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Kids&Science Diet Fats and Oils Usage Fats and Oils for Cooking
Index
See also: The Structure of Fats, Fatty Acids, The Importance of Fats for the Human Body, Attributes of Fats, A Simple Proof of Fats, The Solubility of Edible Oil 

 

Fats and Oils for Cooking

What for?

Which types?

Typical properties

 

 

 

Cold cuisine:

Sunflower Oil

 

Corn Oil

Rich in polyunsaturated fatty acids

 

Wheat Germ Oil

Wheat Germ Oil High quantities of linolenic acid

 

Grape Seed Oil

 

Thistle Oil

Good supply of vitamins and energy

 

 

 

 

Olive Oil (cold extraction)

Rich in monounsaturated fatty acids

 

 

typical flavour

 

 

 

 

Rape Oil

Many unsaturated

 

 

fatty acids, rich in the essential

 

 

linolenic acid (very heat-sensitive)

 

 

 

 

 

Steaming and stewing:

Olive Oil

Contain unsaturated fatty acids

 

Sunflower Oil

Frying Butter: Good

 

Frying Butter

heat stability, typical

 

 

flavour

 

 

 

Short frying:

Olive Oil (refined)

Good heat stability, few

 

Frying Butter

polyunsaturated

 

Peanut Oil

fatty acids

 

 

 

Deep frying or longer

Peanut Oil

High heat stability,

frying:

Coconut Oil

high amount of saturated

 

Special Deep Frying Oils and

fatty acids

 

Fats

 

 

 

Overheating fats should be avoided, since toxic substances (e.g. acrolein or nitrosamines) may be formed.

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