Concept information
Preferred term
smoke point
Type
-
Topic
Definition
-
Temperature at which heated oil or fat begins to emit visible smoke. It depends upon the contents of free fatty acids or other volatile compounds in the oil or fat. Heating oils or fats beyond its smoking point destroys beneficial nutrients and generates harmful free radicals. For frying or cooking, a high smoke point is desirable.
Source: NAL Thesaurus Staff
Type: Concept definition
Broader concept
In other languages
-
Spanish
URI
https://lod.nal.usda.gov/nalt/287706
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