Below is a list of all known varieties for Vegetable Oil. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Avocado Oil (Infused with Garlic) | High-heat refined avocado oil infused with fresh garlic or garlic essence. Used for sautéing and adding savory depth without the effort of fresh garlic. |
| Baobab Oil | Oil extracted from the seeds of the Baobab fruit. It is used in specialty cooking for its mild, earthy flavor, often prized for its nutritional profile. |
| Baobab Oil (Wild-Harvested) | A rare, pale yellow oil extracted from the seeds of the African Baobab fruit. It has a high stability and a mild, slightly savory flavor, used in dressings and specialty cooking. |
| Canola Oil (Herb Infused) | Refined canola oil infused with aromatic herbs (e.g., rosemary, basil). Used as a finishing oil for breads, salads, and light cooking. |
| Castor Oil (Hydrogenated Food Grade) | Oil derived from the castor bean, chemically treated to be non-toxic and used in the food industry as a release agent, additive, and stabilizing agent (e.g., in candy coatings). |
| Cooking Oil Spray (Aerosol) | A fine mist of neutral oil (e.g., canola or sunflower) packaged in an aerosol can. Used for low-fat coating of pans and bakeware. |
| Cottonseed Oil (Refined) | A common commercial vegetable oil used extensively in the U.S. food industry (e.g., salad dressings, mayonnaise, frying). It is neutral, inexpensive, and stable. |
| High-Smoke Point Blend | A commercial blend of refined high-oleic oils (sunflower, canola, soybean) specifically formulated to maximize the smoke point (over 450°F) for commercial deep-frying. |
| Oil (High-Stability Frying Blend) | A commercial blend of various high-oleic oils (sunflower, canola) and sometimes palm oil fractions, specifically formulated for extended use in deep fryers. |
| Oil (Winterized/Filtered) | Refined oil that has been chilled and filtered to remove natural waxes. This prevents clouding when refrigerated, ideal for salad dressings and mayonnaise. |
| Oil (Wok Grade) | A blend of oils (often peanut or soy) that is temperature-stable and lacks strong flavor, designed for the high heat and rapid cooking of Asian wok cuisine. |
| Vegetable Oil (Emulsified) | Vegetable oil combined with water and an emulsifier (like lecithin). Used in food processing and baking for texture and stability in batters and doughs. |
| Vegetable Oil (High-Stability) | A refined blend of oils (often high-oleic varieties) that has been chemically modified for extended fry life and resistance to oxidation, commonly used in commercial frying. |
| Vegetable Oil (Liquid Shortening) | A highly hydrogenated form of vegetable oil that is semi-solid at room temperature. Used in baking and deep-frying for a crisp texture and high stability. |
| Vegetable Oil (Low-Saturated) | Commercial blends specifically formulated to minimize saturated fat content, typically using high percentages of sunflower, canola, or soybean oil. |
| Vegetable Oil (Organic) | A non-GMO, organically sourced blend of oils. Used for general cooking by consumers prioritizing organic certification. |
| Vegetable Oil (Standard Blend) | The most common commercial blend, typically composed of soybean, corn, and/or canola oils. It has a neutral flavor and is used for general-purpose cooking and frying. |
| Vegetable Oil (Trans-Fat Free) | A blend of liquid oils (often high-oleic) that is chemically interesterified rather than partially hydrogenated to achieve stability without creating trans fats. |