fbpx
Wikipedia

Smoke point

February 04, 2023

"Burning point" redirects here. For the Finnish band, see Burning Point.

The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions.[1] Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of the container, the presence of air currents, the type and source of light as well as the quality of the oil and its acidity content, otherwise known as free fatty acid (FFA) content.[2] 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.[dubious – discuss][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]

Temperature

The smoke point of an oil correlates with its level of refinement.[7][8] Many cooking oils have smoke points above standard home cooking temperatures:[9]

  • Pan frying (sauté) on stove top heat: 120 °C (248 °F)
  • Deep frying: 160–180 °C (320–356 °F)
  • Oven baking: Average of 180 °C (356 °F)

Smoke point decreases at different pace in different oils.[10]

Considerably above the temperature of the smoke point is the flash point, the point at which the vapours from the oil can ignite in air, given an ignition source.

The following table presents smoke points of various fats and oils.

Fat Quality Smoke point[caution 1]
Almond oil 221 °C 430 °F[11]
Avocado oil Refined 270 °C 520 °F[12][13]
Beef tallow 250 °C 480 °F
Butter 150 °C 302 °F[14]
Butter Clarified 250 °C 482 °F[15]
Canola oil (Rapeseed) 220–230 °C[16] 428–446 °F
Canola oil (Rapeseed) Expeller press 190–232 °C 375–450 °F[17]
Canola oil (Rapeseed) Refined 204 °C 400 °F
Canola oil (Rapeseed) Unrefined 107 °C 225 °F
Castor oil Refined 200 °C[18] 392 °F
Coconut oil Refined, dry 204 °C 400 °F[19]
Coconut oil Unrefined, dry expeller pressed, virgin 177 °C 350 °F[19]
Corn oil 230–238 °C[20] 446–460 °F
Corn oil Unrefined 178 °C[18] 352 °F
Cottonseed oil Refined, bleached, deodorized 220–230 °C[21] 428–446 °F
Flaxseed oil Unrefined 107 °C 225 °F[13]
Grape seed oil 216 °C 421 °F
Lard 190 °C 374 °F[14]
Mustard oil 250 °C 480 °F[22]
Olive oil Refined 199–243 °C 390–470 °F[23]
Olive oil Virgin 210 °C 410 °F
Olive oil Extra virgin, low acidity, high quality 207 °C 405 °F[13][24]
Olive oil Extra virgin 190 °C 374 °F[24]
Olive oil Extra virgin 160 °C 320 °F[13]
Palm oil Fractionated 235 °C[25] 455 °F
Peanut oil Refined 232 °C[13] 450 °F
Peanut oil 227–229 °C[13][26] 441–445 °F
Peanut oil Unrefined 160 °C[13] 320 °F
Pecan oil 243 °C[27] 470 °F
Rice bran oil Refined 232 °C[28] 450 °F
Safflower oil Unrefined 107 °C 225 °F[13]
Safflower oil Semirefined 160 °C 320 °F[13]
Safflower oil Refined 266 °C 510 °F[13]
Sesame oil Unrefined 177 °C 350 °F[13]
Sesame oil Semirefined 232 °C 450 °F[13]
Soybean oil 234 °C[29] 453 °F
Sunflower oil Neutralized, dewaxed, bleached & deodorized 252–254 °C[30] 486–489 °F
Sunflower oil Semirefined 232 °C[13] 450 °F
Sunflower oil 227 °C[13] 441 °F
Sunflower oil Unrefined, first cold-pressed, raw 107 °C[31] 225 °F
Sunflower oil, high oleic Refined 232 °C 450 °F[13]
Sunflower oil, high oleic Unrefined 160 °C 320 °F[13]
Vegetable oil blend Refined 220 °C[24] 428 °F
  1. ^ Specified smoke, fire, and flash points of any fat and oil can be misleading: they depend almost entirely upon the free fatty acid content, which increases during storage or use. The smoke point of fats and oils decreases when they are at least partially split into free fatty acids and glycerol; the glycerol portion decomposes to form acrolein, which is the major source of the smoke evolved from heated fats and oils. A partially hydrolyzed oil therefore smokes at a lower temperature than non-hydrolyzed oil. (Adapted from Gunstone, Frank, ed. Vegetable oils in food technology: composition, properties and uses. John Wiley & Sons, 2011.)

