This document discusses different types of cooking oils. It begins by defining cooking oil and its uses in cooking and food preparation. It then lists and describes popular vegetable oils like olive oil, palm oil, soybean oil, and canola oil. It also covers animal-based oils like butter and lard. The document discusses the extraction and refinement of oils, desirable properties of oils for cooking methods, health impacts of fat and trans fat consumption, and recommendations for proper disposal of used cooking oils. It concludes by listing and describing the health benefits of 7 specific oils.

1. K.VARUN KUMAR

2.  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.

3.  OLIVE OIL
 PALM OIL
 SOY BEAN OIL
 CANOLA OIL(RAPESEED OIL)
 PUMPKIN SEED OIL
 CORN OIL
 SUNFLOWER OIL
 PEANUT OIL
 Vegetable oil

4.  GRAPE SEED OIL
 SESAME OIL
 ARGON OIL
 RICE BRAN OIL
 VEGETABLE OILS
 ANIMAL BASED:
1.BUTTER
2.LARD

5.  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.

6.  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.

7.  ANY OIL THAT IS INFUSED WITH VARIOUS
FLAVOURS ARE TERMED AS FLAVOURED OILS
+ 
=

8.  ROSEMARY OIL
 CHILLI OIL
 GARLIC OIL
 NUTTY FLAVOURED OIL
 THYME OIL
 BASIL OIL
 OREGANO OIL

9.  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.

10.  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

14.  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.

15.  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.

16.  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.

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

18.  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:

19.  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.

20.  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

21.  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.

25.  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.

26.  1. Hemp oil
 2. Canola oil
 3. Almond oil
 4.grapeseed oil
 5.avocado oil
 6.sesame oil
 7.walnut oil

27.  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.

28.  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.

29.  Almond oil is rich in vitamin E, with one tablespoon
providing a quarter of your daily
quota. "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.

30.  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.

31.  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.

32.  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 blood
pressure," 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.

33.  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