Sunflower oil (refined). Burning temperature of olive oil High boiling point oil
Let's figure out what vegetable oils are and how they should be used.
Sometimes I get asked whether it is possible to replace vegetable oil with olive oil, flaxseed oil, etc. in a recipe. To be clear, both olive and flaxseed oils are vegetable oils. Vegetable oil is any oil that is extracted from plants. That is, it is an oil of non-animal origin.
Oils can be refined or unrefined. Refined called oil that has been purified from most impurities. This is pure vegetable fat. It should be remembered that refined oil is purified even from beneficial impurities. Refined oils have virtually no odor, and the taste is weak. They are ideal for frying, stewing and baking.
Unrefined oils represent a natural squeeze - a mixture of vegetable fat with various impurities. It is unrefined oils that contain the largest amount of vitamins, microelements and other nutrients that the human body needs.
Such oils have a pronounced smell and their own specific taste.
It is not advisable to heat treat unrefined oils. It is better to add them to food raw. You can add unrefined oils to any cold dishes, as well as hot ones directly when serving.
Any oil is useful only until it reaches a certain temperature - the smoke point. The smoke point is the temperature at which the oil begins to burn and produces toxic substances, including carcinogens.
Unrefined oils, with rare exceptions, have a low smoke point. They contain a lot of unfiltered organic particles that quickly begin to burn.
Refined oils are more heat resistant and have a higher smoke point. Do not heat oils to the smoking point! If you are going to cook your food in the oven, pan or grill, make sure you use an oil with a high smoke point.
I offer you a convenient sign that you can print and hang in your kitchen.
Variety is the key to good health. To enrich your diet with nutrients, it is useful to use different types of unrefined, cold-pressed vegetable oils.
How to store vegetable oils
Any oils should be stored in a cool, dark place, out of direct sunlight. Bottles should be tightly closed to prevent contact with air. It is advisable to store uncorked bottles of unrefined oils in the refrigerator. The exception is olive oil, which should be stored at room temperature.
Unrefined oils should be used within a month after opening the bottles. If stored incorrectly or for too long, the oil can become rancid and toxins (epoxides, aldehydes and ketones) are formed. Rancid oil should not be eaten.
Vegetable oil, in addition to its origin, taste and aroma, also has such an important characteristic as boiling point, that is, the one at which it begins to burn. When adding oil to a finished dish, we can only follow its obvious characteristics - aroma and taste, and if we are going to fry with it, then it is better to know the boiling point.
Olive oil
The boiling point for extra virgin is 160 °C, for virgin - 210 °C, for pomace (from cake) - 238 °C, for extra light - 242 °C.
Extra virgin is not suitable for deep-frying, but is ideal for dressings, sauces and baked goods, as well as for adding to already hot ready-made dishes, such as soups. The rest (depending on the type) are suitable for frying and stewing. See the recipe for spiced carrot cake with olive oil.
Spicy carrot cake with olive oil
Avocado oil
Boiling point - 270 °C. One of the most expensive and valuable. Used only in dressings and sauces. You can also fry it, but in exceptional cases, if, for example, you need to fry the avocado itself.
Avocado oil
Soybean oil
Boiling point - 160 °C (unrefined) and 238 °C (refined). Refined is suitable for frying and deep-frying, unrefined is suitable for dressings.
Soybean oil
Corn oil
Boiling point - 178 °C (unrefined) and 232 °C (refined). Use for sauces, frying, stewing and deep-frying. See the recipe for Argentinean meat stew.
Argentine meat stew cooked with corn oil
Almond oil
Boiling point - 216 °C. Use for baking, frying and making dressings. Watch the video recipe for Lenten chocolate cookies made with almond butter.
Lenten cookies with chocolate and almond butter
Palm oil
Many “horror stories” have been written about it, but we advise you to simply choose it correctly - buy ONLY red palm oil! An infrequent guest on our shelves. It is better to look in organic food stores. Boiling point - 230 °C. Suitable for frying and deep-frying only.
Read about the benefits and harms of palm oil.
Palm oil
Sunflower oil
The boiling point for refined is 227 °C, for unrefined - 107 °C. Sunflower oil Directly pressed (unrefined) should never be used for frying. But it is ideal for pickling and salad dressing.
