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Template: Smoke point of cooking oils. ... Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199 ...
Grape seed oil has a moderately high smoke point of approximately 216 °C (421 °F). The oil has a light taste and a high polyunsaturated fat content, making it suitable for use in salad dressings, mayonnaise and as a base for oil infusions of garlic, rosemary, or other herbs or spices. It is widely used in baked goods, pancakes, and waffles.
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 .
Peanut oil is another top choice for frying, says Mok, due to its healthy fat content, neutral flavor and high smoke point. Peanut oil is high in unsaturated fats, which can help lower the risk of ...
The smoke point of an oil refers to the temperature at which it begins to smoke—and also degrade in both quality and taste. Typically, the odor of an oil becomes at least somewhat foul once it ...
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.
Diacylglycerol (DAG) oil: 3.05% 37.95% 59% 0 - 215 °C (419 °F) Frying, baking, salad oil Linseed oil [5] 11% 21% 68% 53% 13% 107 °C (225 °F) Salad dressings, nutritional supplement Grapeseed oil: 12% 17% 71% 0.1% 69% 204 °C (399 °F) Cooking, salad dressings, margarine Hemp oil: 9% 12% 79% 18% 55% 165 °C (329 °F) Cooking, salad dressings ...
Smoke point decreases at a different pace in different oils. [10] Considerably above the temperature of the smoke point is the flash point, the point at which the vapours from the oil can ignite in air, given an ignition source. The following table presents smoke points of various fats and oils.
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