Our compatriots heard about refined vegetable oil not so long ago.
The flagship in the expanses of the post-Soviet space was TM "Oleina" - its advertising appeared in the late 90s, or rather in 1997.
Until that time, there was no special variety of oils, only the usual unrefined.
It was used both for salads and for frying, though not everyone liked the taste and smell of such “goodies”, too bright relish gives unrefined oil to the products that are fried on it.
And yet, under the influence of high temperatures, it releases harmful substances that adversely affect the human body.
Having tried purified (refined) oil, none of the housewives returned to unrefined oil, at least for frying.
Crude oil today is used only for fresh consumption, which, however, is correct..
Affordable cost, economical consumption, complete absence of smell and taste vegetable oil, as well as burning in the process of cooking, brought national love and recognition to the refined product.
At one time, it completely ousted the unrefined from the store shelves, in which advertising played an important role.
She focused the attention of potential consumers on the fact that foods prepared with refined oil are dietary and low in calories.
It is good that over time these two types of oils divided the market, because, in fact, they are not competitors, they are both healthy in their own way, each of them has its own field of application, its own advantages and disadvantages.
Refined vs Unrefined Oil: What's the Difference?
The key difference between unrefined and refined vegetable fat is the way they are produced.
If we omit the details of the vegetable oil manufacturing processes that dictate the rules of ultra-profitable commerce, then ideally they should look like this.
To obtain the most useful unrefined oil, raw materials (for our latitudes, these are sunflower, corn, flax, pumpkin seeds, for warm countries, these are olives, sesame, almonds and other oilseeds) are subjected to powerful presses, that is, they are thereby obtained by cold pressing.
It will be a virgin oil obtained by cold pressing. But since it is impossible to squeeze out all the oil from the raw material in this way, an extraction method was invented to help him, which is used after pressing.
The essence of the extraction is to heat the residues of the cake, treat them with organic (I would like to believe in this) solvents, which increase the return of the oil, and then are removed from the final product.
Thus, re-pressed oil is obtained, it is no longer as valuable and useful as what is obtained in the first pressing by a press.
As for refined vegetable oil, the raw material for its production is an unrefined product. During forced refining, various impurities are removed from it:
- aromatic and flavoring substances;
- those that can precipitate and spoil the look of the finished product - phospholipids;
- pigments (refined oil is almost colorless);
- all waxy substances and the wax itself, which cause the oil to become cloudy;
- unbound fatty acids and others.
This is short description oil production technologies. Today, unfortunately, the production of vegetable oils is primarily a big business, which involves the use of far from harmless technologies.
They allow you to get a market product with minimal material and time costs.
In some varieties of refined vegetable oil, all components useful for the body may be completely absent, and very harmful ones may be present instead.
Therefore, any oil should be bought only from trusted manufacturers, and preferably directly at oil mills, if possible.
Vegetable unrefined oil - benefits
Crude oil is a storehouse of vitamins and components valuable for the body. It is very tasty and fragrant, makes the usual dishes richer, richer.
But it can't be on it! to fry, to get the maximum benefit, you need to use such oil only fresh.
1. Saturates the body with vitamins.
2. Essential fatty acids (which ones depend on the type of oil).
3. Supplier of antioxidants.
4. It is an excellent means of preventing thrombosis and atherosclerosis.
5. Stimulates the production of growth hormone in children and adolescents.
6. Regular use of such vegetable fat improves the condition of hair, nails, and skin.
7. Beneficial effect on the state of the nervous system.
8. Used in cosmetology for the preparation of nourishing and rejuvenating formulations.
9. Normalizes the functions of the organs of the reproductive system in men and women.
10. Increases the body's immune properties.
11. Improves the permeability of nerve impulses through cell membranes.
12. It is a mandatory component of a healthy diet.
13. Normalizes metabolic processes in the body.
Despite the obvious benefits of cold-pressed oil, it should be consumed in very limited quantities - a couple of tablespoons per day, but regularly.
Refined oil, of course, loses in terms of benefits to unrefined oil, since it contains much less of those natural biologically active components with which the crude product is saturated.
But it is ideal for preparing dietary healthy food - stewed, baked and even fried, if you do not eat a lot of it every day.
Many are skeptical about refined vegetable oils, but without them, one would have to completely switch to boiled food, or quite harmful, fried in animal fats.
