Vegetable oil is one of those foods that people take for granted. We've been told it's great - and most people don't look any further. However, when you start to explore what it is, how it's made, and whether it's actually beneficial overall, a new picture emerges.
What most people don't realize is that vegetable oil is a relatively recent invention. Unlike olive or coconut oil, which can be extracted by simple cold pressing, vegetable oil can require very extensive processing - often using high temperatures and chemical processes. One of the main goals of food manufacturers is to create the most "storable" and most visually appealing product.
When you really understand the staggering extent to which vegetable oils, such as canola, are processed, it has more to do with chemistry than with food. And it was a surprise to me to find out that the average consumption of vegetable oils is 35 kilograms per person per year.
Where is the whole idea that food can be made, as opposed to food grown and obtained naturally? Scientists will be the first to tell you about evolution, but they ignore the fact that our organs evolved to eat natural food hundreds of thousands of years ago. In other words, we are evolutionarily designed to eat what nature provides, in all its inimitable complexity. You cannot create natural products in a factory, no matter what pictures of bunnies and sunsets are printed on the packaging.
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The Naked Truth About Vegetable Oils (And Why You Should Avoid Them)
What are fats and oils that we use for cooking?
So let's talk about vegetable oils today:
What it is? Why do I avoid them? And what are the best fats for cooking?
Ready? Let's do that.
Vegetable oils: what are they really?
Vegetable oils are oils that have been extracted from various seeds. The most common are rapeseed, soybean, corn, sunflower, safflower, peanut, etc. usually requires very extensive processing - often using high temperatures and chemical processes. Unlike the above oils, olive or coconut oil is usually extracted using simple cold pressing.
Unconventional food with a questionably short history
Unlike traditional fats (butter, lard, tallow, olive oil, etc.), our industrial vegetable oils are a very new addition to the “food industry” of the world. In fact, they were virtually non-existent until the early 1900s. But with the invention of certain chemical processes and the need for "cheap" fat substitutes, the world of fat hasn't been the same since.
Agree that at the turn of the 20th century the amount of vegetable oils consumed was practically zero. Today, the average consumption is about 35 kg. per person per year.
Of course, that number skyrocketed after the campaign against saturated fats and cholesterol took its public fury.
Even today, even though heart disease and cancer continue to rise at an alarming rate, and butter consumption is declining (vegetable oil consumption is at an all-time high), people still think it's hype and continue to buy this unconventional. unhealthy food as a product.
Vegetable oils: an unnatural process from the start.
Before we talk about the process by which vegetable oils are made, let's first look at one of my favorite traditional fats, butter:
Butter is a simple process that comes when cream separates from milk. This is a natural process that only takes a little patience. Once the cream and milk have separated, all you have to do is shake it until it becomes butter.
Now let's compare what happens when rapeseed oil is produced. Here is an oversimplified version of the process:
Step 1: Find some “canola seeds”… Oh wait, they don't exist. Canola oil is actually a hybrid version of canola… most likely genetically engineered and heavily treated with pesticides.
Step 2: Heat canola at unnaturally high temperatures so that it oxidizes and goes rancid before you ever buy it.
Step 3: The process continues with the petroleum solvent to extract the oil.
Step 4: Heat some more and add some acid to remove the nasty waxy solids that form during the first treatment.
Step 5: Treat the oil with certain chemicals to enhance the color.
Step 6: Deodorize the oil to mask the horrendous odor from the chemical treatment.
Of course, if you want to take your vegetable oils one step further, simply hydrogenate (a chemical reaction involving the addition of hydrogen to organic matter) until it becomes solid. Now you have margarine and all of its trans fat wonders.
What happened to vegetable oils?
Hopefully at this point you can see how NOT real these oils are.
So how do they continue to be marketed as “healthy heart”?
Without going into extreme detail, here are some of the problems associated with vegetable oils:
Polyunsaturated fat issues
Vegetable oils contain very high levels of polyunsaturated fats (PUFs). But did you know that the human body fat content is about 97% saturated and monounsaturated fats? Our body needs fat to repair cells and produce hormones, and it can only use what we give it.
Polyunsaturated fats are very unstable. They oxidize easily. These oxidized fats cause inflammation and mutation in cells. This oxidation is associated with all sorts of issues, cancer, heart disease, endometriosis(gynecology), etc. PNWs are bad news.
