Olive, corn, cottonseed, soybean, sunflower and sesame a seed oils are used as salad oils. Olive oil has been used for years as a salad oil and is particularly prized for its characteristics flavor.
The term salad oil is generally reserved for those products that remain substantially liquid at refrigerator temperatures.
It must not solidify and must not show “clouding” (precipitation) when expose to a temperature of 0 degree C for 5.5 hours.
Refined corn oil meets these requirements and most of the corn oil produce in US is used as a salad oil.
Cottonseed oil must be wintered in order to produce a good salad oil, and soybean oil must also be processed to make it acceptable as a salad oil.
Winterization is the thermo mechanical separation processes, on which the refine oil is cooled to a lower temperature and then filtered to remove the components responsible for haze development.
Sunflower and sesame seed oils are good natural salad oils, but they are not produced in great quantities as at the present times.
Sunflower is a premium salad oil because of its light color, bland flavor and a high concentration of linoleic acid.
The primary use for salad oils is for making salad dressing. Other uses include deep frying, pan-frying, griddling and some types of baking.
Salad oil may be used as a cooking oil, but cooking oil cannot be used as a salad oil.
Salad Oil