Sunflower oil
Sesame oil
The boiling point for semi-refined sesame oil is 232 °C, for unrefined sesame oil - 175 °C. Gives dishes an Asian flavor, used for dressings, sauces and as a flavorful addition to other oils in wok dishes. See the recipe for a salad of crispy vegetables with sesame oil dressing.
Crispy vegetable salad for weight loss
Rapeseed oil
The boiling point of refined oil is 227 °C. but some chefs recommend not heating it above 160-180 °C, claiming that then it begins to taste bitter. For dressings it is better to use refined.
Cheesecakes cooked in corn oil
For comparison, butter will begin to burn at 150 °C, baked fat burns at 250 °C, lard burns at 190 °C.
Today we will talk about carcinogens in foods fried in oil.
Carcinogens- chemical substances, the impact of which on the human or animal body increases the likelihood of malignant neoplasms (tumors) or leads to them.
Toxic, carcinogenic and simply harmful substances in oils are formed in two cases:
- When heating oils to smoke point and higher;
- When oils become rancid.
Smoke point of vegetable fats and oils
"Smoke point"- this is the temperature at which the oil begins to smoke in the frying pan, from this moment reactions are started in it to form toxic and carcinogenic substances. Each type of oil has its own smoke point. In general, all oils are divided into oils with high smoke point and with low smoke point.
Oils with a high smoke point are recommended for frying, including deep frying. The refining process increases the smoke point. Oils with a low smoke point are strictly not recommended for frying. I will give the smoke points of some oils.
High smoke point oils:
- Peanut - 230°C
- Grape seed - 216°C
- Mustard - 254°C
- Corn refined- 232°C
- Sesame - 230°C
- Olive extra virgin-191°C
- Olive - up to 190°C
- Palm - 232°C
- Sunflower refined- 232°C
- Refined rapeseed - 240°C
- Rice - 220°C
- Soy refined- 232°C
- Hazelnut oil - 221°C
Low smoke point oils and fats:
- Walnut oil - 150°C
- Flaxseed - 107°C
- Sunflower unrefined- 107°C
- Pork fat - 180°C
- Creamy - 160°C
Standard electric stoves usually provide a heating temperature of no more than 300°C, gas stoves - much higher. There is evidence that a cast iron frying pan can heat up to 600°C on gas stoves! Now it becomes clear why it is so easy to exceed the smoke point of oil.
Toxic substances formed when oils are heated or rancid and ways to avoid their formation
Let's take a closer look at the substances that are formed when oils are overheated or become rancid.
Acrolein- acrylic acid aldehyde, belonging to the group of tear toxic substances. Due to its high reactivity, acrolein is a toxic compound that is highly irritating to the mucous membranes of the eyes and respiratory tract. Acrolein is one of the products of the thermal decomposition of glycerol and glyceride fats. The process of acrolein formation begins immediately when the oil reaches its smoke point, that is, at the beginning of oil combustion. I think everyone’s eyes stung when the oil burned; they also say about such cases “there’s a crap in the kitchen” - it’s acrolein. Therefore, NEVER heat oils to a smoking state!
Acrylamide-acrylic acid amide. Toxic, affects the nervous system, liver and kidneys, irritates mucous membranes. In fried or baked foods and baked goods, acrylamide can be formed in the reaction between asparagine and sugars (fructose, glucose, etc.) at temperatures above 120°C. Simply put, acrylamide is formed in the fried crust of starchy foods, for example, potatoes, donuts, pies, which have been fried for a long time or at high temperatures in vegetable oil. Acrylamide is formed especially actively during deep frying for a long time. Some unscrupulous manufacturers of fried foods, in order to save money, use the same oil several times, continuing to fry more and more new portions of products in it. In this case, poison will inevitably form. Therefore, I strongly recommend not to fry at high temperatures for a long time and avoid deep frying.
Free radicals and fatty acid polymers, as well as heterocyclic amines- are actively formed in smoke and combustion products. Amines are very toxic substances. Both inhalation of their vapors and contact with skin are dangerous.
Polycyclic substances with high carbon content(coronene, chrysene, benzpyrene, etc.) - are strong chemical carcinogens and are also formed in smoke and burning products. For example, benzopyrene is a chemical carcinogen of the first class of hazard. Formed when products burn: cereals, fats, found in smoked products, “smoky” products, present in smoke, substances obtained by burning resins. EU Commission Regulation No. 1881/2006 of 12/19/06 determines that vegetable oils and fats must contain less than 2 mcg of benzopyrene per 1 kg; in smoked products up to 5 mcg/kg; in cereals, including baby food, up to 1 mcg/kg. Attention! In some cases, for example, overcooked meat cooked on a charcoal barbecue can contain up to 62.6 mcg/kg of benzopyrene!!!
