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| Butter-Flavored Oils/Shortenings |
Vegetable oils (usually blended) flavored with real or artificial butter flavor for use on griddles. Hydrogenated shortening used for baking goods, pastries. |
Canola Oil
(Rapeseed oil) |
A light, golden-colored oil, similar to safflower oil. Low in saturated fat. Extracted from the seeds of a plant in the turnip family (the same plant as the vegetable broccoli rabe). Used in salads and cooking, mostly in the Mediterranean region and India; also used in margarine and blended vegetable oils. |
| Coconut Oil |
A heavy, nearly colorless oil extracted from fresh coconuts. Used primarily in blended oils and shortenings. Used primarily in prepared, processed, packaged foods. |
| Corn Oil |
A mild-flavored refined oil. It is medium-yellow colored, inexpensive, and versatile. |
| Frying Oil |
Blended oils or shortenings (usually based on processed corn or peanut oils) designed for high smoke point and long fry life. May be liquid or solid at room temperature. |
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