Oxidative stability

Main article: Rancidification

Hydrolysis and oxidation are the two primary degradation processes that occur in an oil during cooking.[10] Oxidative stability is how resistant an oil is to reacting with oxygen, breaking down and potentially producing harmful compounds while exposed to continuous heat. Oxidative stability is the best predictor of how an oil behaves during cooking.[32][33][34]

The Rancimat method is one of the most common methods for testing oxidative stability in oils.[34] This determination entails speeding up the oxidation process in the oil (under heat and forced air), which enables its stability to be evaluated by monitoring volatile substances associated with rancidity. It is measured as "induction time" and recorded as total hours before the oil breaks down. Canola oil requires 7.5 hours, for example, whereas extra virgin olive oil (EVOO) and virgin coconut oil will last over a day at 110 °C of continuous heat.[9] The differing stabilities correlate with lower levels of polyunsaturated fatty acids, which are more prone to oxidation. EVOO is high in monounsaturated fatty acids and antioxidants, conferring stability. Some plant cultivars have been bred to produce "high-oleic" oils with more monounsaturated oleic acid and less polyunsaturated linoleic acid for enhanced stability.[9]

The oxidative stability does not directly correspond to the smoke point and thus the latter cannot be used as a reference for safe and healthy cooking.[35]

See also

References

  1. ^ American Oil Chemists' Society (2011). "AOCS Official Method Cc 9a-48, Smoke, Flash and Fire Points Cleveland Open Cup Method". Official methods and recommended practices of the AOCS - (6th ed.). Champaign, Ill. : American Oil Chemists' Society.
  2. ^ a b Thomas, Alfred (2002). Fats and Fatty Oils. Ullmann's Encyclopedia of Industrial Chemistry. Wenheim: Wiley-VCH. ISBN 978-3-527-30673-2.
  3. ^ Bastida, SS; et al. (2001). "Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty continuous domestic fryings of different foods". Food Science and Technology International. 7: 15–21. doi:10.1106/1898-plw3-6y6h-8k22. S2CID 97919860.
  4. ^ a b Gennaro, L.; et al. (1998). "Effect of biophenols on olive oil stability evaluated by thermogravimetric analysis". Journal of Agricultural and Food Chemistry. 46 (11): 4465–4469. doi:10.1021/jf980562q.
  5. ^ Gomez-Alonso, S.; et al. (2003). "Changes in phenolic composition and antioxidant activity of virgin olive oil during frying". J Agric Food Chem. 51 (3): 667–72. doi:10.1021/jf025932w. PMID 12537439.
  6. ^ Chen, W.; et al. (2013). "Total polar compounds and acid values of repeatedly used frying oils measured by standard and rapid methods" (PDF). J Food Drug Anal. 21 (1): 85.
  7. ^ Boickish, Michael (1998). Fats and oils handbook. Champaign, IL: AOCS Press. pp. 95–96. ISBN 978-0-935315-82-0.
  8. ^ Morgan, D.A. (1942). "Smoke, fire, and flash points of cottonseed, peanut, and other vegetable oils". Oil & Soap. 19 (11): 193–198. doi:10.1007/BF02545481. S2CID 93662177.
  9. ^ a b c Gray, S (June 2015). (PDF). ACNEM Journal. 34 (2): 8–12. Archived from the original (PDF) on 2020-11-12. Retrieved 2016-12-18.
  10. ^ a b Monoj K. Gupta; Kathleen Warner; Pamela J. White (2004). Frying technology and Practices. AOCS Press, Champaign, Illinois.
  11. ^ Jacqueline B. Marcus (2013). Culinary Nutrition: The Science and Practice of Healthy Cooking. Academic Press. p. 61. ISBN 978-012-391882-6. Table 2-3 Smoke Points of Common Fats and Oils.
  12. ^ "Smoking Points of Fats and Oils". What’s Cooking America.
  13. ^ a b c d e f g h i j k l m n o p "Smoke Point of Oils". Baseline of Health. Jonbarron.org. 2012-04-17. Retrieved 2019-12-26.
  14. ^ a b The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. ISBN 978-0-470-42135-2. OCLC 707248142.
  15. ^ "Smoke Point of different Cooking Oils". Charts Bin. 2011.
  16. ^ Vegetable Oils in Food Technology (2011), p. 121.
  17. ^ . Spectrum Organics, Canola Oil Manufacturer. Archived from the original on April 13, 2014.
  18. ^ a b Detwiler, S. B.; Markley, K. S. (1940). "Smoke, flash, and fire points of soybean and other vegetable oils". Oil & Soap. 17 (2): 39–40. doi:10.1007/BF02543003.
  19. ^ a b . Nutiva. Archived from the original on 2015-02-14.
  20. ^ Vegetable Oils in Food Technology (2011), p. 284.
  21. ^ Vegetable Oils in Food Technology (2011), p. 214.
  22. ^ "Mustard Seed Oil". Clovegarden.
  23. ^ "Olive Oil Smoke Point". Retrieved 2016-08-25.
  24. ^ a b c Gray, S (June 2015). "Cooking with extra virgin olive oil" (PDF). ACNEM Journal. 34 (2): 8–12.
  25. ^ (in Italian) Scheda tecnica dell'olio di palma bifrazionato PO 64.
  26. ^ Vegetable Oils in Food Technology (2011), p. 234.
  27. ^ Ranalli N, Andres SC, Califano AN (Jul 2017). "Dulce de leche‐like product enriched with emulsified pecan oil: Assessment of physicochemical characteristics, quality attributes, and shelf‐life". European Journal of Lipid Science and Technology. doi:10.1002/ejlt.201600377. Retrieved 15 January 2021.
  28. ^ Vegetable Oils in Food Technology (2011), p. 303.
  29. ^ Vegetable Oils in Food Technology (2011), p. 92.
  30. ^ Vegetable Oils in Food Technology (2011), p. 153.
  31. ^ "Organic unrefined sunflower oil". Retrieved 18 December 2016.
  32. ^ . Food and Agriculture Organization of the United Nations and the World Health Organization. 1994. ISBN 978-92-5-103621-1. Archived from the original on November 29, 2013.
  33. ^ Nwosu, V.; et al. Oxidative Stability of various oils as determined by Rancimat Method. Department of Food Science.: North Carolina State University.
  34. ^ a b Methrom. "Oxidative stability of oils and fats - Rancimat method". Application Bulletin. 204/2 e.
  35. ^ "Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating" (PDF).