And so, refined, like the golden mean - it is universal, suitable for fillings and for thermal processing of products.
In conclusion, it can be said that there should be two types of oil on the table- one for use pure form outwardly and inwardly, and the other so that the food gives the maximum benefit and pleasure to the eaters. Be healthy.
Today, the shelves of shops and supermarkets are bursting with all kinds of vegetable oils. How many exotic names - here you have coconut, corn, linseed, cottonseed, sesame, grape seed oil.
And sunflower oil familiar from childhood is now represented by dozens of different brands and varieties, in which even an experienced housewife can easily get confused.
Let's look at the labels and figure it out together?
The first thing to do when choosing a vegetable oil is to decide what you will use it for?
Some oils are better for frying, others are ideal for salads and sauces, some can be successfully used as a dietary supplement, and others are better to avoid altogether.
The best vegetable oil for salads and sauces
For salads and sauces, that is, those dishes when there is a lot of oil in food, it is better to buy unrefined oils. Why are they the best fit? Because in the process of refining, it is also refining, the oil is treated with chemicals and heated to high temperatures.
Not only does most of the useful compounds simply evaporate, but harmful impurities can also get into the finished product.
The best choice for salads - unrefined oils, namely:
natural olive oil
The label must contain the mark "Extra Virgin" or its variants: "extra vergine", "Extra Virgin", "EV". Any of these designations, as well as the word “natural”, indicate that the raw material has not been subjected to aggressive processing, and the oil in the bottle is unrefined, that is, it has retained all the beneficial properties of olives.
The abbreviations DOP/IGP/PDO stand for a registered oil production area, which in turn is also a certain measure of quality.
There is a difference between just "Extra" class oil and just Virgin. Extra obtained by cold pressing, unrefined, acidity does not exceed 0.8%. This oil has a unique aroma of olives.
Virgin olive oil - as well as Extra, is obtained by cold pressing, unrefined, but its acidity does not exceed 2%, and it is a little simpler in taste.
Note to the owner
There are two main ways of producing vegetable oil - mechanical pressing and extraction.
Spinning is considered healthier and safer, but the output is less oil. Therefore, oils produced by pressing are more expensive.
Extraction increases the oil yield up to 98%, but the finished product will be significantly inferior in quality.
Cold pressed oils
In cold pressing, raw materials, such as sunflower seeds, are cleaned, crushed and put under a press. Oil yield - 30-40%.
Hot pressed oils
Seeds, olives or other raw materials are preheated to 120 ºС, and then sent under the press. finished product it turns out 10% more, but there are fewer useful substances in it (due to heating).
Extraction
The cake remaining after the first pressing is usually subjected to extraction. In this case, organic solvents, the so-called extraction gasolines, are used. Some of these substances inevitably remain in the oil.
What is oil refining?
Both after pressing and after extraction, the oil is subjected to purification. This will also be indicated by the designations on the label.
1. Unrefined - this designation indicates that the oil was only passed through a mechanical filter to remove foreign particles. It was not subjected to aggressive cleaning at all and retained all of its better properties.
2. Hydrated - if you see this word on the bottle, it means that phosphatides were removed by heating with water vapor to 70ºС to make the oil more transparent.
3. Refined - the oil has been stripped of excess fatty acids to improve its flavor. The oil has already been refined (taste is better), but still with a pronounced smell.
4. Bleaching or removal of pigments - a procedure after which the oil becomes light straw and loses its characteristic odor. The bottle will say "refined, deodorized".
Any heating of natural raw materials reduces their nutritional value. Refining reduces the content of vitamin "E" and other beneficial micronutrients. In addition, each purification step can "enrich" the product with questionable impurities.
Therefore, in a biological sense, it is safest and most beneficial to eat cold-pressed vegetable oil, with a minimum degree of purification. Ideally, if it is a bottle of extra virgin olive oil, unrefined.
It has only one drawback - the high price. Much cheaper for salads:
unrefined sunflower oil
If you do not mind the pronounced smell of seeds, then for vegetable dishes and sauces, you can use it. It is very helpful. Vitamin “E” in unrefined non-deodorized sunflower oil is 10-12 times more than in olive oil (70 mg/100 g versus 7 mg/100 g).
Just be careful when buying. It happens that the label shows a field with sunflowers, the word “Vegetable” flaunts on top, but in reality they are trying to slip you cheap soybean oil.