Question Omega 6
There is a lot of hype here about omega-3s and how healthy they are. But what's often overlooked is that it's more about the ratio of omega-3 to omega-6 fats, which are critical to good health.
Vegetable oils contain a very high concentration of omega-6 fatty acids. These fatty acids are easily oxidized. Omega-3 fatty acids have been shown to reduce inflammation and prevent cancer. Imbalanced levels of omega-3 and omega-6 fats have been linked to many types of cancer and a host of other problems. And as you might have guessed, most Americans are high in omega-6 fatty acids and low in omega-3s. But people keep buying vegetable oils with labels that say “good source of omega-3s” without realizing that they are actually just making the imbalance worse.
Other bad "materials"
Behind the unnatural content of polyunsaturated fats and omega-6 fatty acids, there are all the additives, pesticides and chemicals involved in the processing. Many vegetable oils contain BHA and BHT (butylated hydroxyanisole and butylated hydroxytoluene). These artificial antioxidants keep food from spoiling quickly, but research has also shown that they produce potential cancer compounds in the body. And they have been linked to immune system issues, infertility, behavioral problems, and damage to the liver and kidneys.
Oh yes, and many vegetable oils come from genetically modified sources.
In a nutshell, these oils are extremely unhealthy. They have been linked to reproductive problems, low fertility, hormonal issues, obesity, mental decline, liver problems, and the biggest problem of our time: cancer and heart disease.
So what is safe to use?
In a world that seems to be brimming with these highly unnatural and toxic fats, this may seem unrealistic when looking for the best solutions. And if you're trying to keep up to date with the latest "scientific" findings, you can be even more confused. Luckily, you don't have to be a nutritionist to know which fats are best to use. Look at your ancestors. Look at what food was like before the chemical and industrial age came along and made the Mega-Mart impostors.
To help you, here are some tips when it comes to fats and oils.
Good fats for cooking
When it comes to any food, keep in mind where it comes from and how you store it matters a lot. Traditional oils should be cold pressed. Organic when possible (especially when working with animal fats, as toxins/pesticides are stored in them).
- Coconut oil
- Pork/chicken/lamb fat
- Salo
- Butter
- Palm Oil (This oil is best found from a sustainable source as so much palm oil is harvested in horrible ways these days. When in doubt, just stick with coconut oil)
- Extra Olive Oil (Great for cold dishes, salad dressings, mayonnaise, etc. Can be used in cooking at lower temperatures or in combination with others that contain saturated fat, butter or coconut oil)
- Avocado Oil (Great for cold dishes)
- Other fats (not essential for cooking, but essential for good health) include meat, eggs, dairy and fish (nuts are also good in moderation as they are high in polyunsaturated fats).
Oils to be used sparingly
The following oils are good in moderation. Most contain high levels of omega-6 fatty acids, so they should not be consumed freely. But they are considered natural fats, and they are good for health. They are not the best for high heat cooking.
- walnut oil
- Linseed oil
- macadamia oil
Oils to Avoid Completely
Here's a big list that I avoid as much as possible:
- Margarine
- Corn oil
- Soybean oil
- Sunflower oil
- Vegetable oil
- Peanut butter
- safflower oil
- cottonseed oil
- Grape seed oil
- canola oil
- Shortening
- Any fake butter substitutes
Just skip these oils at the grocery store, it's not too difficult. But be aware that most processed/prepared foods contain these oils. Salad dressings, condiments, crackers, chips, ice cream and more...check the ingredients. Don't buy them. In fact, just skip processed/prepared foods and you'll save yourself a lot of trouble.
A bit of historyTwo very powerful eagles once kidnapped a little girl and took her to their nest. They called her Surya-bai - lady-sun. It so happened that Surya-bay pricked her finger on the nail of the Ogre and died. But the king found her, took out a thorn from his finger, the girl came to life and became his wife. But the elder queen hated Lady Sunshine and pushed her into the pond. And a miracle happened: at the place where Surya-bay drowned, a golden sunflower surfaced and swayed over the mirror water.
So it is told in an old Indian tale about the birth of a sunflower. But the sunflower was born not in India, but in the south of North America. Scientists have found sunflower seeds during excavations of the site of ancient Indians who lived 2-3 thousand years ago.
