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Concept information

Preferred term

smoke point

Type

  • Topic

Definition

  • Information 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.

Broader concept

In other languages

URI

https://lod.nal.usda.gov/nalt/287706

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RDF/XML TURTLE JSON-LD Created 10/3/16, last modified 11/14/16