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Smoke Points of Oils Table

The document lists the smoke points of various oils, including canola oil, coconut oil, corn oil, cottonseed oil, flax seed oil, ghee, hempseed oil, olive oil, palm oil, peanut oil, safflower oil, sesame oil, soybean oil, sunflower oil, and others. It notes that refined oils have a higher smoke point than unrefined oils because they have been stripped of nutrients. Oils with a smoke point over 350°F are best for deep fat frying. Coconut and palm oils are especially good for frying due to their saturated fat content and resistance to oxidation at high heat.

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530 views2 pages

Smoke Points of Oils Table

The document lists the smoke points of various oils, including canola oil, coconut oil, corn oil, cottonseed oil, flax seed oil, ghee, hempseed oil, olive oil, palm oil, peanut oil, safflower oil, sesame oil, soybean oil, sunflower oil, and others. It notes that refined oils have a higher smoke point than unrefined oils because they have been stripped of nutrients. Oils with a smoke point over 350°F are best for deep fat frying. Coconut and palm oils are especially good for frying due to their saturated fat content and resistance to oxidation at high heat.

Uploaded by

Simona Sandu
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Smoke Point of Oils

Oil Butter Canola oil[*] Canola oil[*] Coconut oil Coconut oil[**] Corn oil Corn oil[*] Cottonseed oil[*] Flax seed oil Ghee (Indian Clarified Butter)[*] Hempseed oil Olive oil Olive oil Palm oil Peanut oil Peanut oil[*] Safflower oil Safflower oil[*] Sesame oil Sesame oil[*] Soybean oil Soybean oil[*] Sunflower oil Sunflower oil, high oleic Sunflower oil[*] Unrefined Refined Unrefined Refined Unrefined Semi-refined Unrefined Refined Unrefined Unrefined Refined Extra virgin Virgin Unrefined Clarified to refine Expeller Press Refined Unrefined Refined Unrefined Refined Type Smoke Point 350F / 177C 464F / 240C 470F / 240C 350F / 177C 450F / 232C 320F / 160C 450F / 232C 420F / 216C 225F / 107C 485F / 252C 330F / 165C 375F / 191C 420F / 216C 455F / 235C[1] 320F / 160C 450F / 232C 225F / 107C 510F / 266C 350F / 177C 450F / 232C 320F / 160C 450F / 232C 225F / 107C 320F / 160C 450F / 232C

*These oils have a smoke point high enough to be used for frying. **These oils are the best for frying because they not only have a high enough smoke point; theyre also composed of saturated fatty acids, so theyre less subject to oxidation.[3]

By Vesanto Melina, MS, RD www.nutrispeak.com

The smoke point is the temperature at which oil starts to break down, form a bluish smoke, and be damaged in flavor and nutrition. The smoke contains acrolein, which is very irritating to the eyes and throat. Deep fat frying requires oil with a high smoke point, typically about 350-375 F (175-190 C). Refined oils have a considerably higher smoke point because theyve been stripped of the vitamins and protective phytochemicals that would be damaged at lower temperatures.

References: [1] The Culinary Institute of America (1996). The New Professional Chef (6th edition ed.). John Wiley & Sons. [2] Cooking for Engineers: Smoke points. www.cookingforengineers.com/article/50/Smoke-Points-ofVarious-Fats [3] Fats and Oils, Udo Erasmus. 1986.

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