Examples, Use and Storing

Vegetable Oils

• Source: Extracted from plants, nuts, and seeds.
• Examples:
  • Seed oils: Sunflower, rapeseed, palm
  • Olive oil
  • Nut oils: Coconut, peanut, walnut
  • Cereal oils: Corn (maize)
  • Soya bean oil

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Butter

• Production: Made by churning cream. Despite being a dairy product, it's high in fat (around 82%), so it's not placed on the dairy shelf in the food pyramid.
• Types: Available in different varieties, including salted, unsalted, low-fat, and spreadable.
• Health Note: The fat in butter is saturated, which can raise cholesterol.

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Spreads

There are different types of spreads on the market, each with unique characteristics.

Type	Description	Examples
Dairy	Made from cream and vegetable oils; about 60% fat, less saturated fat than butter.	Kerrygold Spreadable, Dairygold
Low-fat Dairy	Made from cream and vegetable oils with added water to reduce fat to around 40%.	Kerry Low Low, Dairygold Lighter
Functional	Made from vegetable seed oils and contain plant sterols to help lower cholesterol.	Benecol, Flora ProActiv

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Culinary Uses of Fats and Oils

• Emulsions: Used to create mixtures like mayonnaise.
• Prevent Sticking: Greasing tins for baking.
• Spreading: E.g., on bread.
• Flavouring: Adding to potatoes or other dishes for extra taste.
• Prolonging Shelf-Life: In baked goods, fats prevent staling.
• Texture: Used in biscuits for a crumbly texture.
• Frying: Cooking food in oils.

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Storing Fats and Oils

• Fats: Store in the fridge and keep covered to prevent rancidity (unpleasant smell and taste) and absorption of other flavours.
• Oils: Keep in a dark cupboard, away from sunlight, ideally in dark bottles to prevent rancidity. Proper storage extends shelf life.