An interesting alternative to olive and sunflower can be
Sesame oil
It is very tasty and fragrant. Oriental cuisines widely uses sesame oil for dressing dishes, salads, marinating vegetables, fish, meat.
Also, sesame oil can be used as a therapeutic and dietary remedy. It improves the immune system, great for coughing.
Which vegetable oil is best for frying
To learn how to understand which vegetable oil is suitable for frying, you should get acquainted with such a concept as smoke point.
The fact is that most of the unrefined oils contain minerals, enzymes and other substances that, when heated, are destroyed and oxidized. The more such compounds in the oil, the at a lower temperature it begins to smoke.
If the oil smokes, this indicates that fatty acids have begun to break down and harmful free radicals are formed, as well as a substance such as acrolein, which gives food a burnt taste and aroma.
Choose according to smoke temperature
In refined (refined) oils, unstable compounds are removed, so they only begin to smoke at high temperatures, and even when heated strongly, they do not burn and remain safe.
For example, unrefined sunflower oil has a smoke point of only 107 ºС (begins to smoke early), and refined - already 232 ºС. The high smoke point allows you to safely cook longer and at higher heat.
For long frying and frying over high heat are suitable:
- refined olive oil, pomace olive oil - on the label "pomace" or "di sansa" - smoke point 238 - 242 ºС;
- refined sunflower, refined sunflower deodorized - 232 ºС
- clarified butter (also called ghee or ghee) - starts to smoke at 205 ºС
- coconut oil marked "edible" - 232 ºС
For quick frying and frying over low and medium heat, the following are suitable:
- butter - smoke point 150-177 ºС
- natural extra virgin olive oil - starts to smoke at 160-216ºС
- edible coconut oil - 232 ºС
Some cuisines of the world, as well as advanced cooks, use a mixture of butter and olive oils in a 1: 1 ratio for frying.
Compared to hot on one only butter, this technique allows you to fry longer and at a higher heat, and also gives the dish a special taste and aroma.
Olive oil for frying
On the olive oil, suitable for frying, you will see the mark “refined olive oil” - refined. This oil is practically devoid of natural flavor. But when heated, it does not burn, and it can already be fried in a pan.
Pomace olive oil - The label will say “pomace olive oil”. Such oil, strictly speaking, can no longer be called olive oil. It is obtained by extracting the pomace and stones, while, as a rule, chemicals and high temperature are used. This oil is also suitable for frying.
“Pure olive oil” is a mixture of refined and natural oils. Not bitter. Ideal also for salads, due to the lighter taste and aroma.
If it says “olive oil”, it is a mixture of refined “refined” and natural “virgin” oils, in a ratio of 85% / 15%. The best choice for frying.
The percentage of saturated fatty acids in this oil is higher than in others, so when heated, less harmful trans fats are formed. Less smoke due to higher smoke point.
Note to the owner
Olive oil should be stored in a dark, cool place. If you put it in the refrigerator, natural "virgin" oil may become cloudy.
Don't worry. Cloudiness or white flakes will disappear as soon as it warms up to room temperature. Usually, high-quality olive oil is sold in dark glass bottles, which prevents the destruction of nutrients in the light.
Remember that over time, the biological value of olive oil decreases. The deadline for storage is 18 months. Therefore, the younger the oil, the better.
Using olive oil as a source of healthy omega-3 fatty acids will not work, as it simply does not contain them. In order not to return to this topic, the following should be said.
If we want to provide the body with a sufficient amount of omega-3 fatty acids, then we should increase the proportion of seafood in our diet, eat fish two or three times a week, or drink a teaspoon of linseed or cedar oil daily on an empty stomach in the morning.
When choosing vegetable oil, you should also pay attention to what fatty acids it consists of. The higher the content of polyunsaturated fatty acids in the oil, the more harmful trans fats are formed when it is heated.
linen - 66%
corn - 58%
from walnut – 53,9%
cotton - 52%
vegetable oil from soybeans - 51.4%
sesame - 42%
sunflower - 40%,
peanut - 33.4%
canola oil - 19%
olive 9.9%
palm - 8%
butter - 3%
coconut oil - 1.8%.
From this list it is clear that linseed oil cannot be heated. It can only be drunk cold.
The safest are butter, olive and coconut.
They all have a high smoke point and are low in polyunsaturated fatty acids, making them ideal for frying.
