TRADING DIVISION

EDIBLE OILS & FATS

The environment challenges for the EDIBLE Oil Industry. Edible Oils & Fats have two forms, first form is Solid and another

form is liquid.

Types of Edible Fats:

Sweet Butter:

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:

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.

Common Uses: ingredient in baked dishes and sauces, condiment.

Brown Butter:

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.

Common Uses: flavoring condiment.

Ghee:

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.

Common Uses: cooking, ingredient in baked dishes and sauces, condiment.

Whey Butter:

In order to produce whey butter, the whey is drained from the cheese curds

during the cheese making process. Any cream remaining in the whey is separated

and churned into butter. Whey butter is strong and salty with a cheese flavor and

it has limited appeal. It can be found in some specialty shops and farmers markets.

Common Uses: condiment, flavoring ingredient.

Cocoa Butter:

Cocoa butter is a cream colored vegetable fat that is obtained from cocoa beans, usually

as a byproduct during the production of chocolate and cocoa powder. It is used as a

flavoring for various foods and it is also used in the cosmetic industry for the manufacture

of soaps and lotions. It is very high in saturated fat so it should be used sparingly.

Common Uses: chocolate and cocoa powder production, cosmetics.

Vegetable Shortening:

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:

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.

Types of Edible Oil:

Almond Oil:

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.

Common Uses: salad dressings, ingredient for sauces, desserts, nutritional supplement, body oil

Apricot Kernel Oil:

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.

Common Uses: cooking, salad dressings, body oil

Argan Oil:

Argan oil is obtained from the nuts grown on argan trees, which are native to southwestern Morocco. The argan tree is not common in any other area of the world, although efforts are underway to grow this variety of tree in other countries. The tree is twisted and gnarled in appearance with thorny branches yielding a green fruit containing a hard-shelled interior that covers several almond-like nuts. The oil obtained from the nuts is expensive due to the slower traditional methods of production. 20 to 30 hours of work is required to produce one liter of oil. After processing, the remaining by-product is a deep brown, thick paste referred to as "amlou", which is similar to tahini or peanut butter and is most often used as a dip or spread that is served over bread, toast, or crackers.

Argan oil has a golden yellow color with a slight reddish tint and a pleasing nutty aroma. It provides a smooth, roasted nut flavor somewhat similar to hazelnuts, but with a somewhat sharp overtone. It is available in gourmet and specialty shops as well as Middle-Eastern markets.

Common Uses: cooking, salad dressings, condiment.

Avocado Oil:

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.

Common Uses: high heat cooking, salad dressings, condiment.

Canola Oil:

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.

Canola oil is also known as LEAR oil, or "Low Erucic Acid Rapeseed" oil. It has the lowest level of saturated fat of any edible oil and has one of the highest levels of heart-healthy monounsaturated fat. It also contains a high level of omega-3 fatty acids, which is a polyunsaturated fat that helps to decrease the risk of heart disease and lowers blood pressure. Because it is mildly flavored and inexpensively priced, canola oil is an excellent choice for cooking or baking, or as an ingredient for salad dressings.

Common Uses: frying, baking, salad dressings

Chile Oil: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.

Common Uses: flavoring ingredient, condiment

Coconut Oil:

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.

Coconut oil contains a high level of saturated fat (92%). It is generally agreed among nutritionists and health professionals that foods with high levels of saturated fats should be avoided, but this may not be true with coconut oil. There are several studies that have indicated that the saturated fat in coconut oil metabolizes in the body similar to

an unsaturated fat and as a result, LDL (bad) cholesterol will not increase. It has been suggested that coconut oil is much like a carbohydrate: it digests rapidly and it is used for immediate energy rather than being stored as fat. As a result, a greater quantity of coconut oil can be consumed before it is stored as fat. Some studies have indicated that adding coconut oil to the diet may contribute to weight loss because it satisfies hunger and decreases the appetite. People who have problems in receiving adequate nourishment, such as AIDS patients, have benefited from the addition of coconut oil to their diets. There is also evidence that because coconut oil is digested much like a carbohydrate, it may improve athletic performance and endurance. Despite all of the studies and individual testimonials, there are an equal number of health professionals and organizations that disagree with the claims of the positive effects associated with coconut oil. In promoting healthy food choices, both the USDA and the FDA recommend a diet low in saturated fat and the American Heart Association is skeptical concerning the studies indicating the health benefits of coconut oil. It is evident that more scientific studies will be necessary before the claimed health benefits of coconut oil can be proven.

