A-C |  D-F  |  G-L  |  M-O  |  P-S  |  T-W   A Acetyl Value The Acetyl Value is a measure of the free hydroxyl groups present in an oil or fat.  Acid Value The Acid Value is a measure of the free acidity present in an oil or fat. It is often expressed, however, as a percentage of the major fatty acid present.  Antioxidants Antioxidants are natural of synthetic substances which retard the development of oxidative rancidity in oils and fats. i.e. increases in peroxide value. The addition of Antioxidants is controlled by "The Antioxidant in Food Regulations - 1958 No. 1454".  Apricot Kernel Oil Oil produced from the kernels of the apricot pit. Like bitter almonds, apricot kernels are poisonous until roasted.    B Bleaching Bleaching is the action of further removing colouring matter from an oil or fat usually after the neutralising process. Butter This product is made by churning cream until is reaches a semi-solid state. By U.S. law, butter must be at least 80% butter-fat. The USDA grades butter quality based on flavor, body, texture, color and salt. The grades are AA, A, B, C.    C Canola Oil This is the market name for "rapeseed oil," Canada's most widely used oil. Also called lear oil, for "low erucic acid rapeseed" oil. Canola oil is lowest in saturated fat of any oil. Canola oil is 6% saturated fat; palm oil is 79%. Catalyst A Catalyst is a substance which assists a chemical reaction without taking part in it. Cocoa Butter Cocoa Butter is a natural fat present in the bean of the Cocoa Plant. It is a hard, brittle fat which melts just below body temperature. It possesses a unique and characteristic cocoa flavour and is used principally in the manufacture of chocolate.  Coconut Oil Coconut oil is made by pressing the coconut meat ("copra"). Used in frying and as an ingredient in many packaged goods. Because this oil is high in saturated fats, many food makers are replacing it with more costly unsaturated oils. Cod Liver Oil A valuable, vitamin-rich oil produced from the liver of the saltwater cod fish. Corn Oil A nonhydrogenated oil derived from the kernel of corn. The refined product is tasteless and odorless. Used in U.S. for salad dressings, frying, and as a shortening in baking. Cottonseed Oil A widely used vegetable oil that is--like olive oil and peanut oil--high in monounsaturated fat. Cottonseed oil is used in some margarines and salad dressings and is often mixed with other oils to create vegetable oil products. Crude Oil A Crude Oil is an oil obtained from a natural source, before any refining process has taken place. In some cases, a partially refined oil is referred to as Crude Oil.

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