While many people prefer olive oil for saut ing, its distinctive taste may not be right for other uses, such as in baked products. Many people use margarine products because they contain less saturated fat than butter. And margarine products made from vegetable oil are cholesterol-free and a major source of essential fatty acids. The chart on the back of this brochure describes how different fat-containing products work in different uses. Many of the differences relate to the type of fatty acids they contain.
All fats contain both saturated and unsaturated fats.
Fats with a higher level of saturated fats are firmer at room temperature and need more heat to melt. They perform better in certain uses, such as when creaming a cake batter. Fats with a higher level of unsaturated fats tend to be liquid at room temperature. They may be more useful in other recipes, such as when making salad dressings. Although they may be solid, most shortening and margarine products are made from liquid vegetable oils that have been partially hydrogenated.