Smoke point
| product | Smoke point |
|---|---|
| Sunflower oil , raw, unrefined, cold-pressed | 107 ° C |
| Sunflower oil , partially refined | 232 ° C |
| Sunflower oil , refined | 252-254 ° C |
| linseed oil | 107 ° C |
| Lard | 121-218 ° C |
| Olive oil (cold pressed) | 130-175 ° C |
| Olive oil (extra virgin , filtered) | 160-190-210 ° C |
| Rapeseed oil (cold pressed) | 130-190 ° C |
| Safflower oil (cold pressed) | 150 ° C |
| Walnut oil (unrefined) | 160 ° C |
| Peanut oil , unrefined | 160 ° C |
| Peanut oil , refined (hot-pressed) | 230 ° C |
| butter | approx. 175 ° C |
| Sesame oil (unrefined) | 177 ° C |
| Coconut oil | 185-205 ° C |
| most refined oils | > 200 ° C |
| Corn oil (refined) | 200 ° C |
| Clarified butter | 200-205 ° C |
| Safflower oil (refined) | 210 ° C |
| Sunflower oil (refined) | 210-225 ° C |
| Soybean oil | 213 ° C |
| Grapeseed oil | 216 ° C |
| Palm kernel fat | 220 ° C |
| Rapeseed oil , unrefined | 107 ° C |
| Rapeseed oil (refined) | 190-230 ° C |
| Mustard oil | 254 ° C |
| Avocado oil (native) | 261 ° C |
The smoke point is the lowest temperature at which a clearly visible smoke development begins above a heated cooking fat or cooking oil .
Contrary to what is often assumed, the smoke point is not the temperature at which the oil or fat decomposes and potentially harmful substances are formed, but the temperature at which volatile components (such as water, free fatty acids or short-chain oxidation breakdown products) evaporate and under defined conditions become visible as smoke.
Contrary to the instructions in many cooking recipes, for health reasons , fats and oils should not be heated to the point where they start smoking, because acrolein can be released in the process. With mustard oil , which is popular in India , it can be seen as the lesser evil if it is heated briefly and quickly to the smoke point so that pungent smelling isothiocyanates evaporate.
The smoke point of a fat depends mainly on the proportion of free fatty acids . The higher this proportion, the lower the smoke point. A fat or oil that has already been heated several times (e.g. when frying) has a higher content of free fatty acids than a "fresh" one. As a rule, native oils also have a higher content of free fatty acids than raffinates, but, especially if they are fresh, they can also have very low levels of free fatty acids comparable to raffinates.
The values in the adjacent table are only intended as a rough guide - hardly any two sources agree on the exact smoke point of a particular oil, natural fluctuations also occur. Also, there is often no distinction between refined and unrefined oil.
Overall, the smoke point has only limited informative value, as it is heavily dependent on the free fatty acid content and on the pretreatment and storage of the oil or fat.
literature
- Josef Schormüller : Handbook of food chemistry. Volume IV: Fette und Lipoide (Lipids) , Springer, 1969, ISBN 978-3-662-23548-5 , pp. 479-482 ( limited preview in Google book search).
Web links
- Michael Chu: Cooking For Engineers: Smoke Point of Various Fats - List with smoke points of fats and oils, June 10, 2004 (English).
Individual evidence
- ↑ Organic unrefined sunflower oil . Retrieved December 18, 2016.
- ↑ a b c d e Smoke Point of Oils . In: Baseline of Health . Jonbarron.org. April 17, 2012. Retrieved December 26, 2019.
- ↑ Refined here means, among other things: neutralized, dewaxed , bleached and deodorized .
- ↑ Frank Gunstone: Vegetable oils in food technology: composition, properties and uses, page 153. John Wiley & Sons, 2011
- ↑ a b S Gray: Cooking with extra virgin olive oil . In: ACNEM Journal . 34, No. 2, June 2015, pp. 8-12.
- ↑ Overview of the smoke points & calorific values of oil. Retrieved June 2, 2019 .
- ↑ Peri, C. (Claudio), editor .: The extra virgin olive oil handbook . 2014, ISBN 978-1-118-46043-6 .
- ↑ Frank Gunstone: Vegetable oils in food technology: composition, properties and uses, page 234. John Wiley & Sons, 2011
- ↑ a b c d The right fat for frying and deep-frying . ( Memento from October 19, 2013 in the Internet Archive ) In: German Society for Nutrition (Ed.): DGEinfo , No. 01/2003, January 2003.
- ↑ Commercial Cooking: Cooking Oil Characteristics ( Memento of the original dated February 1, 2017 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. (PDF; 149 kB), from usfa.fema.gov, accessed on March 17, 2017.
- ↑ What is the "truth" about canola oil? . Spectrum Organics, Canola Oil Manufacturer.
- ↑ Frank Gunstone: Vegetable oils in food technology: composition, properties and uses, page 121. John Wiley & Sons, 2011
- ↑ Avocado oil . In: Bertrand Matthäus, Hans-Jochen Fiebig, Kirsten Schiekiera, Markus Semmler: Product knowledge oil: Edible oils - expert knowledge and creative recipes . Stiftung Warentest, Berlin 2016, ISBN 978-3-86851-686-9 (epub).
