Oils high in polyunsaturated fats tend to burn faster due to their lower smoke points.
When discussing how quickly an oil "burns," we are typically referring to its smoke point and how rapidly it degrades when heated. An oil's smoke point is the temperature at which it begins to visibly smoke and release acrid fumes, indicating that it's breaking down. Oils that reach their smoke point at lower temperatures will, in essence, "burn" or degrade more quickly than those with higher smoke points when exposed to heat.
Here's a breakdown:
- Oils with High Polyunsaturated Fats: These oils, such as sunflower, flaxseed, and safflower oils, have lower smoke points. This means they degrade more quickly under high heat.
- Oils with Monounsaturated Fats: Avocado, canola, and olive oils fall into this category and have medium smoke points, offering moderate stability under heat.
- Oils with Saturated Fats: Coconut and palm oils are high in saturated fats and have high smoke points. They are more stable and can withstand higher temperatures before breaking down.
Therefore, oils with high polyunsaturated fat content are more prone to burning faster (reaching their smoke point and degrading) compared to oils with higher saturated or monounsaturated fat content.
