Salad/Cooking Oil Usage

  • Harry Lawson

Abstract

Cooking oils are a type of liquid oil, generally of vegetable origin, used in food processing plants, foodservice operations, and in the home. Marine oils are the only cooking oils derived from animals. Natural marine oils are highly unsaturated, which results in products with poor flavor stability. Hydrogenated marine oils are used in cooking in some parts of the world.

Keywords

Lemon Juice Garlic Powder Salad Dressing Refrigerator Temperature Polyglycerol Ester 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. 1.
    Latta, S. 1991. Inform, 2(2), 105.Google Scholar
  2. 2.
    Institute of Shortening Edible Oils. 1988. Food Fats and Oils, 6th ed. Washington, DC: Institute of Shortening and Edible Oils , p.20.Google Scholar
  3. 3.
    Swern, D. 1979. Bailey’s Industrial Oil and Fat Products, 3rd ed. New York: WileyInterscience, p. 256.Google Scholar
  4. 4.
    Institute of Shortening Edible Oils. 1988. Food Fats and Oils, 6th ed. Washington, DC: Institute of Shortening and Edible Oils, p. 20.Google Scholar
  5. 5.
    Marsili, R. 1993. Food Product Design, 49–50.Google Scholar

General References

  1. Swern, D. 1982. Bailey’s Industrial Oil and Fat Products, Vol. 2, 4th ed. New York: Wiley-Interscience, pp. 315–337.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Harry Lawson

There are no affiliations available

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