Olive oil has a smoke point of 191 degree celsius and soybean oil has a smoke point of 238 degree celsius. With this in mind, explain why olive oil is better used for sautes as compared to soybean oil which is better for deep frying?​

It does not disintegrate at high temperature

Explanation:

Because of its lower smoke point, lower saturated fat and higher unsaturated fats, are considered best for higher temperature tolerance.

It is so because olive oil unlike normal oils with low smoke point will not disintegrate at high temperature and hence it can be used for deep frying

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