Of the animal fats, piglet fat is the most easily digestible. melted 32 degrees C, horse meat fat 35 degrees C, young lamb fat, that is, lamb, temp. melting point 38 degrees C, that's why they are best choice from animal fats. In turn, beef and lamb fat are the worst choices:
If the pan is not overheated above 160 degrees C
, then you can fry in all vegetable oils:
sunflower, corn, soybean, peanut, olive, flax, hemp, cotton, except rapeseed and mustard
(meaning unrefined oils).
On palm kernels, palm, coconut, despite their high temperature smoking, it is better not to fry, as at temp. 150-160 degrees C Medium chain triglycerides (MCTs) break down in them, and the natural structure of these oils is destroyed:
Table 1 (properties of unrefined oils)
This table below deals with the preparation of ghee (ghee made from butter, using the method of long-term simmering and subsequent removal of protein and carbohydrate residues:
From this table below it can be seen that at 230 degrees Using refined corn and sunflower oils the crust of bread becomes harmful during baking, and when used unrefined olive - already at 177 degrees C.
From this table it can be seenwhat about unrefined oils?rapeseed and mustard (according to table No. 1 ) it is worth adding unrefinedflaxseed oil and walnut oil, which should not be fried . On all other types vegetable oils refined and unrefined, can be fried,if you don't overheat the pan 160 deg C:
Table 2
(The data from the two tables differ, in particular regarding linseed oil, so we take the lower value for the smoke point of linseed oil (110 degrees C))
Properties of refined vegetable oils and animal fats:
**************************************
Edible fats
The article outlines the generally accepted view on the use of fats, lilac color I highlightedinformation that is related to the dangers of fats, but this is not a generally accepted opinion (harmful fats are hydrogenated) in all three parts of the post.
Fats are the main source of thermal energy necessary for life. human body. Just like proteins and carbohydrates, they participate in the construction of body tissues and are one of the essential elements his nutrition.
Fats are organic compounds of complex chemical composition, mined from milk or fat-bearing tissues animals (animal fats) or from oilseeds (vegetable fats or oils). All fats consist of glycerol and a variety of fatty acids. Depending on the composition and properties of fatty acids, fats can be solid or liquid at room temperature.
In terms of calorie content, fats are almost 2.5 times higher than carbohydrates.
Fats should be used in quantities most favorable for replenishing energy expenditure. It has been established that the daily need of an adult healthy person in fat, 75-110 grams are satisfied. It is necessary, however, to note that the amount of fat in the diet is determined by various circumstances, which include labor intensity, climatic features, and a person’s age. A person engaged in intense physical labor needs more high-calorie food, and therefore more fat.. The climatic conditions of the north, which require a large expenditure of thermal energy, also cause an increase in the need for fats. The more energy the body uses, the more fat is needed to replenish it.
But we must not forget that excess fat, even in the diet of a healthy person, is harmful. Fats do not dissolve either in water or digestive juices. In the body they are broken down and emulsified with the assistance of bile. Excessive amount of fat does not have time to emulsify, disrupts digestive processes and causes unpleasant feeling heartburn. Excessive amounts of fat in food reduces its digestibility, especially the most important part of food - proteins.
The nutritional value of different fats varies and largely depends on the digestibility of fat by the body. The digestibility of fat, in turn, depends on its melting temperature. So, fats with a low melting point, not exceeding 37°(i.e. temperature human body), have the ability to be most fully and quickly emulsified in the body and, therefore, most fully and easily absorbed.
Fats with a low melting point include butter, lard, goose lard, all types of margarines, as well as liquid fats.
Fats with a high melting point are absorbed much less well. While butter is absorbed by the body up to 98.5%, lamb fat is absorbed only by 80-90%, beef fat, depending on its melting point, by 80-94%.
The importance of fats in cooking is extremely high. One of the main culinary processes- frying - usually carried out with the help of fats, since due to poor thermal conductivity, fat makes it possible to heat the product to high temperatures without combustion and ignition. By forming a thin layer between the bottom of the pan and the product being fried, fat promotes more uniform heating. Due to its ability to dissolve some coloring and aromatic substances extracted from vegetables, fat is also used to improve appearance and the smell of food. It is well known that the taste and nutritional value of food can be improved by adding various fats to it.
