What temperature does palm oil break down?!

Question: I am a former chef and saw it used in Singapore and in Jamaica, it has a higher smoke point around 450 d F, and breakdown is at the point were it starts to goe from bright orange to a light or dark brown, salt and breaded items break it down, but like all frying fats, if you cool it, strain out the nasty bits and add a bit of fresh, you can see it last a few times longer, it is high in cholesterol, but has a nice nutty taste, I had samosas and puris in it when I worked in Singapore, and it Jamaica they tend to use it with frying plantains and breadfruit for snack foods.

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Answers: I am a former chef and saw it used in Singapore and in Jamaica, it has a higher smoke point around 450 d F, and breakdown is at the point were it starts to goe from bright orange to a light or dark brown, salt and breaded items break it down, but like all frying fats, if you cool it, strain out the nasty bits and add a bit of fresh, you can see it last a few times longer, it is high in cholesterol, but has a nice nutty taste, I had samosas and puris in it when I worked in Singapore, and it Jamaica they tend to use it with frying plantains and breadfruit for snack foods.

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Well ABOVE 170-180 degree Celsius

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