PAM (cooking oil)
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PAM is a
PAM was introduced in 1959 by Leon Rubin who, with
PAM is marketed in various flavors, such as butter and olive oil, meant to impart the flavor of cooking with those ingredients. PAM also markets high-temperature sprays formulated for use when grilling, etc., and one containing flour suitable for dry-cooking as in baking. PAM is marketed as a nominally zero-calorie alternative to other oils used as lubricants when using cooking methods such as sautéing or baking (US regulations allow food products to claim to be zero-calorie if they contain fewer than 5 calories per Reference Amount Customarily Consumed and per labeled serving, and the serving size of a 1⁄3 second spray is only 0.3 g containing about 2 calories.[2][3]) Similar sprays are offered by other manufacturers.
References
- ^ PAM, Our Story
- U.S. Food and Drug Administration
- ^ "Nutrition Facts and Calories for Oil, PAM cooking spray, original".
External links