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Information about Cooking Oil

Plant oils
Types
Vegetable fats(list)
Essential oil(list)
Macerated(list)
Uses
Drying oil - Oil paint
Cooking oil
Fuel - Biodiesel
Aromatherapy
Components
Saturated fat
Monounsaturated fat
Polyunsaturated fat
Trans fat


Cooking oil is purified fat of plant or animal origin, which is liquid at room temperature.

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 refers to a blend of a variety of oils often based on palm, 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 Clostridium botulinum (the bacterium which causes botulism) in this medium.

Health and nutrition

Generally speaking, all oil is fat and the daily intake of fats should always be kept very low. However as it is still required for cooking and as a very limited amount of fat still need to be taken in daily (no more than 10% of a persons day's worth of calories)[1], it is best to divert to a cooking oil which is atleast more healthy. The healthiest oils are those that are composed of the lowest amount of saturated fatty acids and the highest amount of unsaturated (preferably monounsaturated) fats. [2]. Also, to prevent overheating of the oil (which makes the oils very unhealthy and turns them into cancer-causing agents), the cooking oil must always be chosen based on the function it is to serve (high-heat, medium-heat or low-heat frying/baking)[3][4].

On a whole, the common oils which are considered the most healthy can be divided into 3 categories, one for each temperature range between 500 and less than 320 degrees fahrenheit. They are marked on the table below.

high-temperature frying (260 degrees Celsius / 500 degrees fahrenheit and above)super canola oil, almond oil, apricot kernel oil, high-oleic safflower oil or sunflower oil, peanut or soybean oils
medium temperature frying (below 190 degrees Celsius / 375 degrees fahrenheit)canola, walnut, sunflower or sesame. Use or any of the higher-heat oils for sauces
low-temperature frying (less than 160 degrees Celsius / 320 degrees fahrenheit)olive, corn,


The cooking oils which are considered least healthy [5][6] (being made up of mostly saturated fats) are: 

> coconut oil, palm oil, ...

Extra considerations

Although the examples above mention which oils are generally most healthy, there are some exeptions:

Peanut allergy

Peanut, cashew and other nut-based oils may also present a hazard to persons with a nut allergy. A severe allergic reaction may cause anaphylactic shock and result in death.

Transfats

Cooking oil is a special problem, as hydrogenation of oils makes them more stable, but also creates trans fats which are unhealthy.

Animal products (dairy and lard) can create trans fats for certain usage however the traces of trans fat from animals and other products which have saturated fats are significantly less than the concentration found in oils that has been through hydrogenation and isn't hazardous when consumed normally in a balanced diet. Coconut oil is an exception to the idea.

Some hydrogenation of oils occurs during cooking, causing normally healthy unsaturated fats like olive oil to convert to trans fats. But in non-industrial settings this process does not occur at appreciable quantities.[7]

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. To delay the development of rancid oil, a blanket of an inert gas, usually nitrogen, is applied to the vapor space in the storage container immediately after production. This is referred to as tank blanketing.

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. Some comparisons have been made to vegetable oil relating to its biomass.

Types of oils and their characteristics

Saturated fats are unhealthy in excess, but the consumption of small amounts of these oils is essential. Unsaturated fats (monounsaturated, polyunsaturated) are generally healthier 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 Monounsaturated Polyunsaturated Smoke point Uses
Butter66%30%4%150°C (302°F)Cooking, baking, condiment, sauces, flavoring
Ghee, clarified butter65%32%3%190°C (374°F)Deep frying, cooking, sautéeing, condiment, flavoring
Canola oil6%62%32%238°C (460°F)Frying, baking, salad dressings
Coconut oil92%6%2%177°C (350°F)Commercial baked goods, candy and sweets, whipped toppings, nondairy coffee creamers, shortening
Corn oil13%25%62%236°C (457°F)Frying, baking, salad dressings, margarine, shortening
Cottonseed oil24%26%50%216°C (420°F)Margarine, shortening, salad dressings, commercially fried products
Grape seed oil12%17%71%204°C (400°F)Cooking, salad dressings, margarine
Lard41%47%12%138-201°C (280-395°F)[8]Baking, frying
Margarine, hard80%14%16%150°C (320°F)[9]Cooking, baking, condiment
Margarine, soft20%47%33%150-160°C (300-320°F)Cooking, baking, condiment
Diacylglycerol (DAG) oil3.5%37%59%215°C (420°F)Frying, baking, salad oil
Olive Oil (Extra Virgin)14%73%11%207°C (406°F)Cooking, salad oils, margarine
Olive oil (Virgin)14%73%11%215°C (420°F)Cooking, salad oils, margarine
Olive Oil (Refined)14%73%11%225°C (438°F)Sautee, Stir frying, cooking, salad oils, margarine
Olive Oil (Extra Light)14%73%11%242°C (468°F)Sautee, Stir frying, frying, cooking, salad oils, margarine
Palm oil52%38%10%230°C (446°F)Cooking, flavoring, vegetable oil, shortening
Peanut oil18%49%33%231°C (448°F)Frying, cooking, salad oils, margarine
Safflower oil10%13%77%265°C (509°F)Cooking, salad dressings, margarine
Sesame oil (Unrefined)14%43%43%177°C (350°F)Cooking, deep frying
Sesame oil (Semi-refined)14%43%43%232°C (450°F)Cooking, deep frying
Soybean oil15%24%61%241°C (466°F)Cooking, salad dressings, vegetable oil, margarine, shortening
Sunflower oil11%20%69%246°C (475°F)Cooking, salad dressings, margarine, shortening