Sometimes it is good to use sunflower and sesame oils, but due to the high content of unstable acids, they are not suitable for frequent use. Palm oil is a bad choice, it is worth talking about it separately.
Why palm oil is bad
As for palm oil, it must be remembered that it gained wild popularity among manufacturers when they began to look for something to replace better and more expensive oils and found it.
Palm oil, which has been used for years for technological lubrication, is terribly cheap to produce, and increased the shelf life of finished products - cookies, cakes, sweets - at times.
Unfortunately, there is too much scientific evidence that points to the undoubted harm of palm oil for health (dangerously increases cholesterol, reduces calcium absorption, etc.). Therefore, try to avoid any product that contains it.
Very beneficial for health
Cedar oil is a valuable source of vitamin E and the rare amino acid L-arginine. This substance actively reduces appetite, thereby contributing to weight loss. It is because of the high content of L-arginine that pine nuts are ideal for a snack.
Oils such as rapeseed and canola oil (which are 99% GMO products!), contain some erucic acid, which slows down human growth and puberty, and also causes several other diseases. Therefore, it is best to avoid them completely.
Sulfur dioxide is used in the production of corn oil, which should immediately alert you a little. In addition, unrefined oil contains residues of pesticides, which are widely used in the cultivation of corn.
A bottle of sunflower oil in the kitchen is like a "little black dress" in a woman's wardrobe: a win-win in almost any situation. You can’t fry eggs without oil, a salad without a familiar dressing will most likely lose its taste, and in the case of canning vegetables, sunflower oil is one of the fundamental components. Today, store shelves are overflowing with bottles with different labels: "without preservatives and dyes", "first pressing", "frozen". What do these words mean and how to distinguish marketing tools from real important information?
Temperature Matters
The first rule for any cuisine - from haute to "bachelor" - always has two types of sunflower oil on hand: refined and unrefined. They differ from each other in different degrees of purification of the product. Refined oil is ideal for frying and cooking at high temperatures. It has been purified with various technological processes and has a neutral taste and odor. Refined oil does not emit harmful carcinogens, and also will not bring unpleasant surprises: it will not smoke and foam when frying. Unrefined oil, unlike a more refined product, undergoes only mechanical filtration. This allows you to keep the smell of seeds and the recognizable "sunny" taste of oil, so unrefined oil is well suited for salads, giving them a special taste and aroma.
Such different labels
The variety of formulations on the label of sunflower oil can confuse even the most sophisticated consumer. It is important to distinguish between marketing tools and really important product information. So:
Do NOT pay attention to:
- "Oil without preservatives and dyes." It is almost impossible to add an artificial color or preservative to the composition of the oil, since these components do not mix with the oil. Moreover, the oil absolutely does not need preservatives: microbes do not start in it due to the lack of water in the composition.
- "First spin". The unrefined product is always extracted from seeds using the first pressing, there is nothing special about this. And refined oil is obtained by extraction, that is, the extraction of vegetable oil using chemical methods.
- "Contains vitamin E." Sunflower oil always contains this beauty-important vitamin, as well as A, D and F and useful trace elements.
It is worth paying attention to:
- "Cold pressed". The inscription indicates a low temperature when the oil is released. It is believed that with the cold method, the oil retains everything useful material, vitamins and microelements, while it has a slight smell, which for many consumers is the determining factor when choosing.
- "Frozen". This marking refers to unrefined sunflower oil and indicates the method of preparation of the product. The essence of the method is to slowly cool the oil with very little stirring. On the palatability it practically does not affect, the characteristic smell of oil and the “fatty” taste are only slightly reduced. At the same time, all vitamins and nutrients remain intact, the oil becomes more transparent, and its shelf life increases.
Even without looking at the label, the consumer can draw a conclusion about the properties of refined and unrefined sunflower oil by several indirect signs at once. Any buyer will increase their chances of choosing a really high-quality product by following 5 simple rules.
- Look for oil in dark places. When choosing sunflower oil in a store, you need to pay attention to where it is stored: under the influence of any light, the composition of the oil quickly deteriorates and it loses its beneficial properties. The darker the showcase on which the oil is in the store, the better. Therefore, it is recommended to choose a product from the back row, looking into the depth of the shelf: this way there are more chances to get a “non-exposed” product.
