Vegetable Oil
Fat
Neutral-flavored liquid fat
Functions
Dietary Info
About Vegetable Oil
Vegetable oil is a versatile and neutral-tasting fat extracted from seeds or fruits such as soybeans, sunflowers, or canola. In baking, it plays a crucial role by providing tenderness and moisture to baked goods, making it an ideal choice for cakes and quick breads. Its liquid form at room temperature allows for easy blending with other ingredients, ensuring a uniform texture. The subtle flavor profile of vegetable oil doesn't overshadow other components, making it suitable for recipes where the primary focus is on the flavors of other ingredients.
History
The use of vegetable oil in baking gained momentum in the 20th century as industrial processes made the extraction and refinement of oils from plants more efficient. Originally derived from olives, the concept of plant-based oils dates back thousands of years, but it was the industrial revolution that introduced a wider variety of affordable oils. As margarine and shortening gained popularity in the early 1900s, vegetable oil followed suit, offering a cost-effective and shelf-stable alternative to animal fats. Its rise in baking was bolstered by the growing trends toward vegan and vegetarian diets, as well as the convenience it offered to home bakers.
Common Uses
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