Blend Oil Cooking: What's The Secret Sauce?

Blended oil is a combination of two or more oils, often used by professional chefs to personalise the taste and texture of dishes. Typically, blended oils combine a higher smoke point oil, such as vegetable, canola, peanut or corn, with a lower smoke point oil, such as extra virgin olive, coconut or sesame oil. Blended oils are more versatile in the kitchen, lighter in colour, flavour and viscosity. They also have a higher smoke point, making them suitable for all types of cooking. Blended oils are also promoted as healthier alternatives to traditional cooking oils, as they contain a better proportion of essential fatty acids and a better balance of polyunsaturated, mono-unsaturated and saturated fatty acids.

Blended oils are a mix of two edible oils, with a minimum of 20% of any edible vegetable oil by weight

Blended oils are a combination of a higher smoke point oil, such as vegetable, canola, peanut, or corn, and a lower smoke point oil, such as extra virgin olive, coconut, or sesame oil. The higher smoke point oils are suitable for deep frying, while the lower smoke point oils are typically used as finishing oils. Blended oils can be used for all types of cooking, including frying, sautéing, roasting, and making vinaigrettes.

The process of blending oils is not as simple as mixing any two oils in any proportion. There is a scientifically derived percentage of both types of oil used to create the blend. Blended oils also have a neutral flavour, allowing the other ingredients in a dish to shine through.

Some common blended cooking oils available in the market are Saffola Total-Pro Heart Conscious Edible Oil Blended Oil, Oleev Active Edible Oil, and Fortune Xpert Pro Sugar Conscious Blended Oil Pouch.

Blended oils are scientifically formulated to be rich in MUFAs and PUFAs

Blended oils are a combination of two oils formulated to contain a specific percentage of each type of oil. They are designed to provide a rich source of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs), which are types of healthy fats. These healthy fats have been linked to improved heart health and can help maintain cholesterol levels.

MUFAs are monounsaturated fatty acids with one unsaturated carbon bond within the fat molecule. They are typically found in liquid form at room temperature and harden at colder temperatures. Examples of oils rich in MUFAs include olive oil and canola oil. On the other hand, PUFAs are polyunsaturated fatty acids with more than one unsaturated carbon bond. PUFAs are found in a variety of foods, including nuts, fish, fish oils, and vegetable oils such as flaxseed oil, sunflower oil, safflower oil, and soybean oil.

By blending two oils, such as canola oil and extra virgin olive oil, blended oils offer the health benefits of both MUFAs and PUFAs in a single cooking oil. This combination provides a balanced ratio of essential fatty acids, promoting a healthier alternative to traditional cooking oils. Research suggests that the long-term use of blended cooking oils with the right fatty acid profile can help prevent heart disease.

Additionally, blended oils offer versatility in the kitchen. They often have a higher smoke point than single-source oils, making them suitable for various cooking methods, including high-temperature cooking such as frying. Blended oils also have a neutral flavour, allowing the flavours of other ingredients to shine through without overpowering a dish.

Blended oils can have a higher smoke point than single-source oils

Blended oils are commonly used by professional chefs for marinades, dressings, and cooking. Blending oils creates a product that is lighter in color, flavor, and viscosity, making it more versatile in the kitchen. Typically, blended oils combine a higher smoke point oil, such as vegetable, canola, peanut, or corn oil, with a lower smoke point oil, such as extra virgin olive, coconut, or sesame oil.

The smoke point of an oil is the temperature at which it starts to smoke and is an important consideration when choosing an oil for cooking. Oils with a higher smoke point can be used at higher temperatures without breaking down, which can impart a burnt or off flavor to the food. Blended oils can have a higher smoke point than single-source oils because they combine the properties of two oils, resulting in a product with a higher smoke point than the lower smoke point oil on its own.

