Smoke point measurement

The smoke point measurement determines the temperature at which an oil, fat, or oil begins to produce visible smoke when heated. This parameter is essential for assessing the thermal stability, quality, and safety of fats and oils in cooking, frying, or cosmetic formulation processes.

The smoke point varies depending on the chemical composition of the fat (content of free fatty acids, water, or impurities). A smoke point that is too low can alter the sensory quality of the products and generate undesirable oxidation compounds such as aldehydes, ketones, or aromatic hydrocarbons.

Principle and method of analysis

The determination of the smoke point is carried out according to a standardized method, often by differential scanning calorimetry (DSC) or by visual observation under controlled heating.

The principle involves gradually heating a sample of oil until a continuous release of smoke occurs. The corresponding temperature is recorded as the smoke point . This measurement is influenced by the purity of the oil , its antioxidant content , and its degree of refining .

DSC also allows the detection of other thermal transitions, such as boiling point , thermal decomposition or melting point , providing a complete view of the product's behavior under heat.

For further analysis, also see:

• differential scanning calorimetry (DSC ) ,
• analysis (TGA) to measure mass loss due to thermal degradation,
• and the measurement of free fatty acids to assess the oxidation state of the fat.

Industrial applications

Measuring the smoke point is essential in several sectors:

• Food processing : selection of cooking or frying oils suitable for high temperatures, quality control of batches and prevention of organoleptic degradation.
• Cosmetics : evaluation of the thermal stability of vegetable oils and butters used in the formulations of creams, balms and hair care products.
• Nutraceuticals : control of the purity and stability of lipid extracts rich in polyunsaturated fatty acids.
• Materials and packaging : study of the thermal compatibility of polymers in contact with technical oils or waxes.
• Plants and natural extracts : characterization of essential oils or thermosensitive macerates.

These analyses guarantee the quality, safety and regulatory compliance of lipid-based products, while optimizing their thermal performance.

Analytical interest and complementarity

The smoke point is a key indicator of the oxidative and thermal stability of fats. It can be correlated with other physicochemical parameters for a complete characterization:

• Acid value and peroxide value to assess the degree of oxidation,
• Iodine index to determine the degree of unsaturation,
• Liquid refractive index to monitor purity and concentration,
• Phenolic assay to measure antioxidant content
• Accelerated aging test to study the evolution of the smoke point over time.

These combined approaches allow for a comprehensive analysis of lipid stability and resistance to thermal degradation.

YesWeLab Services

YesWeLab provides access to a network of partner laboratories accredited to ISO 17025 and/or COFRAC , specializing in thermal, physicochemical, and lipid analyses .
Our experts work with you to define the most suitable method for your matrix (food, cosmetic, industrial, or vegetable oil) and interpret the results according to current standards.

Thanks to the YesWeLab digital platform , you can centralize your analysis requests, track your samples, and access your reports online.
Since 2020, YesWeLab has been supporting the food, cosmetics, and nutraceutical industries in the quality control, stability, and compliance of their fat products.

For any specific requests or quotes, contact our scientific team today.