When oils go rancid, predominantly aldehydes, epoxides and ketones are formed.. By interacting with oxygen in the air when exposed to light and heat, the oil changes its taste and smell. Fats in which saturated fatty acids predominate are characterized by the formation of ketones (ketone rancidity), while fats with a high content of unsaturated acids are characterized by aldehyde rancidity.
Ketones- toxic. They have an irritating and local effect and penetrate the body through the skin. Some substances have carcinogenic and mutagenic effects.
Aldehydes- toxic. Capable of accumulating in the body. In addition to general toxicity, they have irritant and neurotoxic effects. Some have carcinogenic properties.
Therefore, friends, if you cannot completely eliminate fried foods from your diet, please fry them correctly, relying on this article and follow the simple tips below:
- Do not bring the oil to its smoking point;
- Avoid prolonged frying in oil, such as deep frying. If you do fry, do not use the same portion of oil more than once;
- Don't overcook foods. Remember that burnt foods contain toxic substances and carcinogens;
- For frying, choose only refined oils and fats with a high smoke point;
- Store oils according to label directions and do not eat rancid oils.
Sunflower oil is a type of vegetable oil obtained by pressing sunflower seeds. Widely used as an ingredient for preparing various dishes in Russia and Ukraine. In other countries, vegetable oils based on the seeds of other oil-bearing plants are more common.
Sunflower oil is often used in cooking for salad dressing, frying and baking. In the food industry, sunflower oil is used to produce margarine, cooking fats and canned food.
Information about sunflower oil:
Compound:
Sunflower oil contains:
- Fat – 99.9%;
- Water – 0.1%.
Sunflower oil contains only one macronutrient – phosphorus. Among the vitamins, it contains vitamin E.
Sunflower oil is based on various fatty acids. Of the saturated fatty acids, it contains: palmitic, stearic, behenic and arachidic acids. It contains oleic or omega-9 as a monounsaturated fatty acid. Linoleic acid is a polyunsaturated fatty acid.
Sunflower oil also contains the natural organic compound beta sitosterol.
The calorie content of sunflower oil is 899 kcal per 100 grams of product.
Kinds:
There are 5 types of sunflower oil:
- Unrefined. This is the oil obtained as a result of first pressing and filtration. It has a rich aroma and taste and is dark yellow in color. Mainly used as a salad dressing. It is practically not used for frying, as it gives the culinary product a specific bitter taste. Unrefined oil is obtained by cold and hot pressing, as well as extraction. During cold pressing, the oil is pressed out without increasing the temperature, while part of it remains in the cake, but it turns out to be of the highest quality. During hot pressing, less oil remains in the cake, but the product is of lower quality. When extracting from the cake, almost all the oil is obtained by mixing it with gasoline or hexane, which dissolves the oil from the cake in itself. Subsequently, gasoline or hexane is separated from the oil by separation. Unrefined sunflower oil has a shorter shelf life than refined sunflower oil.
- Hydrated. Oil, which, in addition to primary filtration, is treated with hot water, as a result of which protein and mucous elements are removed from it. Thanks to this, the oil is stored longer, becomes lighter, the structure is more uniform, and its taste becomes less intense.
- Neutralized refined. This type of oil, in addition to filtration and hydration, undergoes a neutralization process. When neutralized by alkali, free fatty acids, pesticides and heavy metals are removed from the oil. This makes sunflower oil transparent with an even less pronounced smell and taste.
- Refined deodorized. This oil is purified from excess impurities by settling, filtration and centrifugation. After this, it is treated with hot water and neutralized with alkali, which allows the removal of phosphatides, mucous, protein elements, free fatty acids, pesticides and heavy metals. Then the oil is bleached and deodorized, that is, it is cleared of odors. Thanks to refining and deodorization, it becomes light, tasteless and odorless. Refined sunflower oil does not emit smoke when frying and is stored longer. There is refined sunflower oil labeled P - regular and D - dietary and suitable for children.