External links

  • Cooking For Engineers: Smoke Point of Various Fats - another list of smoke points along with some discussion on the subject
  • Good Eats: Cooking Oil Smoke Points
  • The Culinary Institute of America (1996). The New Professional Chef (6th ed.). John Wiley & Sons.

February 04, 2023
smoke, point, burning, point, redirects, here, finnish, band, burning, point, smoke, point, also, referred, burning, point, temperature, which, begins, produce, continuous, bluish, smoke, that, becomes, clearly, visible, dependent, upon, specific, defined, con. Burning point redirects here For the Finnish band see Burning Point The smoke point also referred to as the burning point is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible dependent upon specific and defined conditions 1 Smoke point values can vary greatly depending on factors such as the volume of oil utilized the size of the container the presence of air currents the type and source of light as well as the quality of the oil and its acidity content otherwise known as free fatty acid FFA content 2 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 dubious discuss 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 Contents 1 Temperature 2 Oxidative stability 3 See also 4 References 5 External linksTemperature EditThe smoke point of an oil correlates with its level of refinement 7 8 Many cooking oils have smoke points above standard home cooking temperatures 9 Pan frying saute on stove top heat 120 C 248 F Deep frying 160 180 C 320 356 F Oven baking Average of 180 C 356 F Smoke point decreases at different pace in different oils 10 Considerably above the temperature of the smoke point is the flash point the point at which the vapours from the oil can ignite in air given an ignition source The following table presents smoke points of various fats and oils viewtalkedit Fat Quality Smoke point caution 1 Almond oil 221 C 430 F 11 Avocado oil Refined 270 C 520 F 12 13 Beef tallow 250 C 480 FButter 150 C 302 F 14 Butter Clarified 250 C 482 F 15 Canola oil Rapeseed 220 230 C 16 428 446 FCanola oil Rapeseed Expeller press 190 232 C 375 450 F 17 Canola oil Rapeseed Refined 204 C 400 FCanola oil Rapeseed Unrefined 107 C 225 FCastor oil Refined 200 C 18 392 FCoconut oil Refined dry 204 C 400 F 19 Coconut oil Unrefined dry expeller pressed virgin 177 C 350 F 19 Corn oil 230 238 C 20 446 460 FCorn oil Unrefined 178 C 18 352 FCottonseed oil Refined bleached deodorized 220 230 C 21 428 446 FFlaxseed oil Unrefined 107 C 225 F 13 Grape seed oil 216 C 421 FLard 190 C 374 F 14 Mustard oil 250 C 480 F 22 Olive oil Refined 199 243 C 390 470 F 23 Olive oil Virgin 210 C 410 FOlive oil Extra virgin low acidity high quality 207 C 405 F 13 24 Olive oil Extra virgin 190 C 374 F 24 Olive oil Extra virgin 160 C 320 F 13 Palm oil Fractionated 235 C 25 455 FPeanut oil Refined 232 C 13 450 FPeanut oil 227 229 C 13 26 441 445 FPeanut oil Unrefined 160 C 13 320 FPecan oil 243 C 27 470 FRice bran oil Refined 232 C 28 450 FSafflower oil Unrefined 107 C 225 F 13 Safflower oil Semirefined 160 C 320 F 13 Safflower oil Refined 266 C 510 F 13 Sesame oil Unrefined 177 C 350 F 13 Sesame oil Semirefined 232 C 450 F 13 Soybean oil 234 C 29 453 FSunflower oil Neutralized dewaxed bleached amp deodorized 252 254 C 30 486 489 FSunflower oil Semirefined 232 C 13 450 FSunflower oil 227 C 13 441 FSunflower oil Unrefined first cold pressed raw 107 C 31 225 FSunflower oil high oleic Refined 232 C 450 F 13 Sunflower oil high oleic Unrefined 160 C 320 F 13 Vegetable oil blend Refined 220 C 24 428 F Specified smoke