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ISSN (Online): 2666-8637

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Review Article

Smoke Points: A Crucial Factor in Cooking Oil Selection for Public Health

Author(s): Prasun Roychowdhury*, Moumita Chatterjee, Anindita Bhattacharjya and Shibani Lahiri

Volume 2, Issue 2, 2024

Published on: 04 December, 2023

Article ID: e041223224179 Pages: 8

DOI: 10.2174/0126668629273114231108210359

Price: $65

Abstract

Cooking oils and fats play a significant role in our daily diet and culinary practices by enhancing flavours, textures, and nutritional value. However, overheating these fats can compromise the quality and safety of cooked foods. When oils and fats exceed their smoke points, they undergo chemical breakdown, producing volatile compounds, off-flavours, and undesirable odors, including harmful substances like small chain fatty acids, trans fats, acrylamides, and polycyclic aromatic hydrocarbons. It is crucial to avoid overheating oils to mitigate the formation of these toxic substances and instead opt for those with higher smoke points for high-temperature cooking methods. The smoke point, indicating the temperature at which visible smoke is emitted, serves as a critical indicator of thermal stability and suitability for various cooking oils and fats. Therefore, understanding and considering the smoke points of different oils and fats are essential for maintaining food quality and safety in culinary practices. This review consolidates existing knowledge on the smoke points of various oils and fats and methods for determining smoke points, providing a list of fifty-one oils and fats with their respective smoke points and highlighting their applications in cooking. By considering the smoke point, chefs, cooks, and food manufacturers can select oils that optimize cooking, frying, taste, texture, flavour enhancement, salad dressings, marinades, baking, and overall safety in their culinary practices. Mindfulness of the smoke point helps prevent the degradation of nutritional value and the generation of harmful compounds during the cooking process.

Graphical Abstract

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