EDIBLE OILS & FATS

Sweet butter, which is simply referred to as "butter", is produced from cream that has been churned until it becomes semisolid. It is one of the two main types of butter (the other is lactic butter). Any type of milk can be used, but cow's milk is the most popular. In the United States, any product labeled sweet butter must contain at least 80% milk fat. Water and milk solids are the remaining components.

Sweet butter, which is simply referred to as "butter", is produced from cream that has been churned until it becomes semisolid. It is one of the two main types of butter (the other is lactic butter). Any type of milk can be used, but cow's milk is the most popular. In the United States, any product labeled sweet butter must contain at least 80% milk fat. Water and milk solids are the remaining components.

Sweet butter may be sold salted or unsalted. Many people mistakenly believe that "unsalted butter" is the only type of sweet cream butter (because of the absence of salt) and "salted" butter refers to a product that is entirely different, when actually both products are identical except for the salt. Any butter produced with sweet rather than sour cream is known as sweet cream butter. Both unsalted and salted butter are popular for everyday use, but unsalted butter is preferred for the preparation of sweet dishes.

Butter is one of the most popular cooking fats, providing rich flavor to foods, but it has a low smoke point, so care must be taken not to burn it when using it for high heat sautéing and frying. When sautéing with butter, many cooks add an oil with a higher smoke point to prevent the butter from burning.

Butter is used as a topping for breads and rolls, is melted onto cooked vegetables, and is added to many types of sauces to provide a rich, smooth flavor. It is also used as an ingredient in hundreds of baked goods such as breads, rolls, cakes, and pastries.

Butter is inspected and graded by the United States Department of Agriculture (USDA). The flavor, color, texture, body, and salt are among the criteria used by the USDA for grading. The grade consists of a letter grade and sometimes a numerical score such as AA or a score of 93, which is the best. Other grades include A, or a 92 score, B, or a score of 90, and C, representing a score of 89. Usually only Grade AA and Grade A are found in food stores.

Butter is perishable so it should be stored in the refrigerator. It should be tightly wrapped because it will absorb odors and flavors quite easily. Unsalted butter may be kept in the refrigerator for 2 or 3 weeks and salted butter may be kept somewhat longer (4 or 5 weeks) because the salt acts as a preservative. Butter freezes extremely well and may be kept in the freezer for long-term storage for at least a half year.

Common Uses: cooking, baking, condiment, ingredient for sauces, flavoring ingredient

Lactic Butter:

One of the two basic types of butter is lactic butter (the other main type is sweet cream butter), which is produced by adding a culture to pasteurized cream. The culture ripens the butter and at the appropriate time, it is pasteurized again to stop the ripening

process. Lactic butter is favored in many European countries.

Common Uses: cooking, baking, condiment, ingredient for sauces, flavoring ingredient.

Clarified butter is produced by melting regular butter over low heat and skimming off the milk solids that rise to the top. The golden yellow clarified layer is then strained off, leaving only sediments in the bottom of the pan. Clarified butter has a rich buttery flavor and is excellent for cooking because it has a higher smoke point than regular butter. It is used in many baked dishes and for creating a variety of sauces. Clarified butter is also known as drawn butter and is often used as a dipping sauce for various types of seafood, such as shrimp and lobster.

Brown butter is often used as a flavoring condiment for enhancing the taste of other foods. It is easily created by melting butter slowly so that the milk solids begin to brown, but not burn. As the butter is heated, it is transformed into a golden brown liquid with a nutty and complex flavor. If heated too long, it becomes dark and burned and takes on a very unpleasant odor and flavor.

Originating in India, ghee is a form of clarified butter that is made from a strongly flavored cream. After the butter from the cream is clarified, it is allowed to remain on the heat for a longer period, which results in a darker, caramelized, strongly flavored butter. It has a very high smoke point, making it useful for high heat cooking methods. Ghee, which is usually sold in cans, does not have to be refrigerated because it contains no milk solids that can spoil.