fire and flash points of any fat and oil can be misleading they depend almost entirely upon the free fatty acid content which increases during storage or use The smoke point of fats and oils decreases when they are at least partially split into free fatty acids and glycerol the glycerol portion decomposes to form acrolein which is the major source of the smoke evolved from heated fats and oils A partially hydrolyzed oil therefore smokes at a lower temperature than non hydrolyzed oil Adapted from Gunstone Frank ed Vegetable oils in food technology composition properties and uses John Wiley amp Sons 2011 Oxidative stability EditMain article Rancidification Hydrolysis and oxidation are the two primary degradation processes that occur in an oil during cooking 10 Oxidative stability is how resistant an oil is to reacting with oxygen breaking down and potentially producing harmful compounds while exposed to continuous heat Oxidative stability is the best predictor of how an oil behaves during cooking 32 33 34 The Rancimat method is one of the most common methods for testing oxidative stability in oils 34 This determination entails speeding up the oxidation process in the oil under heat and forced air which enables its stability to be evaluated by monitoring volatile substances associated with rancidity It is measured as induction time and recorded as total hours before the oil breaks down Canola oil requires 7 5 hours for example whereas extra virgin olive oil EVOO and virgin coconut oil will last over a day at 110 C of continuous heat 9 The differing stabilities correlate with lower levels of polyunsaturated fatty acids which are more prone to oxidation EVOO is high in monounsaturated fatty acids and antioxidants conferring stability Some plant cultivars have been bred to produce high oleic oils with more monounsaturated oleic acid and less polyunsaturated linoleic acid for enhanced stability 9 The oxidative stability does not directly correspond to the smoke point and thus the latter cannot be used as a reference for safe and healthy cooking 35 See also EditBoiling point Combustion Drying oil Flash point Fire point Kindling point Autoignition temperature References Edit American Oil Chemists Society 2011 AOCS Official Method Cc 9a 48 Smoke Flash and Fire Points Cleveland Open Cup Method Official methods and recommended practices of the AOCS 6th ed Champaign Ill American Oil Chemists Society a b Thomas Alfred 2002 Fats and Fatty Oils Ullmann s Encyclopedia of Industrial Chemistry Wenheim Wiley VCH ISBN 978 3 527 30673 2 Bastida SS et al 2001 Thermal oxidation of olive oil sunflower oil and a mix of both oils during forty continuous domestic fryings of different foods Food Science and Technology International 7 15 21 doi 10 1106 1898 plw3 6y6h 8k22 S2CID 97919860 a b Gennaro L et al 1998 Effect of biophenols on olive oil stability evaluated by thermogravimetric analysis Journal of Agricultural and Food Chemistry 46 11 4465 4469 doi 10 1021 jf980562q Gomez Alonso S et al 2003 Changes in phenolic composition and antioxidant activity of virgin olive oil during frying J Agric Food Chem 51 3 667 72 doi 10 1021 jf025932w PMID 12537439 Chen W et al 2013 Total polar compounds and acid values of repeatedly used frying oils measured by standard and rapid methods PDF J Food Drug Anal 21 1 85 Boickish Michael 1998 Fats and oils handbook Champaign IL AOCS Press pp 95 96 ISBN 978 0 935315 82 0 Morgan D A 1942 Smoke fire and flash points of cottonseed peanut and other vegetable oils Oil amp Soap 19 11 193 198 doi 10 1007 BF02545481 S2CID 93662177 a