Essentials of Food Science by Vickie A. Vaclavik & Elizabeth W. Christian

Author:Vickie A. Vaclavik & Elizabeth W. Christian
Language: eng
Format: epub, pdf
Publisher: Springer New York, New York, NY

Frying

Frying with melted fat or oil is a common cooking technique because frying is a rapid heat transfer method that achieves a higher temperature than boiling or dry heat temperature. The characteristics of fats for frying include that the fat must be colorless, odorless, and bland and have a high smoke point.

Smoke Point

The smoke point is the temperature at which fat may be heated before continuous puffs of blue smoke come from the surface of the fat under controlled conditions. The presence of smoke indicates that free glycerol has been further hydrolyzed to yield acrolein, a mucous membrane irritant. Monoglycerides, in hydrogenated shortenings, and diglycerides are hydrolyzed more easily than triglycerides and they tend to have a low smoke point. Therefore, they are not recommended in frying oils.

When fat exceeds the smoke point, it may reach flash point, when small flames of fire begin in the oil. Subsequently, it reaches the fire point where a fire is sustained in the oil. Oils such as cottonseed or peanut oil have a high smoke point of 444 or 446 °F (229 or 230 °C), respectively. Other oils with a lower smoking point may not perform satisfactorily when exposed, for example, to the high heat of a wok.

CULINARY ALERT!

Lard, butter, margarine, and animal fats have a low smoke point and less tolerance of heat when compared to hydrogenated fat and oils.

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