Cooking oil
From Free net encyclopedia
Cooking oil is purified fat of plant or animal origin, which is liquid at room temperature.
Some of the many different kinds of vegetable oils include; olive oil, soybean oil, canola oil, corn oil, sunflower oil, peanut oil, grape seed oil, safflower oil, cashew oil, sesame oil, argan oil and rice bran oil.
The generic term "vegetable oil" when used to label a cooking oil product refers to a blend of a variety of oils often based on corn, soybean or sunflower oils.
Oil can be flavoured by immersing aromatic food stuffs such as fresh herbs, peppers and so forth in the oil for an extended period of time. However, care must be taken when using garlic and onions to prevent the growth of botulism in this medium.
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Health and nutrition
Fats in one form or another are necessary to our diets and are an important part of our culinary traditions, but they are also a significant health issue if consumed in excess. Regardless of the type of cooking oil being used, the key health factor is moderation in the use of fats in the diet. While they are a necessary part of a person's diet, fats should not, in most cases, provide more than a third of the daily food energy consumed. Attention must also be paid to the types of fat being used: some fats are regarded as being more healthful, while others can present clear health risks.
Many cooking oils are known sources of various vitamins (A and E), minerals, amino acids, essential fatty acids, and antioxidants.
The use of peanut, cashew, or other nut-based oils can represent a significant health risk to persons with a severe nut allergy and these products must be used with an appropriate awareness and any necessary precautions.
Storing and keeping oil
Whether refined or not, all oils are sensitive to heat, light and exposure to oxygen. Rancid oil has an unpleasant aroma and acrid taste, and its nutrient value is greatly diminished.
It is best to store all oils in the refrigerator or a cool, dry place. Oils may thicken, but if you let them stand at room temperature they will soon return to liquid. To prevent negative effects of heat and light, take oils out of cold storage just long enough to use them. Refined oils high in monounsaturated fats keep up to a year, while those high in polyunsaturated fats keep about six months. Extra-virgin and virgin olive oils keep about a year after opening. Olive and other monounsaturated oils keep well up to eight months; unrefined polyunsaturated oils only about half as long.
Types of oils and their characteristics
Saturated fats are unhealthful in excess, but the consumption of small amounts of these oils is essential. Unsaturated fats (monounsaturated, polyunsaturated) are more generally more healthful for those consuming Western-style diets. Nutrition experts recommend that no more than 30% of a Western-style diet be composed of fats. In extremely cold environments, a diet that is up to two-thirds fat is acceptable and can, in fact, be critical to survival in that type of environment.
| Type of Oil or Fat | Saturated | Mono unsaturated | Poly unsaturated | Smoke PointTemplate:Ref | Uses |
|---|---|---|---|---|---|
| Butter | 66% | 30% | 4% | 150 °C | cooking, baking, condiment, sauces, flavoring |
| Ghee, clarified butter | 65% | 32% | 3% | 190 °C | deep frying, cooking, sauteing, condiment, flavoring |
| Canola oil | 6% | 62% | 32% | 238 °C | frying, baking, salad dressings |
| Coconut oil | 92% | 6% | 2% | 177 °C | commercial baked goods, candy and sweets, whipped toppings, nondairy coffee creamers, shortening |
| Corn oil | 13% | 25% | 62% | 236 °C | frying, baking, salad dressings, margarine, shortening |
| Cottonseed oil | 24% | 26% | 50% | 216 °C | margarine, shortening, salad dressings, commercially fried products |
| Grape seed oil | 12% | 17% | 71% | 204 °C | cooking, salad dressings, margarine |
| Lard | 41% | 47% | 12% | 138-201 °CTemplate:Ref | baking, frying |
| Margarine, hard | 80% | 14% | 16% | 150-160 °CTemplate:Ref | cooking, baking, condiment |
| Margarine, soft | 20% | 47% | 33% | 150-160 °C | cooking, baking, condiment |
| Olive oil | 14% | 77% | 9% | 190 °C | frying, cooking, salad dressings, condiment |
| Palm oil | 52% | 38% | 10% | 230 °C | cooking, flavoring, vegetable oil |
| Peanut oil | 18% | 49% | 33% | 231 °C | frying, cooking, salad oils, margarine |
| Safflower oil | 10% | 13% | 77% | 265 °C | cooking, salad dressings, margarine |
| Soybean oil | 15% | 24% | 61% | 241 °C | cooking, salad dressings, vegetable oil, margarine, shortening |
| Sunflower oil | 11% | 20% | 69% | 246 °C | cooking, salad dressings, margarine, shortening |
- Template:Note The smoke point of oils depends primarily on their free fatty acid content (FFA) and molecular weight. Through repeated use, as in a deep fryer, food residues or by-products of the cooking process will accumulate within the oil and lower its smoke point. The values shown in the above table must therefore be taken as approximate, and are not suitable for accurate or scientific use.
- Template:Note The smoke point of margarine varies depending on the types of oils used in its formulation, but can be generally assumed to be similar to that of butter.
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