What is the freezing temperature of canola oil?

Answer 1

Soybean oil, Aka vegetable oil, does not have a boiling point. Boiling point is the point at which a substance changes state from liquid to gas. Vegetable oil is to large to attain a gas state. Instead, it has a smoke point, which is when the oil begins to break down. Refined soybean oil has a smoke point of 450* F

Answer 2

The boiling point of cooking oil varies as the type of oil. But there is an issue or two that should be considered first. It has to do with the chemistry of cooking oil and how it behaves when heated. Let's look.

Oils are (in general) groups of large, complex molecules. And they are not all one kind of chemical compound, either. These mixtures of compounds will begin to break down when heated. First they will begin to smoke (the smoke point), and then to approach what is called a flash point, at which time they can burst into flame. (Very dangerous, just as you thought!) Before an oil begins to boil, it has already begun to smoke and decompose from the heat. There is a bit more.

Oil that is smoking is beginning to undergo chemical changes which will affect taste, and usually not for the better. In cooking, we can run an oil up to just below its smoke point to get it as hot as possible (without affecting taste) to cook something. Oils with higher smoke points can be heated to higher temperatures without it affecting the taste of the oil (and therefore the food cooked in it), as you might have guessed. An oil must be heated beyond its smoke point for it to approach its boiling point. It's not like boiling water.

Heating an oil to its boiling point creates a hazardous condition where the oil may burst into flames. It also makes the oil too hot to cook something in without "spoiling" the taste. With all that behind us, it should not come as a surprise that there really isn't a "table" with boiling points of oils on it. The boiling temperatures of most oils would be in the 300's and 400's of degrees Fahrenheit, by the way. What we have instead are tables with the smoke points of various oils listed. Use the links below to see some tables.

Answer 3

Before oil reaches its boiling point, it will start to smoke. This is called the 'smoke point'. The smoke points for some common cooking oils are here:

Safflower - 510 F (266 C)

Soybean - 495 F (257 C)

Corn - 475 F (246 C)

Peanut - 440 F (227 C)

Sesame - 420 F (216 C)

Olive - 375 F (191 C)

The exact temperatures will also depend on how pure the oil is.

The boiling point estimates that I've found are pretty sketchy, but a fair estimate for soybean oil (most cheap cooking oil is soybean oil) is about 300 C (or 572 F).

Answer 4

All oils will freeze if the temperature is sufficiently low. Here is a breakdown of the freezing temeparture for the most popular edible oils:

Oil / Freeze point in degrees Celsius

--------------------------------------

corn oil / -20 C

sunflower oil / -17 C

canola oil / -10 C

olive oil / -6 C

sesame oil / -6 C

peanut oil / 3 C

palm oil / 24.1 C

coconut oil / 25.1 C

Answer 5

For refined coconut oil boiling point is>450 degree Celsius

Answer 6

about 90 degrees celsius

Answer 7

185