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Types of oils and their characteristics
Type of Oil or Fat  |
Saturated |
Monounsaturated |
Polyunsaturated |
Smoke point |
Uses |
|---|---|---|---|---|---|
| Butter | 66% | 30% | 4% | 150°C (302°F) | Cooking, baking, condiment, sauces, flavoring |
| Ghee, Clarified butter | 65% | 32% | 3% | 190-250°C (375-485°F) | Deep frying, cooking, sautéeing, condiment, flavoring |
| Canola oil | 6% | 62% | 32% | 242°C (468°F) | Frying, baking, salad dressings |
| Coconut oil | 92% | 6% | 2% | 177°C (350°F) | Commercial baked goods, candy and sweets, whipped toppings, nondairy coffee creamers, shortening |
| Corn oil | 13% | 25% | 62% | 236°C (457°F) | Frying, baking, salad dressings, margarine, shortening |
| Cottonseed oil | 24% | 26% | 50% | 216°C (420°F) | Margarine, shortening, salad dressings, commercially fried products |
| Grape seed oil | 12% | 17% | 71% | 204°C (400°F) | Cooking, salad dressings, margarine |
| Lard | 41% | 47% | 12% | 138-201°C (280-395°F)[5] | Baking, frying |
| Margarine, hard | 80% | 14% | 16% | 150°C (320°F)[6] | Cooking, baking, condiment |
| Margarine, soft | 20% | 47% | 33% | 150-160°C (300-320°F) | Cooking, baking, condiment |
| Diacylglycerol (DAG) oil | 3.5% | 37% | 59% | 215°C (420°F) | Frying, baking, salad oil |
| Olive Oil (Extra Virgin) | 14% | 73% | 11% | 190°C (375°F) | Cooking, salad oils, margarine |
| Olive oil (Virgin) | 14% | 73% | 11% | 215°C (420°F) | Cooking, salad oils, margarine |
| Olive Oil (Refined) | 14% | 73% | 11% | 225°C (438°F) | Sautee, stir frying, cooking, salad oils, margarine |
| Olive Oil (Extra Light) | 14% | 73% | 11% | 242°C (468°F) | Sautee, stir frying, frying, cooking, salad oils, margarine |
| Palm oil | 52% | 38% | 10% | 230°C (446°F) | Cooking, flavoring, vegetable oil, shortening |
| Peanut oil | 18% | 49% | 33% | 231°C (448°F) | Frying, cooking, salad oils, margarine |
| Rice bran oil | 20% | 47% | 33% | 254°C (490°F) | Cooking, stir frying, deep frying |
| Safflower oil | 10% | 13% | 77% | 265°C (509°F) | Cooking, salad dressings, margarine |
| Sesame oil (Unrefined) | 14% | 43% | 43% | 177°C (350°F) | Cooking, deep frying |
| Sesame oil (Semi-refined) | 14% | 43% | 43% | 232°C (450°F) | Cooking, deep frying |
| Soybean oil | 15% | 24% | 61% | 241°C (466°F) | Cooking, salad dressings, vegetable oil, margarine, shortening |
| Sunflower oil | 11% | 20% | 69% | 246°C (475°F) | Cooking, salad dressings, margarine, shortening |
There is a general lack of consensus on the smoke points of many popular oils, as well as a lack of standardization for qualifiers such as "refined". Empirical tests are heavily dependent on the qualities of the particular samples (brand, composition, process) available, but appear to be the major source of available data. In the field, experience trumps references, and there is no source that seems truly authoritative. A crude guide is that lighter, more refined oils have higher smoke points. If there is any doubt at all, be fully prepared to extinguish a burning oil fire before heating.
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| 食科所 | Berry fruit : value-added products for health promotion / edited by Yanyun Zhao | Boca Raton : CRC Press, 2007 | us 179.95 | 12-20-2007 |
| 食科所 | Handbook of nutraceuticals and functional foods / edited by Robert E.C. Wildman | Boca Raton, FL : CRC/Taylor & Francis, 2007 | us 299.90 | 12-20-2007 |
| 食科所 | Food colorants : chemical and functional properties / edited by Carmen Socaciu | Boca Raton : Taylor & Francis, 2008 | us 179.95 | 12-20-2007 |
| 食科所 | Handbook of food engineering / Dennis R. Heldman and Daryl B. Lund | New York : CRC London : Taylor & Francis [distributor], c2007 | us 199.95 | 12-20-2007 |
| 食科所 | The lipid handbook with CD-ROM / Frank D. Gunstone, John L. Harwood, Albert J. Dijkstra | Boca Raton : CRC/Taylor & Francis, 2007 | us 499.00 | 12-20-2007 |
| 食科所 | Handbook of vitamins / Janos Zempleni ... [et al.] | Boca Raton : CRC Press, c2007 | us 149.95 | 12-20-2007 |
| 食科所 | Submicron emulsions in drug targeting and delivery / edited by Simon Benita | Amsterdam : Harwood Academic, c1998 | us 179.95 | 12-20-2007 |
| 食科所 | Handbook of water analysis / editor by Leo M.L. Nollet | Boca Raton : Taylor & Francis, 2007 | us 269.95 | 12-20-2007 |
| 食科所 | Fennema's food chemistry / edited by Srinivasan Damodaran, Kirk L. Parkin, and Owen R. Fennema | Boca Raton : CRC Press/Taylor & Francis, c2008 | us 74.95 | 03-10-2008 |
| 食科所 | Teaching innovations in lipid science / Randall J. Weselake | Boca Raton, Fla. : CRC London : Taylor & Francis [distributor], 2007 | us 89.95 | 03-10-2008 |
| 食科所 | Handbook of food preservation / M. Shafiur Rahman | Boca Raton : CRC Press, c2007 | us 159.95 | 12-20-2007 |
| 食科所 | Understanding and controlling the microstructure of complex foods / edited by D. Julian McClements | Cambridge : Woodhead Publishing Ltd. Boca Raton : CRC Press, 2007 | us 319.95 | 12-20-2007 |
| 食科所 | Nutrient-drug interactions / edited by Kelly Anne Meckling | Boca Raton : CRC/Taylor & Francis, c2007 | us 100.00 | 12-24-2007 |
| 食科所 | Approved methods of the American Association of Cereal Chemists / compiled by the Approved Method Committee | St. Paul, Minn. : AACC, 2000- | us 579.00 | 02-15-2008 |
| 食科所 | Wheat gluten protein analysis / edited by Peter R. Shewry and George L. Lookhart | St. Paul, Minn. : American Association of Cereal Chemists, c2003 | us 129.00 | 02-15-2008 |
| 食科所 | Handbook of food analytical chemistry [electronic resource] : water, proteins, enzymes, lipids, and carbohydrates / edited By Ronald E. Wrolstad ... [et al.] | Hoboken, N.J. : J. Wiley, c2005 | us 285.00 | 04-15-2008 |
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| 網路追追追／颱風天吃泡麵？ 煮麵別放調味包？ |
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2008/07/28 09:17 |
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