Sunflower Seed Oil Refining Machine

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First of all, cooking oil has its own smoke point. The smoke point, as the name suggests, is the temperature at which oil is heated to smoke. Many people understand that if the heating temperature of edible oil is too high, exceeding the smoke point, the oil will oxidize and deteriorate to produce harmful substances, which will endanger human health. This is because the temperature of the oil is overheated, the oil cracks and deteriorates, and the oxidized oil and food will cause harm to the body if eaten. Therefore, the temperature of the oil used for frying should be controlled within the smoke point. Taking this logic one step further, many respondents and bloggers on other websites (including many "experts" and bloggers on foreign websites) suggest using cooking oil with a high smoke point to fry food. Carcinogens in oil, so you can eat healthy enough. But is this the case?

Saturated fat is very stable after heating, but today we will not talk about saturated fat. From the above table, among vegetable oils, soybean oil, refined sunflower oil and corn oil have smoke points higher than 230 degrees Celsius, which is higher than the temperature of general fried food, so according to the smoke point theory, these oils are very suitable for frying For food. On the contrary, most cold-pressed unrefined cooking oils, as well as virgin and extra-virgin olive oils, have smoke points below 210 degrees or even just over 100 degrees, which is far lower than the normal temperature reached during frying, so according to the smoke point In theory, olive oil is very unsuitable for cooking and frying. Many respondents also suggested that olive oil is suitable for cold salads and not for cooking.

Heating oil does affect its stability, but it can be deduced that oil with a higher smoke point is more stable and more suitable for frying or high-temperature cooking. Oil with a low smoke point is not as stable after heating as oil with a high smoke point. ; thus inferring that refined vegetable oil is better (refined smoke point is higher than that of virgin and unrefined), these conclusions are not scientifically verified. But before looking at the research evidence, let’s take a look at the two logical misunderstandings that use the smoke point to determine whether cooking oil is suitable for high-temperature frying:

1) It is true that the higher the temperature, the lower the stability of the same oil, but can the stability and safety of different cooking oils really be compared with each other through their smoke points?

The smoke point is only a visible difference, but does the oil remain stable and safe before the smoke point is reached?

No matter how deep the hearts of the people are, you need to think about it, including doing some basic research. The smoke point is no exception. You only need to search the Internet to find out the problem. For example, if you google the word "smoke point", the top one should be the analysis of Wikipedia.

Wikipedia simply states that the smoke point is a poor indicator for measuring the heat stability of oils:

The smoke point of freshly opened cooking oil is related to the free fatty acids (FFA) in the oil and the carbon length of the oil. However, since the carbon length of most edible vegetable oils is about 16 to 18, the proportion of free fatty acids is almost the only determinant of the smoke point temperature of different edible oils. The smoke point (that is, the ratio of free fatty acids) is related to whether the oil is refined and the degree of refining. Refining removes the "impurities" and free fatty acids in the oil. Therefore, for the same type of edible oil, refined oil has a higher smoke point than unrefined oil. high. However, there are two problems with refined edible oil. First, the refining method. The typical processing method is to use chemical solvents, including adding phosphoric acid to remove phosphoric acid colloid, adding sodium hydroxide and other chemical processes, and then cooperating with high-temperature refining oil. (Pal U.S. 2015), so it is easy to damage the quality of the oil; second, the impurities removed are not all bad substances. Edible oil contains a lot of polyphenols, which are beneficial antioxidants to the human body. Oxidizers also protect the oil itself from being oxidized to produce harmful substances.

Smoke point and refined cooking oils focus on the proportion of free fatty acids. Free fatty acids in the same type of edible oil but different batches can be effectively used as a standard to measure the quality of the oil, because the more times the same oil is heated, the higher the proportion of free fatty acids will become. However, using the ratio of free fatty acids to measure the quality of different types of edible oils will also fall into a logical misunderstanding. Therefore, the ratio of free fatty acids and the smoke point cannot be used to compare the quality and stability of different types of edible oils.

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