Smoke point

Written By: Ehsan Jahandarpour

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. 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. The more FFA an oil contains, the quicker it will break down and start smoking. The lower in FFA, the higher the smoke point. It is important to consider, however, that the FFA represents typically less than 1% of the total oil and consequently renders smoke point a poor indicator of the ca