Salad oils defined

Salad oils. Edible oils that are suitable for the production of a mayonnaise or salad dressing emulsion remain liquid at refrigerated temperatures of 40°F (4.4°C). This requirement has been defined in terms of a minimum cold test of 5 hours this measurement requires that a sample of the oil remain clear and brilliant while submerged in an ice bath. Cottonseed oil must have a portion of the more saturated triacylglycerols removed to meet the requirements of a salad oil, and this is normally achieved through winterization. 

The para-anisidine value (PAV) is defined as 100 times the absorbance of a solution resulting from the reaction of 1 g of fat or oil in 100 mL of a mixture of solvent and p-anisidine, measured at 350 nm in a 10 mm cell. A drawback of the method is that nonvolatile aldehydes also, for example 2,5 oxo-glycerides, can contribute to the absorption. As a rule of thumb, it can be said that good quality oil should have a PAV of less than 10. A good correlation between the p-anisidine value of salad oils and their organoleptic scores has been rqxtrted in the literature. ... 

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