At a certain temperature, boil the oil. Sonyashnikova oliya (refined)

Good day, my friends are culinary experts :) Today, I will give you not a recipe, but a trio of preliminary information and information to think about.

Roz_rkovuvatimemo mi about smearing on olive oil. Why on one olії lubricate better than on the other? (if you want, obviously, it’s better to put it out on water, or lubricate it in a dry frying pan, but not at once).

One of the important parameters is the “dimming point”! It's a marvelous name, isn't it? Let's get smart. Not less important, zvichayno, and melancholy or Skoda specific olії. A report about those, on which oil you lubricate, protecting all the parameters, I'll tell you here.

Dimming point- the same temperature, when it starts to collapse and it’s no longer good for you, shards to take revenge on the great number of free radicals, like to take the risk of cancer. It’s not important, if you lose weight, it’s costly for your health.

Visually, you can name it like this - oliya starts dimity. Varto designate that the refinement of the oliї raises the boiling point.

Below are some approximate dimming points for different oils.

Tsya article will not be repeated, because I don’t tell, but like the temperature in the pan. Otzhe,

1. The boiling point of water is 100 degrees, so that the product is lubricated (so water evaporates from the oil), and not quenched in the sum of the olives and juice, as you can see, the temperature is more than 100 degrees.
2. The golden hue settles down to normal temperatures, if the chemical reaction between amino acids and zucram starts (Maillard reaction temperature). Tsya temperature = 140-165 degrees. So, at a temperature greater than 100 degrees, or less than 140, the product will be smeared, and not quenched, but there will be no sparkle.
3. If the oil has reached the dimming point (for a direct rozumіnі dimit), then yogo chemical warehouse change and new carcinogens are established. Products lubricated with such oil cannot be used in the oven.

To come out, it’s better to lubricate on the olive, which has a dimming point of 160 degrees and more.

The most safe moment is when the frying pan is heated, at that very moment the olive can be overheated, if we put the cutlet on the pan, the temperature of the olive will decrease dramatically. So be respectful to yourself on the cob of the oiling process. For us alone, it’s better for newcomers to pour oil into a cold frying pan, and as soon as it’s warmed up, start greasing it right away.

I check your thoughts, refrain, please in the comments.

Cooking їzhi rarely do without obsmazhuvannya. However, we all want to indulge ourselves with not only savory, but brown grass. Stews and boiled products are crazy, better, but for their savory stench, they most often compromise with their counterparts with a crispy taste. However, their own subtleties, yakі will help you correct your shortfall. The stench is allowed to save the golden mean, robbing the stray with appetizing and savory, but at the same time the lower and brown. And the role played by Oliya is great. Aje-same on new occasions to cook culinary pastries.

Today we want to know, like the temperature of the boiling point of the olive. Vyhodyachi z otrimanih pokaznikіv, we'll try to know the most suitable option for tієї chi іnshої stravi.

Terminology

What can vvazhat olієyu? This is a product of non-creature adventure, which is kind of taken from different crops. Tse mozhe buti soniashnik, bavovna, lyon, olives chi іnshі olіynі instances of flori. In our country today, the priority is nabul persha roslin. To that, in the kitchen of the skin master, there is an olyya of yoga. In principle, whether any similar product can be refined. Tse important moment, oskіlki temperature of boiling olії to lie down in the presence of chi vіdsutnostі domіshok.

Salad dressing

Today, the calm people have already lost their way, by means of robbing about greed, now about the refinement of refined oil. So let's trochs zupinimsya at this moment. Tsіlіsna olіya, yak otrimuyut with a path of cold vіdzhimu syrovin, є with the right gerel of vitamins and other brown speeches. Tse sumish of growing fat with natural houses. We will need it and it is important for our body. However, it won't have a specific taste and smell. The boiling point of olive oil, not subject to the purification process, is not high. Lay out in the sight of the goods. But tell Sonyashnikov not to like overheating. Dovіvshi yoga up to 107 degrees, you will already reject the process of combustion and elimination of carcinogens. That yoga is better to live in a cold looking.

Oliya for lubrication

The boiling point of the olive is to blame for this change. Today, we would like to look at the main options that you can use in your kitchen. Ale, perhaps from the most popular butt, As has already been said, it is not possible to heat the uncleaned over 100 degrees. Refining is more stable, to the fact that all the houses have been removed. Tse pure fat, de there is nothing brown. However, the temperature of which wine can be seen in temperatures up to 232 degrees. Tobto іdeally fit for lubricating that zapikannya.