When selecting fat for preparing a particular dish, the cook must take into account not only its digestibility by the body, which is especially important when preparing dietary and baby food, but also how the fat reacts to strong heating. Not all fats can be heated to high temperatures without decomposition, which is detected by the appearance of smoke. The temperature of smoke formation is different.
Butter, for example, can only be heated to 208° (or even 177?) . When the temperature rises, it decomposes and gives the fried product an unpleasant bitter taste. Pork lard without decomposition can be heated to 221°(or is it still 182?), A kitchen margarine—up to 230°. Kitchen margarines, in addition, contain a small amount of moisture, which makes them very convenient for frying various foods ( this does not compensate for their harm).
Ghee also does not withstand heating to high temperatures. You can use it for frying only when you do not need to heat the product very much and when the frying process proceeds quickly.
The choice of fat also depends on its taste compatibility with the culinary product.
All chefs know very well that the taste of food is determined not only by the main product, but also by the fat used for its preparation. Fat that does not suit the taste of a given dish can worsen it. You cannot, for example, cook sweet pancakes with jam using beef or pork lard, and if there were no other fats suitable for these pancakes, then it was impossible to cook them and include them in the menu.
Incorrect selection of fat for preparing a given dish is a violation of one of the basic laws of cooking, and only an inexperienced, incompetent cook uses fats that do not match the taste of the product.
The delicate, subtle taste of many dishes corresponds to the pleasant smell and soft taste of butter.
Butter is used primarily for sandwiches, as well as for topping a number of ready-made dishes, especially those prepared from dietary and deli products, as well as for seasoning sauces.
You should not use butter for frying, especially because this oil contains up to 16% moisture and therefore splashes a lot. In many cases, butter can replace all types of table margarine ( which will cause additional harm to the body).
Animal fats - beef and lard - are used for hot meat dishes and frying some types of flour products.
Lamb lard is successfully used to prepare many dishes of Caucasian and Central Asian cuisine.
Liquid fats - vegetable oils- used in all cases where the recipe requires the use of non-hardening fat.
The use of a particular fat for different dishes is often determined by its melting point.
Thus, refractory fats can be used in dishes that are served only hot. For those dishes that are served both hot and cold, refractory fats are not suitable, since when they solidify they give an unpleasant aftertaste, as they say, “get cold on the lips.” For these dishes, it is advisable to use vegetable and cow butter, margarine, and lard. Despite the fact that margarine and lard also become dense when they harden, they quickly melt in the mouth and do not give food a “greasy” taste.
Vegetable fats
Vegetable fats are extracted from the seeds of oilseed plants by pressing or extraction.
The essence of the pressing process is to squeeze oil out of crushed seeds, from which most of the hard shell (peel) has been previously removed. Depending on the method of administration technological process There is a distinction between cold and hot pressed oil. During hot pressing, crushed seeds are preheated in roasters.
Extraction consists of a number of sequential operations: cleaning, drying, removing the shell and grinding the seeds, extracting oil from them using special solvents and then removing the solvent from the oil.
Vegetable oil is purified either by filtration or by exposure to alkalis. In the first case, the product is called unrefined, in the second - refined. The oil obtained by extraction is edible only in refined form.
For Refined vegetable oil is most suitable for frying, since particles of mucous and protein substances remaining in unrefined oil when fat is heated to a high temperature quickly decompose and can give the fried product a bitter taste and a specific unpleasant (“smoky”) odor.
Some vegetable oils, in addition to refining with alkali, are subjected to bleaching and deodorization. Deodorization is used to reduce or completely eliminate the specific odor of the oil..
From vegetable oils, the range of which is very wide and includes fats with different chemical and physical properties, In cooking, sunflower, cottonseed, olive, soybean, and peanut oils are most often used; flaxseed, hemp, and corn oils are less commonly used.. Sesame and nut oils are used in confectionery production, and mustard oil is used in baking.
Sunflower oil. Sunflower oil is obtained by pressing or extracting sunflower seeds ().
Oil produced by pressing, especially hot, has an intense golden-yellow color and a pronounced aroma of roasted seeds.
Sunflower oil is sold refined and unrefined.
Refined and deodorized oil is transparent and almost devoid of a specific odor.
According to its commercial qualities unrefined sunflower oil is divided into three grades (highest, 1st and 2nd).
Dressings for salads, vinaigrettes, and herring are prepared using sunflower oil. It is used in cold appetizers, especially vegetable ones (zucchini, eggplant, mushroom caviar, stuffed peppers, tomatoes). The same oil is used for frying fish, vegetables and some dough products.
