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Foods -- Fats and Oils

Can flavored oils be substituted for extracts in cooking?

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Flavored oils like peppermint and cinnamon may be substituted for extracts in cooking. The advantage would be that the alcohol-based extract evaporates with high heat or extensive heating. Oil-based flavorings are more concentrated. For each teaspoon of extract, substitute one-fourth teaspoon of flavored oil. Use two drops of oil for one-fourth teaspoon of extract.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)

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