Ingredients


  • Image

    Oils

    An oil is any substance that is liquid at ambient temperatures and is hydrophobic but soluble in organic solvents. Oils have a high carbon and hydrogen content and are nonpolar substances. The general definition above includes compound classes with, and uses, including vegetable oils, petrochemical oils, and volatile essential oils. All oils can be traced back to organic sources.

    Cooking 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.

    The generic term "vegetable oil" when used to label a cooking oil product may refer to a specific oil (such as rapeseed oil) or may refer to a blend of a variety of oils often based on palm, corn, soybean or sunflower oils.

    Oil can be flavored by immersing aromatic food stuffs such as fresh herbs, peppers, garlic and so forth in the oil for a period of time. However, care must be taken when storing flavored oils.