Oil yields the best results in many box cake mixes. Restaurants also depend on shortening to produce crispy French fries. French fries cooked in oil have a softer texture. The flavor of fat-containing products affects their use as well. 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.