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Corn oil: 230–238 °C [9] 446–460 °F Corn oil: Unrefined: 178 °C [7] 352 °F Cottonseed oil: Refined, bleached, deodorized: 220–230 °C [10] 428–446 °F Flaxseed oil: Unrefined: 107 °C: 225 °F [3] Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199–243 °C: 390 ...
Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid.
Cooking, salad dressings, vegetable oil, margarine, shortening ... Commercial food manufacturing Tea seed oil [13] 22% 60% 18% 0.7% 22% 252 °C (486 °F)
Properties of vegetable oils [1] [2] The nutritional values are expressed as percent (%) by mass of total fat. Type Processing treatment [3] Saturated fatty acids Monounsaturated
The pulp oil is used as a skin conditioner. The seed oil is sold for use as a cooking oil and for making soap due to its high lauric acid content. [224] Ucuhuba seed oil, extracted from the seeds of Virola surinamensis, is unusually high in myristic acid. [221]
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also ...
Lactic acid is used as a food preservative, curing agent, and flavoring agent. [51] It is an ingredient in processed foods and is used as a decontaminant during meat processing. [ 52 ] Lactic acid is produced commercially by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by chemical synthesis. [ 51 ]
Properties of common cooking fats (per 100 g) Type of fat Total fat (g) ... Coconut oil [6] 99 83 6 2 177 °C (351 °F) Corn oil [7] 100 13–14 27–29 52–54