K.VARUN KUMAR

Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking.

It is also used in food preparation and flavouring that doesn't involve heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil.

Cooking oil is typically a liquid, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil, are solid at room temperature.

OLIVE OIL

PALM OIL

SOY BEAN OIL

CANOLA OIL(RAPESEED OIL)

PUMPKIN SEED OIL

CORN OIL

SUNFLOWER OIL

PEANUT OIL

Vegetable oil

GRAPE SEED OIL

SESAME OIL

ARGON OIL

RICE BRAN OIL

VEGETABLE OILS

ANIMAL BASED:

1.BUTTER

2.LARD

A vegetable oil is a triglyceride extracted from a plant.

Such oils have been part of human culture for millennia. The term "vegetable oil" can be narrowly defined as referring only to substances that are liquid at room temperature , or broadly defined without regard to a substance's state of matter at a given temperature.

For this reason, vegetable oils that are solid at room temperature are sometimes called vegetable fats.

Vegetable oils are composed of triglycerides, as contrasted with waxes which lack glycerin in their structure.

Although many plant parts may yield oil, in commercial practice, oil is extracted primarily from seeds.

ANY OIL THAT IS INFUSED WITH VARIOUS FLAVOURS ARE TERMED AS FLAVOURED OILS

+ =

ROSEMARY OIL

CHILLI OIL

GARLIC OIL

NUTTY FLAVOURED OIL

THYME OIL

BASIL OIL

OREGANO OIL

Heating an oil changes its characteristics. Oils that are healthy at room temperature can become unhealthy when heated above certain temperatures.

When choosing a cooking oil, it is important to match the oil's heat tolerance with the cooking method.

Palm oil contains more saturated fats than canola oil, corn oil, linseed oil, soybean oil, safflower oil, and sunflower oil. Therefore, palm oil can withstand the high heat of deep frying and is resistant to oxidation compared to highly unsaturated vegetable oils.

Since about 1900, palm oil has been increasingly incorporated into food by the global commercial food industry because it remains stable in deep frying or in baking at very high temperaturesand for its high levels of natural antioxidants.

Oils that are suitable for high-temperature frying (above 230 °C or 446 °F) because of their high smoke point

Cooking oil extraction and refinement are separate processes.

Extraction first removes the oil, typically from a seed, nut or fruit.

Refinement then alters the appearance, texture, taste, smell, or stability of the oil to meet buyer expectations.

There are three broad types of oil extraction:

Chemical solvent extraction, most commonly using hexane.

Pressing, using an expeller press or cold press (pressing at low temperatures to prevent oil heating).

Decanter centrifuge.

In large-scale industrial oil extraction you will often see some combination of pressing, chemical extraction and/or centrifuging in order to extract the maximum amount of oil possible.

Cooking oil producers targeting the health food market often use cold press extraction only, as it provides an extraction process free of chemical solvents and high temperatures.

Cooking oil can either be unrefined, or refined using one or more of the refinement processes (in any combination):

Distilling, which heats the oil to evaporate off chemical solvents from the extraction process.

Degumming, by passing hot water through the oil to precipitate out gums and proteins that are soluble in oil but not in water, then discarding the water along with the impurities.

Neutralization, or deacidification, which treats the oil with sodium hydroxide or sodium carbonate to pull out free fatty acids, phospholipids, pigments, and waxes.

Bleaching, which removes "off-colored" components by treatment with fuller's earth, activated carbon, or activated clays, followed by heating, filtering, then drying to recoup the oil.

REFINING METHODS:

Filtering, a non-chemical process which screens out larger particles, could be considered a step in refinement, although it doesn't alter the state of the oil.

Most large-scale commercial cooking oil refinement will involve all of these steps in order to achieve a product that's uniform in taste, smell and appearance, and has a longer shelf life.

Cooking oil intended for the health food market will often be unrefined, which can result in a less stable product but minimizes exposure to high temperatures and chemical processing.

The appropriate amount of fat as a component of daily food consumption is a topic of some controversy. Some fat is required in the diet, and fat (in the form of oil) is also essential in many types of cooking.

The FDA recommends that 30% or fewer of calories consumed daily should be from fat. Other nutritionists recommend that no more than 10% of a person's daily calories come from fat.

In extremely cold environments, a diet that is up to two-thirds fat is acceptable and can, in fact, be critical to survival

Unlike other dietary fats, trans fats are not essential, and they do not promote good health.

The consumption of trans fats increases one's risk of coronary heart disease by raising levels of "bad" LDL cholesterol and lowering levels of "good" HDL cholesterol. Trans fats from partially hydrogenated oils are more harmful than naturally occurring oils.

Several large studies indicate a link between consumption of high amounts of trans fat and coronary heart disease and possibly some other diseases. The United States Food and Drug Administration(FDA), the National Heart, Lung and Blood Institute and the American Heart Association (AHA) all have recommended limiting the intake of trans fats.

Proper disposal of used cooking oil is an important waste-management concern. Oil is lighter than water and tends to spread into thin and broad membranes which hinder the oxygenation of water.

1. Hemp oil

2. Canola oil

3. Almond oil

4.grapeseed oil

5.avocado oil

6.sesame oil

7.walnut oil

This earthy-tasting oil, which is pressed from hemp seeds, is full of omega-3 and omega-6 fats. Our bodies can’t produce these healthy fats, so we must get them from food, says Tristaca Curley, a registered dietitian and professor at the School of Nutrition and Dietetics at Acadia University in Wolfville, N.S. Hemp oil is too delicate for cooking; use it in dips and dressings.

Pressed from the seeds of the modified rapeseed plant, canola oil possesses 1.3 grams of artery friendly omega-3 fat in a one-tablespoon serving – 12 times more than olive oil. It also has one of the lowest levels of saturated fat of any dietary oil. When baking, you can replace one cup solid fat, such as butter or shortening, with ¾ cup

canola oil.

Almond oil is rich in vitamin E, with one tablespoon providing a quarter of your dailyquota. "Vitamin E acts as an antioxidant and plays a role in improving immune function and reducing inflammation," says Nicole Springle, a registered dietitian in Toronto and the director of nutrition for the Cleveland Clinic Canada. Use it in baked goods or as a dip for crusty bread, or drizzle it over stir-fries.

This byproduct of winemaking has a neutral flavour and is a good source of both vitamin E and oleic acid, a fatty acid that may help slash your risk of stroke by up to 73 percent, according to a 2011 study published in the journal Neurology. Grapeseed oil is a great choice to use when roasting,

broiling,grilling and stir-frying.

Light, buttery avocado oil is especially rich in monounsaturated fat. "This is a desirable fat because it helps lower our LDL, or bad, cholesterol," says Curley. This fruit oil also supplies lutein, an antioxidant shown to bolster eye health. With the highest smoke point of any plant oil (about 520°F/271°C), ultraversatile

avocado oil is just as good to

use in the frying pan as it is

in salad dressings.

Nutty sesame oil adds Asian flair to recipes and consists of nearly equal parts monounsaturated and polyunsaturated fats – both heart-healthy fatty acids. "It also contains considerable amounts of antioxidants called lignans, which may help lower bloodpressure," says Springle. Sauté food with light sesame oil, and finish dishes such as brown rice and stir-fries with the more intensely flavoured roasted variety.

This nut oil has a toasty, slightly bittersweet flavour and is a great source of alpha- linolenic acid (ALA), an omega-3 fat. Upping your intake of plant-derived ALA can lower your risk of type 2 diabetes by 21 per cent, according to a 2011 study in The American Journal of Clinical Nutrition. Walnut oil marries well with grilled fish, pizza, roasted vegetables and pasta