For salad dressings, as well as for the preparation of mayonnaise, refined and deodorized sunflower oil is most suitable.
Olive oil. Olive (Provençal) oil is extracted from the fleshy part of the olive tree and from the kernel of its hard pit. Best food grade olive oil obtained by cold pressing ().
Olive oil has a delicate, soft taste and pleasant aroma. It is used for preparing dressings and frying some meat, fish and vegetable products.
Cottonseed oil. It is obtained from the seeds of the cotton plant cottonseed oil. For food purposes, this oil must be refined with alkali, since unrefined oil contains a toxic substance - gossypol(from other information sources - it is harmful).
Refined and deodorized cottonseed oil has a good taste. The color of this oil is straw yellow.
In cooking, cottonseed oil is used in the same cases and for the same purposes as sunflower oil.
Soybean oil. Soybean seeds contain 20 to 25% oil, which is extracted from them by extraction or pressing. Due to its good taste, this oil is widely used. Therefore, every year more and more areas are sown with soybeans. The main soybean growing areas are: Far East, Ukraine, North Caucasus(from other information sources - it is harmful).
Soybean oil is used only in refined form and for the same purposes as sunflower or cottonseed oil.
Flaxseed and hemp oil. After refining, flaxseed and hemp oil can be used for food purposes, but in cooking these fats are rarely used, since they have very limited storage stability, quickly thicken and are unsuitable for frying, as they give the fried product a specific “oily” taste(from other information sources - linseed oil useful, hemp - harmful).
Mustard oil. From white or blue mustard seeds produce oil, which, after thorough CLEANING, has a pleasant, mild taste. The color of refined mustard oil is intensely yellow. The specific smell of this oil, which is especially suitable for some dough products (mustard bread is prepared with mustard oil), does not make it possible to widely use it for other culinary products(from other information sources - it is harmful).
Corn oil. To obtain oil, the germ of corn kernels is pressed or extracted. Refined corn oil is golden yellow in color; it is used in the manufacture of confectionery products(from other information sources - it is harmful).
Nut butter.Walnut kernel contains up to 58% fat. Cold-pressed nut oil has a light yellow color, pleasant taste and smell; it is used in confectionery production. ANDfrom other inf. sources - walnut oil is harmful in general, but there are others healthy oils eg cashew nuts, almonds, hazelnuts, Brazil nuts, coconut, palm kernel, cocoa kernel butter, pistachio nuts, peach kernels.
Peanut butter. This oil is produced from the peanut kernel (groundnut). Refined oil obtained by cold pressing has a good taste and pleasant aroma. It is used as a salad dressing and for frying. Peanut oil is also used in confectionery production(from other information sources - it's really useful). Here ; about harmful oils. These four materials are presented in a very non-trivial presentation, still little known, very modern, which we adhere to (irina_co, kulinarium) .
- Coconut and palm oil are representatives of medium chain triglycerides in the world of vegetable oils and fats , about the importance of their use in sports and dietary nutrition.
The traditional and most common term regarding changes in olive oil under the influence of temperature is: the burning temperature of the oil. There are also concepts:
- Oil boiling point
- Oil smoke point
- And additionally the freezing point of the oil
With the boiling point of oil, everything is more or less clear, or rather, relatively unimportant. Now the oil has heated up, now it has boiled, the process has begun. An important parameter is the one at which carcinogens begin to form under the influence of temperature. This is where the disagreement exists. Some traditionally call the moment when carcinogens begin to form as the combustion temperature, while others insist that this is the smoking point. Although the contradictions here are more far-fetched. What's smoking? Natural olive oil contains small particles of olives. It is they that, when heated, begin to burn, producing smoke. If you heat the oil further, it may not only smoke, but also catch fire. Technically from contact with oxygen contained in the air.
Opponents of the traditional name tend to define this exact moment as the combustion temperature of the oil. But in living conditions, when cooking food it rarely comes to this. Those. Of course, you can accidentally splash oil on an open fire, but in order to bring the temperature of the bottom of the frying pan to the point where the oil flares up...
Because of this, when talking about the burning temperature of olive oil (relative to the cooking process and the beginning of the formation of combustion products), you just need to make an allowance for the fact that the same suspension of olive particles begins to burn. Of course, visually this manifests itself as the appearance of smoke, and pedants tend to insist on the term “smoke point.”