b c Gray S June 2015 Cooking with extra virgin olive oil PDF ACNEM Journal 34 2 8 12 Archived from the original PDF on 2020 11 12 Retrieved 2016 12 18 a b Monoj K Gupta Kathleen Warner Pamela J White 2004 Frying technology and Practices AOCS Press Champaign Illinois Jacqueline B Marcus 2013 Culinary Nutrition The Science and Practice of Healthy Cooking Academic Press p 61 ISBN 978 012 391882 6 Table 2 3 Smoke Points of Common Fats and Oils Smoking Points of Fats and Oils What s Cooking America a b c d e f g h i j k l m n o p Smoke Point of Oils Baseline of Health Jonbarron org 2012 04 17 Retrieved 2019 12 26 a b The Culinary Institute of America 2011 The Professional Chef 9th ed Hoboken New Jersey John Wiley amp Sons ISBN 978 0 470 42135 2 OCLC 707248142 Smoke Point of different Cooking Oils Charts Bin 2011 Vegetable Oils in Food Technology 2011 p 121 sfnp error no target CITEREFVegetable Oils in Food Technology2011 help What is the truth about canola oil Spectrum Organics Canola Oil Manufacturer Archived from the original on April 13 2014 a b Detwiler S B Markley K S 1940 Smoke flash and fire points of soybean and other vegetable oils Oil amp Soap 17 2 39 40 doi 10 1007 BF02543003 a b Introducing Nutiva Organic Refined Coconut Oil Nutiva Archived from the original on 2015 02 14 Vegetable Oils in Food Technology 2011 p 284 sfnp error no target CITEREFVegetable Oils in Food Technology2011 help Vegetable Oils in Food Technology 2011 p 214 sfnp error no target CITEREFVegetable Oils in Food Technology2011 help Mustard Seed Oil Clovegarden Olive Oil Smoke Point Retrieved 2016 08 25 a b c Gray S June 2015 Cooking with extra virgin olive oil PDF ACNEM Journal 34 2 8 12 in Italian Scheda tecnica dell olio di palma bifrazionato PO 64 Vegetable Oils in Food Technology 2011 p 234 sfnp error no target CITEREFVegetable Oils in Food Technology2011 help Ranalli N Andres SC Califano AN Jul 2017 Dulce de leche like product enriched with emulsified pecan oil Assessment of physicochemical characteristics quality attributes and shelf life European Journal of Lipid Science and Technology doi 10 1002 ejlt 201600377 Retrieved 15 January 2021 Vegetable Oils in Food Technology 2011 p 303 sfnp error no target CITEREFVegetable Oils in Food Technology2011 help Vegetable Oils in Food Technology 2011 p 92 sfnp error no target CITEREFVegetable Oils in Food Technology2011 help Vegetable Oils in Food Technology 2011 p 153 sfnp error no target CITEREFVegetable Oils in Food Technology2011 help Organic unrefined sunflower oil Retrieved 18 December 2016 Fats and oils in human nutrition Food and Agriculture Organization of the United Nations and the World Health Organization 1994 ISBN 978 92 5 103621 1 Archived from the original on November 29 2013 Nwosu V et al Oxidative Stability of various oils as determined by Rancimat Method Department of Food Science North Carolina State University a b Methrom Oxidative stability of oils and fats Rancimat method Application Bulletin 204 2 e Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating PDF External links EditCooking For Engineers Smoke Point of Various Fats another list of smoke points along with some discussion on the subject Good Eats Cooking Oil Smoke Points The Culinary Institute of America 1996 The New Professional Chef 6th ed John Wiley amp Sons Retrieved from https en wikipedia org w index php title Smoke point amp oldid 1118853451, wikipedia, wiki, book, books, library,

article

, read, download, free, free download, mp3, video, mp4, 3gp, jpg, jpeg, gif, png, picture, music, song, movie, book, game, games.