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vegetable oil — Ingredient · Foodgeist
Ingredient
vegetable oil
Cook with vegetable oil
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Highlighted compounds are flavor-active · click to view molecular profile
milk fat
20 shared
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Concentrations
0.5
0.50.5
Based on 2 papers
Temperature
90°C
264
Based on 2 papers
Safety thresholds
Trans fats→ should be reduced to →<2% of total fat in vegetable oils and soft (tub)-margarines
“Health Canada called on the food industry to voluntarily reduce levels of Trans fats in vegetable oils and soft (tub)-margarines to <2% of total fat, and in all other foods, to <5%.”
“A search conducted to determine the plants yielding vegetable oils resulted in 78 plant species with potential use in cosmetics and skin care products”
“Such changes have consistently resulted in decreased total and low-density-lipoprotein cholesterol, which is thought to be favorable with respect to decreasing risk of cardiovascular disease”
vegetable oils→decrease→total and low-density-lipoprotein cholesterol