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Argan oil – a food oil from Morocco that has also attracted recent attention in Europe. Argon – propellant; Rocket (Arugula) – Asafoetida – Ascorbic acid (Vitamin C) – antioxidant (water-soluble) Ascorbyl palmitate – antioxidant (fat soluble) Ascorbyl stearate – antioxidant (fat soluble) Aspartame – artificial sweetener
Degumming, by passing hot water through the oil to precipitate out gums and proteins that are soluble in water but not in oil, then discarding the water along with the impurities. Neutralization, [107] or deacidification, which treats the oil with sodium hydroxide or sodium carbonate to pull out free fatty acids, phospholipids, pigments, and waxes.
Texture – oils can serve to make other ingredients stick together less. Flavor – some may be chosen specifically for the flavor they impart. Flavor base – oils can also "carry" flavors of other ingredients, since many flavors are present in chemicals that are soluble in oil. Secondly, oils can be heated and used to cook foods.
Flavor base – oils can also "carry" flavors of other ingredients, such as peppers, [19] since many flavors are due to chemicals that are soluble in oil. Oils can be heated to temperatures significantly higher than the boiling point of water, 100 °C (212 °F), and used to fry foods. Oils for this purpose must have a high flash point.
Considered promising as a food or fuel oil. [89] Grape seed oil, a cooking and salad oil, also sprayed on raisins to help them retain their flavor. [90] Hemp oil, a high quality food oil [91] also used to make paints, varnishes, resins and soft soaps. [92] Kapok seed oil, from the seeds of Ceiba pentandra, used as an edible oil, and in soap ...
A combination of water-soluble and fat-soluble antioxidants is ideal, usually in the ratio of fat to water. In addition, rancidification can be decreased by storing fats and oils in a cool, dark place with little exposure to oxygen or free radicals, since heat and light accelerate the rate of reaction of fats with oxygen.
Seed oils — plant-based cooking oils often used in processed, packaged foods — have been linked to an increased risk of colon cancer, according to a new study published in the medical journal Gut.
Safflower and olive oil have one of the highest levels of oleic acid among dietary fats. Oleic acid is used as a component in many foods, in the form of its triglycerides. It is a component of the normal human diet, being a part of animal fats and vegetable oils. Oleic acid as its sodium salt is a major component of soap as an emulsifying agent.