- Look carefully at the expiration date. You should always pay attention to the expiration date of products, and in the case of sunflower oil, the date of manufacture should be given special attention. The closer the oil is to the expiration date, the higher its peroxide value, which affects the oxidizability of the product. Failure to comply with storage conditions (high temperature in the warehouse or prolonged exposure to light, including under artificial lighting) reduces the shelf life of refined oil in relation to the period declared by the manufacturer. An oil with a high peroxide value quickly loses its freshness and acquires a rancid taste.
- Pay attention to the degree of purity of the product. Turbid oil is a sign of spoilage of a refined product; it is better to refuse such a purchase. At the same time, you should not be afraid of a small sediment in unrefined oil - these are phospholipids useful for the body, which are found in all cells and rejuvenate them. They are not produced by the body and must be ingested with food.
- Rate the color of the product. A good refined oil will most likely have a light color. One of the quality parameters of a product is determined by its color number. It indicates the degree of purification of the oil from coloring natural substances. It is believed that the lighter the refined oil, the more refined it is. It is important to note that unrefined sunflower oil has a darker color, and in this case it becomes difficult to determine the quality of the product by eye.
- Store the oil properly. At home, store the bottle of oil in a dark, cool place (such as the refrigerator). The optimum storage temperature for sunflower oil is from +5 to +20 °С. Do not forget to look at the shelf life of the product. Unrefined oil has a shelf life of only a few months, and an opened bottle is best consumed within 4-5 weeks. Refined oil is stored the longest - up to 18 months.
Alexander Gushchin
I can't vouch for the taste, but it will be hot :)
An amber oily liquid, without which it is difficult to imagine eating and preparing many dishes, there is in every kitchen. The richest composition and the huge benefits of vegetable oils explain its widespread use in nutrition, medicine, and cosmetology. There is only one drawback to this ideal product - when boiled, some substances in the composition are converted into harmful elements that provoke malignant neoplasms. To prevent the release of carcinogens during frying and increase the shelf life, the oil is refined.
Refined oil - what is it
Refined vegetable oil is a product obtained by refining from pressed vegetable raw materials and consisting of triglycerides of fatty acids. Sunflower seeds, fruits of oil-bearing plants or an oil base obtained from them are used as starting material. The term refinement was adopted from French and means "processed". Refined vegetable fats are oil extracts, purified from undesirable lipid groups, impurities, and along the way from the characteristic color, smell and taste.
How is it different from unrefined
Both types of vegetable oil (both natural and refined) are beneficial to human health. The basis of the oil extract is 99.9% fat, and the calorie content of 100 g of the product is 900 kcal. The removal of certain categories of fat-like substances from the oil base during processing makes it less caloric. Because of this feature, it is used by people who are on a diet. There are other differences between raw vegetable fats and those that have undergone a refining process:
| natural oil | refined product |
|---|---|
| Consistency | |
| Fatty, rich | Less oily |
| Smell | |
| natural fragrance | Neutral |
| Benefits for the human body | |
| Maximum valuable substances | Partial loss of useful properties |
| Cleaning method | |
| Mechanical cleaning and filtration | Technological methods: chemical (alkaline refining, hydration) or physical-chemical (deodorization, bleaching, etc.) |
| Production technology | |
| Hot pressing or cold pressing | By extraction with chemicals (hexane or gasoline) |
How oil is refined
Refining is a complex operation consisting of many successive stages. The purpose of the treatment and purification process is to remove various substances and impurities from the unrefined raw material. Modern ways vegetable fat refining: physical method using absorbents, chemical technology using alkali.
In modern production, the second method of refining oil extracts from plant materials is more often practiced. The reason for this is a simplified process, better processing, ease of quality control of the finished product. Manufacturers assure buyers of the absolute safety for the health of vegetable oil obtained by chemical refining. Manufacturers guarantee consumers the complete absence of harmful impurities and claim that only harmless alkalis are used in refining.
In production, oil refining is carried out using a chemical called Hexane. Saturated hydrocarbon belongs to the class of Alkanes, is an integral part of synthetic gasoline. A colorless organic element does not dissolve in water, and the boiling point for it is 67.7 degrees. The process of refining vegetable fat involves the following steps:
- When sunflower seeds are mixed with Hexane, an oily liquid is released from the plant material.
- Removal of saturated hydrocarbon is carried out with water vapor.
- Neutralization consists in treating the remaining oil mixture with alkali.
