Salad oil is a catch-all name for any edible vegetable oil that might be used in a salad dressing. It can be corn oil, soybean oil, sunflower oil, safflower oil, canola oil, peanut oil, a light olive oil, or any other fairly bland vegetable.
How to Select
Choice of oil totally depends upon ones like and dislikes. One can use any kind of edible vegetable oil as desired for salad dressing or sauce.
· A salad oil coats the salad ingredients, spreading the flavour of the dressing that improves the palatability of the salad.
· Salad Oils are the major ingredients in most of the dressing products, which includes mayonnaise, pourable salad dressings and spoonful salad dressing.
· Salad Oils contribute lubricity and creamy, pleasant mouth feel to dressing of all types.
· The other major use of salad oils is in mayonnaise and thick salad dressings, which contain 80 and 35-50 percent oil, respectively. The oil in mayonnaise is responsible for viscosity, whereas the oils in thick salad dressings help to modify the mouth feel of the starch paste that thickens the product.
· A salad oil must not contain solid crystals that, when refrigerated, would impart a waxy, tallow texture, and would break the emulsion formed between water and oil, or would give the product a cloudy appearance.
How to Store
Proper storage techniques for oil are very important, not only to preserve the delicate taste of the oil, but also to ensure that it does not spoil and become rancid, which will have a negative effect on its nutritional profile. Keep oil in a cool and dark place, tightly sealed. Salad oil is like other oils and can easily go rancid when exposed to air, light or high temperatures.
· Salad oil or edible vegetable oil, is more healthful than other sources of alimentary fat because of its high content of monounsaturated fat (mainly oleic acid) and polyphenols
· The high oxidative stability and high content of anti-oxidants, makes it healthier option compared to other oils