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Below is information and knowledge on the topic avocado oil freezing point gather and compiled by the monanngon.net team. Along with other related topics like: Olive oil freezing point, Avocado oil smoke point, Sunflower oil freezing point, Does avocado oil solidify in the fridge, Vegetable oil freezing point, Vegetable oil freezing point in Celsius, Corn oil freezing point, Sesame oil freezing point.


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Avocado oil is an edible oil extracted from the pulp of avocados, the fruit of Persea americana. It is used as an edible oil both raw and for cooking, where it is noted for its high smoke point. It is also used for lubrication and in cosmetics.[1]

Avocado oil has an unusually high smoke point: 250 °C (482 °F) for unrefined oil[2] and 271 °C (520 °F) for refined.[1][3][better source needed] The exact smoke point depends heavily on the quality of refinement and the way the oil is stored.

Uses[edit]

Avocado oil functions well as a carrier oil for other flavors. It is high in monounsaturated fats and vitamin E, and also enhances the absorption of carotenoids and other nutrients.[4]

Following drying of the avocado flesh to remove as much water as possible (the flesh is about 65% water), oil for cosmetics is usually extracted with solvents at elevated temperatures. After extraction, it is usually refined, bleached, and deodorized, resulting in an odorless yellow oil.[1] Edible cold-pressed avocado oil is generally unrefined, like extra virgin olive oil, so it retains the flavor and color characteristics of the fruit flesh.[5]

Quality[edit]

A study performed at the University of California, Davis in 2020 determined that a majority of the domestic and imported avocado oil sold in the US is rancid before its expiration date or is adulterated with other oils.[6][7] In some cases, the researchers found that bottles labeled as “pure” or “extra virgin” avocado oil contained nearly 100% soybean oil.[6]

Properties[edit]

Avocado oil is one of few edible oils not derived from seeds; it is pressed from the fleshy pulp surrounding the avocado pit.[8] Unrefined avocado oil from the ‘Hass’ cultivar has a characteristic flavor, is high in monounsaturated fatty acids, and has a high smoke point (≥250 °C or 482 °F), making it a good oil for frying. ‘Hass’ cold-pressed avocado oil is a brilliant emerald green when extracted; the color is attributed to high levels of chlorophylls and carotenoids; it has been described as having an avocado flavor, with grassy and butter/mushroom-like flavors. Other varieties may produce oils of slightly different flavor profile; ‘Fuerte’ has been described as having more mushroom and less avocado flavor.[5]

Avocado oil has a similar monounsaturated fat profile to olive oil. Avocado oil is naturally low acidic, helping to increase smoke point. Unrefined avocado oil can be safely heated to 480 °F (249 °C). Both unrefined and refined avocado oil can safely be used for almost any high-heat cooking, including baking, stir-frying, deep-frying, searing, barbecuing, roasting, and sauteing. Like all oils, the more refined, the higher the smoke point. Each 30 mL of avocado oil contains 3.6 mg of Vitamin E and 146.1 mg of beta-sitosterol.

The following table provides information about the composition of avocado oil and how it compares with other vegetable oils.

The nutritional values are expressed as percent (%) by mass of total fat.
Properties of vegetable oils[9][10]
Type Processing
treatment[11]
Saturated
fatty acids
Monounsaturated
fatty acids
Polyunsaturated
fatty acids
Smoke point
Total[9] Oleic
acid
(ω-9)
Total[9] α-Linolenic
acid
(ω-3)
Linoleic
acid
(ω-6)
ω-6:3
ratio
Avocado[12] 11.6 70.6 52–66[13] 13.5 1 12.5 12.5:1 250 °C (482 °F)[14]
Brazil nut[15] 24.8 32.7 31.3 42.0 0.1 41.9 419:1 208 °C (406 °F)[16]
Canola[17] 7.4 63.3 61.8 28.1 9.1 18.6 2:1 238 °C (460 °F)[16]
Coconut[18] 82.5 6.3 6 1.7 175 °C (347 °F)[16]
Corn[19] 12.9 27.6 27.3 54.7 1 58 58:1 232 °C (450 °F)[20]
Cottonseed[21] 25.9 17.8 19 51.9 1 54 54:1 216 °C (420 °F)[20]
Cottonseed[22] hydrogenated 93.6 1.5 0.6 0.2 0.3 1.5:1
Flaxseed/linseed[23] 9.0 18.4 18 67.8 53 13 0.2:1 107 °C (225 °F)
Grape seed   10.5 14.3 14.3   74.7 74.7 very high 216 °C (421 °F)[24]
Hemp seed[25] 7.0 9.0 9.0 82.0 22.0 54.0 2.5:1 166 °C (330 °F)[26]
Olive[27] 13.8 73.0 71.3 10.5 0.7 9.8 14:1 193 °C (380 °F)[16]
Palm[28] 49.3 37.0 40 9.3 0.2 9.1 45.5:1 235 °C (455 °F)
Palm[29] hydrogenated 88.2 5.7
Peanut[30] 16.2 57.1 55.4 19.9 0.318 19.6 61.6:1 232 °C (450 °F)[20]
Rice bran oil 25 38.4 38.4 36.6 2.2 34.4[31] 15.6 232 °C (450 °F)[32]
High-oleic safflower oil[33] 7.5 75.2 75.2 12.8 12.8 very high 212 °C (414 °F)[16]
Sesame[34] 14.2 39.7 39.3 41.7 0.3 41.3 138:1
Soybean[35] 15.6 22.8 22.6 57.7 7 51 7.3:1 238 °C (460 °F)[20]
Soybean[36] partially hydrogenated 14.9 43.0 42.5 37.6 2.6 34.9 13.4:1
Walnut oil[37] unrefined 9.1 22.8 22.2 63.3 10.4 52.9 5:1 160 °C (320 °F)[38]
Sunflower[39] 8.99 63.4 62.9 20.7 0.16 20.5 128:1 227 °C (440 °F)[20]