Table of burning temperatures of various olive oils
You can give the following table, which shows the combustion (smoke) temperature for different olive oils:
- Extra virgin olive oil - 160 C
- Extra Virgin Olive Oil low acidity- 207 C
- Refined olive oil Pomace (oil cake) - 238 C
There is also refined Extra Virgin, but in practice this is rare. Too valuable and useful product to spoil it with additional cleaning. Just for reference, the combustion temperature of such oil ranges from 200 to 240 C..
Just for general development. Avocado has the highest combustion temperature of publicly available vegetable oils. It is 270 C.
As you can see, you can clearly trace the increase in the burning temperature of olive oil depending on the depth of processing. The more refined the oil, the higher the combustion temperature.
Additional parameters affecting combustion temperature
By the way, combustion temperature is not the only factor that can describe the effect of high temperatures on oil. Thus, studies were conducted that showed that different vegetable oils perceive temperature increases differently. Thus, some begin to release carcinogens almost immediately upon reaching a critical (for a particular oil) temperature. With regard to olive oil, it was noted that it has a certain “margin of safety”. Those. when the critical temperature is reached, it seems to resist for some time (from 7 to 10 minutes). It emits almost no carcinogens and does not smoke.
It is worth paying attention to acidity. Interesting fact It turned out that the smaller it is, the higher the burning temperature of the oil (with the same presence of cake suspension).
Now a few words about how heating time affects. The longer the oil is exposed to critical temperatures, the more free fatty acids are formed in it. The more free fatty acids an oil has, the more it smokes. Accordingly, the more carcinogens are released.
It is this fact that will be useful to know for those who like to buy fried potatoes or deep-fried pie at fast food outlets anywhere. The benefits of such products are very doubtful, but the harm is obvious.
Other frying oils
In domestic conditions, sunflower oil, butter and margarine are most widely used. You can see what the situation is with them. The combustion temperature of these products is as follows:
- Refined sunflower oil - 227 C
- Butter - 150 C
- Margarine - 182 C
Especially for those who like to fry potatoes in lard, we will inform you that the combustion temperature of this product is 190 C.
As can be seen from the above data, the worst situation is with butter. Its combustion temperature is lower than all others. But here's what's interesting. The combustion temperature of melted butter is already much higher - 252 C.
Since the press is discussing the topic that many products are prepared using palm oil Let's not ignore him either. The parameter we are interested in is 235 C. For rapeseed it is 204 C.
Today you can find more than one article about the smoke point of various fats and oils. But when searching for the information I needed about some substances, I saw the following: different sources different data is indicated. It is not very clear which of them are true.
Sites with such information cannot be called reliable sources, since they are semi-entertaining and simply rewrite articles from each other. In addition, the subject of this article is often called the boiling point, and this is not entirely correct. After all, oils smoke or burn, but do not boil. The liquid in them boils.
After a long search on the RuNet, I decided to study the available information on English. And, thanks to Google, I came across a source that you can trust - Wikipedia. Thus, I obtained the information for this article and the tables presented from Wikipedia in English.
What is the smoke point?
The smoke point is the temperature that ensures the formation of volatile compounds under specific conditions. In this case, the amount of these compounds must be sufficient to clearly display the resulting blue smoke. In simple words, this is the temperature at which smoke begins.
When this is achieved, naturally occurring volatile compounds such as free fatty acids and short-chain degradable oxidation elements are removed from the product. These volatile combinations of elements in the atmosphere begin to disintegrate, causing soot to appear.
The smoke point reveals the upper temperature to which you can use a specific vegetable oil or any animal fat for various purposes. When it is reached, the substances begin to break down and can no longer be eaten.
It will depend on several factors:
- from the origin of the substance;
- on the degree of its refining (purification).
So the smoke point of the oil will be higher with greater refining, as well as with a lower content of free fatty acids.
The latter begin to form during oil heating. The amount of acids formed depends on the duration of heating. When there are a lot of them, the temperature indicator of the smoke point begins to decrease.
You should not use the same product to prepare French fries and other similar dishes more than 2 times. The quality of the oil decreases more rapidly during batch frying than during continuous frying.
If you cook a lot of deep-fried dishes, you can buy a special thermometer to measure the temperature of the oil liquid and check it while heating.
