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  2. Ghee - Wikipedia

    en.wikipedia.org/wiki/Ghee

    The production of ghee differs slightly from that of clarified butter. The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic. [14] [15] [16] [17]

  3. Butter - Wikipedia

    en.wikipedia.org/wiki/Butter

    Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when refrigerated but softens to a spreadable consistency at room temperature and melts to a thin liquid consistency at 32 to 35 °C

  4. Shea butter - Wikipedia

    en.wikipedia.org/wiki/Shea_butter

    Ugandan shea butter has consistently high oleic acid content, and is liquid at warm ambient temperatures. It fractionizes into liquid and solid phases, and is the source of liquid shea oil. The fatty acid proportion of West African shea butter is much more variable than Ugandan shea butter, with an oleic content of 37 to 55%.

  5. Butter Oil - Wikipedia

    en.wikipedia.org/?title=Butter_Oil&redirect=no

    This page was last edited on 23 July 2017, at 13:25 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...

  6. Margarine - Wikipedia

    en.wikipedia.org/wiki/Margarine

    Liquid oils (canola oil, sunflower oil) tend to be on the low end, while tropical oils (coconut oil, palm kernel oil) and fully hardened (hydrogenated) oils are at the high end of the scale. [46] A margarine blend is a mixture of both types of components.

  7. Cooking oil - Wikipedia

    en.wikipedia.org/wiki/Cooking_oil

    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.

  8. PAM (cooking oil) - Wikipedia

    en.wikipedia.org/wiki/PAM_(cooking_oil)

    Its main ingredient is canola oil. PAM is marketed in various flavors, such as butter and olive oil, meant to impart the flavor of cooking with those ingredients. PAM also markets high-temperature sprays formulated for use when grilling, etc., and one containing flour suitable for dry-cooking as in baking.

  9. Butter lamp - Wikipedia

    en.wikipedia.org/wiki/Butter_lamp

    The lamps traditionally burn clarified yak butter, but now often use vegetable oil or vanaspati ghee. The butter lamps help to focus the mind and aid meditation. According to the Root tantra of Cakrasaᚃvara Tantra, "If you wish for sublime realization, offer hundreds of lights". [1] Pilgrims also supply lamp oil to gain merit. The monks in ...