©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% | ||
| Argan | 420/220 | 18% | 43% | 37% | 0% | High in Vitamin E, phenols | |
| 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 | ||
| Fish Oil | na | 31% | 29% | 40% | some | *** | Salmon, Tuna, high Omega-3* |
| Flaxseed | 225/107 | 9% | 20% | 66% | 0% | # | Unrefined, 52% Omega-3* |
| 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 | 410/210 | 12% | 84% | 4% | 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 | 410/210 | 12% | 59% | 21% | 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% | 1.5 | |
| Palm Kernel | 82% | 11% | 7% | 0% | 0.27 | ||
| Peanut | 450/235 | 19% | 48% | 33% | 0% | 3.7 | |
| Pecan | 11% | 55% | 34% | 0% | |||
| Poppyseed | 14% | 21% | 65% | 0% | 3.7 | ||
| Rice Bran | 490/255 | 20% | 47% | 33% | 0% | 1.5 | |
| Safflower | 510/265 | 9% | 12% | 75% | 0% | 7.6 | |
| Sesame | 410/210 | 14% | 40% | 46% | 0% | ||
| Sesame Refined | 450/235 | 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 | |
| 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 | |||||
| * Omega-3 is quickly destroyed at cooking temperatures
(rancidity). There may actually be none left after refining anyway.
Plant Omega-3 is different from marine Omega-3 and some studies question its nutritional value. ** Oxidation index (lower numbers are better). This is an indicator of how well the oil will stand up to deep frying. Index may vary slightly from different sources and are highly affected by antioxidant content. *** Fish oils range from about 7.0 for Salmon to 32 for Menhaden. They are not considered suitable for cooking.. # Flaxseed oil is not suitable for cooking - its vulnerability to oxidation is extreemely high. |
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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.
- O9 - Fats and Oils: formulating and processing for applications. Google Books