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   🎓 Doc Freemo :jpf: 🇳🇱 (freemo@qoto.org)'s status on Thursday, 28-Mar-2024 16:00:07 JST 🎓 Doc Freemo :jpf: 🇳🇱

   Why are there no high volatility (low boiling point) edible oils for cooking. I know it wouldnt be useful for frying, but it would be useful for all sorts of extractions, like for making hot sauce or powder.

   Right now i use nonedible oils in a lab setting to make stuff like this. But surely therr is some sort of volatile edible oil you could use for this. Im wondering if lemon essential oil, which is fairly volatile might work. Gotta be careful though, that stuff will melt right through plastic....

   Might need to experiment.

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     K‮ly‬e (khird@qoto.org)'s status on Friday, 29-Mar-2024 00:19:05 JST K‮ly‬e

     in reply to

     @freemo in cooking, oils are generally triglycerides - we aren't really adapted to consume raw hydrocarbons. And even a low molecular weight species like triformin already has a boiling point over 250C.