Fume point

A fume point (はつえんてん) is the temperature that smoke produces when I heat oils and fats.

Table of contents

Summary

In the fume point, it is an aim of the refinement degree of oils and fats that this disintegrates at low temperature and emits smoke when oils and fats include an ingredient except thoria sill glycerin.

In the fume point of common purified oils and fats, there is the thing of around 160 degrees Celsius with the sesame oil having low purified degree 240 degrees Celsius or more, too.

When I heated oils and fats for a long time, the fume point falls down. I use it for fried food for a long time, and a fume point falls down to around 180 degrees Celsius in the aged oil and I come to emit smoke in the fried food and do not endure use.

Fatty acid composition and fume point of the vegetable oil

Fatty acid composition of the vegetable oil 

Fatty acid composition [1] of the vegetable oil [2] [3]
Kind	Saturated fatty acid	1 value unsaturated fatty acid	Polyunsaturated fatty acid			Oleic acid (ω -9)	Fume point
			The polyvalent total	α-linolenic acid (ω -3)	Linoleic acid (ω -6)
Non-hydrogenation
Canola oil	7.365	63.276	28.142	10	22	62	400 degrees Fahrenheit (204 degrees Celsius) [4]
Coconut oil	86.500	5.800	1.800	-	2	6	350 degrees Fahrenheit (177 degrees Celsius) [5]
Corn oil	12.948	27.576	54.677	1	58	28	450 degrees Fahrenheit (232 degrees Celsius) [4]
Cotton seed cake oil	25.900	17.800	51.900	1	54	19	420 degrees Fahrenheit (216 degrees Celsius) [4]
Olive oil	13.808	72.961	10.523	1	10	71	374 degrees Fahrenheit (190 degrees Celsius) [6]
Palm oil	49.300	37.000	9.300	-	10	40	455 degrees Fahrenheit (235 degrees Celsius) [7]
Peanut oil	16.900	46.200	32.000	-	32	48	437 degrees Fahrenheit (225 degrees Celsius) [4]
Sunflower oil (middle oleine class)	9.009	57.334	28.962	0.037	28.705	57.029	510 degrees Fahrenheit (266 degrees Celsius) [4]
Bean oil	15.650	22.783	57.740	7	54	24	460 degrees Fahrenheit (238 degrees Celsius) [4]
Safflower oil (high oleine class)	7.541	75.221	12.820	0.096	12.724	74.742	510 degrees Fahrenheit (266 degrees Celsius) [4]
Rice oil	19.7	39.3	35	1.6	33.4	39.1	450 degrees Fahrenheit (232 degrees Celsius) [The source required]
Grape Seed Oil	9.6	16	69.9	0.1	69.6	15.8	421 degrees Fahrenheit (216 degrees Celsius) [The source required]
Linseed oil (flaxseed oil)	8.976	18.438	67.849	53.368	14.327	18.316	225 degrees Fahrenheit (107 degrees Celsius) [The source required]
Sesame oil	14.2	39.7	41.7	0.3	41.3	39.3	350 degrees Fahrenheit (177 degrees Celsius) ... 450 degrees Fahrenheit (232 degrees Celsius) [8] [The source required]
I have been hydrogenated
Cotton seed cake oil (hydrogenation)	93.600	1.529	0.587	0.2	0.287	0.957
Palm oil (hydrogenation) [The source required]	47.500	40.600	7.500
Bean oil (hydrogenation) [The source required]	21.100	73.700	0.400	0.096[1]
A value is a percent by weight

Footnote

1. ^ ^{a b} "USDA National Nutrient database, Release 24,28". United States Department of Agriculture. 2012/3/26,2016/03/21 reading.
2. ^ "Fats, Oils, Fatty Acids, Triglycerides". Scientific Psychic (R). March 26, 2012 reading.
3. When there is not indication of ^ particularly the quotation, the value of the fatty acid places a value of USDA National Nutrient database. It is a price of some Scientific Psychic (R) about the value of ω3-ω 9.
4. ^ ^{a b c d e f g} Wolke, Robert L. (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. http://www.washingtonpost.com/wp-dyn/content/article/2007/05/15/AR2007051500398.html March 5, 2011 reading. 
5. ^ Nutiva, Coconut Oil Manufacturer,http://nutiva.com/the-nutiva-kitchen/coconut-oil-recipes/
6. ^ The Culinary Institute of America (2011). The Professional Chef. New York: Wiley. ISBN 0-470-42135-5. 
7. ^ Scheda tecnica dell'olio di palma bifrazionato PO 64.
8. The fume point turns big by a ^ refinement degree

Allied item

• Ignition point
• Ignition point

References

• Takeshi Fujitani "story kimono Hanafusa of the oil" (oils and fats), 1996. ISBN 4-7853-8644-4

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