Fats in cooking — smoke point, rancidity and heat transfer

What this note covers

1. The role of fats as heat-transfer media
2. Smoke point — definition and practical significance
3. Free fatty acid content and its relationship to smoke point
4. Oxidative rancidity — the autoxidation mechanism
5. Hydrolytic rancidity — mechanism and context
6. Antioxidants — tocopherols, BHA and BHT
7. Storage conditions that retard rancidity

7 sections · 14 key terms & formulas · 6 common mistakes