Made from vegetable oils, vegetable shortening is a solid fat at room temperature because of a process called hydrogenation in which hydrogen is added to the oils. This changes the chemical characteristics of the oils, making them solid at room temperature. The process also creates trans-fatty acids, which transforms the healthy oils, composed largely of unsaturated fat, into less healthy fats containing mostly saturated fat. Like lard, vegetable shortening is very useful in baking light and flaky pastries. Some varieties may have butter flavoring added, which improves the flavor and gives the shortening a light golden color. Vegetable shortening can be stored at room temperature for a year or more if it is tightly covered.

Common Uses: baking, frying.

Margarine has been a popular butter substitute for over a hundred years. Like butter, regular margarine must contain a minimum of 80% fat. It is made from various vegetable oils such as soybean and corn.

Like many of the other oils obtained from nuts, almond oil is very expensive so the demand for it is limited. It has a subtle toasted almond aroma and flavor and is suitable for salad dressings and as an addition to sauces. It is often used in desserts however, unlike almond extract, almond oil is not concentrated enough to provide a strong almond taste to sweets. It has a high smoke point so it may be used for high heat cooking. Almond oil is a good source of monounsaturated fat and vitamins A and E and is often used as a food supplement and a body oil. It is most often available in gourmet shops and in some food stores.

In order to produce margarine in a solid form, the vegetable oil must undergo hydrogenation,

which is a process that adds extra hydrogen to the oils. This process changes the chemical

composition of the vegetable oils resulting in the oils becoming a solid at room temperature.

 The hydrogenation process also produces trans-fatty acids, which converts the healthy

unsaturated fats of the vegetable oils into solid saturated fats. This characteristic makes

many of the margarines on the market no better or worse than butter in terms of nutrition

and health. When shopping for margarine, look for brands that are low in trans-fatty acids.

Margarine can be used similar to butter as a topping for bread, rolls, biscuits, or vegetables.

It is much more spreadable than butter when used directly from the refrigerator. Margarine is

often used in a variety of baked goods and can be used in any recipe requiring butter. It

has a lower smoke point than many cooking oils and fats so it is usually not the first choice for

sautéing or frying.

• Other types of margarine include:

• Soft Margarine: formulated to be easy to spread.

• Whipped Margarine: beaten vigorously to add air to the mixture, which makes it very spread able.

• Liquid Margarine: packaged in a squeezable bottle, making it easy to add to foods such as corn

• on the cob or for use as a basting medium.

• Reduced Fat Margarine: has as much as 65% less fat than regular margarine making it a healthier

• alternative, however because of the high water content, it is not as suitable for some baked goods

• as regular margarine and it isn't as useful for sautéing or frying.

• Fat-free Margarine: a much healthier spread than regular margarine when used as a condiment.

• It has a much higher water content than regular margarine so it should not be used for sautéing,

• frying, or baking.

Margarine should be stored in the refrigerator where it will keep for 2 months or more and for long term

storage, it may be kept in the freezer for a half year or longer. Like butter and other solid fats, margarine

will absorb the flavors and odors of other foods so it should be tightly wrapped or covered when storing.

Common Uses: cooking, baking, condiment.

Apricot kernel oil is obtained from the dried kernels of the apricot tree. The oil is usually expeller pressed from the kernels and some brands may use additional refining procedures, which does not allow the oil to be labeled cold pressed or unrefined. It is high in monounsaturated fat and contains no trans-fatty acids, so it is a very healthy oil. It is suitable for high heat cooking methods, such as sautéing and pan-frying, and the mild flavor makes it a good choice for salad dressings. It is also popular as a body oil. Apricot kernel oil is most often available in gourmet shops and in some food stores.