There is a general lack of consensus on the smoke points of many popular oils, as well as a lack of standardization for qualifiers such as "refined". Empirical tests are heavily dependent on the qualities of the particular samples (brand, composition, process) available, but appear to be the major source of available data. In the field, experience trumps references, and there is no source that seems truly authoritative. A crude guide is that lighter, more refined oils have higher smoke points. If there is any doubt at all, be fully prepared to extinguish a burning oil fire before heating.

Waste cooking oil

Proper disposal of used cooking oil is an important waste-management concern. Oil is lighter than water and tends to spread into thin and broad membranes which hinder the oxygenation of water. Because of this, a single liter of oil can contaminate as much as 1 million liters of water.[10] Also, oil can congeal on pipes provoking blockages.

Because of this, cooking oil should never be dumped on the kitchen sink or in the toilet bowl. The proper way to dispose of oil is to put it in a sealed non-recyclable container and discard it with regular garbage.[11]

Better yet, cooking oil can be recycled. It can be used to produce soap and biodiesel.[12]

Notes and References

1. ^ "The Food Pyramid". FDA Consumer. Retrieved on 2006-09-18. 
2. ^ Cooking oils with the least amount of saturated fats and highest amount of unsaturated fats are most healthy
3. ^ [1]Choosing the right oil depending on the temperature employed
4. ^ [2] Choosing the right oil depending on the temperature employed
5. ^ Least healthy oils
6. ^ Palm oil one of the least healthy oils
7. ^ Olive Oil Source Cooking with Olive Oil Retrieved December 12, 2006
8. ^ 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.
9. ^ 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.
10. ^ Tips to avoid water waste and to require the preservation of hydro-resources. Natureba - Educação Ambiental. Retrieved on 2007-09-05.
11. ^ Grease Disposal Tips to Help the City's Environment. NYC Department of Environmental Protection. Retrieved on 2007-08-05.
12. ^ Production of biodiesel based on waste oils and/or waste fats from biogenic origin for use as fuel. CDM - Executive Board. Retrieved on 2007-09-05.

Other references

  • O'Brien, R.D. (1998). Fats and Oils: Formulating and Processing for Applications. Technomic Publishing Co., Inc.. 
  • Potter, N.N. and J.H. Hotchkiss (1995). Food Science - Fifth Edition. Chapman & Hall, 359-80, 402-7. 

See also

External links

Wikibooks has an article on
Types of Fats in Food
  • Unsaturated fat
  • Monounsaturated fat
  • Polyunsaturated fat
  • Trans fat
  • Omega: 3, 6, 9

..... Click the link for more information.
Vegetable fats and oils are substances derived from plants that are composed of triglycerides. Nominally, oils are liquid at room temperature, and fats are solid; a dense brittle fat is called a wax.
..... Click the link for more information.
list of vegetable oils includes all vegetable oils that are extracted from plants by placing the relevant part of the plant under pressure to extract the oil.</onlyinclude> Although most plants contain some oil, only the oil from certain major oil crops [1]
..... Click the link for more information.
essential oil is any concentrated, hydrophobic liquid containing volatile aroma compounds from plants, which are called aromatic herbs or aromatic plants. They are also known as volatile or ethereal
..... Click the link for more information.

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Maceration is a word that derives from the Latin maceratus ("to soften"; past participle of macerare). It may refer to:
  • Maceration, in chemistry, the preparation of an extract by soaking material (such as animal skins or parts of fibrous plants) in water,

