Oil adds lustre to the meal. For many years now various oils have been used in the preparation of food and appreciated for their particular tastes.   Oils are extracted from fruits and seeds, such as sunflower seeds, soybeans, rapeseed and corn. They do not just add taste to your daily meal, but they also fit perfectly in a healthy diet. They are naturally rich in unsaturated fatty acids. These help to lower the blood’s cholesterol level. Moreover, oils contain vitamin E, which plays an important role in the red blood cells and the body’s cell walls. Vegetable cooking oils Most vegetable oils are very suitable for heating and can stand very high temperatures. If oil is heated above 180 ºC it starts smoking and is too hot. In the case of deep-frying the quality of oil will deteriorate after it has been used for approximately 5 times. Then you are well advised to change the oil. If you use oil as a dressing, do not add it until just before use. It is best to store your oil in a tightly closed container and in a dark place where light and sun have little or no influence. This prevents the oil from becoming rancid, which can be recognized by a disagreeable smell and taste. On the packaging for household use a best-before date will be given. If the packaging is kept unopened in a dark place, you can rest assured that the quality will remain good until this date. After the packaging has been opened, you can use the oil for a period of at least 6 months, provided it has been stored properly. Tropical oils Coconut oil, palm kernel oil and palm oil are used in frying and baking products, bakery products, the ice cream industry and for making mayonnaise and margarine. They contain naturally more saturated fatty acids, with the result that these oils are not liquid at room temperature, but solid.

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