Common Uses: commercial baked goods, candy and sweets, commercially prepared whipped

toppings, nondairy coffee creamers, shortening production, soaps, cosmetics, lotions, suntan oil

Corn Oil: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.

Common Uses: frying, baking, salad dressings, margarine and shortening production

Cottonseed Oil:

Cottonseed oil is pressed from the seeds of the cotton plant. It is almost always blended

with other oils for the creation of various vegetable oils and it is also used in the manufacture

of margarine, salad dressings, and commercially prepared fried products.

Common Uses: margarine and shortening production, salad dressings, commercially fried products

Flaxseed Oil:

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.

Flaxseed oil has a smooth, buttery flavor, which makes it ideal as a salad oil or as an addition to cooked vegetables. Since it has a very high level of omega-3 fatty acid (a polyunsaturated fat considered of value in reducing potential stroke and heart disease problems), flaxseed oil is most often used as a nutritional supplement rather than for cooking.

Common Uses: nutritional supplement, salad dressings, condiment

Grape Seed Oil:

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.

Refined grape seed oil has a high smoke point so it is an excellent choice as a cooking

oil, especially when sautéing or frying. It can be stored without refrigeration if the storage

temperature does not climb above 70ºF.

Common Uses: cooking, salad dressings, margarine production, cosmetics

Hazelnut Oil:

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.

If refrigeration causes the oil to solidify, it can be restored to a liquid state by leaving

it at room temperature for an hour or two. Hazelnut oil is popular in France, which is

where most of it is produced.

Common Uses: salad dressings, baking, flavoring ingredient, condiment

Macadamia Nut Oil:

A type of oil obtained from the nut of the macadamia tree. The tree is native to Australia,

which leads the world in production of the nut and the oil. Hawaii, Kenya, South Africa, and

Guatemala are other major producers. Most brands of the oil are created with a cold press

method in which no chemicals or solvents are used as an aid in extracting the oil, ensuring

that the oil is the best tasting possible. The oil has the same rich, buttery flavor of the popular

nut and is excellent when used in salads, as a condiment, or in cooking. The high smoke point makes

it a good choice for sautéing and frying.

One of the best features of macadamia nut oil is its nutritional qualities. It contains the

highest level of heart-healthy, monounsaturated fat of any edible oil and it has an exact balance

of omega 3 and omega 6 fatty acids. The high level of anti-oxidants slows rancidity and allows

the oil to be kept for up to two years without refrigeration.

Common Uses: cooking, flavoring ingredient, condiment, salad dressings, marinades, skin care

Mustard Oil:

Mustard oil is obtained from pressing mustard seeds from plants found in India, which differs from

the more common seeds that are found in the Mediterranean. In its raw form the oil is flavorful, but

extremely hot, so it should be used sparingly as a flavoring ingredient. When cooking with mustard oil,

it should be brought to its smoking point before food is cooked in it. When the oil reaches the smoking

point, a taste change occurs that results in a smoother mustard flavor, which will not overpower the food

while it is being cooked.

Mustard oil is widely used in Indian cooking and is a popular addition to salad dressings, stir-fry recipes,

and marinades for meat and fish. It is available in Indian and Mid-Eastern grocery stores. It will stay fresh

for 6 months or more if it is stored in the refrigerator.

Common Uses: cooking, flavoring ingredient, salad dressings, marinade

Palm Oil:

Palm oil is another of the few plant products that is very high in saturated fat. The oil is obtained

from the pulp of the fruit of the African palm. It has a red-orange color, a strong unique flavor,

and is very popular in the preparation of dishes native to the Caribbean, Central and South America,

and Western Africa. A highly refined version of palm oil has very little color and is usually blended

with other oils for the creation of generic vegetable fats and oils.

Common Uses: cooking, flavoring ingredient, vegetable oil production

Palm-Kernel Oil:

Palm-kernel oil differs from palm oil in that it is extracted from the kernel rather than the fruit

of the palm. It has a light yellow color and it has a milder flavor than palm oil. Like coconut oil,

it is extremely high in saturated fat, but because the saturated fat in the oil is plant based, some

studies suggest that it does not raise LDL (bad) cholesterol in the body (see coconut oil).