- Hydration of vegetable fat is aimed at removing phospholipids from the oil base. In an unrefined product, fat-like substances in a short period of time are able to form insoluble hydrated substances that precipitate, which leads to cloudiness of the oil base.
- Freezing promotes the elimination of waxy substances that affect the transparency of the oily liquid.
- Adsorption refining (bleaching) is achieved by removing pigments from the composition of sunflower oil using charcoal and bleaching clays.
- Deodorization leaves the final product without the aroma and taste characteristic of natural vegetable oil. The process consists in passing the oily liquid through a vacuum with hot steam.
- Bottling of finished vegetable oil into bottles, gluing labels and sending to retail outlets.
Why refine vegetable fats if it does not affect it useful composition, according to manufacturers? This is done in order to obtain an odorless and tasteless oil, that is, neutral. In cooking, it is used to prepare all kinds of cold and hot dishes. If natural vegetable fats are more suitable for salads, which give appetizers a rich taste and aroma, then it is better to use refined ones for frying.
Natural herbal oil extract for cooking hot meals at high temperatures can do more harm than good. This happens due to the transformation of certain substances into carcinogens, which are the cause of cancer. In addition, the process of frying on unrefined is always accompanied by the formation of foam, smoke, burning.
Benefit and harm
The benefits and harms of refined oil are the cause of ongoing controversy among lovers of this product. Some like refined and clarified oil, others prefer natural, rich in aroma and taste of fruits or seeds of oil plants. Each type of oil extract has its own advantages and disadvantages.
| Positive traits | Negative sides |
|---|---|
| It does not have a specific taste and smell, which is an advantage for cooking some dishes. | In the process of processing with chemicals and alkali, the oil extract from plant materials loses some of the nutrients. |
| You can fry food on it, because refined vegetable fat does not foam and does not form burning and smoke. | Refined fats are produced at a temperature of about 200 ° C, which destroys almost all trace elements. |
| When heated above 100 ° C, carcinogenic substances do not form in it, since refined sunflower oil has previously passed heat treatment and removal of unwanted impurities. | The lack of aroma and taste natural for vegetable oil is not liked by adherents of natural nutrition. |
| Shelf life of vegetable fats is from 3 to 10 months when stored in a cool place, protected from direct contact. sun rays. The refined product can be stored for 15 to 24 months even if room temperature and in transparent containers. | The refined product is ineffective for medical use, but it is widely used in cosmetology. |
Which oil is healthier - refined or unrefined
Natural oil extract from sunflower seeds contains polyunsaturated fatty acids, which have a beneficial effect on the human body. These substances are valuable in that they take an important part in metabolism, and also build cell defenses to resist negative effects and protect them from destruction. Sunflower oil contains three main fatty acids: linoleic (omega 6 content from 45 to 60%), linolenic (omega 3 - 23%), oleic (omega 9 content from 25 to 40%).
This natural product has the highest content of alpha-tocopherol, which is about 60 milligrams per 100 g of the product. Vitamin E is known for its ability to restore reproductive function, positively affect vision, improve joint mobility, make blood vessels elastic, and rejuvenate the skin. Just two tablespoons a day will provide the body with many beneficial substances that activate hemoglobin synthesis, improving blood composition.
Regular use in the diet natural oil sunflower will help normalize the activity of the gallbladder, the immune and digestive systems, and suppress inflammation in the body. Its use reduces the risk of cardiovascular diseases, prevents the development of atherosclerosis. Phosphorus, contained in the oil extract in the amount of 2 mg per 100 g of the product, improves the condition of all bone tissues, plays an important role in the metabolism of proteins, fats and carbohydrates. Phosphorus deficiency depresses the central nervous system, adversely affects the brain, provoking mental retardation.
Refined vegetable oil subjected to multi-stage processing is not as healthy as natural. The main advantage over the crude oil extract is the absolute harmlessness when used for cooking hot dishes. Purification of impurities allows the use of fat from oil plants for those who suffer from food allergies.