The combustion temperature is significantly higher. This is the point that makes it possible for vapors from the oil to ignite when exposed to the atmosphere.
Thus, oils with a high smoke point can be used for frying. And on substances with a low smoke point - it is strictly not recommended.
Smoke point tables for oils and fats
Below I suggest you study 2 tables:
- The first contains information about oils of plant origin (listed alphabetically).
- The second is information about animal fats.
The “*” icon next to them marks those products about which the English-language Wikipedia does not yet have reliable information. In any case, the indicated indicators can be used - it seems to me that this information will be more reliable than that offered on the Internet.
Smoke point of vegetable oils
| Component | Temperature | |
|---|---|---|
| Avocado | 270 C | |
| Peanut | unrefined | 160 C* |
| refiner | 232 C | |
| Mustard | 254 C* | |
| Walnut | unrefined | 160 C* |
| semi-refined | 204 C* | |
| camellias | 252 C* | |
| Grape seed | 216 C* | |
| Hemp | 165 C* | |
| Castor | refiner | 200 C |
| Coconut | virgin | 177 C |
| refiner | 204 C | |
| Macadamia | 210 C* | |
| Corn | neraffin. | 178 C |
| refiner | 232 C | |
| Sesame | unrefined | 177 C |
| semi-refined | 232 C | |
| Linen | neraf. | 107 C |
| Margarine | 182 C* | |
| Almond | 216 C* | |
| Olive | extra virgin | 160 C |
| extra virgin, low acidity | 207 C | |
| virgin | 210 C | |
| refiner or tasteless | 199-243 C | |
| pomace (that which is obtained from pulp) | 238 C | |
| Palm | diffraction | 235 C |
| Sunflower | neraffin. | 107 C* |
| semi-refined | 232 C* | |
| refiner | 227 C | |
| high oleic, unrefined. | 160 C* | |
| Rapeseed (canola) | unrefined | 107 C |
| refiner | 204 C | |
| pressed on expeller | 190-232 C | |
| high oleic | 246 C* | |
| Rice | 254 C* | |
| Safflower | neraf. | 107 C* |
| semi-refined | 160 C* | |
| raf. | 266 C | |
| Soy | unrefined | 160 C* |
| semi-refined | 177 C* | |
| refiner | 238 C | |
| Hazelnut | 221 C* | |
| Cotton | 216 C | |
Smoke point of animal fats
If you have anything to add on the topic, do not hesitate to write in the comments!
Today we will talk about carcinogens in foods fried in oil.
Carcinogens- chemical substances, the impact of which on the human or animal body increases the likelihood of malignant neoplasms (tumors) or leads to them.
Toxic, carcinogenic and simply harmful substances in oils are formed in two cases:
- When heating oils to smoke point and above;
- When oils become rancid.
Smoke point of vegetable fats and oils
"Smoke point"- this is the temperature at which the oil begins to smoke in the frying pan, from this moment reactions are started in it to form toxic and carcinogenic substances. Each type of oil has its own smoke point. In general, all oils are divided into oils with high smoke point and with low smoke point.
Oils with a high smoke point are recommended for frying, including deep frying. The refining process increases the smoke point. Oils with a low smoke point are strictly not recommended for frying. I will give the smoke points of some oils.
High smoke point oils:
- Peanut - 230°C
- Grape seed - 216°C
- Mustard - 254°C
- Corn refined- 232°C
- Sesame - 230°C
- Olive extra virgin-191°C
- Olive - up to 190°C
- Palm - 232°C
- Sunflower refined- 232°C
- Refined rapeseed - 240°C
- Rice - 220°C
- Soy refined- 232°C
- Hazelnut oil - 221°C
Low smoke point oils and fats:
- Walnut oil - 150°C
- Flaxseed - 107°C
- Sunflower unrefined- 107°C
- Pork fat - 180°C
- Creamy - 160°C
Standard electric stoves usually provide a heating temperature of no more than 300°C, gas stoves - much higher. There is data confirming that gas stoves cast iron frying pan can heat up to 600°C! Now it becomes clear why it is so easy to exceed the smoke point of oil.
Toxic substances formed when oils are heated or rancid and ways to avoid their formation
Let's take a closer look at the substances that are formed when oils are overheated or become rancid.
