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Palm Oil

Palm oil is an extremely versatile oil that has many different properties and functions that makes it so useful and so widely used. It is semi-solid at room temperature so can keep spreads spreadable; it is resistant to oxidation so can give products a longer shelf-life; it’s stable at high temperatures so helps to give fried products a crispy and crunchy texture; and it’s also odourless and colourless so doesn’t alter the look or smell of food products. In Asian and African countries, palm oil is used widely as a cooking oil.

Palm Olein

Palm olein is the liquid component of palm oil obtained when the oil is separated by a process called fractionation, which came into wide use in the 1970s in Malaysia to export cooking oil to other countries, according to The Cambridge World History of Food. The solid component obtained is called palm stearin. Palm olein and palm oil are used as ingredients in many foods, and are often confused with palm kernel oil, which is known to raise cholesterol levels.

Sunflower Oil

Sunflower oil is made from pressing the seeds of the sunflower plant and is high in heart-healthy poly- and monounsaturated fats. There are four main varieties of sunflower oil used in foods and for cooking, they differ in their balance of polyunsaturated and monounsaturated fats. High-linoleic sunflower oil is highest in omega-6 polyunsaturated fatty acids, while mid-oleic and high-oleic sunflower oils have more monounsaturated fats.

Sugar

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

Coconut Oil

Coconut oil is pressed from the meat of a coconut. It has been used in Africa, Asia and South America for centuries and was routinely used in American processed food in the middle part of the 20th century. In the 1940s, it was the main source of non-dairy fat in the US diet until it was replaced by vegetable oils, particularly soya bean oil. Concerns about its high saturated fat content emerged in the middle of the last century and are rife today, even as the oil makes a revival among health food lovers.

Shortening

Shortening, by definition, is any fat that is solid at room temperature and used in baking. This actually includes a few things that you may have thought were definitely not shortening before–like lard, margarine, and hydrogenated vegetable oils, for instance. Shortening helps give baked goods a delicate, crumbly texture.