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  • Soalan 20

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    Conan De' Robert
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    This document lists various cooking oils and their smoke points. Smoke point refers to the temperature at which the oil begins to break down and smoke, which can impart unpleasant flavors. The oils are listed along with their smoke point temperatures, ranging from 107°C for unrefined sunflower oil to 254°C for refined safflower oil. Most vegetable oils have smoke points between 160°C to 232°C, while butter and lard have lower smoke points around 121°C to 149°C. Olive and coconut oils generally have higher smoke points than other vegetable oils.

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    soalan 20

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    This document lists various cooking oils and their smoke points. Smoke point refers to the temperature at which the oil begins to break down and smoke, which can impart unpleasant flavors. The oils are listed along with their smoke point temperatures, ranging from 107°C for unrefined sunflower oil to 254°C for refined safflower oil. Most vegetable oils have smoke points between 160°C to 232°C, while butter and lard have lower smoke points around 121°C to 149°C. Olive and coconut oils generally have higher smoke points than other vegetable oils.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as ODT, PDF, TXT or read online from Scribd
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    10 views2 pages

    Soalan 20

    Uploaded by

    Conan De' Robert
    This document lists various cooking oils and their smoke points. Smoke point refers to the temperature at which the oil begins to break down and smoke, which can impart unpleasant flavors. The oils are listed along with their smoke point temperatures, ranging from 107°C for unrefined sunflower oil to 254°C for refined safflower oil. Most vegetable oils have smoke points between 160°C to 232°C, while butter and lard have lower smoke points around 121°C to 149°C. Olive and coconut oils generally have higher smoke points than other vegetable oils.

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    Attribution Non-Commercial (BY-NC)
    Download as ODT, PDF, TXT or read online from Scribd
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    Soalan 20

    Smoke point

    Fat Almond oil Avocado oil Butter Canola oil Canola oil Canola oil Castor oil Coconut oil Coconut oil Corn oil Corn oil Cottonseed oil Flax seed oil Ghee(Indian Clarified Butter) Grapeseed oil Hazelnut oil Hemp oil Lard Macadamia oil Mustard oil Olive oil Olive oil Olive oil Olive oil Oliveoil, high quality (low acidity) Palm oil Peanut oil Peanut oil Rice bran oil Safflower oil Safflower oil

    Quality

    Smoke Point 420F 520F 250300F Expeller Press 375-450F[5] High Oleic 475F Refined 400F Refined 392F Extra Virgin (Unrefined) 350F[7] Refined 450F Unrefined 352F Refined 450F 420F Unrefined 225F 485F 420F 430F 330F 370F 413F 489F Extra virgin 375F Virgin 391F Pomace 460F Extra light 468F Extra virgin 405F Difractionated 455F Unrefined 320F Refined 450F 490F Unrefined 225F Semirefined 320F

    216C 271C 121149C 190-232C 246C 204C[1] 200C[6] 177C 232C 178C[6] 232C[1] 216C[1] 107C 252C 216C 221C 165C 188C 210C 254C 191C 199C[6] 238C[1] 242C[1] 207C 235C[8] 160C 232C[1] 254C 107C 160C

    Safflower oil

    Refined

    510F

    266C[1]

    Sesame oil Sesame oil Soybean oil Soybean oil Soybean oil Sunflower oil Sunflower oil Sunflower oil, high oleic Sunflower oil Tea seed oil Vegetable shortening Walnut oil Walnut oil

    Unrefined Semirefined Unrefined Semirefined Refined Unrefined Semirefined Unrefined Refined

    Unrefined Semirefined

    350F 450F 320F 350F 460F 225F 450F 320F 440F 485F 360F 320F 400F

    177C 232C 160C 177C 238C[1] 107C 232C 160C 227C[1] 252C 182C 160C 204C

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