Acrolein- acrylic acid aldehyde, belonging to the group of tear toxic substances. Due to its high reactivity, acrolein is a toxic compound that is highly irritating to the mucous membranes of the eyes and respiratory tract. Acrolein is one of the products of the thermal decomposition of glycerol and glyceride fats. The process of acrolein formation begins immediately when the oil reaches its smoke point, that is, at the beginning of oil combustion. I think everyone’s eyes stung when the oil burned; they also say about such cases “there’s a crap in the kitchen” - it’s acrolein. Therefore, NEVER heat oils to a smoking state!
Acrylamide-acrylic acid amide. Toxic, damaging nervous system, liver and kidneys, irritates mucous membranes. In fried or baked foods and baked goods, acrylamide can be formed in the reaction between asparagine and sugars (fructose, glucose, etc.) at temperatures above 120°C. Simply put, acrylamide is formed in the fried crust of starchy foods, for example, potatoes, donuts, pies, which have been fried for a long time or at high temperatures in vegetable oil. Acrylamide is formed especially actively during deep frying for a long time. Some unscrupulous manufacturers of fried foods, in order to save money, use the same oil several times, continuing to fry more and more new portions of products in it. In this case, poison will inevitably form. Therefore, I strongly recommend not to fry at high temperatures for a long time and avoid deep frying.
Free radicals and fatty acid polymers, as well as heterocyclic amines- are actively formed in smoke and combustion products. Amines are very toxic substances. Both inhalation of their vapors and contact with skin are dangerous.
Polycyclic substances with high carbon content(coronene, chrysene, benzpyrene, etc.) - are strong chemical carcinogens and are also formed in smoke and burning products. For example, benzopyrene is a chemical carcinogen of the first hazard class. Formed when products burn: cereals, fats, found in smoked products, “smoky” products, present in smoke, substances obtained by burning resins. EU Commission Regulation No. 1881/2006 of 12/19/06 determines that vegetable oils and fats must contain less than 2 μg of benzopyrene per 1 kg; in smoked products up to 5 mcg/kg; in cereals, including baby food, up to 1 mcg/kg. Attention! In some cases, for example, overcooked meat cooked on a charcoal barbecue can contain up to 62.6 mcg/kg of benzopyrene!!!
When oils go rancid, predominantly aldehydes, epoxides and ketones are formed.. Interacting with oxygen in the air when exposed to light and heat, the oil changes its taste and smell. Fats in which saturated fatty acids predominate are characterized by the formation of ketones (ketone rancidity), while fats with a high content of unsaturated acids are characterized by aldehyde rancidity.
Ketones- toxic. They have an irritating and local effect and penetrate the body through the skin. Some substances have carcinogenic and mutagenic effects.
Aldehydes- toxic. Capable of accumulating in the body. In addition to general toxicity, they have irritant and neurotoxic effects. Some have carcinogenic properties.
Therefore, friends, if you cannot eliminate fried foods from your diet at all, please fry them correctly, relying on this article and follow the steps below simple tips:
- Do not bring the oil to its smoking point;
- Avoid prolonged frying in oil, such as deep frying. If you do fry, do not use the same portion of oil more than once;
- Don't overcook foods. Remember that burnt foods contain toxic substances and carcinogens;
- For frying, choose only refined oils and fats with a high smoke point;
- Store oils according to label directions and do not eat rancid oils.
Cooking is rarely complete without frying. However, we all want to feed our family not only a tasty, but also a healthy dish. Stewed and boiled products are certainly better, but in terms of taste they are often inferior to their counterparts with a crispy crust. However, there are some subtleties that will help correct this shortcoming. They will allow you to maintain the golden mean, making the dishes appetizing and tasty, but at the same time tender and healthy. And the chosen oil plays a big role in this. After all, it is on it that the culinary delicacy will be prepared.
Today we want to find out what the boiling point of vegetable oil is. Based on the obtained indicators, we will try to find the most suitable option for one dish or another.
Terminology
What can be considered vegetable oil? It is a non-animal product that is extracted from suitable crops. This could be sunflower, cotton, flax, olives or other oil-bearing flora. In our country today, the first plant has received priority. Therefore, in the kitchen of every housewife there is oil from its seeds. In principle, any such product can be whole or refined. This important point, since the boiling point of vegetable oil depends on the presence or absence of impurities.