At the beginning of the 16th century, the Spaniards brought the sunflower to Europe and planted it in Madrid in the botanical garden. The outlandish overseas plant was called the flower of the sun, perhaps because its yellow flowering basket looks like a golden circle of the sun with outstretched rays, or perhaps because of its amazing ability to turn towards the sun.
The famous Swedish scientist Carl Linnaeus, who came up with names for plants, called the sunflower the Latin name "gelianthus", which in Russian means "flower of the sun". This name has passed into all European languages.
At first, sunflowers were bred in Europe solely for their beautiful golden flowers. They decorated gardens, front gardens and even clothes. Such was the popularity of the sunflower at that time.
Over time, people found the plant and other, more useful uses. The English, for example, once ate young sunflowers with oil and vinegar. In Germany, the seeds were roasted and made into coffee. But the main wealth of the sunflower is the oil hidden in its seeds.
Sunflower came to Russia at the beginning of the 18th century and, as is believed, under the following circumstances.
Tsar Peter I, while studying shipbuilding in Holland, once noticed a growing stalk of a sunflower in Amsterdam. He had never seen such a flower before and ordered the seeds of the plant he liked to be sent to St. Petersburg and sown in the pharmacy garden. And then for the first time on Russian soil the flower of the sun was planted.
After some time, the sunflower stepped over the fence of the "sovereign's garden" and began to rise in the landowners' estates. At first, in Russia, sunflower again served only for decoration. Then they began to gnaw at its seeds. Russian academician Severgin wrote at the end of the 18th century that sunflower seeds, which are excellent food for parrots, can be used to extract oil and make coffee. Thus, the possibilities of its practical use gradually opened up.
Sunflower quickly spread to our land and, one might say, found a second home in Russia. It began to be sown in Ukraine and the North Caucasus, in the Volga region and in the Kuban. The first who began to extract oil from sunflower seeds was the Russian peasant Daniil Semenovich Bokarev. 130 years ago he built the first butter churn in Russia. Bokarev's example was used, and sunflower became the most important oil crop in our country. Already at the end of the last century, 45 million poods of sunflower seeds were harvested annually in Russia. This is how a handful of seeds, once sent by Tsar Peter, sprouted.
Apart from sunflower...
Nature has decreed that vegetable oils obtained not only from oilseeds, but also from the fruits and germs of seeds of other plants containing a significant amount of fat. In oilseeds, fat is mainly located in the kernel of the seed. The nucleus is enclosed in shells, which mainly consist of fiber.
Depending on the density of the shell and its specific gravity (shells of seeds of different crops have unequal thickness), the seeds are divided into skinned: sunflower, cotton, soybeans, peanuts - and skinless: flax, hemp, etc.
In the processing of hulled seeds, the hulls are usually separated, but in some factories, cottonseeds are processed without removing the husks.
In the same oilseed, oil of different fatty acid composition can be synthesized. For example, in southern oilseeds, saturated fatty acids accumulate more, and in northern ones, unsaturated fatty acids.
But regardless of external conditions, fat can be synthesized in different parts of the same plant, which differs in its composition. This can also be observed in the pulp and kernel of the fruit of oilseeds.
Vegetable fats- the most important suppliers of polyunsaturated fatty acids, some fat-soluble vitamins, phosphatides and phytosterols. According to its taste, vegetable oil is well perceived in vinaigrettes, salads, appetizers, and it is better to use unrefined (except for cottonseed) varieties of oils.
Vegetable oil widely used in industry, such as in the manufacture of mayonnaise. Mayonnaise- a delicious fat sauce, which includes from 45 to 60 percent vegetable oil.
Mayonnaise also has its own history. In 1757, the port of Mahon on the island of Menorca was besieged by the British. The French food left only eggs and even vegetable oil. The daily omelettes got tired, and the Duke of Richelieu, who commanded the French troops, ordered his cook to make some new dish from eggs and butter. A dish like sauce was to the taste and it was named after the Maon clan. "mayonnaise". The chef's name, unfortunately, remains unknown.
For cooking mayonnaise sunflower, soybean, olive and others are used vegetable and deodorized oils, egg powder, milk powder, mustard or other foods and flavors. Due to the content of lecithin in the yolk mayonnaise becomes a stable non-separating emulsion.