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Macerated oils are vegetable oils to which other matter, such as herbs, has been added. Commercially-available macerated oils include all these, and others. Herbalists and aromatherapists use not only these pure macerated oils, but blends of these oils, as well, and may macerate
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drying oil is an oil which hardens to a tough, solid film after a period of exposure to air. The term "drying" is actually somewhat of a misnomer - the oil does not harden through the evaporation of water or other solvents, but through a chemical reaction in which oxygen is
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Oil paint is a type of slow-drying paint consisting of small pigment particles suspended in a drying oil. Oil paints have been used in England as early as the 13th century for simple decoration,[1] but were not widely adopted for artistic purposes until the 15th century.
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vegetable oils have similar fuel properties to diesel fuel, except for higher viscosity and lower oxidative stability. If these differences can be overcome, vegetable oil may substitute for #2 Diesel fuel, most significantly as engine fuel or home heating oil.
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Biodiesel refers to a diesel-equivalent processed fuel derived from biological sources (such as vegetable oils) which can be used in unmodified diesel-engine vehicles. It is distinguished from the straight vegetable oils (SVO) or waste vegetable oils (WVO) used as fuels in some
..... Click the link for more information.
    Aromatherapy is a form of alternative medicine that uses volatile liquid plant materials, known as essential oils (EOs), and other scented compounds from plants for the purpose of affecting a person's mood or health.
    ..... Click the link for more information.
    Types of Fats in Food
    • Unsaturated fat
    • Monounsaturated fat
    • Polyunsaturated fat
    • Trans fat
    • Omega: 3, 6, 9

    ..... Click the link for more information.
    Types of Fats in Food
    • Unsaturated fat
    • Monounsaturated fat
    • Polyunsaturated fat
    • Trans fat
    • Omega: 3, 6, 9

    ..... Click the link for more information.
    Types of Fats in Food
    • Unsaturated fat
    • Monounsaturated fat
    • Polyunsaturated fat
    • Trans fat
    • Omega: 3, 6, 9

    ..... Click the link for more information.
    Types of Fats in Food
    • Unsaturated fat
    • Monounsaturated fat
    • Polyunsaturated fat
    • Trans fat
    • Omega: 3, 6, 9

    ..... Click the link for more information.
    Types of Fats in Food
    • Unsaturated fat
    • Monounsaturated fat
    • Polyunsaturated fat
    • Trans fat
    • Omega: 3, 6, 9

    ..... Click the link for more information.

    Fat

    Fat may refer to:
    • Fat, a group of compounds that are generally soluble in organic solvents and largely insoluble in water
    • Adipose tissue, an anatomical term for loose connective tissue composed of adipocytes

    ..... Click the link for more information.
    Plantae
    Haeckel, 1866[1]

    Divisions

    Green algae
    • Chlorophyta
    • Charophyta
    Land plants (embryophytes)
    • Non-vascular land plants (bryophytes)

    ..... Click the link for more information.
    Editing of this page by unregistered or newly registered users is currently disabled until (UTC) due to vandalism.
    If you are prevented from editing this page, and you wish to make a change, please discuss changes on the talk page, request unprotection, log in, or
    ..... Click the link for more information.
    Vegetable fats and oils are substances derived from plants that are composed of triglycerides. Nominally, oils are liquid at room temperature, and fats are solid; a dense brittle fat is called a wax.
    ..... Click the link for more information.
    Olive oil

    Olive oil from Italy.
    Fat composition

    Saturated fats Palmitic acid: 7.5–20.0 %
    Stearic acid: 0.5–5.0 %
    Arachidic acid: <0.8%
    Behenic acid: <0.3%
    Myristic acid: <0.1%
    Lignoceric acid:
    ..... Click the link for more information.
    Palm oil is a form of edible vegetable oil obtained from the fruit of the oil palm tree. Previously the second-most widely produced edible oil, after soybean oil, 28 million metric tons were produced worldwide in 2004[1].
    ..... Click the link for more information.
    canola is a trademarked quality description of a group of cultivars of rapeseed variants from which low erucic acid rapeseed oil and low glucosinolate meal are obtained. Also known as "LEAR" oil (for Low Erucic Acid Rapeseed
    ..... Click the link for more information.
    Pumpkin seed oil (Bučno olje in Slovenian, Kernöl or Kürbiskernöl in German, Bućino ulje or Bundevino ulje in Croatian) is a culinary specialty of eastern Slovenia (Styria and Prekmurje), south eastern Austria (Styria), northwestern
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    Corn oil is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes it a valuable frying oil. It is also a key ingredient in some margarines. Corn oil has a milder taste and is less expensive than most other types of vegetable oils.
    ..... Click the link for more information.
    Sunflower oil is the non-volatile oil expressed from sunflower (Helianthus annuus) seeds. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.
    ..... Click the link for more information.
    C. tinctorius

    Binomial name
    Carthamus tinctorius
    (Mohler, Roth, Schmidt & Boudreaux, 1967)

    Safflower
    ..... Click the link for more information.
    Peanut oil (arachis oil) is an organic oil derived from peanuts, noted to have the slight aroma and taste of its parent legume. In the UK it is marketed as 'Groundnut Oil'.
    ..... Click the link for more information.
    Grape seed oil (also called grapeseed oil or grape oil) is a vegetable oil pressed from the seeds of various varieties of Vitis vinifera grapes, an abundant by-product of winemaking.
    ..... Click the link for more information.


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