Dimming point

This term can be learned from literature for culinary arts often. What does it mean? Boiling temperature olії - ce і є dimlennia point. Tobto, beginning with the signs, it is flammable and toxic speech, including carcinogens. It is not possible to heat the product to the desired temperature. Therefore, it is important to stock up on a special thermometer for Olії and regularly check the displays. Ring out for us to heat up as much as possible, so that the grass is better prepared. However, you will quickly understand that you have significantly changed the degrees, you will not waste it in hours, but you will take a more safe option of cooked food.

Kukurudzyana Oliya

Oskіlki about Sonyashnikova we already talked, we look at other options, which are often seen in stores. Today, the temperature of the boiling point of the olive is the most likely to tickle us. The peculiarities of the dermal products of these products allow us to understand, with the method of spicing them better. So, corn oliya may have a warm color and a pleasant smell. Yogo vikoristovuyut for the preparation of dough and bakery brews. When the boiling temperature is high, it is necessary to use an adjunct for lubrication. For a purified price, it is 232 degrees, and for an unrefined one, it burns even more than 160.

Ripakova oliya

Another popular guest in our kitchen. Revitalizes with a high content of Omega-7, 9 and 6 fatty acids. However, what can yogo vicorate for lubrication? Vіdpovіd easily otrimati, yakshcho nobility, like the boiling point of olії (refined) є admissible. The index is high: close to 224. For unpeeled olives - no more than 100 degrees. However, through its own relish of yoga, vicory is not so often, like others. The presence of antioxidants and vitamin E make it a unique product for all members of the family.

You can add tassels and safflower to the tsієї group. The stench is famous for its high content of linoleic acid, vitamins and antioxidants. The boiling temperature is close to 240 degrees, although for lubrication it may not be vicarious.

Olive oliya

A unique product for dressing salads, preparing sandwiches and light snacks. The boiling point of the rosemary allows it to stagnate for lubrication. Come out rokishna vipіchka with unique savory flavors. The oil was cleaned at a high boiling temperature - 242 degrees. Yogo can easily be attributed to the Light mark. Tse is the best option for preparing pizza, slathering meat and vegetables.

If you want to save all the power of this product, you can buy oil with the Virgin label. Yoga stores vitamins E, K, A and E, as well as fatty acids. Tse miraculous zasіb for the prevention of cardiovascular disease, reduction of poisoning and detoxification of the body. Boil out at a temperature of 160 degrees. And to save all the components, it is better to use yogo for preparing snacks.

Soyeva oliya

Take yoga from soy beans. At the light planting of the growing olive trees, it sits a clean place. The product is used in the preparation of margarine. It is necessary to add more to a refined look. The boiling point at the new temple is 257 degrees, so wines are widely used for deep-frying. From all the growing seasons, I can find biological activity and be absorbed by the body by 98%. In stock є fatty acids and lecithin.

coconut oil

And we continue to talk about those, like the temperature of the boiling oil. Kokosovo this year is commended for the conquest of the kokhannya spozhivachiv. It is inexpensive, it is miraculously saved, and it also gives the grass a miraculous relish. Yogo is most often used for brewing, as well as for making popcorn. The product may be soft, licorice relish with characteristic notes. The average boiling temperature is close to 140 degrees, so for deep-fried lubrication, it’s better not to beat.

Skhіdnі notes - rice olіya

For shanuvalnikov healthy way life is a price trend, which deserves special respect. Oliya is not particularly popular. Today is sooner than this fashion. It is also rich in vitamin E and antioxidants. Tse dopomogaє in the fight against free radicals that upovіlnyuє processes of old. The boiling point is close to 255 degrees. Yogo is widely used for cooking deep-fried vegetables.

Fragrant olives

Best represented by representatives tsgogo family - olive pistachios and peanuts. All the stinks are full of vitamins. They have a low boiling point, so they don't heat them up. To add a special note to the Stravi lishe nadannya youmu. Roslinnі olії moyut buti in the leather kitchen. With this help, you can cook impersonal brown herbs. Today we looked at the boiling point of the most popular dewy olives. Now you can choose tі, yakі more likely to give to the set tasks.

Today we will talk about carcinogens in oil-based lubricants.

carcinogens- chemical speeches, having injected some into the body of people and creatures, they inspire the vindication of evil new creations (puffs) to be produced before them.

Toxic, carcinogenic, and simply stubborn speech in olias settles in two ways:

• When heated to dimming temperature i more;
• With hot oil.

