Use the following temps only as a starting point. The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. Deep fat frying requires oil with a high smoke point… This processing can damage the oil and transform the fatty acids into trans fat. 2 The smoke point is the temperature at which oil starts to break down, form a bluish smoke, and be damaged in flavor and nutrition. The smoke contains acrolein, which is very irritating to the eyes and throat. Request PDF | Oil Smoke Point Testing of Camellia oleifera | Camellia oleifera seed extract, or tea-seed oil, has been used in China and southeast Asia for thousands of years as a cooking oil. Soybean oil, sunflower oil, corn oil, canola oil, cottonseed oil, and safflower, on the other hand, use high heat and solvents to extract the oil from the seeds. The best oils to use for cooking, according to nutritionists Note: Smoke point ranges can vary wildly based on many different factors. "This is critical since oils that are cooked at high heat with a low The high omega 6 content can also unbalance the ratio of

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