Smoke point
Burning point of oils and fats / From Wikipedia, the free encyclopedia
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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.[1] Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of the container, the presence of air currents, the type and source of light as well as the quality of the oil and its acidity content, otherwise known as free fatty acid (FFA) content.[2] The more FFA an oil contains, the quicker it will break down and start smoking.[2][3] The lower the value of FFA, the higher the smoke point.[4] However, the FFA content typically represents less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat.[4][5][6]