Thursday, December 31, 2009

Edible Oil

Edible oil is purified fat of plant origin, which is usually liquid at room temperature (Saturated oils such as coconut and palm are more solid at room temperature than other oils).Some of the many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil. Many other kinds of vegetable oils are also used for cooking.

Oils that are suitable for high-temperature frying (above 230 °C/446 °F) because of their high smoke point include:
Canola oil (marketed as "rapeseed oil" or, sometimes, simply "vegetable oil" in the UK)
Corn oil
Mustard oil
Olive oil, pomace
Olive oil, extra light
Palm oil
Peanut oil (marketed as "groundnut oil" in the UK)
Rice bran oil
Safflower oil
Sesame oil (semi-refined)
Soybean oil
Sunflower oil

Oils suitable for medium-temperature frying (above 190 °C/374 °F) include:
Almond oil
Ghee, Clarified Butter
Cottonseed oil
Grape seed oil
Diacylglycerol (DAG) oil
Olive oil (Virgin, and refined)
Walnut oil
Mustard oil

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