Which olive oil is better - refined or unrefined
Due to its rich composition, natural olive oil is a real pantry of useful substances (vitamins, minerals, fatty acids and other microelements), which contribute to the healing and rejuvenation of the whole organism. Ideally, you should use only cold-pressed olive oil extract marked on the Extra Virgin label, it contains a lot of useful substances:
- phenols and polyphenols contribute to the prolongation of youth;
- tocopherols, terpene alcohols normalize blood sugar levels;
- oleic acid accelerates metabolism, strengthens the walls of blood vessels;
- fatty acid omega 9 has a preventive effect against diabetes, atherosclerosis, obesity;
- linoleic acid accelerates the process of regeneration of damaged tissues, increases visual acuity;
- squalene prevents the development of neoplasms;
- vitamin E (natural antioxidant) stops the process of premature aging, fights radicals, prevents intoxication of the body;
- vitamin A promotes the formation of new cells, restores firmness and elasticity of the skin;
- vitamin D acts as a prevention of rickets, is involved in the full formation of bone tissue.
Refined olive oil in terms of benefits for the body is much inferior to the natural product, because during cleaning it loses many useful trace elements. The most valued "drip" extra virgin olive oil. The advantages of the processed oil extract from the fruits of olive trees include an increase in its shelf life, the absence of sediment.
How to choose
Buying good natural vegetable oil is easier, because the quality is always evidenced by the characteristic amber color and smell of the raw material, saturated oily taste no bitterness, no pronounced sediment at the bottom of the bottle. To choose a quality refined product, pay attention to the information indicated by the manufacturer on the label:
- the shelf life is from 3 months to 2 years (the maximum storage time for a nitrided oil extract);
- a mark on compliance with all standards in accordance with GOST (oils manufactured according to technical specifications undergo less stringent control);
- category of vegetable fat from oilseeds, on which the purpose of the product depends ("Premium", "Top Grade", "First Grade", etc.);
- production and bottling dates must match.
The bottle, label or packaging must be free of damage and smudges. The most expensive and high-quality varieties of vegetable fats are bottled in dark-colored glass bottles with a metal or cork cap. But this does not mean that an oil extract is required in a plastic container. Low quality. When buying, you should always read the consumer information on the label.
Price
The cost of refined vegetable fats depends on the raw materials, the category and degree of processing of the product, the remoteness of the manufacturer from the place of sale, and the popularity of the brand. During the days of holiday promotions in large points of sale, you can buy such products at competitive prices. It is always more profitable to purchase vegetable fats from sunflower of domestic production, because their cost includes minimal transportation costs. The price of olive oil depends on the country of origin, mainly Spain, Italy, Greece.
| Name of refined oil | Cost in rubles (volume 1 liter) | Manufacturer |
|---|---|---|
| "Oleina" | 101 | Moscow, LLC "BUNGE CIS" |
| "The Venture" | 100 | Rostov-on-Don, JSC "ASTON" |
| "Sloboda" | 97 | Belgorod region, JSC "EFKO" |
| "Gold" | 78 | JSC "MZhK Krasnodar" |
| "Good" | 96 | Krasnodar Territory, Blago Company LLC |
| "Masterpiece" | 89 | Tula region, LLC "Cargill" |
| "Avedov" | 139 | Krasnodar Territory, LLC "MEZ Yug Rusi" |
| "IDEAL" | 140 | Voronezh region, OOO BUNGE CIS" |
| "BOURGEOIS" | 1220 | Spain |
| "MONINI" | 1075 | Italy |
| "Iberica" | 800 | Spain |
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If we take different vegetable oils: sunflower, corn, soybean, olive, cottonseed, etc. and refine them completely, then you won't be able to tell them apart. These will be exactly the same viscous liquids lighter than water, tasteless, odorless and colorless - the so-called impersonal oils. Them the nutritional value determined only by the presence of essential fatty acids (mainly linoleic and linolenic). These acids are the most important thing that refined vegetable oil contains.
Essential fatty acids, also called vitamin F, are responsible for the synthesis of hormones and the maintenance of immunity. They give stability and elasticity to blood vessels, reduce the body's sensitivity to the action of ultraviolet rays and radioactive radiation, regulate the contraction of smooth muscles, and perform many more vital functions. These beneficial substances in the oil are preserved even after deep refining. To make the oil clear, phospholipids (or phosphatides) are removed from it.
Let's understand the terms
According to the degree of purification, the oil can be:
unrefined - only mechanical impurities are removed;
hydrated - filtration and hydration (treatment with water to remove phosphorus-containing substances) was carried out;
refined not deodorized - filtration, hydration, neutralization (alkaline refining), bleaching (discoloration)
· Refined deodorized - the oil has passed all previous refining and deodorization operations.