Palm-kernel oil is often used in the manufacture of various cosmetics and in some brands of margarine.

Common Uses: margarine production, cosmetics

Peanut Oil:

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.

It will keep for long periods if stored in its original container in a cool, dark place. Peanut oil is also known as groundnut oil and it should be remembered that its use in cooking might cause severe illness in people allergic to peanuts.

Common Uses: cooking, salad dressings, margarine production

Pine Seed Oil:

Pine seed oil, which is obtained from pine nuts, is one of the most expensive oils on the market,

so its appeal is very limited. It is excellent in salads, as a condiment, or to dress freshly cooked vegetables.

Common Uses: salad dressings, condiment

Poppy Seed Oil:

Poppy seed oil is a good choice for salad dressings because of its smooth, subtle flavor.

It also works well as a condiment, especially for dipping crusty bread. A refined version of the

oil has much less flavor than the unrefined.

Common Uses: salad dressings, condiment

Pumpkin Seed Oil: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.

Common Uses: flavoring ingredient, salad dressings

Rice Bran Oil:

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.

Common Uses: cooking, flavoring ingredient

Safflower Oil:

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.

Refined safflower oil is excellent for sautéing, pan-frying, and deep-frying because of its very high smoke point. It is also suitable for salad dressings and it can be chilled without solidifying.

Common Uses: cooking, salad dressings, margarine production

Sesame Seed Oil:

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.

Sesame seed oil may also be highly refined using heat extraction methods to obtain

the oil. The refined oil has much less flavor and aroma than the unrefined oil, but it

has a higher smoke point so it is better for high heat cooking methods such as sautéing

and pan-frying. Its subtle flavor also makes it a good choice for salad dressings and as a condiment.

Common Uses:

Light Oil: cooking, salad dressings
Dark Oil : flavoring, marinade

Soybean Oil:

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.

In the United States, soybean oil is highly refined and has a high smoke point, making

it a good all-purpose cooking oil. The generic brands of vegetable oil are often 100%

soybean oil or they may be a blend of several highly refined oils. Soybean oil is inexpensive

and has several healthy attributes including high levels of polyunsaturated (including omega-3 fatty acid)

and monounsaturated fats and it is fairly low in saturated fat.

Common Uses: cooking, salad dressings, production of vegetable oil, margarine, and shortening

Sunflower Seed Oil:

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.

Sunflower seed oil is a light yellow color and has a mild flavor. It is suitable for use as a base for salad dressings or in combination with stronger flavored, more expensive oils that can be used more economically when combined with sunflower oil. It is also used for cooking because like most other refined oils, it has a fairly high smoke point. Although most sunflower oil is obtained through a refining process, there is a small quantity that is now cold pressed rather than refined. Like olive oil, the cold pressed sunflower oil is known as "extra virgin", which also makes it much more expensive than the refined oil. It also has better flavor than the refined version and a greater level of heart-healthy oleic acid.

Common Uses: cooking, salad dressings, margarine and shortening production

Tea Oil:

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.

It is often used in Asian foods and it can be served as a salad dressing when it is

combined with other flavors, such as lemon or lime. It is can be added to cooked

vegetables, pasta, and stir-fry recipes. It can also be used as a base for dips, dressings,

marinades, and sauces. Tea oil has a high smoke point so it can withstand high heat cooking

without burning.

Common Uses: cooking, salad dressings, sauces, condiment, marinade

Truffle Oil

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.

Truffle oil may lose some of its intense flavor and aroma if it is stored for long periods of time.

Common Uses: flavoring ingredient

Vegetable Oil:

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.

This makes vegetable oil a good all-purpose oil for sautéing, frying, and baking, but it

should not be used as a condiment or for salad dressings.

Common Uses: cooking, baking

Walnut Oil:

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.

Walnut oil is expensive and it is usually found in gourmet shops, although some food stores

may have a supply (usually a highly refined version with less flavor and a higher smoke point).

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. If refrigeration causes

the oil to solidify, it can be restored to a liquid state by leaving it at room temperature

for an hour or two. Like other oils obtained from nuts, walnut oil is very popular in French cooking.

Common Uses: salad dressings, flavoring ingredient, condiment, cooking

Wheat Germ Oil:

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.

Common Uses: salad dressings, condiment, nutritional supplement