avocado oil can safely be used for almost any high-heat cooking, including baking, stir-frying, deep-frying, searing, barbecuing, roasting, and sauteing. Like all oils, the more refined, the higher the smoke point. Each 30 mL of avocado oil contains 3.6 ...
A delayed coker is a type of coker whose process consists of heating a residual oil feed to its thermal cracking temperature in a furnace with multiple parallel passes. This cracks the heavy, long chain hydrocarbon molecules of the residual oil into coker gas oil and petroleum coke. [1] [2] [3]
Edible oil refining is a set of processes or treatments necessary to turn vegetable raw oil into edible oil.. Raw vegetable oil, obtained from seeds by pressing, solvent extraction, contains free fatty acids and other components such as phospholipids, waxes, peroxides, aldehydes, and ketones, which contribute to undesirable flavor, odor, and appearance; [1] for these reasons, all the oil has ...
Edible oil refinery which converts cooking oil into a product that is uniform in taste, smell and appearance, and stability; Natural gas processing plant, which purifies and converts raw natural gas into residential, commercial and industrial fuel gas, and also recovers natural gas liquids (NGL) such as ethane, propane, butanes and pentanes
A common cooking oil, also used to make biodiesel Peanut: 4.82: Mild-flavored cooking oil Cottonseed: 4.99: A major food oil, often used in industrial food processing Palm kernel: 4.85: From the seed of the African palm tree Coconut: 3.48: Used in cooking, cosmetics and soaps Olive: 2.84: Used in cooking, cosmetics, soaps and as a fuel for ...