Dimming temperature of growing fats and oils

"Dimming temperature"- At this temperature, when the oil is reached, it starts to dim in the pan, from that moment in a new reaction starts to dissolve toxic and carcinogenic speeches. The skin variety of olії has its own dimming temperature. Vzagalі, all olії podіlyayat on olії z high temperature smoke i h low temperature smoke.

Olії s high temperature dimming is recommended to whisk for greasing, including for greasing in deep frying. The refining process raises the dimming temperature. Olії z low temperature dimming vicory for lubrication is categorically not recommended. I will direct the temperature of dimlennya deyakyh oliy.

Olії with a high temperature dimming:

• Peanuts - 230°C
• Grape brush - 216 ° C
• Girchichne - 254°C
• Kukurudzians refining- 232°C
• Sesame - 230°C
• Olivkova extra virgin-191°C
• Olive - up to 190°C
• Palmove - 232°C
• Sonyashnikova refining- 232°C
• R_pakovy refining - 240°C
• Rice - 220°C
• sove refining- 232°C
• Hazelnut oliya - 221°C

Oils and fats with a low temperature dimming:

• walnut pea oliya - 150°C
• Linen - 107°C
• Sonyashnikova unrefined- 107 ° C
• Pig fat - 180 ° C
• Vershkov - 160°C

Standard electric stoves give a heating temperature that sounds more than 300°C, gas stoves - a lot more. There is evidence that it is confirmed that on gas stoves a chavun pan can be fried up to 600 ° C! Now it’s becoming clear why it’s so easy to change the temperature of the dimming of the olive.

Toxic speech that dissolves when heated or rancid oliy and ways to escape their absorption

Let's take a closer look at the speeches, as if they are settled with a strong heating of oliy or zhirkot.

Acrolein- aldehyde of acrylic acid, which can be included in the group of sloughing bruised speeches. Due to its high reactivity of acrolein, it is toxic, strongly teasing the mucous membrane of the eyes and wild ways in the air. Acrolein is one of the products of thermal expansion of glycerin and fat-glycerides. The process of the adoption of acrolein begins immediately when the temperature reaches the olymium, so that on the cob is the fire of the ole. I think that everyone's eyes were pinched when the oil was burning, it's not enough to say about such tempers "there's a bug in the kitchen" - tse acrolein. To that, NEVER heat the olії to a wild state!

Acrylamide-acrylic acid amide Toxic, affects the nervous system, liver and nirk, mucus exfoliation. In greased or baked foods, as well as in high-quality acrylamide, reactions can occur between asparagine and zucrom (fructose, glucose, etc.) at temperatures above 120°C. Seemingly simpler, acrylamide settles into a smeared flavor on products that avenge starch, for example, on potatoes, donuts, patties, etc. Acrylamide is especially active when it is lubricated in deep fat for three hours. Deyakі nedobosovіsnі brіbniki lubricated produktіv, s metoyu ekonomії, vikoristovuyut one tezh oil kіlka razіv, prodovzhuyuchi lubricated on the new all new portions of virobіv. In such a time, the scourge is inevitable. Therefore, I recommend not to lubricate high temperatures ah trivaly hour and vіdmovitysya vіd fried.

Free radicals and polymers of fatty acids, as well as heterocyclic amines- actively utvoryuyutsya in the products of dimming and burning. Amini є already toxic speeches. It is not as safe as breathing in a bet, so is contact with a blind.

Polycyclic speeches with high charcoal(Coronene, chrysene, benzpyrene, etc.) - are strong chemical carcinogens and are also utvoryuyuyutsya in the products of smoke and burning. For example, benzpyren is a chemical carcinogen of the first class of concern. Utvoryuetsya with burnt products: cereals, fats, mіstsya in smoked products, products "with smoke", present in smoke, speeches, otrimanih when burning resins. The regulation of the Commission of the EU No. 1881/2006, dated 12/19/06, stipulates that the amount of benzene per 1 kg should be less than 2 mcg of benzene per 1 kg; in smoked products up to 5 mcg / kg; in cereals, including children's food, up to 1 mcg/kg. Respect! In some cases, for example, over-greased meat, cooked in a barbecue on a vugill, can be reduced to 62.6 mcg/kg of benzpyrene!!!

With rancid oils, aldehydes, epoxides and ketones are most important. Mutually with the sour air, with the infusion of light and heat, the oliya changes its relish and smell.

Ketoni- Toxic. May dratіvliva and mіstsevu diyu and penetrate into the body through the skin. Okremi speechovina may have a carcinogenic and mutagenic effect.

Aldehyde- Toxic. Chi zdatnі accumulate in the body. Cream of zahalnotoxic, may be effective and neurotoxic. Deyakі mayut cancerogenic power.

To that, friends, I owe it to you not to go out and turn on the lubrication of the diet, be kind, lubricate correctly, spiraling on tsyu statyu i dotremayutsya below simple pleasures:

1. Do not bring the oil to a dimming temperature;
2. Turn on the trivala obsmazhuvannya in olive oil, for example, in deep fat. Even so, lubricate it, do not vicorate one portion of sprat oil once;
3. Do not over-lubricate the product. Remember what is in the products that burned, avoided toxic speech and carcinogens;
4. For lubrication, choose only refined oils and fats with a high temperature of smoke;
5. Take the olії strictly according to the instructions given on the label and do not twirl in the hedgehog oliї.

Sonyashnikova oliya - a kind of dewy olії, which is taken by the way of pressing the dormouse. Widely beaten as an ingredient for cooking rіznih strav in Russia and Ukraine. In other lands, the largest dewdrops are grown on the basis of other dewdrops.

Oliya sonyashnik is often used in cooking for dressing salads, lubricating and brewing. In the kharchovіy industry, vicorist oil is used for producing margarine, culinary fats and canned food.

Information about Sonyashnikova Oliya:

Warehouse:

At Sonyashnikova Olії avenge:

• Fat - 99.9%;
• Vodi - 0.1%.

Only one macroelement, phosphorus, enters the storage of Sonyashnikov's olії. Vitamin E is missing from someone.

The basis of the olії dormouse is formed by various fatty acids. Three of the most fatty acids in the world are: palmitic, stearic, behenic and arachidic acids. It is a monounsaturated fatty acid in the presence of oleic or omega-9. As a polyunsaturated fatty acid - linoleic.

Sonyashnikoviy olії have a natural organic part of beta-sitosterol.

The calorie content of sonyashnikova oli is 899 kcal per 100 grams of the product.

See:

Іsnuє 5 types of sonyashnikova olії:

1. Unrefined. The same oil, aged as a result of the first test and filtration. There may be an abundance of aroma and relish, there may be a dark yellow color. Basically, it stagnates like salad dressing. For lubrication, it is practically not victorious, that which is given to the culinary brew of a specific hot taste. Unrefined oliya is served with cold and hot vіdzhimannyam, as well as extragation. When it is cold, the oil rises without a rise in temperature, when it is cold, the part is left in the top, but it comes out the most sour. When hot in the cake, less oil is left, but the product comes out less yakіsnim. When extracting from the cake, practically all the olive oil is mixed with gasoline or hexane, which makes the difference between the cake and the cake in the body. Nadali gasoline or hexane is water-creamed in an olії way of separation. Unrefined oliya may be a lesser term of saving, lower refined.
2. Hydration. Oliya, yak, cream of primary filtration, undergo treatment with hot water, as a result of which proteins and mucus elements are removed from it. Zavdyaki tsomu oil is better saved, becomes lighter, the structure is the same, with tsomu її relish becomes less savory.
3. Neutralized refined. Tsey kind of olії kіm filtratsії and hydration go through the process of neutralization. In the course of neutralization under the flooded meadow, the oil is removed with free fatty acids, pesticides and important metals. To rob Sonyashnikov's oliya with a clear vision with a less pronounced smell and relish.
4. Refining deodorization. Tse oil to pass clearing in zayvih domіshok slyakhom vіdstoyuvannya, filtratsії that tsentrifuguvannya. If this water is processed by hot water and neutralized by the meadow, it allows the removal of new phosphatides, mucus, protein elements, free fatty acids, pesticides and important metals. Let's sweat the oil and deodorize, so that it is cleared by smells. Zavdyaki refining and deodorization becomes light, without relish and smell. Refined oliya is not seen when it is fried and more is saved. Іsnuє refined sonyashnikova oliya with markings P - significant and D - dietary and suitable for children.
5. Refined, deodorized, frozen. Tse oil okrіm usіh stages of refining go through the stage of freezing, on which it is mixed with diatomaceous earth and cooled to a temperature of 5-8 degrees Celsius, vitriumuyat the current hour and go to filtration. Tse allow you to introduce s olії vіsk and even more zbіshiti terms of applicability to the product.

Vibration technology:

The technological scheme for the extraction of refined oil includes 5 stages:

1. Hydration. At this stage, the oil is cleared from mucous, proteinaceous speeches and phosphatides for the help of hot water. The stench swells and falls into a siege, after which they see oly filtration.
2. Neutralization. Fatty acids are removed at this stage of the extraction of refined oliї under the influx meadow. The process of neutralization takes place in special separators at normal temperatures close to 100 degrees Celsius. Vicarious vicarious acids are seen at a distance in a sweet craftsmanship.
3. Vіdbіlyuvannya. Here the oil is purified from pigments, sweet and phosphatides for the help of special vibrating devices in a vacuum at a temperature of about 110 degrees Celsius. Yak vіdbіlyuvach vikoristovuyut special clay or active vugіllya. After that, it is filtered.
4. Vimorozhuvannya. At this stage, the oil is purified from the high-lying rivers with a path of yogo mixing natural material kieselguhr, cooling down to 5-8 degrees Celsius and cooling. After what the oil is filtered.
5. Deodorization. At the remaining stage of the technological scheme of the production of sonyashnikov's oil, steam is poured at a temperature of up to 260 degrees Celsius. Zavdyaki tsomu z ny vydalyayutsya surpluses of fatty acids, pesticides, rechovins, which are good, and herbicides.

The result is clear oliya without color, taste and smell, which is ideal for preparing herbs, in which the relish of natural sonyashnikova oliya is not needed.

What does refined oliya look like unrefined:

Refined sonyashnikova oliya has a homogeneous structure, clearness without color and smell. Unrefined oliya has a smell and relish, a lot of yellow color, a new siege.

Rafinovanu Sonyashnikova oliya vikoristovuyut for smearing that zapikannya, we don’t see the shards out. It is victorious for the preparation of herbs, for which the smell of olive is not needed for expressions.

Unrefined olive vinaigrette is mainly used for dressing salads, it gives it a specific taste. When fried, the natural unrefined oil is seen and produced until a hot taste appears in the strain. At high temperatures, unrefined oil can be adopted in dishes with shkidlih speeches, so it is not recommended to use it.

How to replace oliya:

If sonyashnikova oil is refined in the kitchen, if it is in the recipe, then it can be replaced with other refined dewy olives, such as olive, rapeseed, llana and coconut.

Skilki olії in a tea or table spoon:

At the table spoon there is 17 grams of sonyashnikova oil. A teaspoon has 5 g of sonyashnikova oil.

Boiling temperature:

The boiling point of unrefined olive oil becomes 120-150 degrees Celsius, and refined - 150-200 degrees Celsius.

Smell:

Sonyashnikova oliya bagat on fatty acids, yakі provide energy to the body. Ale, with an irrepressible reduction in fatty acids, can lead to bad people. The stench can be perceptibly brown, as if to plant an oliya in the world.

Sonyashnikova oliya can be a coryza for the body of a person with a presence in the new vitamin E. Vin is a good antioxidant, stimulating the immune system, helping to improve the health of the body. Vitamin E normalizes the work of the cardiovascular system nervous systems, lowering the level of bad cholesterol and positively influencing the endocrine system. This vitamin rejuvenates the skin, sharpens nails and hair.

For women, vitamin E is a corrosive thyme that strengthens libido and normalizes the menstrual cycle. In humans, vitamin E normalizes the work of the state system, pushing up the pulls to the proliferative state.

More vitamin E is to be found in the unrefined olive, which in its plan is better for the refined one. But it’s fair in that case, so don’t give unrefined sonyashnikov’s oil heating, don’t lubricate it on new and don’t bake, otherwise everything is yoga crooks of authority are transformed into shkidli.

Ale all korisn_ power olії umovnі. It is necessary to remember that vitamin E, which can have a large number of brown powers, to avenge in the sonyashnikovy oli in a significantly less obsyaz, lower fatty acids, as to have a negative effect on the body. It is impossible to get used to Sonyashnikov's oil for vitamin E, the shards of all power will be interrupted by fatty acids. It is not possible to say to him that the oliya is like a corrosive organism, it is more shvidliva.

Skoda:

Sonyashnikova's oliya is even more caloric, and with super-worldly living in zhu, you can bring it to obesity with a lot of consequences. The cream of which fatty acid, which is found in the ol, is unstable and health-related, and chronically ill.

Vіd dormouse olії varto is recommended to people with individual intolerance to the dormouse that їх olії. Through high fatness with special care, it is necessary to administer the juice oil to people with diabetes, diseases of the heart-vascular system, zhovchnoy mikhura and zhovchovivvidnyh paths, people with high cholesterol in the blood. Vivation of oliї can help infecting groups of people with illness.

Even more scribbled Sonyashnikova's oliya, shards of deaky speeches, sho mіstya in nіy, nabuvay toxic toxic authorities.

Traditional and broadest term how to change olive oil under the influx of temperature, it sounds like: the temperature of the mountain olії. Іsnuyut also understand:

• Oil boiling point
• Dimming temperature
• І dodatkovo freezing temperature of oil

With the boiling temperature of the olії, everything is more or less understood, what is more obvious is not important. The axis of the oil has heated up, the axis of the boil has boiled, the process of pishov. An important parameter is that, at which temperature, carcinogens begin to be established. Itself here іsnuyut razbіzhnostі. Some traditionally call the moment when the cob of carcinogens is approved - the temperature of the mountain, otherwise it is the temperature of the dimming. If you want to wipe it here, think up. What to smoke? The natural olive oil contains fine pieces of olives. The stench itself is under the hour of heating and mending the burning, satisfying the smoke. As soon as the oil was heated, it might not just smoke, but even catch fire. Technically, in the wake of the sourness, which is to avenge at the window.

Opponent of the traditional name the very moment of calmness is significant, like the temperature of the fire of the oliya. Ale, in pobutovyh minds, when preparing їzhi, it is rare to reach such a thing. Tobto. Of course, you can inadvertently slosh oil on a hot fire, or to bring the temperature of the bottom of the pan to the point where the oil burns out ...

By virtue of this seeming about the temperature of the furnace of the olive oil (through the process of cooking and the cob of the established products of the mountain), just follow the correction for those that start to burn, that itself depends on the particles of olives. Surprisingly, visually, it manifests itself as the appearance of a dim and pedantry, and a strong influence on the term “dimming temperature”.

Table of temperatures for warming fresh olive oil

You can create the following table, which indicates the temperature of the furnace (dimming) for different olive oils:

1. Olive oil of the first cold vіdzhimu – 160 С
2. Olive oil Extra Virgin with low acidity - 207°С
3. Refined olive oil Pomace (makukhova) - 238 C

They are also refined Extra Virgin, but in practice they are rarely used. Already worthy brown product, shchob yogo psuvati dodatkovim purifications. Just to finish, the temperature of the fire of such oil is kolivaetsya from 200 to 240 ° C.

Just for development. The hottest temperatures are from the most accessible growing olives near avocados. Won to become 270 ° C.

Like a bachimo, you can clearly move the temperature of the mountain of olive oil, fallow in the depths of the processing. The more the oil is refined, the higher the hot temperature.

Dodatkovі parameters that are added to the temperature of the furnace

Before speech, the temperature of the mountain is not the only factor that can be used to describe the rise in high temperatures. So the investigation was carried out, as it was shown that different growing trees react differently to temperature changes. So, some begin to see carcinogens even more than once at a critical (for a specific oil) temperature. It was marked that there was a “reserve of minerality” in the olive oil. Tobto. when the critical temperature is reached, one more hour (from 7 to 10 hvilin) ​​nibi pruchatsya. The carcinogen may not be seen and not smoked.

Varto pay attention to acidity. Cicavim by the fact it turned out that it is less than that, the temperature of the oil burner is the main thing (with the same presence of the flour suspension).

Now there is a word about those who pour in the hour of heating. The more oil is rebuked under the infusion of critical temperatures, the more free fatty acids the new one will settle down. The more fatty acids in olive oil, the stronger it will be. Obviously, it is more likely to be a carcinogen.

The very fact is not known to lovers of food, sometimes at the points of eating fast food, potatoes are lubricated, or fried patties are fried. The cost of such products is even doubtful, and the waters of Skoda are obvious.

Other oils for lubrication

Vitchiznyah minds have the most zastosuvannya of Sonyashnikova oliya, butter and margarine. You can marvel at the situation with them. The temperature of the combustion of these products is as follows:

• Refined oliya - 227 C
• Vershkov oil - 150 C
• Margarine - 182 C

Specially for those who like to grease potatoes on pork fat, remember that the temperature of the hot product is 190°C.

As can be seen from the findings of the data, the situation with topsoil is the most significant. The temperature of the mountain is lower than in the others. Ale sho tsikavo. The temperature of the furnace of melted butter is already significantly higher - 252°С.

Shards in the press there is a topic that a lot of products are being prepared from the palm oil stagnation, it is not bypassed by the side and її. The parameter that makes us tick is 235 C. For rapeseed it is 204C.