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Why is knowing the smoking point of an oil important?

The smoke point of an oil is the temperature at which it starts to smoke. When an oil smokes, it begins to decompose, and - say some experts - many of its unsaturated fatty acid molecules become saturated. What is known for sure is that the chemical breakdown of the gylcerol molecules in the fat creates acrolein, an obnoxious-smelling compound that can inflame the cook's respiratory system.

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06:13:36 on 10/31/07 by Webmaster - Questions and Answers -