Smoke Point

 Oil Smoke Point Chart

Oil Smoke Point (°C)1 Smoke Point (°F)
Canola 242 468
Canola High Oleic 246 475
Canola Organic Expeller Press 240 464
Corn 234 453
Grapeseed 224 435
Olive Processed 220 428
Extra Virgin Olive 166 331
Peanut 244 471
Safflower 230 446
Safflower High Oleic 242 468
Safflower Cold Press 168 334
Soybean 234 453
Sunflower 240 464
Sunflower High Oleic 248 478
Sunflower High Oleic Cold Press 198 388
1 – Smoke points were analyzed according to AOCS Method Cc 9a-48. Presented results are averages of triplicate runs, where error of estimation was within 3.5% of measured value. University of Lethbridge.

 

The smoke point generally refers to the temperature at which a cooking fat or oil begins to break down to glycerol and free fatty acids, and produce bluish smoke. The smoke point also marks the beginning of both flavor and nutritional degradation.

Therefore, it is a key consideration when selecting a fat for frying, with the smoke point of the specific oil dictating its maximum usable temperature and therefore its possible applications.

For instance, since deep frying is a very high temperature process, it requires a fat with a high smoke point such as canola oil.  

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