See also[edit]

  • List of avocado dishes

References[edit]

  1. ^ a b c Woolf, Allan; Wong, Marie; Eyres, Laurence; McGhie, Tony; Lund, Cynthia; Olsson, Shane; Wang, Yan; Bulley, Cherie; Wang, Mindy; Friel, Ellen; Requejo-Jackman, Cecilia (2009). “Avocado Oil”. Gourmet and Health-Promoting Specialty Oils. pp. 73–125. doi:10.1016/B978-1-893997-97-4.50008-5. ISBN 9781893997974.
  2. ^ Marie Wong; Cecilia Requejo-Jackman; Allan Woolf (April 2010). “What is unrefined, extra virgin cold-pressed avocado oil?”. Aocs.org. Retrieved 26 December 2019.
  3. ^ “Smoke Point of Oils”. Baseline of Health. Jonbarron.org. 2012-04-17. Retrieved 2019-12-26.
  4. ^ Unlu, Nuray Z.; Bohn, Torsten; Clinton, Steven K.; Schwartz, Steven J. (1 March 2005). “Carotenoid Absorption from Salad and Salsa by Humans Is Enhanced by the Addition of Avocado or Avocado Oil”. Journal of Nutrition. The American Society for Nutritional Sciences. 135 (3): 431–436. doi:10.1093/jn/135.3.431. PMID 15735074.
  5. ^ a b “What is unrefined, extra virgin cold-pressed avocado oil?”. American Oil Chemists’ Society. April 2010. Retrieved 2013-07-13.
  6. ^ a b Green, Hilary S.; Wang, Selina C. (2020). “First report on quality and purity evaluations of avocado oil sold in the US”. Food Control. 116: 107328. doi:10.1016/j.foodcont.2020.107328.
  7. ^ “Warning on Avocado Oil Sold in the U.S.: 82% Tested Rancid or Mixed With Other Oils”. SciTechDaily. June 17, 2020.
  8. ^ “Avocado oil”. Purdue University Center for New Crops and Plants Products. 1999-02-18. Retrieved 2013-07-13.
  9. ^ a b c “US National Nutrient Database, Release 28”. United States Department of Agriculture. May 2016. All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns.
  10. ^ “Fats and fatty acids contents per 100 g (click for “more details”). Example: Avocado oil (user can search for other oils)”. Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21. 2014. Retrieved 7 September 2017. Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.
  11. ^ “USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996” (PDF).
  12. ^ “Avocado oil, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  13. ^ Feramuz Ozdemir; Ayhan Topuz (May 2003). “Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period” (PDF). Elsevier. Retrieved 15 January 2020.
  14. ^ Marie Wong; Cecilia Requejo-Jackman; Allan Woolf (April 2010). “What is unrefined, extra virgin cold-pressed avocado oil?”. Aocs.org. The American Oil Chemists’ Society. Retrieved 26 December 2019.
  15. ^ “Brazil nut oil, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  16. ^ a b c d e Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, Á. A. (2010). “Emissions of volatile aldehydes from heated cooking oils”. Food Chemistry. 120: 59–65. doi:10.1016/j.foodchem.2009.09.070.
  17. ^ “Canola oil, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  18. ^ “Coconut oil, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  19. ^ “Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  20. ^ a b c d e Wolke, Robert L. (May 16, 2007). “Where There’s Smoke, There’s a Fryer”. The Washington Post. Retrieved March 5, 2011.
  21. ^ “Cottonseed oil, salad or cooking, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  22. ^ “Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  23. ^ “Linseed/Flaxseed oil, cold pressed, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  24. ^ Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). “Grape Seed Oil Compounds: Biological and Chemical Actions for Health”. Nutrition and Metabolic Insights. 9: 59–64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
  25. ^ Callaway J, Schwab U, Harvima I, Halonen P, Mykkänen O, Hyvönen P, Järvinen T (April 2005). “Efficacy of dietary hempseed oil in patients with atopic dermatitis”. The Journal of Dermatological Treatment. 16 (2): 87–94. doi:10.1080/09546630510035832. PMID 16019622. S2CID 18445488.
  26. ^ “Smoke points of oils” (PDF).
  27. ^ “Olive oil, salad or cooking, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  28. ^ “Palm oil, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  29. ^ “Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  30. ^ “FoodData Central”. fdc.nal.usda.gov.
  31. ^ Orthoefer, F. T. (2005). “Chapter 10: Rice Bran Oil”. In Shahidi, F. (ed.). Bailey’s Industrial Oil and Fat Products. Vol. 2 (6 ed.). John Wiley & Sons, Inc. p. 465. doi:10.1002/047167849X. ISBN 978-0-471-38552-3.
  32. ^ “Rice bran oil”. RITO Partnership. Retrieved 22 January 2021.
  33. ^ “Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  34. ^ “Oil, sesame, salad or cooking”. FoodData Central. fdc.nal.usda.gov.
  35. ^ “Soybean oil, salad or cooking, fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  36. ^ “Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g”. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  37. ^ “Walnut oil, fat composition, 100 g”. US National Nutrient Database, United States Department of Agriculture.
  38. ^ “Smoke Point of Oils”. Baseline of Health. Jonbarron.org.
  39. ^ “FoodData Central”. fdc.nal.usda.gov.

