Salad And Cooking Oils

Salad and cooking oils are usually prepared from refined, bleached, and deodorized vegetable oils, or they are lightly hydrogenated and winterized for stability. The oil may be used for flavor (eg, peanut and olive oils), nutrition (eg, corn and canola oils), and stability. Antioxidants and crystal inhibitors may be added to salad oil (29,30). Oils may be blended for flavor and stability, if they are intended for heating and reuse, and dimethylpolysiloxane may also be added. Oils used in salad dressings typically have light color and bland flavor and must resist clouding. Salad dressing must contain a minimum of 30% oil by federal regulation (31). Mayonnaise is an emulsified, semisolid dressing that must contain 65% vegetable oil and whole eggs or egg yolks (32). Reduced-calorie dressings must contain at least one-third fewer calories than the conventional product. This is usually accomplished by reducing the fat content and stabilizing the increased water content with gums and thickeners to provide emulsion stability.

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