When the oils overheat, their structure starts to deteriorate and emit smoke. The temperature at which the oils heat up and start to produce fumes is called the fume point. The fume point varies between 160 and 200 degrees depending on the type of oil. Especially when frying in oil, the oil should not exceed these degrees. If the smoke point is exceeded, the oil may catch fire. In addition, undesirable changes occur in the fat for the human body and the oil is dangerous for human health.

Fats or fatty acids are important for the human body. It is the main energy storage factor for the organism and is the number one energy source for cells. First of all, the heart provides the energy required for its operation from the fats first.

There is no relationship between the fume point of the oils and whether they are suitable for cooking at a certain temperature. Oils are usually in the form of triglycerides. When the fat starts to smoke, the triglyceride breaks down and the glycerol molecule starts to burn. However, the problem is that triglyceride fatty acids begin to deteriorate earlier than the fuming point of the oil, ie, the deterioration of its natural structure. When the fat begins to smoke, the glycerol molecule decomposes and the released fatty acids form a looser structure. Therefore, if there is a large amount of polyunsaturated fatty acids in the oil, it is recommended not to use with heating.

According to TS EN ISO / IEC 17025 standard, smoke point determination analyzes are performed in laboratories accredited by domestic and foreign accreditation institutions. In order to ensure that the analysis results are reliable and unbiased, laboratories comply with the standards issued by domestic and foreign organizations.

In this analysis studies, the principles of the Control Criteria of Fats and Oils Used for Frying (2007 / 2007) issued by the Ministry of Agriculture and Rural Affairs in 41 are taken into consideration. According to this communiqué, the fume point of the oils should be the lowest 170 degree.