Salad dressing
Today, the consumer is already confused, alternately talking about the benefits and harm of refined oil. So let's dwell a little on this point. Whole oil, which is obtained by cold pressing of raw materials, is a real storehouse of vitamins and other useful substances. This is a mixture of vegetable fat with natural impurities. is necessary and important for our body. However, it just has a specific taste and smell. The boiling point of vegetable oil that has not been subjected to a purification process is low. It depends on the type of product. But even sunflower does not like overheating. By bringing it to 107 degrees, you will already get the process of combustion and the formation of carcinogens. Therefore, it is better to eat it cold.
Oil for frying
In this case, the boiling point of the vegetable oil must be taken into account. Today we want to look at the main options that can be used in your kitchen. But let's start with the most popular example. As already mentioned, the unrefined cannot be heated above 100 degrees. Refined is more stable, since all impurities have been removed from it. This is pure fat with nothing healthy in it. However, due to this, it can withstand temperatures up to 232 degrees. That is, ideal for frying and baking.
Smoke point
This term can be found quite often in culinary literature. What does it mean? The boiling point of vegetable oil is the smoke point. That is, starting from this mark it will burn and form toxic substances, including carcinogens. The product cannot be heated to this temperature. Therefore, it is important to stock up on a special thermometer for oil and regularly check the indicators. We usually set the heat to the highest possible level so that the dish cooks faster. However, you will quickly realize that by significantly reducing the degrees, you will not lose any time, but will get a safer option for cooked food.
Corn oil
Since we have already talked about sunflower, let's look at other options that are also often found in stores. Today we are most interested in the boiling point of vegetable oil. The features of each of these products will allow us to understand for what purposes they are best used. So, corn oil has beautiful color and a pleasant smell. It is used for making dough and baked goods. At the same time, its high boiling point makes it suitable for frying. For refined it is 232 degrees, and unrefined will begin to burn at 160.
Rapeseed oil
Another popular guest in our kitchen. It is characterized by a high content of Omega-7, 9 and 6 fatty acids. However, can it be used for frying? The answer is easy to get if you know what boiling point of vegetable oil (refined) is acceptable. The indicator is quite high: about 224. For unrefined oil - no more than 100 degrees. However, due to its unique taste, it is not used as often as all the others. The presence of antioxidants and vitamin E makes it a unique product for all family members.
This group includes seeds and safflower. They are famous for their high content of linoleic acid and are sources of vitamins and antioxidants. The boiling point is about 240 degrees, although they are almost never used for frying.
Olive oil
A unique product for dressing salads, making sandwiches and light snacks. The boiling point of the vegetable allows it to be used for frying. The result is luxurious baked goods with unique taste qualities. Refined oil has a high boiling point - 242 degrees. It can be easily identified by the Light marking. This best option for making pizza, frying meat and vegetables.
If you want to preserve all the properties of this product, then you should buy oil marked Virgin. It contains vitamins E, K, A and E, as well as fatty acids. This is an excellent remedy for preventing cardiovascular diseases, improving digestion and detoxifying the body. It boils at a temperature of 160 degrees. But in order to preserve all the components, it is best to use it for preparing snacks.
Soybean oil
It is obtained from soybeans. It occupies a major place in the global production of vegetable oils. The product is consumed as food and used to make margarine. It should be added to food only in refined form. Its boiling point is high - 257 degrees, so it is widely used for deep frying. Of all vegetable oils, it has the highest biological activity and is absorbed by the body by 98%. The composition contains fatty acids and lecithin.
Coconut oil
And we continue to talk about what the boiling point of vegetable oil is. Coconut today is confidently winning the love of consumers. It is inexpensive, stores well, and also adds a delicious taste to dishes. It is most often used for baking and also for the production of popcorn. The product has a soft, sweetish taste with characteristic notes. The average boiling point is about 140 degrees, so it is better not to use it for deep frying.
Oriental notes - rice oil
For fans healthy image life is new trend who deserves special attention. The oil is not particularly popular. Today it is more of a fashion statement. It is very rich in vitamin E and antioxidants. This helps in the fight against free radicals and slows down the aging process. Boiling point is about 255 degrees. It is widely used for deep-fried vegetables.
Fragrance oils
The most famous representatives of this family are pistachio and peanut oils. They all contain many vitamins. They have very low temperature boiling, so they are not heated. They are added to dishes only to give it a special note. Vegetable oils should be in every kitchen. With their help you can prepare many healthy dishes. Today we looked at the boiling point of the most popular vegetable oils. Now you can choose those that best meet your goals.