Types of Oils

Many different types of oils are available for food preparation purposes, and the type of oil used depends on the desired outcome. The first factor to consider when selecting an oil is its flavor or lack thereof. The bland, mild flavor and heat stability of soybean, corn, and safflower oils make them ideal for frying. Cottonseed oil, however, is the leading choice in food service operations for frying potato chips and for producing baked goods and snacks, because of its low risk of developing and imparting off-flavors and its relative low price. Canola oil is the light, clear oil of rapeseed; it has a bland flavor and high monounsaturated fatty acid content. Rapeseed originally contained high levels of erucic acid and glucosinolates, which, in large amounts, were found to cause cancer in laboratory animals. New genetic varieties, however, contain minimal amounts of these substances and the FDA has allowed the sale of canola oil.

Many refined oils are without any distinguishing characteristics, while unrefined, cold-pressed oils, such as peanut and olive oils, have the full flavor of the plants from which they were pressed. When choosing peanut or olive oils, it is important to be aware of a wide variance in quality and character. Because their flavors are distinctive, these oils must be used carefully in foods. Peanut and sesame seed oils are more costly than many others, but their unique flavors make them the oils most commonly used in Chinese stir-fry dishes. Refined peanut oil is less expensive and is very heat stable, making it ideal for high-heat sauteing and frying. Peanut oil’s flavor is preferred by some snack food manufacturers for their products.