Vegetable oils, as a rule, have a liquid consistency, as they contain a large amount of so-called unsaturated acids. However, it is not always convenient to use liquid fats.
Chemists have long been concerned with finding treatments that can vegetable oils transfer from a liquid to a solid state and give them the desired physical, chemical and consumer properties. Nowadays, all over the world, in the production of margarine and various solid fats, the method of hydrogenation of vegetable and other liquid fats is used. The resulting fat is called lard and serves as the basis for cooking fats.
And now about margarine. In 1870, the French chemist Mezh-Mulier set out to get a cheap substitute for butter, i.e. such fat, which in its properties would be similar to butter. Even before the discovery of the hydrogenation method, he created a product called "oleo-margarine". The name was formed from the Latin "oleum" - fat, from the Greek - "margaron" - pearls, mother of pearl. Thus, literally, oleomargarone is pearl (by color) oil. Later, the word "oleo" disappeared from the name, and the new product became known as margarine. The production of margarine began to grow rapidly, displacing butter and other animal fats. But margarine does not compete with butter and does not displace it. Both products find their application, especially since margarine has long been produced in Russia - not a surrogate, but a physiologically complete product enriched with milk, vitamins, etc.; 25 percent butter is added to creamy margarine for taste, and 10 percent to coffee, lemon and vanilla.
The same can be said for cooking oils. They are used in the confectionery industry, in the industry of food concentrates. The main requirements for cooking fats are that they must first of all be well absorbed by the human body, i.e. must be complete food products and be shelf stable.
For the production of cooking fats, only those fats are used, the melting point of which is lower than the temperature of the human body (below 37 degrees). To increase the stability and physiological value of fats, about 0.5 percent of vegetable phosphatides are added to them. This increases the nutritional value of fats and improves their culinary properties: when fried, for example, the same golden brown crust is formed as when fried in butter.
Sesame, soybean and corn oils
Everyone has probably read the tale of Ali Baba and the Forty Thieves from the Thousand and One Nights series of Arabic tales. In this Arabian tale, Ali Baba, at the entrance to a cave with countless treasures, exclaims: “Sesame, open!” What is "Sesame"? And this is just an oil plant, which we call sesame.
Sesame is cultivated in the countries of the East, in particular, if we take the former USSR, then in Azerbaijan (in the Mugan steppe). Sesame seeds (sesame) contain about 50 percent oil, up to 20 percent protein and slightly less carbohydrates. Sesame oil has an excellent taste and is used mainly in the manufacture of canned food. Pounded sesame seeds are called tahini oil, it is used to make halva.
In the ancient books of the Chinese Emperor Shen Nong, written 3000 years before our era, the Shu plant is mentioned. In Russian - soy. This is what an ancient soy plant is, and thanks to its useful qualities, it lives to this day. Soybeans, or as they say, beans, contain 43 percent protein, 21 percent fat, 28.5 percent carbohydrates, including 13.5 percent sugar. Soybeans came to our country in the 16th century. It is believed that the Cossacks, led by Yermak, who conquered Siberia, met her in the Far East and brought her to their homeland - to the Don and Kuban.
Soy is cultivated in our Far East (Khabarovsk Territory, Amur Region), partly in Georgia and Moldova. Many products are obtained from soybeans, ranging from sauces to soy ... meat.
Methods for extracting vegetable oils
Oil has long been extracted from seeds by pressing. At the same time, a significant amount of oil remained in the cake. Recently, the extraction method for extracting oil from seeds has been widely introduced in the Soviet Union: for this, crushed seeds are treated with gasoline or another organic solvent. The oil is dissolved in gasoline, and the latter is then distilled off with steam. With the extraction method, almost all the oil is extracted from the seeds.