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Avocado oil - Wikipedia

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Frequently Asked Questions About avocado oil freezing point

If you have questions that need to be answered about the topic avocado oil freezing point, then this section may help you solve it.

Can I freeze avocado oil?

In The Freezer Though freezing avocado oil is not a popular method, it can let the oil last up to a year

Does avocado oil solidify in cold?

Avocado oil (in an oil form) is stable. If you elect to refrigerate your avocado oil it will likely turn cloudy as the saturated fats in the oil start to thicken. As there is only a small amount of saturated fat in avocado oil, it will not go solid like coconut oil, but will thicken and look cloudy

What temperature can avocado oil withstand?

510 to 520°F

Does avocado oil harden in fridge?

Avocado oil, as with all vegetable oils thicken and solidify as they cool.

What oil does not freeze?

Fuel oils (both clear Diesel fuel and dyed home heating oil) do not freeze, but rather turn into gel or a thicker wax. This process begins to occur below 32°F, and continuously hardens the colder it gets.

What temp does oil freeze?

It is true that heating oil can freeze if the storage tank gets too cold. The good news is that heating oil has a lower freezing point than water, but the bad news is that it is not that much lower. While water begins to freeze and solidify at 32°F, heating oil typically freezes at around 16 degrees Fahrenheit.

Why should you not heat avocado oil?

Oils that are high in polyunsaturated fats should never be heated, regardless of their smoke point. The reason is a very dangerous compound called HSE. Polyunsaturated fats are highly reactive, unstable and affected by heat.

Is it OK to fry with avocado oil?

Avocado oil is by far the safest oil for high heat cooking, like frying, due to its extremely high smoke point (as high as 500°F). You can use avocado oil just like your regular frying oil to reduce the risk and make a healthier choice.

What oil does not solidify in the fridge?

Winterized olive oil is any grade of olive oil that has had the waxes removed so that it doesn’t solidify in the cold weather (or in the refrigerator).

What cooking oil doesn’t freeze?

Freezing vegetable oil is a great option for making the most of your vegetable oil. Because of the ingredients and the makeup of vegetable oil, it does not truly freeze but is preserved by the freezing temperatures.

Which cooking oil has lowest freezing point?

You can see the freezing point of vegetable oils in Celsius in the table below. As you can see, the range is quite wide, with the canola oil freezing point being -10°C and the freezing point of soybean oil being -16°C. At the same time, cottonseed, palm, and shea oils are way up in the 30-40°C range.

Is it OK to freeze olive oil?

We’re used to freezing all kinds of raw and cooked foods, so it’s not surprising that many people wonder whether they can freeze olive oil. The answer is yes!

Does avocado oil expire?

HOW LONG WILL IT LAST AFTER OPENED? We suggest using avocado oil 4-6 months after opening for the freshest flavor profile. However, avocado oil can be good all the way up to its best by date depending on the storage conditions.

Which oil does not freeze in winter?

Prevent Your Oil From Freezing

A blend of kerosene and diesel forms the best freeze-resistant fuel oil.

Is avocado oil safer than olive oil?

Both olive oil and avocado oil are considered good fats and are an excellent source of monounsaturated fatty acids, which can help improve heart health. On the other hand, olive oil is slightly more nutritious on the whole because it contains more potassium, calcium, iron and vitamins.

What oil is best for cold weather?

Typically, a 5W oil is recommended for winter use, but synthetic oils can be formulated to flow even more easily when cold. This way, they are able to pass tests that meet the 0W rating.

How cold is too cold for oil?

A good rule of thumb is to always select a lubricant with a pour point that is at least 10 degrees C lower than your lowest expected startup temperature. At temperatures lower than minus 20 degrees C, simple mineral base oils will no longer perform sufficiently, so alternatives must be found.

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