Cooking and salad oils

New nutrition-oriented salad and cooking oils are being developed. LoS atSoy is a low-saturated acid oil developed at Iowa State University and marketed 

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Japan uses large amounts of canola oil. It has been an importer of Canadian canola seeds since the introduction of canola in the early 1970s, and it has for many years taken about one-half of the Canadian canola crop. The oil is predominantly used in liquid, nonhydrogenated form as cooking oil, salad oU, and salad dressings oil, pure, as well as in blends with other oils. Further, in a new development, it is used as base oil to produce dietetic cooking and salad oils made up of... 

A steady growth in the consumption of cooking and salad oils is evident from the USDA Economic Research Service Oil Crops Situation and Outlook Reports for domestic consumption of salad and cooking oils in the United States. The consumption data by source oil is summarized in Table 25 (25, 33). Deodorized cooking and salad oils are principally prepared from soybean, cottonseed, com, canola, sunflower, and peanut oils. Olive oil is technically a cooking oil and is considered a gourmet product by many due to its distinctive flavor and odor, which would be destroyed by deodorization, considered mandatory for the other liquid oils. 

The usage of soybean oil in food products is similar to other oils, and these uses and products are discussed in more detail for all oils in other chapters of this edition. This chapter will focus on specifics of soybean oil in those uses. The major products in which soybean oil is consumed are cooking and salad oils, frying oUs and fats, baking shortenings, and margarine. Only minor amounts of soybean oil are used in vegetable dairy products and confectionery products. 

In most parts of the world, both cooking and salad oils from soybeans are refined to have bland taste and light color. For other oils, distinct flavors and dark colors may be acceptable. Important distinctions between salad oils, cooking oils, and frying... 

As soybean oil contains relatively great amounts of the polyunsaturates, notably unstable linoleate (61%) and linolenate (7.8%), partial hydrogenation is customary to make cooking or salad oils more stable to oxidation. Typical specifications for different cooking and salad oils are shown in Table 17. 

Clear liquid cooking and salad oils require no special storage considerations. They have no crystal structure or suspended solids and, if the storage temperature is low enough to cause some solids to form, these usually melt when the normal storage temperature is resumed. Should these solids not remelt, it is advisable to mix and suspend them before using the affected containers. 

Predominate use of a particular oil in a given region of the world is dependant on world trade movement. For many years, cottonseed oil was the main source of cooking and salad oils in the United States. However, since World War II, soybean oil has become the most prominent oil. Other oils, particularly those with high oleic content or low linolenic content, are becoming more important, as they do not require hydrogenation for stability (14, 15). Typical compositions of some commercially important cooking and salad oils are shown in Table 1. 

Of the 1.3 billion pounds (0.65 million tonnes) of refined com oil consumed in the US in 2000, approximately half was used for cooking and salad oils, and... 

The physical constants of citrus seed oil reported by Braddock and Kesterson (1973) are given in Table 7.2. Refined oil is bland and pale yellow in color and could be used like other cooking and salad oils. Helmy (1990) studied the effect of refining on color and reported that refined oil from orange, bitter orange, mandarin and lemon ranged from 9 to 13 lovibond units (yellow) and bleached oils measured 1 lovi-bond unit. The oil has been evaluated for edible purposes as well as industrial applications (Hendrickson and Kesterson, 1961, 1963, 1964, 1965 Kaplan, 1941 Stambovsky, 1942). 

Sunflower oil is higher in polyunsaturates than corn oil and is much more stable than safflower oil. Thus, it has an edge over these two competitors for use in premium grade margarine and in cooking and salad oils. 

Wheat germ and wheat germ oil, which are used as supplements, are the richest natural sources of vitamin E, followed by the vegetable oils (almond, corn, cottonseed, olive, palm, peanut, rapeseed, safflower, soybean, and sunflower—coconut oil is a poor source of vitamin E). It follows that margarine and cooking and salad oils are major sources in the diet fortunately, the hydrogenation process used in their manufacture has little, if any, effect on the vitamin E content. 

C. is used mainly in the food industry (cooking and salad oil, dressings). It is hydrogenated for margarine production. There are also some applications in cosmetics and pharmaceuticals (as oleaginous vehicle). 

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