how is cooking spray different then regular oil?

Question

I have a scince fair and I need to know some informatiion sbout how it s defferent.

Answer 1

Cooking spray contains a propellant which behaves like the aerosol in your hairspray to disperse the oil evenly on the surface. This propellant is food-safe, but does not mix with the cooking oil (like water). To solve this problem, cooking spray also contains lecithin. Lecithin is an ingredient that promotes the emulsification of the cooking oils in the spray - allowing them to mix the best way the two can. Besides those two ingredients (which are just for the user's convenience), the only difference is that most cooking oils are made of only one kind of oil and cooking spray is a blend. The blends are usually healthier and contain lower fat. Even when they don't, they may be better for you as you will use less while spraying then when using regular oils.

Answer 2

cooking spray contains a propellant (to get it out of the bottle) and alcohol, to help it go on lightly and then the alcohol evaporates almost instantly after spraying. Otherwise, the oil itself (whether Crisco or in a can of Pam) is virtually the same.

Answer 3

It's different because cooking spray makes the food not stick to the pan and oil just makes the food liquidity.

Answer 4

It's different 'THAN' regular oil. Not different 'THEN'. This should help in your scince fair, getting the words right.

Answer 5

You will need both for your daily intake i wood express just as good as one another. Granta

Answer 6

Is dependent on the context really. Which is better as a snack - fruits personally. It's tastier and gives you that little bit of sweetness. Which can be better as a snack if you are trying hard to slice back on sugar and lose weight vegetables

Answer 7

1

Answer 8

well for some reason in my theory, according to my senses, basing to my observation, and researching for 5 months with out eating neglecting my projects and experiments.

THE SPraY IS WAY~~~~ COOLER!! YEAH!!

Answer 9

Bring Home the Good Fats The best fats are those high in heart-healthy monounsaturates and other important nutrients such as oleic acids and omega-3 fatty acids. But you can't use the healthiest oils for every purpose. Choosing the right healthy oil often depends on its smoke point, the stage at which heated fat begins to emit smoke and acrid, flavor-altering odors. Generally speaking, the higher an oil's smoke point, the better it is for high-heat cooking. Here are the best oils for different purposes. For Dressings and Drizzling Extra-virgin olive oil: Olive oil is the healthiest oil you can buy, as it contains the highest monounsaturate content. Extra-virgin is the oil that results from the first cold pressing of the olives. Being the purest olive oil, it's also the most expensive. But because it has a low smoke point, it should not be used for cooking. For Sauteing Virgin olive oil: This is also the result of the first pressing of the olives, but it is more acidic and the flavor is less robust. Always choose cold-pressed. Most mass-produced varieties are extracted with chemical solvents. Use for cooking foods at low and medium temperatures. Safflower oil: Choose the high-oleic version of this light, neutral-flavored oil. It's high in monounsaturates and has a high smoke point. For High-Heat Cooking Light olive oil: "Light" refers to the oil's color and taste, not its calorie content. It has the same amount of beneficial monounsaturated fat as regular olive oil has. Because of an extremely fine filtration process, it has little of the olive oil taste and fragrance and a higher smoke point, making it a good choice for baking and high-heat cooking. It's usually a combination of refined virgin olive oils. Canola oil: After olive and sunflower oil, canola is the next highest in heart-healthy monounsaturated fats. It can be used as a salad dressing and for baking and frying. This neutral-tasting oil is obtained from rapeseed, a mustard relative. Because rapeseed is COMMONLY SPRAYED WITH PESTICIDES, be sure to look for organic, expeller-pressed brands of canola oil. Peanut oil: An all-purpose oil that's high in monounsaturated fats, peanut oil is also about 30 percent polyunsaturated fats and 20 percent saturated. Because it has a high smoke point, it's prized for frying. Most commercial brands are chemically processed, though expeller-pressed brands are available at specialty stores and online. Peanut oil has a longer shelf life than other oils. Sesame oil: Although this oil is high in polyunsaturates, its strong flavor means a little goes a long way. For Asian cooking, it's a must. Choose dark for seasoning and light for frying. Avocado oil: This light-tasting oil is not only high in monounsaturated fats, but can also withstand high-heat cooking. Grapeseed oil: Although grapeseed oil is high in mono- and polyunsaturates, it has a high smoke point and is often used as a substitute for olive oil. Sunflower oil: This mild-flavored oil is high in vitamin E. As with safflower oil, look for the high-oleic version, since it is 80 percent monounsaturated and has a high smoke point. For Splurging There is no end to the kinds of artisan nut, fruit, seed, and infused-flavored oils that are sold in gourmet shops and online. Because of their costs and distinct flavors, use these designer oils sparingly, and keep them in the refrigerator. Especially high in healthy monounsaturated fats are macadamia, hazelnut, hemp, and almond oil -- the latter can even be used for high-heat cooking. Although walnut oil and flaxseed oil are both high in polyunsaturates, they have a beneficial additive: They contain omega-3s, the same healthful fatty acids that are found in fish oils. .Search: Canola Oil precautions

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Answer 10

Cooking spray may have Lecithin in it or another emulsifier.