Talking about sunflower, cotton and soybeans, one cannot but recall the most ancient culture - corn. Corn oil is extracted from the germ of the corn kernel. And despite the fact that the germ of a corn grain is only 0.1 part of the grain, it contains more than 4/5 fat and 1/5 protein. The grain germ is rich in minerals and a large amount of phosphatides, as well as fat-soluble vitamins. In corn oil, such an essential fatty acid as linoleic is concentrated - up to 56 percent. In addition to polyunsaturated fatty acids, corn oil contains a significant amount of tocopherols ( vitamin E). Corn oil is poorly preserved, and even with a slight acidity, it is unacceptable for food purposes, as an unpleasant odor appears. Therefore, it is refined with mandatory deodorization, i.e. removal of specific odorous substances. Refining does not cause much reduction in oil vitamin E. Refined corn oil is a high-quality food product; you can fry fish and use it in salads with equal success.
Although corn oil is one of the best vegetable oils, but it is impossible to completely replace fats in the diet with corn oil.
Scientists have found that corn oil, like other vegetable oils, it is useful for patients with atherosclerosis, but you should not drink corn oil to the detriment of your health.
Olive oil
We talked about sunflower and other vegetable oils. But there is nothing better than Provence, or, more simply, olive oil.
... From the depths of centuries, from the shores of the Mediterranean Sea, an olive tree, or, as it is called, an olive tree, came to us in the Crimea, the Caucasus. The origin of this valuable culture is shrouded in legends and fairy tales. The ancient Greeks, for example, came up with such a legend. Athena Pallas argued with the god of the seas Poseidon about who should own Attica. They decided to give it to the one who would render the greatest benefit to this land. Poseidon hit the rock with his trident and brought the stream to life. The beautiful Athena plunged her spear into a crack in the rock, and it turned into an olive tree. Athena won the argument, because olives are fat, they are food, they are life.
Even in ancient times, the olive branch was a symbol of peace and prosperity.
Olives (olives) contain 25-40 percent oil, golden yellow, transparent and fragrant. It is obtained by cold pressing. They call it Provencal because for the first time this oil was produced in France, in the province of Provence.
Olive oil like everything vegetable oils, has a liquid consistency; it freezes at a temperature of 0 to 6 degrees. According to its chemical composition, it is distinguished by a high content of oleic acid. In addition, olive oil is rich vitamins, 100 grams of oil contains 7 milligrams vitamin E. Olive oil contains essential (polyunsaturated) fatty acids. Here is a comparison: to get 5 grams of essential fatty acids, a person should eat almost 0.5 kilograms of butter, and olive oil - only 31 grams! Olive oil has excellent taste and excellent digestibility.
Let's also think about a more modest oil - mustard. White mustard is cultivated in our northern regions, where it is cultivated together with peas and serves as a support for it. Mustard is a good honey plant, and its seeds make a delicious salad oil. Its defatted seeds (cake) also find a use for themselves: they are used to make the well-known table mustard.
But back to mustard oil. Mustard seeds contain 16-38 percent oil, which is highly nutritious. Mustard oil has a golden yellow color, pleasant taste with a characteristic odor; after purification, it is used in food as a salad oil, as well as in the baking industry.
Note to the owner
Vegetable oils have different qualities, it depends on how they are cleaned. Refined oils are transparent, have no sludge if deodorized, and are devoid of a specific taste and smell.
Unrefined oils have sediment and are distinguished by a specific color, taste and smell.
Remember that the most important property vegetable oils is their content of polyunsaturated essential fatty acids.
How much does a person need per day? Approximately 5-10 grams per day. This means that an adult needs at least 20-30 grams daily. vegetable oils.
Use vegetable oils in vinaigrettes, salads, appetizers, and fresh unrefined varieties are better, with the exception of cottonseed oil.
Cottonseed oil is subjected to special treatment, as cottonseeds contain gossypol pigment, which has a toxic effect. It influences the nutritional value and color of the crude oil. In the process of processing seeds under the influence of heat and moisture, their toxicity decreases.
Cottonseed oil contains a large amount of palmitic acid, so at a temperature of 6-10 degrees, the oil becomes cloudy, and when solidified, it turns into an almost solid mass.
Remember that cottonseed oil is produced refined and unrefined. For food purposes, use only the highest and 1st grade refined oil. Cottonseed oil of the highest grade is devoid of taste and smell, straw-yellow in color; oil of the 1st grade has a natural taste and smell and is distinguished by a more intense color. Please note that if the oil is stored for a long time in contact with air, it can accumulate products of oxidation and polymerization of unsaturated fatty acids, which have an irritating and even toxic effect on the gastrointestinal tract.
