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Corn oil: 230–238 °C [9] 446–460 °F Corn oil: Unrefined: 178 °C [7] 352 °F Cottonseed oil: Refined, bleached, deodorized: 220–230 °C [10] 428–446 °F Flaxseed oil: Unrefined: 107 °C: 225 °F [3] Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199–243 °C: 390 ...
The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. [1]
Cooking, salad dressings, vegetable oil, margarine, shortening ... Commercial food manufacturing Tea seed oil [13] 22% 60% 18% 0.7% 22% 252 °C (486 °F)
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor.
Refined coconut oil has a high smoke point, which makes it perfect for cooking. For instance, LouAna 100% Pure Coconut Oil has a higher smoke point (up to 350°F) than virgin coconut oil—in ...
Cooking oils include a wide range of products, from canola oil to olive oil, coconut oil and more. The nutritional pros and cons of cooking oils are a frequent subject of debate online, especially ...
Technically, a seed oil is a cooking oil made by pressing seeds to extract the fat. But the current pariahs are canola, corn, cottonseed, grapeseed, soy, rice bran, sunflower, and safflower oils.
Properties of common cooking fats (per 100 g) Type of fat Total fat (g) ... Coconut oil [6] 99 83 6 2 177 °C (351 °F) Corn oil [7] ... Fat composition in foods.png
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