Template:Smoke point of cooking oils

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Fat Quality Smoke Point
Almond oil 221°C 430°F[1]
Avocado oil Refined 270°C 520°F[2][3]
Mustard oil 250°C 480°F[4]
Butter 150°C 302°F[5]
Butter Clarified 250°C 482°F[6]
Canola oil 220-230°C[7] 428–446°F
Canola oil (Rapeseed) Expeller press 190-232°C 375-450°F[8]
Canola oil (Rapeseed) Refined 204°C 400°F
Canola oil (Rapeseed) Unrefined 107°C 225°F
Castor oil Refined 200°C[9] 392°F
Coconut oil Refined, dry 232°C 450°F[10]
Coconut oil Unrefined, dry expeller pressed, virgin 177°C 350°F[10]
Corn oil 230-238°C[11] 446-460°F
Corn oil Unrefined 178°C[9] 352°F
Cottonseed oil Refined, bleached, deodorized 220-230°C[12] 428–446 °F
Flaxseed oil Unrefined 107°C 225°F[3]
Lard 190°C 374°F[5]
Olive oil Refined 199-243°C 390-470°F[13]
Olive oil Virgin 210°C[9] 410°F
Olive oil Extra virgin, low acidity, high quality 207°C 405°F[3][14]
Olive oil Extra virgin 190°C 374°F[14]
Olive oil Extra virgin 160°C 320°F[3]
Palm oil Difractionated 235°C[15] 455°F
Peanut oil Refined 232°C[3] 450°F
Peanut oil 227-229°C[3][16] 441-445°F
Peanut oil Unrefined 160°C[3] 320°F
Rice bran oil Refined 232°C[17] 450°F
Sesame oil Unrefined 177°C 350°F[3]
Sesame oil Semirefined 232°C 450°F[3]
Soybean oil 234°C[18] 453°F
Sunflower oil Neutralized, dewaxed, bleached & deodorized 252-254°C[19] 486–489°F
Sunflower oil Semirefined 232°C[3] 450°F
Sunflower oil 227°C[3] 441°F
Sunflower oil Unrefined, first cold-pressed, raw 107°C[20] 225°F
Sunflower oil, high oleic Refined 232°C 450°F[3]
Sunflower oil, high oleic Unrefined 160°C 320°F[3]
Grape seed oil 216°C 421°F
Vegetable oil blend Refined 220°C[14] 428°F
  1. ^ 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 
  2. ^ "Smoking Points of Fats and Oils." http://whatscookingamerica.net/Information/CookingOilTypes.htm
  3. ^ a b c d e f g h i j k l m "Smoke Point of Oils | Baseline of Health". Jonbarron.org. 2012-04-17. Retrieved 2016-05-28. 
  4. ^ "Mustard Oil" http://www.clovegarden.com/ingred/oi_mustz.html
  5. ^ 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.
  6. ^ "Charts Bin" http://chartsbin.com/view/1962
  7. ^ Vegetable Oils in Food Technology (2011), p. 121.
  8. ^ "What is the "truth" about canola oil?". Spectrum Organics, Canola Oil Manufacturer. Archived from the original on July 24, 2011. 
  9. ^ a b c 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. 
  10. ^ a b Nutiva, Coconut Oil Manufacturer, http://nutiva.com/introducing-nutiva-refined-coconut-oil/
  11. ^ Vegetable Oils in Food Technology (2011), p. 284.
  12. ^ Vegetable Oils in Food Technology (2011), p. 214.
  13. ^ "Olive Oil Smoke Point". Retrieved 2016-08-25. 
  14. ^ a b c Gray, S (June 2015). "Cooking with extra virgin olive oil" (PDF). ACNEM Journal. 34 (2): 8–12. 
  15. ^ (in Italian) Scheda tecnica dell'olio di palma bifrazionato PO 64.
  16. ^ Vegetable Oils in Food Technology (2011), p. 234.
  17. ^ Vegetable Oils in Food Technology (2011), p. 303.
  18. ^ Vegetable Oils in Food Technology (2011), p. 92.
  19. ^ Vegetable Oils in Food Technology (2011), p. 153.
  20. ^ "Organic unrefined sunflower oil". Retrieved 18 December 2016.