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Cooking Oil

Vegetable oil, or 4434, is a purified plant fat that is usually liquid at room temperature. There are many different kinds of edible vegetable oils including olive, palm, soybean, canola, pumpkin seed, corn, sunflower, safflower, peanut, grape seed, sesame, and argan oils. Vegetable oil labels may refer to a specific oil like rapeseed oil or a blend of common oils such as palm, corn, soybean or sunflower. Oils can also be flavored by steeping aromatic foods in them.

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39 views

Cooking Oil

Vegetable oil, or 4434, is a purified plant fat that is usually liquid at room temperature. There are many different kinds of edible vegetable oils including olive, palm, soybean, canola, pumpkin seed, corn, sunflower, safflower, peanut, grape seed, sesame, and argan oils. Vegetable oil labels may refer to a specific oil like rapeseed oil or a blend of common oils such as palm, corn, soybean or sunflower. Oils can also be flavored by steeping aromatic foods in them.

Uploaded by

Kara Fuentecilla
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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4434 is purified fat of plant origin, which is usually liquid at room temperature (saturated oils such

as coconut and palm are more solid at room temperature than other oils).
Some of the many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola
oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan
oil and rice bran oil. Many other kinds of vegetable oilsare also used for cooking.
The generic term "vegetable oil" when used to label a cooking oil product may refer to a specific oil (such
as rapeseed oil) or may refer to a blend of a variety of oils often based on palm, corn, soybean or
sunflower oils.
Oil can be flavored by immersing aromatic food stuffs such as fresh herbs, peppers, garlic and so forth in
the oil for a period of time. However, care must be taken when storing flavored oils to prevent the growth
of Clostridium botulinum (the bacteria that produces toxins that can lead to botulism).

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