There are several stages of refinement.
The first one is getting rid of mechanical impurities. Having passed this procedure, the oil goes on sale as commercial unrefined.
· The next step is the removal of phosphatides (hydration). This treatment makes the oil transparent, after which it is called commercial hydrated.
The third stage is the excretion of free fatty acids. With an excess content of such acids, the oil develops an unpleasant taste. The oil that has passed these three stages is called already refined, not deodorized.
· After bleaching (fourth stage), no pigments remain in the oil, including carotenoids, and it becomes light straw. Deodorization removes volatile compounds, deodorizes the oil and turns it into a refined deodorized oil.
· And, finally, the last stage of purification, during which a colorless, viscous liquid is obtained - freezing, with its help, waxes are removed.
After going through all the stages, the oil becomes impersonal. Margarine, mayonnaise, cooking oils are made from such a product, and are used in canning. Therefore, it should not have a specific taste or smell, so as not to disturb the overall taste of the product.
Sunflower oil most often hits the shelves either refined, non-deodorized - outwardly transparent, but with a characteristic smell and color for it.
Or refined deodorized - very transparent, light yellow, odorless and tasteless seeds.
Or unrefined - it is darker than bleached, maybe with sediment or suspension, but, nevertheless, it has been filtered and, of course, retained the smell that we all know from childhood.
Corn oil
Refined deodorized corn oil is a natural substance related to semi-drying oils, valuable ecological pure product nutrition.
Corn oil is obtained from the germ of corn kernels by two-stage pressing and filtration. In the germ of the grain, ecological and biological valuable substances are concentrated that are necessary for the life of the sprout and the future young plant, so corn germ oil has valuable properties. The germ fat mainly consists of a mixture of triglycerides of predominantly unsaturated fatty acids and contains the least amount of free acids. In terms of physicochemical parameters, it is close to such vegetable oils as cottonseed, peanut, olive and others, and surpasses them in some indicators, for example, the content of vitamin E in olive oil is 14 mg.%, and in corn oil - 240 mg.%.
Corn oil, obtained from the germ of corn grain, is unrefined, it is used to obtain refined oil and technical purposes - in the soap industry, in the production of drying oils, paints, oilcloth, lubricating oils, artificial rubber, in the leather industry for fatliquoring leather, as well as in production of chemicals and pest control products.
During refining, the oil is purified, components that contribute to the formation of cholesterol are removed. Oil refining is carried out chemically with the inclusion of the following operations: neutralization, hydration, deodorization, cooling and filtration.
Refined deodorized corn oil is produced:
Bulk GOST 8808-91
Packaged TU U 18.453-97
The oil is packaged in polyethylene bottles with a capacity of 1 dm3, mass (910 ± 10) g, which are packed in polymer films, 12 bottles each.
Packaged corn oil is transported by all means of transport in covered vehicles in accordance with the rules for the carriage of goods or by open transport with general shelter from precipitation and sunlight. Bulk oil is transported in rail tank cars, tank trucks or other clean containers.
Vegetable oil refining is a set of technological methods used to ensure that raw vegetable oil obtained by pressing or extraction is brought to commercial quality, meets the requirements of that area of nutrition or industrial processing where the oil goes.
Refined oil is used in the production of margarine products (as a liquid fraction in the formulations of margarine and mayonnaise), in the baking, confectionery, canning, food concentrate industries, for industrial processing (hydrogenation, production of soap, glycerin, fatty acids, drying oil).
The refining of vegetable oil combines processes, the main purpose of which is the removal from the oil of substances associated with it and some foreign impurities. Accompanying substances include substances that are formed in the seeds during ripening and pass into the oil in the process of its extraction from oilseed raw materials. These are phosphatides, waxes, carbohydrates, free fatty acids, dyes and others. Impurities are substances that are introduced during oil processing. For example, moisture, soap, etc.
Complete refining provides oil free from impurities, without specific taste, odor and color with a given minimum content of free fatty acids. According to the standards adopted in the countries of the European Economic Community, such oil is labeled RBD (refined, bleached, deodorised), which means that the oil is refined (in this case, refining refers to the neutralization of the oil), bleached and deodorized.
Oil refining
The technology of purification (refining) of vegetable oil consists of three processes: neutralization, bleaching and deodorization.
