(US, industrial, biochemistry) An edible vegetable oil that is winterized so that it remains liquid at cold temperatures.
(US, industrial, biochemistry) An edible vegetable oil that is winterized so that it remains liquid at cold temperatures. It is characterized by its light flavor, color, and mouthfeel, which make it ideal for industrial food applications such as the production of mayonnaise. (after 1962): partially hydrogenated refined, bleached, and deodorized (RBD) soybean oil for industrial food manufacturing.
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A food made primarily of a mixture of raw or cold ingredients, typically vegetables, usually served with a dressing such as vinegar or mayonnaise.
A raw vegetable of the kind used in salads.
(US, Canada, Australia, New Zealand) vegetable oil pressed from canola seeds, used in cooking or as basis for biodiesel.
An edible vegetable oil other than olive oil, as corn oil or sesame oil.
Any oil used in or as a salad dressing.