Template:Types of cooking oils and fats
Appearance
Type of oil or fat |
SFA | MUFA | PUFA | Omega- | Smoke point | Uses | |
---|---|---|---|---|---|---|---|
3 | 6 | ||||||
Almond | 8% | 66% | 26% | 0 | 17% | 221 °C (430 °F) | Baking, sauces, flavoring |
Avocado oil | 12% | 74% | 14% | 0.95% | 12% | 271 °C (520 °F) | Frying, sautéing, dipping oil, salad oil |
Butter | 66% | 30% | 4% | 0.3% | 2.7% | 150 °C (302 °F) | Cooking, baking, condiment, sauces, flavoring |
Butter, clarified, Ghee | 65% | 32% | 3% | 0 | 0 | 190–250 °C (374–482 °F) | Deep frying, cooking, sautéing, condiment, flavoring |
Canola oil | 6% | 62% | 32% | 9.1% | 18% | 225 °C (437 °F)[3] | Frying, baking, salad dressings |
Coconut oil (virgin) | 92% | 6% | 2% | 0 | 1.8% | 177 °C (351 °F) | Cooking, tropical cuisine, beauty products |
Corn oil | 13% | 25% | 62% | 1.1% | 53% | 235 °C (455 °F)[4] | Frying, baking, salad dressings, margarine, shortening |
Cottonseed oil | 24% | 26% | 50% | 0.2% | 50% | 216 °C (421 °F) | Margarine, shortening, salad dressings, commercially fried products |
Diacylglycerol (DAG) oil | 3.05% | 37.95% | 59% | 0 | - | 215 °C (419 °F) | Frying, baking, salad oil |
Linseed oil[5] | 11% | 21% | 68% | 53% | 13% | 107 °C (225 °F) | Salad dressings, nutritional supplement |
Grapeseed oil | 12% | 17% | 71% | 0.1% | 69% | 204 °C (399 °F) | Cooking, salad dressings, margarine |
Hemp oil | 9% | 12% | 79% | 18% | 55% | 165 °C (329 °F) | Cooking, salad dressings |
Lard | 41% | 47% | 2% | 1% | 10% | 183–205 °C (361–401 °F) | Baking, frying |
Macadamia oil | 12.5% | 84% | 3.5% | 0 | 2.8% | 210 °C (410 °F) | Cooking, frying, deep frying, salads, dressings. A slightly nutty odour. |
Margarine (hard) | 80% | 14% | 6% | 2% | 22% | 150 °C (302 °F) | Cooking, baking, condiment |
Margarine (soft) | 20% | 47% | 33% | 2.4% | 23% | 150–160 °C (302–320 °F) | Cooking, baking, condiment |
Mustard oil | 13% | 60% | 21% | 5.9% | 15% | 254 °C (489 °F) | Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable. |
Olive oil (extra virgin) | 14% | 73% | 11% | 0.7% | 9.8% | 190 °C (374 °F) | Cooking, salad oils, margarine |
Olive oil (virgin) | 14% | 73% | 11% | 0.7% | 9.8% | 215 °C (419 °F) | Cooking, salad oils, margarine |
Olive oil (refined) | 14% | 73% | 11% | 0 | 0 | 225 °C (437 °F) | Sautee, stir frying, deep frying, cooking, salad oils, margarine |
Olive oil (extra light) | 14% | 73% | 11% | 0 | 0 | 242 °C (468 °F) | Sautee, stir frying, frying, deep frying, cooking, salad oils, margarine |
Palm oil | 52% | 38% | 10% | 0.2% | 9.1% | 230 °C (446 °F) | Frying,[6] cooking, flavoring, vegetable oil, shortening |
Peanut oil | 18% | 49% | 33% | 0 | 31% | 231 °C (448 °F) | Frying, cooking, salad oils, margarine, deep frying |
Pumpkin seed oil | 8% | 36% | 57% | 0% | 64% | 121 °C (250 °F) | Salad oils |
Rice bran oil | 20% | 47% | 33% | 1.6% | 33% | 213 °C (415 °F)[7] | Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable. |
Safflower oil (high oleic)[8][9] | 6% | 75% | 13% | 242 °C (468 °F)[4] | Frying, cooking | ||
Safflower oil (linoleic)[10] | 6% | 14% | 75% | 242 °C (468 °F)[4] | Cooking, salad dressings, margarine | ||
Sesame oil (unrefined) | 14% | 43% | 43% | 0.3 | 41% | 177 °C (351 °F) | Cooking |
Sesame oil (semi-refined) | 14% | 43% | 43% | 0.3 | 41% | 232 °C (450 °F) | Cooking, deep frying |
