Smoke point measurement

Smoke point measurement determines the temperature at which an oil, fat, or grease begins to produce visible smoke when heated. This parameter is essential for assessing the thermal stability, quality, and safety of fats 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 temperature 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

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 is to gradually heat a sample of oil until a continuous release of smoke appears. The corresponding temperature is recorded as the smoke point . This measurement is influenced by the purity of the fat , its antioxidant content , as well as 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 additional analyses, also discover:

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

Industrial applications

Smoke point measurement is essential in several sectors:

• Food industry : 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.
• Nutraceutical : 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 heat-sensitive macerates.

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

Analytical interest and complementarity

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 number and peroxide number to assess the degree of oxidation,
• Iodine index to determine the unsaturation rate,
• Liquid refractive index to track 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 a global analysis of lipid stability and resistance to thermal degradation.

YesWeLab Services

YesWeLab provides a network of ISO 17025 and/or COFRAC , specialized in thermal, physicochemical and lipid analyses .
Our experts will work with you to define the method best suited to your matrix (edible, 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 fatty products.

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