Why Does Smoking Point Of Any Cooking Oil Matters?

1. Why Does Smoking Point Of Any Cooking Oil Matters? Smoking point is the stage when cooking oil begins to give off smoke. It’s the point when it is about to reach the combustion. Though, it varies among oils, with factors like the quality of the oil, its refined or unrefined nature, and the type of heat added to it and the free fatty acid content to it. Cooking oils that contain a higher amount of free fatty acid, smoke sooner. Most of the reputable Oils Manufacturers take this point into consideration throughout their manufacturing process, as it has a huge impact on the health of their consumers. Now the question arises here is why do they even matter? When you cook any oil beyond their smoking point, it’ll give your food a burnt taste, also all the natural fat breaks down at this point and it starts releasing free radicals, which is indeed dangerous for the health. Therefore, it is always recommended to use any cooking oil below their smoking point. To create oil with a higher smoking point, most of the manufacturers use a bleaching or other unhealthy techniques, but we at Sarika Ventures Pvt Ltd understand the value of your health and don’t use any such process. So, whenever you step out in the market for buying any cooking oil now you have a reason why you should ask them regarding their smoking point, as it matters the most. We as one of the prominent Coconut Oil Manufacturers promise you to deliver the best quality of the oil that ensure your good health, have a good and natural smoking point and doesn’t affect your health. Contact us now to place an order.