Page 63 - MC English Recipe Book

INGREDIENT HANDLING
Salad Oil
Not all oils are created equal. The oil you use will affect the flavor, texture, and shelf-life of the finished product. You need an oil that is refined within tight specifications to guarantee the quality of your baked goods. A high free fatty acid level causes oxidation which will cause off flavors and reduce shelf-life. Use only high quality oils from quality manufacturers.
In general, two types of vegetable oils are commonly used in cake batters: Soybean Salad Oil and Canola Salad Oil.
Soybean Oil is the most common and is the most economical.
Canola Oil is lower in saturated fats and is perceived as a very healthy oil by consumers.
CHOLESTEROL MG/TBSP
DIETARY FAT
Canola Oil Safflower Oil
Sunflower Oil Corn Oil Olive Oil
Soybean Oil Peanut Oil Cottonseed Oil Lard
Palm Oil Beef Tallow
Butterfat Coconut Oil
COMPARISON OF DIETARY FATS
Fatty acid content normalized to 100 per cent
Source: Agricultural Handbook, No. 8-4 and Human Nutrition Information Service, United States Department of Agriculture, Washington, D.C., 1979.
SATURATED FAT MONOUNSATURATED FAT
POLYUNSATURATED FAT
LINOLEIC ACID
ALPHA-LINOLENIC ACID (An Omega-3 Fatty Acid)
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