For example, a blend of canola oil, which has a smoke point of 400-475°F, and extra virgin olive oil, which has a smoke point of 325-400°F, will have a higher smoke point than extra virgin olive oil alone. This higher smoke point makes the blended oil more suitable for cooking methods such as pan-frying, stir-frying, or roasting, where temperatures can exceed the smoke point of the lower smoke point oil.

The ratio of oils in a blend can be adjusted to suit the intended use and desired flavor profile. For instance, a blend with a higher proportion of extra virgin olive oil may be used for a vinaigrette or salsa verde, where a stronger olive oil flavor is desired but the oil won't be heated to high temperatures. On the other hand, a blend with a higher proportion of canola oil may be used for sautéing or roasting, where the olive oil flavor can be more subtle.

In summary, blended oils offer the advantage of a higher smoke point than single-source oils, making them more versatile in the kitchen and suitable for a wider range of cooking methods. By combining the properties of two oils, blended oils provide a balance of flavor and functionality that can enhance the cooking process and the final dish.

Blended oils are versatile and have a neutral flavour

Blended oils are a combination of two oils in a specific ratio, providing the benefits of both in a single product. They are versatile and have a neutral flavour, making them suitable for a wide range of cuisines and dishes.

Blended oils typically combine a higher smoke point oil, such as vegetable, canola, peanut, or corn, with a lower smoke point oil, such as extra virgin olive, coconut, or sesame oil. This results in an oil with a higher smoke point than the individual oils, making it suitable for various cooking methods, including frying. The neutral flavour of blended oils ensures that the oil does not overpower the dish's flavours, allowing the other ingredients to shine through.

The versatility of blended oils is further enhanced by their light colour, flavour, and viscosity, making them a popular choice for professional chefs who use them for personalising the taste and texture of their dishes. Blended oils can be used for marinades, dressings, and cooking, and their neutral flavour makes them ideal for use in both savoury and sweet dishes.

The creation of blended oils is not as simple as mixing two oils in any proportion. The blending process involves using a scientifically derived percentage of each oil type to achieve the desired balance of fatty acids and flavours. This ensures that the blended oil has a rich source of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs), providing a healthier alternative to traditional cooking oils.

The flexibility of blended oils allows individuals to choose a blend that suits their specific health needs. For example, a blend of rice bran and safflower oil is beneficial for maintaining cholesterol levels, while olive and rice bran oil, or rice bran and canola oil, are effective in preventing lifestyle diseases.

In summary, blended oils offer a versatile, neutral-flavoured option for cooking, providing a combination of health benefits from two different oils. Their high smoke point and subtle flavour make them a convenient and tasty choice for a variety of dishes and cuisines.

Blended oils can reduce overall cooking oil usage

Blended oils are a combination of two or more oils, typically a higher smoke point oil such as vegetable, canola, peanut, or corn oil, mixed with a lower smoke point oil like extra virgin olive, coconut, or sesame oil. The ratio of the blend can vary depending on personal preference and intended use, but typically, it is a 1:4 or 2:1 ratio of high smoke point to low smoke point oil.

Blended oils offer a more versatile option for cooking, as they are lighter in color, flavor, and viscosity. They are perfect for a variety of cooking methods, including marinades, dressings, frying, sautéing, roasting, and baking. For example, a blend of extra virgin olive oil and canola oil can be used for pan-frying, vinaigrettes, aioli, and more.

By blending oils, you can also reduce the overall usage of cooking oils. This is because blended oils allow you to bring the flavor of more expensive oils, like extra virgin olive oil, while using less of it. The blended oil will stretch further and be more cost-effective, without compromising on flavor. For example, a blend of extra virgin olive oil and a neutral oil like grapeseed or sunflower oil can be used for a variety of cooking methods without the olive oil flavor becoming overpowering.

Additionally, blended oils can be tailored to specific needs and tastes. For instance, if you are looking for a subtle flavor when searing tuna, you might opt for a blend with sesame oil. On the other hand, if you're making a basic dressing, you might prefer extra virgin olive oil over coconut oil for a more suitable flavor profile.

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