Spray Oil
Cooking spray, aka Spray Oil, is a spray form of oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade, nitrous oxide, carbon dioxide, or propane. Cooking spray is applied to frying pans and other cookware to prevent food from sticking.
Traditionally, cooks use butter, shortening, or oils that are poured or rubbed onto the pan.
Spray Oil
Per serving based on most cooking sprays, vegetable oil applications they have less food energy because they are applied in a much thinner layer: US regulations allow many to be labeled “zero calories”.”; UK sprays claim to provide “less than 1 calorie per serving”.
Popular US brands include Pam, Crisco, and Baker’s Joy. Korinitta is used extensively in Turkey.
Sprays are available in plain vegetable oil, butter and olive oil flavors.
Cooking spray has other culinary uses besides being applied to cookware. Sticky candies, usually sold in bulk vending machines, can be sprayed with cooking spray to keep them from sticking together in the machines. Spraying the inside of a measuring cup makes it easier to pour sticky substances such as honey. Vegetables can be sprayed before seasoning to allow the spices to adhere better.
It is now much easier to lubricate trays, pans, cake molds with spray oil!
Spray oil is used in pastry and bakery works; You can use it in restaurants, hotels and food factories.
The pan spray is very easy to apply.
It reduces the cleaning time in the kitchen and saves labor.
Shake before use, it is used by squeezing from a distance of 20-25 cm.
Spray Oil Types
Korinitta Pan Separator Spray Oil
With Korinitta Spray Oil, you can easily grease your pans, trays or cake molds. These general purpose spray oils are used very effectively in the pastry and bakery sectors; This product, which will provide convenience for you in almost every area of your kitchen, will provide convenience for you in restaurants and hotels.
WHY SHOULD I BUY CORNITAT SPRAY OIL?
– By using Korinitta Spray Oil, you will make healthy meals with less oil.
– Korinitta Spray Oil is ECONOMIC as it is used less than liquid and solid oils.
– Korinitta Spray Oil is used in just seconds without any contamination.
– Korinitta Spray Oil does not leave any traces on the surface and is EASY TO CLEAN.
Purpose of Use: Benefits of Use:
-It reduces oil consumption to 1 in 8 on average. IT IS ECONOMIC AND HEALTHY.
-Prevents sticking to tray, pan and cake mold.
-It prevents the oil from returning from the product.
-It ensures that pastries and similar products are crunchy.
-Lightweight and odorless.
HOW TO USE
– Shake before using Korinitta Spray Oil.
– Spray 20-25 cm from the surface to be applied.
– Do not apply towards open flame, spark.
– Contains unsalted vegetable oils.
– Does not contain trans fat.
– Absolutely does not contain animal fats or lard.
– 100% Domestic Production
– Does not contain GMOs
Edible oil
Cooking oil is vegetable, animal or synthetic oil used in frying, baking and other cooking methods.
Cooking oil is usually liquid at room temperature, but some oils that contain saturated fat, such as coconut oil, palm oil, and palm kernel oil, are solid.
What are oils?
Fats are a type of nutrient you get from your diet. Eating some fats is important, but eating too much is also harmful.
The fats you eat give your body the energy it needs to function properly. During exercise, your body uses calories from the carbohydrates you eat. But after 20 minutes, exercise is partially dependent on calories from fat to keep you going.
You also need oil to keep your skin and hair healthy. Fat also contains vitamins A, D, E, and K, which are called fat-soluble vitamins.It helps you absorb them. Fat also fills your fat cells and insulates your body to help keep you warm.
The fats your body gets from your food give your body the essential fatty acids called linoleic and linolenic acid. They’re called “essentials” because your body can’t make them on its own or function without them. Your body needs them for brain development, controlling inflammation, and blood clotting.
Fat has 9 calories per gram, more than twice the number of calories in carbohydrates and protein, which each have 4 calories per gram.
All fats are made up of saturated and unsaturated fatty acids. Fats are called saturated or unsaturated, depending on how much of each type of fatty acid they contain.
Saturated fats raise your LDL (bad) cholesterol levels. High LDL cholesterol puts you at risk for heart attack, stroke and other major health problems. You should avoid or limit foods high in saturated fat.
Keep saturated fats less than 6% of your total daily calories.
Foods with a lot of saturated fat include animal products such as butter, cheese, whole milk, ice cream, cream and fatty meats.
Coconut Some vegetable oils, such as palm and palm kernel oil, also contain saturated fats. These fats are solid at room temperature.
A diet high in saturated fat increases the buildup of cholesterol in your arteries (blood vessels). Cholesterol is a soft, waxy substance that can clog or clog arteries.
Eating unsaturated fats instead of saturated fats can help lower your LDL cholesterol. Most vegetable oils that are liquid at room temperature have unsaturated fats. There are two types of unsaturated fats:
Monounsaturated oils including olive and canola oil
Polyunsaturated oils including safflower, sunflower, corn and soybean oil
Trans fatty acids are unhealthy fats formed when vegetable oils go through a process called hydrogenation. This causes the oil to harden and solidify at room temperature. Hydrogenated oils or “trans fats” are often used to keep certain foods fresh for a long time.
Some restaurants also use trans fats for cooking. They can raise the levels of LDL cholesterol in your blood. They can also lower your HDL (good) cholesterol levels.
Trans fats are known to have harmful effects on health. Experts are working to limit the amount of trans fat used in packaged foods and restaurants.
You should avoid foods made with hydrogenated and partially hydrogenated oils (like hard butter and margarine). They contain high levels of trans fatty acids.