Oil

An unsaturated fat that comes mainly from plants and that remains a liquid at room temperature (the most notable exception to this rule being coconut oil, which remains solid and is a saturated fat). Oils are generally a combination of monounsaturated and polyunsaturated fats. They vary by type in taste and nutritional benefit. Oils can be extracted by one of two methods. With solvent extraction, the ground ingredient is immersed in a chemical solvent compound that is later extracted during boiling. With cold pressing, despite the name, the mixture is heated before the oil is pressed out. Refined oils (most commonly found in markets) are treated to make them lighter in color and increase the smoke point and shelf life. Unrefined oils, because they are not treated, turn rancid quickly and should be kept, covered, in the refrigerator. Common types of oil include almond, canola, coconut, corn, cottonseed, olive, peanut, safflower, sesame, soy, and walnut. Oils are used to add moisture and a desireable texture to baked goods and confections and for frying.