- Refined deodorized frozen. In addition to all stages of refining, this oil goes through a freezing stage, at which it is mixed with kieselguhr and cooled to a temperature of 5-8 degrees Celsius, kept for some time and sent for filtration. This allows you to remove wax from the oil and further increase the shelf life of the product.
Production technology:
The technological scheme for obtaining refined sunflower oil includes 5 stages:
- Hydration. At this stage, sunflower oil is cleaned of mucous, protein substances and phosphatides using hot water. They swell and precipitate, after which they are removed from the oil by filtration.
- Neutralization. At this stage of obtaining refined sunflower oil, fatty acids are removed from it under the influence of alkali. The neutralization process takes place in special separators at a temperature of about 100 degrees Celsius. The fatty acids removed from the oil are further used in the soap industry.
- Whitening. Here the oil is purified from pigments, soap and phosphatides using special bleaching devices in a vacuum at a temperature of about 110 degrees Celsius. Special clay or activated carbon is used as a bleach. After this, the oil is filtered.
- Freezing. At this stage, the oil is purified from highly similar substances by mixing it with the natural material kieselguhr, cooling to 5-8 degrees Celsius and aging. After which the oil is filtered.
- Deodorization. At the last stage of the technological scheme for the production of sunflower oil, it is exposed to steam at temperatures reaching 260 degrees Celsius. Thanks to this, residues of fatty acids, pesticides, odorants and herbicides are removed from it.
The result is a transparent oil without color, taste or smell, ideal for preparing dishes that do not need the taste of natural sunflower oil.
What is the difference between refined sunflower oil and unrefined:
Refined sunflower oil has a homogeneous structure, transparent, colorless and odorless. Unrefined oil has a smell and taste, has a rich yellow color, and there is sediment in it.
Refined sunflower oil is used for frying and baking, as it does not emit smoke. It is used for preparing dishes that do not require a strong oil smell.
Unrefined oil is used mainly for dressing salads; it gives them a specific taste. When frying, natural unrefined oil emits smoke and gives the dish a bitter aftertaste. At high temperatures, unrefined oil can contribute to the formation of harmful substances in the dish, so it is not recommended to reheat it.
How to replace sunflower oil:
If refined sunflower oil is not available in the kitchen, but it is in the recipe, then it can be replaced with other refined vegetable oils, such as olive, canola, flaxseed and coconut.
How much sunflower oil in a teaspoon or tablespoon:
A tablespoon contains 17 grams of sunflower oil. A teaspoon contains 5 grams of sunflower oil.
Boiling temperature:
The boiling point of unrefined sunflower oil is 120-150 degrees Celsius, and that of refined sunflower oil is 150-200 degrees Celsius.
Benefit:
Sunflower oil is rich in fatty acids, which supply the body with energy. But if consumed in excess, fatty acids can cause harm to humans. They can be relatively beneficial if sunflower oil is consumed in moderation.
Sunflower oil can be beneficial for the human body due to the presence of vitamin E in it. It is a good antioxidant, stimulates the immune system, and promotes overall strengthening and healing of the body. Vitamin E normalizes the functioning of the cardiovascular and nervous systems, reduces bad cholesterol levels and has a positive effect on the endocrine system. This vitamin rejuvenates the skin, strengthens nails and hair.
For women, vitamin E is useful because it increases libido and normalizes the menstrual cycle. In men, vitamin E normalizes the functioning of the reproductive system and increases attraction to the opposite sex.
More vitamin E is contained in unrefined oil, so in this regard it is healthier than refined oil. But this is true if you do not expose unrefined sunflower oil to heat, do not fry it or bake it, otherwise all its beneficial properties turn into harmful ones.
But all the beneficial properties of sunflower oil are conditional. It must be remembered that vitamin E, which has a large number of beneficial properties, is contained in sunflower oil in a much smaller volume than fatty acids, which produce a negative effect on the body. You should not consume sunflower oil for the sake of vitamin E, since all its beneficial properties will be interrupted by the harm from fatty acids. Therefore, it cannot be said that sunflower oil is somehow beneficial to the body; it is rather harmful.
Harm:
Sunflower oil is very high in calories, so if consumed in excess, it can lead to obesity with all the ensuing consequences. In addition, the fatty acids contained in sunflower oil are unstable and can cause chronic diseases.
