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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: 390–470 °F [12] Olive oil: Virgin: 210 °C: 410 °F Olive oil: Extra virgin, low acidity, high quality: 207 °C: 405 °F [3] [13] Olive oil: Extra virgin: 190 °C: 374 °F [13] Palm oil: Fractionated: 235 °C [14 ...
Image: link to a Wikipedia Image file of the fat or oil in question. Name: Name of the fat or oil (use article title if article is on the fat or oil in question) Composition: - enable section bar; Water content: Total percentage, by weight. Give minimum and maximum values if there's a range. Fat content: Total percentage, by weight. Give ...
The more FFA an oil contains, the quicker it will break down and start smoking. [2] [3] The lower the value of FFA, the higher the smoke point. [4] However, the FFA content typically represents less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat. [4] [5] [6]
Mustard oil: 13% 60% 21% 5.9% 15% 254 °C (489 °F) Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable. Olive oil (extra virgin) 14% 73% 11% 0.7% 9.8% 190 °C (374 °F) Cooking, salad oils, margarine Olive oil (virgin) 14% 73% 11% 0.7% 9.8% 215 °C (419 °F) Cooking, salad oils, margarine Olive oil (refined) 14% 73%
This template tabulates data of composition of various vegetable oils, their processing treatments (whether unrefined, hydrogenated or partially hydrogenated) and their smoke point The above documentation is transcluded from Template:Vegetable oils comparison/doc .
The technical definitions vary between countries so the United Nations created the Globally Harmonized System of Classification and Labeling of Chemicals, which defines the flash point temperature of flammable liquids as between 0 and 140 °F (60 °C) and combustible liquids between 140 °F (60 °C) and 200 °F (93 °C).
The TAG flash point tester adheres to ASTM D56 and has no stirrer, while the Abel flash point testers adheres to IP 170 and ISO 13736 and has a stirring motor so the sample is stirred during testing. The flash point is an empirical measurement rather than a fundamental physical parameter.
A flammable liquid is a liquid having a flash point of not more than 60 °C (140 °F), or any material in a liquid phase with a flash point at or above 37.8 °C (100 °F) that is intentionally heated and offered for transportation or transported at or above its flash point in a bulk packaging. The following exceptions apply: