Which Oils Are Suitable for Frying?
According to the Community Nutrition Improvement Office of the Ministry of Health, Treatment, and Medical Education:
Nutritional science generally does not recommend frying food. Instead, it highlights healthier cooking methods such as boiling, steaming, baking, or grilling with minimal oil.
In the market, there are oils specifically labeled as “frying oils.” These oils are formulated either as single oils or a blend of oils with high thermal resistance. Frying oils are designed to maintain their stability and quality throughout the frying process.
Contrary to popular belief, the smoke point of frying oils is not significantly higher than that of other common refined oils on the market. What differentiates frying oils is their higher thermal resistance.
In other words, the higher the thermal resistance of an oil, the longer it can retain its structure and, consequently, its smoke point during frying. When the thermal resistance decreases, the oil’s smoke point drops more quickly during frying. The deep-frying temperature typically ranges from 170°C to 180°C, while the smoke point of refined oils before use generally falls between 220°C and 230°C.
Therefore, when frying food, the best choice for maintaining health is to use oils specifically designed for frying.
