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Cooking Oil

Cooking Oil

Oils used in cooking

Cooking oil may have either an animal or plant origin. Plant oils are generally considered more healthy in cooking but these also differ in composition of saturated and unsaturated fats. Cooking oils with low level of saturated fats and high level of unsaturated fats are considered more healthy. Unsaturated fats can be again split into monounsaturated and polyunsaturated. Monounsaturated fats are considered to be more beneficial for humans.

Use of plant oils for cooking

Plant oils high is saturated fats are coconut oil and palm oil. On the other side, there are oils high in monounsaturated fats such as olive oil and canola  oil. Different cooking oils behave different when heated. A healthy oil when cold, may become unhealthy when heated. Polyunsaturated oils such as  canola oil and sunflower oil can develop toxic components when heated for example in frying, therefore these oils are better suitable for cold  dishes. Oils that can be used in frying, with smoke point above 445 deg. F, include palm oil, corn oil, peanut oil, sunflower oil (semi-refined), sesame oil  (semi-refined), olive oil extra light. Virgin and extra virgin olive oils have a lower smoke point and are more suitable for general cooking and  salads.

 Manufacturing of cooking oils

For annual crops such as sunflower or rapeseed,  oil is extracted from seeds. The oil production begins with cleaning and shelling seeds, followed by pressing to obtain a paste which then undergoes mechanical extraction by cold pressing or hot, and refining to obtain commercial oils.

The virgin oil comes from a cold pressed oil without additives. The oil extraction is done by a screw press turning very slowly to avoid mechanical heating. Once pressed, it will clarify for 2 to 3 weeks in tanks, finally filtered through a series of paper or canvas and then plant bottled.

The refined oil is produced by the passage of the pulp in the screw press heated to a temperature between 80 ° C and 120 ° C. The hot-pressed crude oil before can be used as cooking oil, it must endure a long course of treatment such as degumming, refining or neutralization, bleaching, hydrogenation, fractionation, and the deodorization treatment.

Variety of cooking oils from plants

  • Oil extracted from the kernel of the almond kernel,  delicate and slightly colored with an aroma and taste of almond pronounced
  • Peanut oil, extracted from peanut: versatile clear oil (frying, mayonnaise, salad dressing)
  • Avocado oil,  used cold in salad dressings and mayonnaise, to flavor grilled white meat and fish
  • Camelina oil,  golden yellow color develops a characteristic odor of asparagus
  • Safflower oil,  light oil, excellent for a light mayonnaise
  • Hempseed oil,  dark green nutty
  • Rapeseed oil, extracted from the seeds of rapeseed refined oil or virgin olive oil (new virgin rapeseed oil)
  • Cottonseed oil, extracted from the seeds of cotton bolls
  • Coconut oil, obtained from the flesh of the coconut
  • Pumpkin seed oil,  dark oil for nutty flavor, excellent with salads
  • Corn oil extracted from the seeds of corn
  • Mustard oil, extracted from mustard seeds
  • Hazelnut oil, extracted from the pressed nuts: little colored oil with a very fragrant flavor, excellent in salads
  • Nut oil, extracted from the nuts pressed: slightly colored oil, the very fragrant flavor, excellent in salads and some vegetables
  • Palm oil,  oil extracted by hot pressing of the fruit pulp of the oil palm, red color, used in margarine production
  • Poppy oil obtained from the seeds of poppy blue: white oil cold pressing
  • Pistachio oil, extracted from pistachios nuts by pressing: colored oil gives a nice taste to salads, dressings, marinades
  • Grape seed oil, extracted from grape seeds: light oil, with a beautiful golden color, very tasty, it enhances the flavor and seasonings and can be used for frying
  • Sesame oil, extracted from sesame seeds: the powerful taste
  • Soybean oil, extracted from the seeds of soya oil, suitable for frying
  • Sunflower oil, extracted from sunflower seeds: oil rather light, excellent for gentle frying and dressing

 

Olive Oil

  • Olive oil "extra virgin" extracted from the first cold pressing of olives fresh, it has a beautiful yellow or green color. Its flavor is unparalleled, perfectly balanced flavor in taste and is used as a seasoning on cheese and cold dishes.
  • Olive oil 'virgin' also extracted from the first cold pressing of fresh olives: higher acidity, less pronounced taste and flavor that may have slight defects
  • Refined olive oil, extracted with hot or resulting from a mixture of olive oils at more neutral taste and can be used in frying and seasoning
  • Lemon olive oil flavored with  lemons. It has a  lemon flavor and is excellent for marinades, fish dishes, pasta, risotto
  • Olive oil flavored with porcini mushrooms. It has a delicate mushroom flavor and is excellent with pizza, pasta or rice
  • Orange olive oil pressed with fresh orange. Great with salads chicory and walnut,  duck dishes
  • Grapefruit olive oil flavored with grapefruit. Great for green salads
  • Truffle olive oil flavored with truffles. It has a delicate truffle flavor and is used with pasta, rice dishes or mashed potatoes.