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Safflower Oil |
A light, odorless, flavorless and colorless cold-pressed oil made from white seeds of the safflower plant. It contains more polyunsaturates than any other vegetable oil, and it has a
high smoke point. |
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Salt Pork |
The salt-cured layer of fat taken from the pig's belly and sides. Salt pork is sometimes confused with fatback, which is unsalted. It is similar to bacon except that it is much
fattier an has not been smoked. |
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Saponification |
Saponification is the reaction of a fat or oil with a strong alkali to form glycerol and soap. The theoretical amount of an alkali required is given by the Saponification Value of
the oil or fat. This is defined as the number of milligrams of potassium hydroxide required to saponify one gram of oil or fat. From the Saponification Value may be calculated the
Saponification Equivalent which is the number of grams of an oil or fat saponified by one gram equivalent of potassium hydroxide. |
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Saturated |
Fatty acids have long chains of carbon atoms (each having four bonds). If all the free bonds are occupied by hydrogen atoms, the acid is said to be saturated. Oils consisting mainly
of the glycerides of saturated fatty acids are generally solid at normal temperatures and thought to be potentially harmful to the heart and arteries if eaten in too great a quantity. |
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Sesame Oil |
This oil is high in polyunsaturated fast (4th behind safflower, soybean, and corn). There are two basic forms: light and dark. The light form is lighter in color and flavor and has a
hint of nuttiness. The dark from is much stronger.
Sheanut Oil - Oil from the seed of the shea tree, an African tree from the sapodilla family. "Shea butter" (also called "galam butter") is the solid green, yellow, or
white fat derived from the seeds of the shea tree. |
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Shortening |
Any fat, liquid, or solid used in pastry, dough, or batter for making the resulting product flakier, richer, or more tender. In common use are hydrogenated shortenings like butter,
lard, margarine, and the edible oils. |
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Slip Point |
The temperature at which a column of fat in the bottom of an open capillary tube is observed to rise when the tube is partially immersed in water and heat is applied.
Soap - Soap is the product formed when: Fatty acids are neutralised by alkalis and Neutral fats are saponified by strong alkalis. |
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Soap |
Soap is the product formed when: Fatty acids are neutralised by alkalis and Neutral fats are saponified by strong alkalis. |
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Solvent Extraction |
A method of obtaining oils from oil bearing materials by treatment with a volatile liquid in which the oil is soluble. This mixture is then distilled so that the solvent is
evaporated (and used again), leaving behind the crude oil. |
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Soybean Oil |
An inexpensive oil that is nutritious and has a high smoke point. Soybean oil is approximately 58% polyunsaturated fat, 23% monounsaturated, and 15% saturated fat. Used extensively
in making margarine and shortening. |
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Specific Gravity |
The ratio of the weight of a given volume of oil or melted fat (or any other substance) to the weight of the same volume of water at a specific temperature. |
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Stability |
The ability of an oil or fat to remain free from deterioration over an extended period of storage under satisfactory conditions. |
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Stearine |
The higher melting portion of an oil, or the solid portion of mixed fatty acids, which has been separated by fractionation or pressing. |
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Sunflower Oil |
The pale yellow mild-flavored oil derived from sunflower seeds. This oil is high in polyunsaturated fat and low in saturated fat. Used in cooking and in salad dressings. Not well
suited for frying because of its low smoke point. |
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