Avocado oil has a light, but unique flavor that makes it an excellent choice for salad dressings or for use as a condiment. It is usually produced from avocados that are damaged or not aesthetically pleasing. Refined avocado oil has the highest smoke point of any plant oil, so it is useful for high heat cooking. It is a good source of monounsaturated fat and vitamin E, which makes it nutritionally beneficial. Avocado oil can be found in some specialty shops.

Canola is the marketing name for oil that is obtained from rapeseeds. Bright yellow rape crops can be spotted in fields in many parts of Europe and North America. The oil is popular in Japan, China, and India and it is the most widely used oil in Canada. It is also popular in the northern United States and is gaining popularity throughout the remainder of the country.

Chile oil is derived from hot, red chiles that have been steeped in vegetable oil to extract the flavor and heat. If kept at room temperature, chile oil will last for at least 6 months and the flavor and heat will last somewhat longer if it is stored in the refrigerator. It is most often used as a flavoring and should not be used as a cooking oil because the strong flavor will overpower the food. It is very popular in the creation of Chinese dishes.

Coconut oil is extracted from the dried meat of the coconut and is very popular in India and Southeast Asia. It solidifies at room temperature and has a buttery texture.

In the United States, coconut oil is most often used in commercially prepared products such as cookies, candies, ice cream, whipped toppings, and nondairy coffee creamers. Coconut oil is also used in the manufacture of various cosmetics, soaps, lotions, and suntan oils and is very beneficial in maintaining healthy skin.

Corn oil is produced from the germ of corn kernels and it is very high in polyunsaturated fat. Refined corn oil is one of the best oils for frying because it has a high smoke point. It has a light golden color and is almost tasteless and odorless so it is also a good choice for baking. It can be used for salad dressings when oil with little or no taste is required. Corn oil is often used in the manufacture of margarine.

Flaxseed oil is obtained from the seeds of the flax plant. When it is processed, the oil is first cold pressed from the seeds, which provides an edible oil for use with foods. The seeds are then hot pressed to produce an industrial oil and solvent, known as linseed oil, which is not edible.

Grape seed oil is a byproduct of the winemaking industry. The majority of oil extracted from grape seeds is produced in France, Switzerland, and Italy, but there are also a few producers in the United States. Most of the grape seed oil sold in the United States has very little flavor, but there is a small quantity, mostly sold in gourmet shops, that actually has a grapey flavor and aroma. The subtle flavor of grape seed oil is well suited for many types of salads because the oil will not overpower the other ingredients. It may also be combined with stronger flavored, more expensive oils, which makes them more economical to use.

Hazelnut oil has a strong, roasted hazelnut flavor and is generally used as a flavoring for baked goods and for some sauces. It is excellent when brushed on fish and it works well as a marinade. This brown colored oil can also be added to mildly flavored oils to create rich tasting salad dressings.

Hazelnut oil is expensive and it is usually found in gourmet shops, although some food stores may have a supply. If it is stored in a cool dark cupboard, it will remain fresh for as long as 3 months, but it is best to store it in the refrigerator to prevent it from becoming rancid.

In the United States, the oil obtained from peanuts is almost clear and has a mild flavor due to the refining process that is used. The Chinese version has more of a peanut taste and aroma. Refined peanut oil has a high smoke point so it is an excellent choice for sautéing and frying. It does not absorb or transfer flavors from food during the cooking process. It is also high in monounsaturated and polyunsaturated fats, which makes it a healthy oil to use for cooking or as a base for dressings.

Pumpkin seed oil, which is dark, opaque, and has a thick consistency, is obtained from roasted pumpkin seeds. It has a strong flavor and is best used in combination with milder oils so that it will be suitable for cooking and for salad dressings. It can also be used undiluted to add a distinctive flavor to fish or vegetables.

Rice bran oil is produced from the rice bran, which is removed from the grain of rice as it is processed. It is considered to be a very healthy alternative as cooking oil because it is rich in vitamins, minerals, amino acids, essential fatty acids, and antioxidants. Rice bran oil has a somewhat nutty flavor that enhances the taste of foods when used in processing or preparing snack foods, fried foods, and crackers.