Soybean oil | 15% | 24% | 61% | 6.7% | 50% | 240 °C (464 °F)[4] | Cooking, salad dressings, vegetable oil, margarine, shortening |
Sunflower oil (high oleic, refined)[11] | 9% | 82% | 9% | 0.2% | 3.6% | 244 °C (471 °F)[4] | Frying, cooking[12] |
Sunflower oil (linoleic, refined)[11] | 11% | 20% | 69% | 0% | 56% | 240 °C (464 °F)[4] | Cooking, salad dressings, margarine, shortening |
Sunflower oil (mid-oleic, refined, NuSun)[11] | 9% | 65% | 26% | 211 °C (412 °F)[4] | Commercial food manufacturing | ||
Tea seed oil[13] | 22% | 60% | 18% | 0.7% | 22% | 252 °C (486 °F) | Cooking, salad dressings, stir frying, frying, margarine |
Tallow[14] | 43% | 50% | 4% | 1% | 3% | 249 °C (480 °F) | Cooking, shortening, pemmican, deep frying |
Walnut oil (semi-refined) | 9% | 23% | 63% | 10% | 53% | 204 °C (399 °F)[15] | Salad dressings, added to cold dishes to enhance flavor |
[16] |
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- ^ F. D. Gunstone; D. Rousseau (2004). Rapeseed and canola oil: production, processing, properties and uses. Oxford: Blackwell Publishing Ltd. p. 91. ISBN 0-8493-2364-9. Retrieved 2011-01-17.
- ^ Brown, Amy L. (2010). Understanding Food: Principles and Preparation. Belmont, CA: Wadsworth Publishing. p. 468. ISBN 0-538-73498-1. Retrieved 2011-01-16.
The smoke point of an oil depends primarily on its free fatty acid content (FFA) and molecular weight. Through repeated use, as in a deep fryer, the oil accumulates food residues or by-products of the cooking process, that lower its smoke point further. The values shown in the table must therefore be taken as approximate, and are not suitable for accurate or scientific use
- ^ Vegetable Oils in Food Technology (2011), p. 121.
- ^ a b c d e f g Kodali, D.R. (ed.). Trans Fats Replacement Solutions. AOCS Press. p. 143. ISBN 978-0-9830791-5-6.
- ^ A. G. Vereshagin and G. V. Novitskaya (1965) The triglyceride composition of linseed oil. Journal of the American Oil Chemists' Society 42, 970-974. [1]
- ^ Rossell, J.B. (1998). "Industrial frying process" (PDF). Grasas y Aceites. 49 (3–4): 282–295.
- ^ Vegetable Oils in Food Technology (2011), p. 303.
- ^ National nutrient database for standard reference release 28. "Basic Report: 04511, Oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)". USDA.
{{cite web}}
: CS1 maint: numeric names: authors list (link)[dead link] - ^ "Smoke point of oils". Jonbarron.org. Retrieved April 10, 2017.
- ^ National nutrient database for standard reference release 28. "Basic Report: 04510, Oil, safflower, salad or cooking, linoleic, (over 70%)". USDA.
{{cite web}}
: CS1 maint: numeric names: authors list (link)[dead link] - ^ a b c [2]
- ^ Abidi, S. L.; Warner, K. (2001). "Molecular-Weight Distributions of Degradation Products in Selected Frying Oils". JAOCS. 78 (7).
- ^ "Triglyceride composition of tea seed oil". doi:10.1002/jsfa.2740271206.
- ^ National Research Council, 1976, Fat Content and Composition of Animal Products, Printing and Publishing Office, National Academy of Science, Washington, D.C., ISBN 0-309-02440-4; p. 203, online edition
- ^ "Cooking Oil Smoke Points". Retrieved January 3, 2011.
- ^ "List of Abbreviations". The Journal of Nutrition. Retrieved April 18, 2017.