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• Detailed Description

  Various oils used in cooking and processed food, including corn oil, groundnut oil, sunflower oil and rapeseed/canola oil. 29 vials.

   

  Products sold as "vegetable oil" sold in supermarkets can come from various sources. Manufacturers will use different combinations of oils at different times.

   

   

  Many of the oils are also used as carrier oils in massage.

   

  VO 1    Almond Oil   
  Limited use in cooking, but also used as amassage oil and in skin care preparations.
  
  VO 2    Almond Oil, Sweet Organic
     
  VO 3    Argan Oil   
  Used in cooking especially in Morocco, also in cosmetics and taken as a nutritional supplement.
  
  VO 4    Avocado Oil   
  Used in cooking and in personal care products and cosmetics.
  
  VO 5    Coconut Oil   
  Used in baked goods, pastries, confectionery, and sautés. Also used in non-dairy creamers and snack foods including popcorn. Has become increasingly popular in health and natural food circles.
  
  VO 6    Coconut Oil, Virgin, Organic
     
  VO 7    Corn Oil   
  One of the most common cooking oils; also used in salad dressing, margarine, mayonnaise, prepared goods like spaghetti sauce and baking mixes, and to fry prepared foods like potato chips and French fries.
  
  VO 8    Cottonseed Oil   
  A major food oil, often used in industrial food processing. Margarine, shortening, salad dressings, commercially fried products.
  
  VO 9    Ghee   
  Clarified butter that originated in India and is commonly used in South Asian (Indian, Bangladeshi, Nepali, Sri Lankan, and Pakistani) cuisine and ritual. (Not strictly a vegetable oil, but used in the same way in some countries.)
  
  VO 10    Grapeseed Oil   
  Used in cooking and cosmetics.
  
  VO 11    Groundnut Oil / Peanut Oil / Arachis Oil   
  Often used in Chinese, South Asian and Southeast Asian cuisine. Used to make soap.
  
  VO 12    Hazelnut Oil   
  
  VO 13    Macadamia Oil   
  Used in cooking (particularly in Australia); also used in cosmetics.
  
  VO 14    Mustard Seed Oil   
  Often used for cooking in North India, Eastern India, Nepal, Bangladesh and Pakistan.
  
  VO 15    Olive Oil   
  Used in cooking, cosmetics and soaps.
  
  VO 16    Olive Oil, Organic
     
  VO 17    Palm Oil   
  Widely used in the commercial food industry. A common home cooking ingredient in the tropical belt of Africa, Southeast Asia and parts of Brazil.
  
  VO 18    Rapeseed/Canola Oil   
  One of the most widely used cooking oils.
  
  VO 19    Rice Bran Oil   
  Popular as a cooking oil in several Asian countries, including Japan and China.  Also used in cosmetics, confectionery, shoe creams and polishing compounds. Used in the preparation of vegetable (non-butter) ghee.
  
  VO 20    Safflower Oil
     
  VO 21    Safflower Oil, Organic   
  
  VO 22    Sesame Oil   
  Used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Middle Eastern, Korean, and Southeast Asian cuisine. Used in Ayurvedic medicine.
  
  VO 23    Sesame Oil, Organic   
  
  VO 24    Sesame Oil, Toasted
     
  VO 25    Soybean Oil/ Soya Bean Oil   
  Accounts for about half of worldwide edible oil production.  Also used as a base for some printing inks and oil paints.
  
  VO 26    Soybean Oil/ Soya Bean Oil, Organic
     
  VO 27    Sunflower Oil   
  A common cooking oil.
  
  VO 28    Sunflower Oil, Organic
     
  VO 29    Walnut Oil   
  Mainly used in cold dishes and salad dressings.
   

• Comments

  The production process of vegetable oil involves the removal of oil from plant components, typically seeds. This can be done via mechanical extraction using an oil mill or chemical extraction using a solvent. The extracted oil can then be purified and, if required, refined or chemically altered.
  
  Chemical extraction (using solvents) produces higher yields and is quicker and less expensive than mechanical extraction. The most common solvent is petroleum-derived hexane (in Industrial and Environmental Test Kit 3).

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