The safflower, which is a member of the thistle family, grows to a height of 4 feet and is topped by beautiful yellow, gold, and orange flowers. It does well in arid climates due to its long taproot, which may reach 12 feet in length. The seeds of the safflower are used for the production of safflower oil, which has the highest level of polyunsaturated fat of any edible oil. It is low in saturated fat so it is considered to be a healthy all-purpose oil, however it contains a low level of monounsaturated fat and contains no vitamin E, so it is not as highly regarded nutritionally as many of the other edible oils.

The only steps required to produce unrefined sesame seed oil are crushing the seeds and filtering the resulting oil. The oil is light and has a mild flavor. It is very popular in Middle-Eastern and Indian cooking.

Occasionally, the seeds are roasted before crushing to produce a darker oil with an intense, bold flavor. The darker version of sesame seed oil, which is extremely popular in Asian dishes, is most often used as a flavoring ingredient rather than a cooking oil. The strong, rich flavor goes a long way, so only small quantities are necessary to liven up stir-fry dishes and marinades for meat or fish. Blending dark sesame oil with mildly flavored oils will tone down the intense flavor.

Soybean oil is one the most widely used oils in the manufacture of margarine, vegetable oil, and shortening. In fact, in the United States, soybean oil is used more often than any other oil in the production of commercially prepared food items that contain oil. It has long been one of the top favorites for use in Chinese cooking.

Although sunflower seeds are popular as a snack, the oil extracted from the seeds is also commonly used. The seeds of the sunflower are obtained from the brown hub in the center of the flower, which has yellow petals surrounding it. The diameter of the flower can reach as large as one foot. The seeds have a tough black and white striped shell, which is often removed for easier consumption of the seeds and for adding the seeds to various recipes. When the seeds are served as a snack, many people prefer to leave the shells on and eat them with the seeds. Sunflower seeds are sold salted or unsalted. Sunflowers are grown in areas of Europe, Russia, and North America. Although Kansas is known as the sunflower state, the largest producing states are California, Minnesota, and North Dakota.

An oil made from tea seeds, which are harvested from the tea plant (Camilla sinensis). The seeds are cold-pressed to produce the oil. Pale amber-green in color, tea oil has an herbal aroma with a somewhat sweet flavor. It is high in Vitamin E and other antioxidants, contains no trans-fatty acids, is lower in saturated fat than olive oil, and is non-hydrogenated.

Truffle oil is produced by infusing a high quality oil, such as extra virgin olive oil, with the flavor from truffles (a rare fungus that grows underground). The truffles are soaked in the oil until the flavor is released, resulting in a gourmet oil that is very strong in aroma and flavor. Because of its strength, only a few drops are required to add the earthy truffle flavor to a variety of foods, such as meat, fish, pasta, risotto, salads, and sauces.

Vegetable oil usually consists of a highly refined blend of various oils such as soybean, corn, and sunflower or it may consist of only one type of oil. The label may or may not list the types of oil contained within the blend, so the consumer will often never know exactly what they are purchasing. The refining process usually results in oil that has a high smoke point and a color ranging from almost clear to golden yellow, but with very little taste or aroma.

Walnut oil, which is cold pressed from the meat of dried walnuts, has a strong and distinctive walnut flavor. It is generally used as a flavoring for baked goods and for some sauces. It can provide a bold flavor to salad dressings or it can be added to mildly flavored oils to create a subtle taste. It can be used for sautéing and pan-frying, but the high heat will diminish the flavor of the oil and the unrefined version does not have a particularly high smoke point.

Wheat germ oil is obtained from the embryo of the wheat kernel. It is a rich source of vitamin E and is often used as a health supplement. It can also be used to create delicious salad dressings and it is surprisingly good when it is added to freshly cooked pasta.