Are you looking for the right oil for your food production? We know that the features of an edible oil can make it the perfect fit or throw it out of the running in the blink of an eye.
The smoke point of an oil is always a key feature if you’re cooking, baking or frying your product.
The smoke point indicates the oil’s tolerance to heat. If an oil is heated beyond it’s smoke point, it will produce smoke (hence the name). Not only is this a fire hazard for your facility, it will create an off-flavor in the oil and make your products taste burned and smokey. No thanks!
Knowing an oil’s smoke point can help you decide if it’s right for you. If you’re in the midst of the decision process, here’s a full list of the smoke points of many different types of oils.
Expeller Pressed Canola Oil Smoke Point
If you want to use Expeller Pressed Canola Oil in your food production, this is a characteristic you’re going to need to know.
The smoke point of expeller pressed canola oil is about 450℉ or 232℃. This temperature is the official recommendation from one manufacturing mill, and is the most commonly accepted smoke point temperature for canola oil across the board.
Based on this indicator, expeller pressed canola oil is an ideal ingredient for stovetop sautéing, baking and frying.
Go ahead and cook with it!
Tell us in the comments... What other oils do you like to fry and sauté with?
Topics: Canola Oil
