Vegetable Oils

The primary components of egg yolks and peanut oil are lipids. Lipids are different kinds of substances like sterol and triglycerides. A large egg yolk contains about 210 milligrams of cholesterol, and 100 grams of peanut oil contains about 17 grams of saturated fats. While cholesterol is a type of sterol, saturated fats are triglycerides.

Rapeseed comes from a completely different different plant. It is not related to wheat.

Sunflower oil is modestly low in saturated fat and high in polyunsaturated fat, it's alright. It's not the best oil to choose though. Canola and olive oil seem to have better ratios of fat- they're lower in saturated and higher in monounsaturated fat.

Canola oil is used mainly for high heat cooking. Safflower oil is used for medium heat cooking. Canola oil is high in monounsaturated fat and Omega-3 acids which is considered to be beneficial for health by some experts. Both are considered to be heart healthy oils so basically it is the heat aspect at which you cook that you really want to consider.

After researching this question on the Web with my six-year-old, I saw this: Modified palm oil was produced by interesterification of palm oil with tung oil at a weight ratio of 1:1, using sodium hydroxide as a catalyst, whereas carboxy-functional acrylic copolymer was prepared by radical copolymerization of n-butyl methacrylate and maleic anhydride We were reading ingredients of Nutella, a chocolaty breakfast spread imported from Canada. After reading the explanation above, we are still a little puzzled as to what Modified palmoil REALLY is! Isn't tung oil used for finishing wood!? Good grief!

I think six months out of direct light. --------------------------------------------- Fortunately there is at least one easily-accessible highly-credible resource regarding food storage, the landmark 1990 research project by Dr. Karen Penner (now Emeritus Professor of Food Science) at Kansas State University's USDA station. This was revised in 2006 by food science expert Karen Blakeslee MS at KSU/USDA, and partially confirms the above answer: "Vegetable Oils, Unopened ... 6 months""Vegetable Oils, Opened ... 1 to 3 months" "Refrigeration not needed. Store in a cool dark place in tightly closed container." Cooks/chefs that I have read and talked with tell me that flavored oils like sesame oil or walnut oil go bad sooner than the "workhorse" products like soy, canola, peanut and olive oils, etc. They suggest that about a month would be a realistic limit once you have opened your sesame oil, even with refrigeration.

The thick palm oil is use in the first step of mummification.The embalmers wash the dead body with thick palm oil.The thick palm oil is also sweet-smelling palm oil which is a fact about thick palm oil. This is a oil jars they use in mummification.

It is, actually. Like most nuts (and a few other foods), peanut oil includes among its fats a high level of monounsaturated fats, which actually have a net positive effect. Polyunsaturated fats are the next best (largely neutral), while saturated fats are a big villain, health-wise. Peanut oil is very good for frying, because it doesn't smoke until you get it very hot (hotter than home cooks are ever likely to reach). So unless you're allergic to peanuts, peanut oil is a good choice (and it doesn't have a heavy peanut taste, like you might think).

it would be either fruits and vegetables or other

Oils that are normally liquid at room temperature are turned into room temperature solids through hydrogenation. Hydrogen gas is bubbled through vegetable oil in the presence of a catalyst, forcing additional hydrogen bonds onto the hydrocarbon.

Yes, because they both have a high smoke point, and are suitable for high termperature cooking (such as frying) but if you're using it for Asian cooking, peanut oil has better flavour compliments, whereas Canola oil has little flavour.

You need to pass the oil through a filter, warm the oil (don't try to do it with hot oil it's too dangerous) and pass it through a wire strainer to remove the large bits, then through a paper filter such as a coffee filter or kitchen towel.

8 dollars for one bottle and one tbls (15 mL) is 8 cents

You can store the oil in its original bottle for quite a long time. If, after some time, it has an odor to it, it is time to throw it away because it could be rancid.

http://www.webmd.com/food-recipes/canola-oil

The Crisco brand now makes several product including oils and shortening. The original Crisco product in the can (shortening) was a fat that was hydrogenated to give it a cream/paste consistency that gave better results in baking. Hydrogenated fats are also called trans fats and health wise are now considered more unhealthy than saturated fats.

Crisco and other fats contain carbon, hydrogen, and oxygen. Hydrocarbons contain only hydrogen and carbon in some combination so Crisco is not a hydrocarbon.

I know it as shortening, a fatty substance used in bakery products like cake.

The more 'oily' it is the more UNsaturated, more 'fatty' says more saturated. Maybe the manifacturers label gives more information than I can (don't know the brand).

Yes, that kind of thing is commonly used in kids.

Adults would probably have to take a lot of it and may be better served with fiber and natural stimulant laxative such as senna.

applesauce, pureed pumpkin, pureed prunes can be substituted. because baking needs to be exact, get some advice on how much to substitute in which recipe.

You can do this, or you also can actually also use pudding mix instead of oil. The cake will turn out dense and moist, substituting the purpose of the oil. Also closely resembling a cake made from scratch. But depending on the pudding type, it may change the flavor, so just be wise in what you use and it can turn out wonderful!

There are 1361 calories in one cup of Crisco. If you are baking and you want to cut the calories, use applesauce. There are only has 100 calories in one cup. So even if you only substitute half you will save yourself 680.5 calories. I just made banana nut bread and substituted the whole cup and it turned out good.

The term "vegetable oil" is generic--it encompasses all oils derived from plant sources, including olive oil. However, products labeled "vegetable oil" for cooking are typically blends containing canola, palm, soybean, sunflower, safflower, corn or cottonseed oils. Such vegetable oil blends typically have less flavor than olive oil, but they have a higher smoke point, so they are better for frying.

if it had the shell sooome of it might come off if it had no shell then it would be even more slipery if it had the shell some of it might come off if it had no shell then it would be even more slippery

The concept of pH is applicable only to aqueous solutions, it has no relevance to sunflower oil which is not soluble in water.

The average molecular weight of Palm oil varies from 810 to 855 grams per mole. Palm kernel oil is closer to 682 grams per mole (more stearic acid).