Smoke Point Of Oils Table - Vegetarian Health Institute Page 2
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2The 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 they’ve 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.
Various-Fats
[3]
Fats and Oils, Udo Erasmus. 1986.
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