©2004 2006 Clove Garden
OILS
Smoke Temperature & Composition
Please note: all temperatures and percent figures are approximate and vary with growing conditions, plant varieties, animal feed processing, storage conditions and many other factors.
| Name | Smoke °F/°C | Sat | Mono- unsat. | Poly- unsat. | Trans- fat |
Oxi ** | Notes |
|---|---|---|---|---|---|---|---|
| Avacado | 520/270 | 20% | 70% | 10% | 0% | ||
| Almond | 495/255 | 8% | 73% | 19% | 0% | ||
| Beef Tallow | 420/220 | 52% | 43% | 5% | some | 0.86 | |
| Butter | 300/148 | 65% | 30% | 5% | 0.3 gm/T | ||
| Butter Ghee | 375/190 | 65% | 30% | 5% | 0.3 gm/T | Clarified butter | |
| Canola | 400/200 | 7% | 61% | 32% | 0.03 gm/T to 0.6 gm/T |
5.5 | 11% Omega 3 See Canola Oil |
| Canola -hydrogenated | 400/200 | 7% | 61% | 32% | 3.6 gm/T | 1.3 | "fast food" deep fry |
| Chicken Fat | 375/190 | 32% | 46% | 22% | some | ||
| Coconut Oil | 350/175 | 92% | 6% | 2% | 0% | 0.24 | |
| Corn (Maize) | 450/235 | 13% | 29% | 58% | 0% | 6.2 | |
| Cottonseed | 420/215 | 24% | 26% | 50% | 0% | 5.4 | |
| Duck Fat | 375/190 | 33% | 49% | 13% | some | ||
| Goose Fat | 375/190 | 28% | 57% | 11% | some | ||
| Grapeseed | 480/250 | 9% | 20% | 71% | 0% | 67% linoleic, High vitamin E | |
| Hazlenut | 430/220 | 10% | 76% | 14% | 0% | ||
| Lard (Pig) | 360/185 | 44% | 45% | 11% | 0.2 gm/T | 1.7 | |
| Macademia | 385/195 | 0% | |||||
| Margerine, hard | 325/160 | 80% | 14% | 16% | 2.8 gm/T | Variable by manufacturer | |
| Margerine, soft | 325/160 | 20% | 47% | 33% | 0.6 gm/T | Variable by manufacturer | |
| Mustard | 410/180 | 1% | 76% | 23% | 0% | ||
| Olive, Virgin | 320/160 | 15% | 75% | 10% | 0% | ||
| Olive, "Pure" | 410/210 | 15% | 75% | 10% | 0% | 1.5 | |
| Olive-Pomace Olive Ext Light | 460/240 | 15% | 75% | 10% | 0% | 1.5 | |
| Palm | 420/215 | 51% | 39% | 10% | 0% | ||
| Palm Kernel | 82% | 11% | 7% | 0% | 0.27 | ||
| Peanut | 450/235 | 19% | 48% | 33% | 0% | 3.7 | |
| Poppyseed | 14% | 21% | 65% | 0% | 3.7 | ||
| Rice Bran | 490/255 | 20% | 47% | 33% | 0% | ||
| Safflower | 510/265 | 9% | 12% | 75% | 0% | 7.6 | |
| Sesame | 410/210 | 14% | 40% | 46% | 0% | ||
| Sheep | 50% | 41% | 9% | some | |||
| Shortening, Veg | 325/160 | 4.2 gm/T 0.3 gm/T |
Highly variable by maker "No trans" version now available |
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| Soybean | 450/235 | 15% | 23% | 62% | 0% | 7.0 | 8% Omega 3 |
| Sunflower | 450/235 | 12% | 16% | 72% | 0% | 6.8 | |
| Sunflower - high oleic | 450/235 | 9% | 82% | 9% | 0% | 1.9 | |
| Tuna (Fish) | 31% | 29% | 40% | some | Best Omega-3 source | ||
| Walnut | 400/204 | 14% | 19% | 67% | 0% | ||
| Wheat Germ | 20% | 30% | 50% | 0% | |||
| Cold Pressed "Virgin", "Unrefined" | 320/160 | Sesame, Olive, Peanut, Soybean, Corn, Walnut | May lose some flavor before smoke point |
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| Cold Pressed "Virgin", "Unrefined" | 225/110 | Sunflower, Canola, Safflower | |||||
| ** Oxidation index (lower numbers are better). This is an
indicator of how well the oil will stand up to deep frying. |
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Links
- O1 - Grape Seed Oil, detailed information Grape Seed Oil Corp
- O2 - Canola Oil, information Canola Harvest
- O3 - Oils information NutriStrategy.com
- O4 - Oil smoke temperatures Hormel Foods
- O5 - Oil composition Hormel Foods
- O6 - Cooking in Duck/Goose fat OChef
- O7 - Deep frying oils (long PDF) Heart Foundation of New Zealand - Techniques and Types of Fat Used for Deep Frying
- O8 - Oil Stability (PDF) Oklahoma State University Deep-Fat Frying Basics for Food Services.