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Grape seed oil has a moderately high smoke point of approximately 216 °C (421 °F). The oil has a light taste and a high polyunsaturated fat content, making it suitable for use in salad dressings, mayonnaise and as a base for oil infusions of garlic, rosemary, or other herbs or spices. It is widely used in baked goods, pancakes, and waffles.
Technically, a seed oil is a cooking oil made by pressing seeds to extract the fat. But the current pariahs are canola, corn, cottonseed, grapeseed, soy, rice bran, sunflower, and safflower oils.
A further byproduct called tall oil fatty acid (TOFA) is a cheap source of oleic acid. [219] Tamanu or foraha oil [220] from the Calophyllum tacamahaca, is important in Polynesian culture, and, although very expensive, [220] is used for skin care. [221] Tonka bean oil (Cumaru oil), popular ingredient in cologne, used medicinally in Brazil. [222]
There is a German grapeseed oil fuel standard DIN 51605. At this point straight vegetable oil is only a niche market although the market segment in Germany is rapidly growing with large haulage vehicle fleets adopting the fuel, largely for economic reasons. A growing number of decentralised oil mills provide a large part of this fuel. [8]
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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
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