Linked from

The 12 pages that link to Vegetable oil, each with the reason it gives.

• HydrogenationRelated: Hydrogenation can reduce its unsaturation, changing melting behavior and texture.

• BiodieselRelated: Vegetable oils are major raw materials from which biodiesel is produced.

• GlycerolRelated: Vegetable oils are triglyceride sources from which glycerol can be released or recovered.

• MayonnaiseRelated: Oil is the dominant ingredient by volume and creates mayonnaise’s richness.

• Vitamin ERelated: Plant oils are major dietary sources of vitamin E.

• GheeCompared with: Unlike most vegetable oils, ghee is a dairy fat with a characteristic buttery aroma.

• Omega-6 fatty acidRelated: Many common seed oils supply substantial dietary linoleic acid.

• ShorteningCompared with: Unlike solid shortening, liquid oil cannot hold the same air structure during creaming.

• Clarified butterCompared with: It offers a plant-derived cooking fat without clarified butter’s dairy flavor.

• Onion ringRelated: Its heat transfer and flavor affect the fried coating and the finished rings.

• TallowCompared with: Plant oils are often liquid at room temperature, unlike hard tallow.

• Non-dairy creamerRelated: Its fats supply richness and mouthfeel in place of milk fat.