What are different types of cooking oil?
When cooking, used fats are usually differentiated by whether they are liquid or solid at room temperature, with liquids referred to as oils and solids called lard or shortening. Cooking the oil then refers to fat in its liquid form. Unsaturated fats, such as the ones from plants, are liquid at the room temperature, while saturated fats such as those found in animal foods are largely solid at room temperature. Exceptions include palm and coconut oil, which are semi -dog -bodied vegetable oils containing both types of fat. Therefore, cooking oil always comes from plants, with the most popular varieties including olive oil, rapeseed oil, corn oil and soy oil, as well as the above palm and coconut oil. lard. Among the most popular are vegetable oil and olive oil. Oil marked simply as vegetable oil is usually a mixture of vegetable oil ® mostly soy oil® and while its ratio of monounsaturated, polyunsaturated and saturatedEntired fatty acids may vary, it is about 85 percent of unsaturated fat. Olive oil is awarded for its high ratio unsaturated to saturated fats, with approximately 73 out of 100 grams coming from monounsaturated fat, 11 from polyunsaturated fat and 14 from saturated fat. Butter, on the other hand, is almost 63 percent of saturated fats.
rapeseed oil, corn oil and sunflower oils are other common varieties for cooking oils, from 84 percent of unsaturated fat in the case of sunflower oil to 94 percent in the case of rapeseed oil. In particular, it is widely used for baking and frying. From rape, it is the third most originating in kitchen oil, while soy oil uses common oil and palm oil coming first and second.
other oils that differ greatly in fat content remain popular in many parts of the world. Palm oil and coconut oil, both semi -semi -oleIt is from a palm tree, they are mostly formed by saturated fat and the daily ingredients remain in tropical areas in South America, Africa and Southeast Asia. Both are also commonly used in commercial food production as a preservative, as their high saturated fat content delays the bay. On the other hand, peanut oil is 82 percent unsaturated fat and is the basis of Asian cooking, as well as sesame oil, other cooking oil consisting mostly unsaturated fat
Since one cooking oil can respond differently to heat than another, it is recommended that the oil method is paid to the oil method. Those with higher smoke points such as avocado, rape, corn and peanut oils are more tolerant of high temperatures and are therefore more suitable for frying. Oils with lower smoke Points as extra virgin olive oil, on the other hand, are more suitable for lower temperature cooking and dressing salads.