The different points of fat smoke, such as extra virgin olive oil, sunflower oil or butter, define when they should use each.
Have you tried to fry something with extra virgin olive oil and realized that it starts to smoke well before other oils? The answer lies in temperature physics, vaporization, chemical reactions and phase change. Understanding the smoke point is critical to choosing the right oil and ensuring crispy, tasty and safe fried foods.
What is smoke point
The smoke point is the temperature at which an oil or fat begins to decompose, releasing visible smoke. At this point, there are chemical changes that affect the taste and may form unwanted substanceslike acrolein, responsible for the strong and annoying odor.
According to Otto Henrique Martins da Silva, physicist and professor at the Pontifical Catholic University of Paraná (PUCPR): “The smoke point varies according to the type of fatthe degree of refining, the content of free fatty acids and the presence of particles. Refined oils have a higher smoke, while olive oil is unfinated and containing polyphenols, chlorophyll and olive residues, it has a lower point. ”
That is, the more impurities and heat sensitive compounds and compounds, the more the oil will begin to burn.
Because olive oil burns faster
The extra virgin olive oil burns faster because is less processed and preserves natural antioxidants, chlorophyll, water and olive microparticles. These elements begin to degrade before the oil reaches high temperatures.
“Extra -virgin olive oil has a smoke point between 160 ° C and 190 ° C, being ideal for raw use or cooking over low to medium heat,” explains Otto.
I and butter burns even earlierabout 150 ° C, because it contains solids of milk and water, which react quickly to heat. For frying at higher temperatures, refined oils such as canola, sunflower and soy are better choices, as they go through processes that remove impurities, increasing their smoke point.
How to choose the oil for each preparation
Each oil has an ideal temperature range of use. Heating beyond the smoking point impairs the taste and releases potentially harmful compounds. Therefore, the first step is to define the type of preparation:
- Sauté, sautéed and quick cooking: Oil olive oil or butter can be used as long as the fire is not too high.
- Shallow and baked fried foods: Oils with medium smoke, such as pork or refined olive oil.
- Deep Fried Frying: Heat -resistant refined oils such as canola, soy, sunflower or ghee.
Otto reinforces: “For dry fried foods, the ideal temperature is 170 ° C to 190 ° C. In this range, a crispy crust is formed which prevents excessive oil absorption while the interior cooks with steam. ”
The approximate ranking of smoke points (from the lowest to the highest, considering average values) is as follows:
- Butter – ~ 150 ° C
- Extravirgin olive oil – 160–190 ° C
- Pig Banha – 190–200 ° C
- Refined Canola Oil – 200–230 ° C
- Refined Sunflower Oil – 225–230 ° C
- Refined soybean oil – ~ 230 ° C
- Refined Coconut Oil – ~ 230 ° C
- Refined Olive Oil – ~ 230 ° C
- Clarified butter – ~ 250 ° C
It is worth remembering that when an oil goes beyond the smoke point, a fatty acid breaks and oxidation, freeing volatile compounds that alter the taste and can health. In addition, oil loses important nutritional properties such as antioxidants and fat -soluble vitamins.
In professional kitchens, culinary thermometers are used to monitor oil temperature and maintain stable frying. At home, visual signs such as smoke release and aroma change are alert that the temperature is already excessive.
