Vegetable oil fuel States was producing in excess of 11 billion liters (2.9 billion U.S. gallons) of recycled vegetable oil annually, mainly from industrial deep fryers in potato processing plants, snack food factories and fast food restaurants. If all those 11 billion liters could be recycled and used to replace the energy equivalent amount of petroleum (an ideal case), almost 1% of US oil consumption could be offset. Utilizing recycled vegetable oil as a replacement for standard petroleum-derived fuels like gasoline would reduce the price of gasoline by preserving the supply of petroleum. Virgin vegetable oil, also termed pure plant oil or straight
Chiffon cake harden or dry out as traditional butter cakes might. This makes them better-suited than many cakes to filling or frosting with ingredients that need to be refrigerated or frozen, such as pastry cream or ice cream. The lack of butter, however, means that chiffon cakes lack much of the rich flavor of butter cakes The recipe is credited to Harry Baker (1883–1974), a California insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s under the name "chiffon cake",