People with individual intolerance to sunflower seeds and their oil should avoid sunflower oil. Due to its high fat content, people with diabetes, diseases of the cardiovascular system, gallbladder and biliary tract, and people with high cholesterol levels in the blood should use sunflower oil with extreme caution. Consumption of sunflower oil can aggravate the diseases of these groups of people.
Expired sunflower oil is very harmful, since some substances contained in it acquire harmful toxic properties.
Good afternoon, my friends - slimming cooks :) Today I offer you not a recipe, but some background information and food for thought.
We will think about frying in oil. Why is it better to fry in one oil than in another? (although, of course, it is best to simmer in water or fry in a dry frying pan, but that’s not about that now).
One of the important parameters is the “smoke point”! Strange name, isn't it? Let's figure it out. No less important, of course, is the benefit or harm of a particular oil. I discuss in more detail about what oil to fry in, taking into account all the parameters, here.
Smoke point- this is the temperature at which the oil begins to break down and is no longer suitable for food, as it contains a large number of free radicals, which contribute to the risk of developing cancer. That is, it doesn’t matter whether you lose weight or not, it’s bad for your health in general.
Visually, this can be determined as follows: the oil begins to smoke. It is worth noting that refining oil increases the boiling point.
The table below shows some approximate smoke points for various oils.
| Oil | Fat | Smoke point |
|---|---|---|
| Unrefined canola oil (rapeseed) | Unrefined canola oil | 107°C |
| Unrefined flaxseed oil | Unrefined flaxseed oil | 107°C |
| Unrefined sunflower oil | Unrefined safflower oil | 107°C |
| Unrefined corn oil | Unrefined corn oil | 160°C |
| Extra virgin olive oil | Extra virgin olive oil | 160°C |
| Unrefined peanut oil | Unrefined peanut oil | 160°C |
| Semi-refined safflower oil | 160°C | |
| Unrefined soybean oil | Unrefined soy oil | 160°C |
| Unrefined walnut oil | Unrefined walnut oil | 160°C |
| Hemp oil | Hemp seed oil | 165°C |
| Butter | Butter | 177°C |
| Coconut oil | Coconut oil | 177°C |
| Unrefined sesame oil | Unrefined sesame oil | 177°C |
| Salo | Lard | 182°C |
| Refined canola oil (rapeseed) | Refined canola oil | 204°C |
| High quality (low acidity) extra virgin olive oil | High quality (low acidity) extra virgin olive oil | 207°C |
| Sesame oil | Sesame oil | 210°C |
| Grape seed oil | Grapeseed oil | 216°C |
| Extra virgin olive oil | Virgin olive oil | 216°C |
| Almond oil | Almond oil | 216°C |
| Peanut butter | Peanut oil | 227°C |
| Sunflower oil | Sunflower oil | 227°C |
| Palm oil | Palm oil | 232°C |
| Palm kernel oil | Palm kernel oil | 232°C |
| Refined peanut oil | Refined peanut oil | 232°C |
| Refined soybean oil | Refined soy oil | 232°C apoteketgenerisk.com |
| Semi-refined sunflower oil | Semi-refined sunflower oil | 232°C |
| Avocado oil | Avocado oil | 271°C |
This article won't be complete if I don't find out what the temperature is in the frying pan. So,
- The boiling point of water is 100 degrees, that is, in order for the product to be fried (that is, water has evaporated from the oil), and not stewed in a mixture of oil and released juice, the temperature must be more than 100 degrees.
- The golden crust forms at the temperature at which the chemical reaction between amino acids and sugars begins (Maillard reaction temperature). This temperature = 140-165 degrees. That is, at a temperature of more than 100 degrees, but less than 140, the product is fried, not stewed, but there will be no crust.
- If the oil has reached its smoke point (literally smoking), then its chemical composition changes and carcinogens are formed in it. Products fried in this oil should not be eaten.
That is, it turns out that it is better to fry in oil that has a smoke point of 160 degrees or more.
The most dangerous moment is heating the frying pan; it is at this moment that the oil can overheat, since when we put the cutlet in the frying pan, the temperature of the oil will, of course, drop. So, be careful at the beginning of the frying process. That is why for us, beginners, it is better to pour oil into a cold frying pan, and as soon as you see that it has warmed up, immediately start frying.
I look forward to your opinions, objections, and advice in the comments.