Include in your diet daily vegetable oil, which, thanks to the polyunsaturated fatty acids it contains, helps to accelerate the metabolism of cholesterol and reduce its level in the blood.
When you buy margarine, don't be put off by its yellowish "delicious" hue. This color is given to margarine by carotene contained in the marigold flower - this substance is not only harmless, but also necessary for the body.
Sunflower, olive, soybean, corn oil.
A bit of theory.
Vegetable oils belong to the group of edible fats. Unsaturated fatty acids predominate in vegetable oils affect cholesterol levels, stimulate its oxidation and excretion from the body, increase the elasticity of blood vessels, activate the enzymes of the gastrointestinal tract, increase body resistance to infectious diseases and radiation. The nutritional value of vegetable oils is due to their high fat content (70-80%), their high degree of absorption, and also very
valuable for the human body unsaturated fatty acids and fat-soluble vitamins A, E. Raw material for receiving
vegetable oils are the seeds of oil plants, soybeans, fruits of some trees.
Sufficient oil intake is essential for prevention of atherosclerosis and related diseases. Useful substances of oil.
Vitamin E, being an antioxidant, protects against cardiovascular diseases, supports the immune system, prevents aging and atherosclerosis, affects the function of the sex, endocrine glands, and muscle activity. Promotes the absorption of fats, vitamins A and D, takes part in the metabolism of proteins and carbohydrates. Besides, improves memory, as it protects brain cells from the action of free radicals.
All oils are an excellent dietary product, they have a memorable taste and special culinary properties that are only characteristic of each oil.
Oil can be obtained in two ways:
1. Pressing - mechanical extraction of oil from crushed raw materials.
It can be cold and hot, that is, with preliminary heating of the seeds. Cold pressed oil - the most useful, has a pronounced smell but cannot be stored for a long time.
2. Extraction - extraction of oil from raw materials using organic solvents. It is more economical, as it allows you to extract the oil as much as possible.
The oil obtained in one way or another must be filtered - crude oil is obtained. Then it is hydrated (treated with hot water and neutralized). After such operations, unrefined oil is obtained.
Unrefined oil has a slightly lower biological value than raw, but stored longer.
Oils are divided depending on the method of their purification:
unrefined- purified only from mechanical impurities, by filtering or settling.
This oil has an intense color, a pronounced taste and smell of the seeds from which it is obtained.
Such oil may have a sediment, over which a slight haze is allowed.
All useful biologically active components are preserved in this oil.
Unrefined oil contains lecithin, which significantly improves brain activity.
It is not recommended to fry in unrefined oil, because at high temperatures toxic compounds are formed in it.
Any unrefined oil is afraid of sunlight. Therefore, it must be stored in a cupboard away from heat sources (but not in a refrigerator). In natural oils, the presence of natural sediment is allowed.
hydrated- oil purified with hot water (70 degrees), passed in a sprayed state through hot oil (60 degrees).
Such oil, unlike refined oil, has a less pronounced smell and taste, a less intense color, without turbidity and sludge.
refined- purified from mechanical impurities and neutralized, that is, alkaline treatment.
This oil is clear, without sediment, sludge. It has a color of low intensity, but at the same time a pronounced smell and taste.
deodorized- treated with hot dry steam at a temperature of 170-230 degrees in a vacuum.
The oil is transparent, without sediment, weak color, with a mild taste and smell.
It is the main source of linolenic acid and vitamin E.
Store packaged vegetable oils at a temperature not exceeding 18 degrees.
Refined 4 months (excluding soybean oil - 45 days), unrefined oil - 2 months.
Types of vegetable oils.
Those who remember the stores of the eighties will confirm that the counters with various types of vegetable oils have changed a lot since then; yes, as a matter of fact, and the quantitative series has increased tenfold.
Previously, in order to collect the entire line of oils in an ordinary home kitchen, you had to run around the capital's shops, and this did not guarantee complete success.
Now you can find almost any kind of vegetable oil in any large store.
The most used vegetable oils are olive, sunflower, corn, soybean, rapeseed, linseed.
But there are many names of oils:
peanut butter
from grape seeds
from cherry pits
nut butter (from walnut)
mustard oil
wheat germ oil
cocoa oil
Cedar oil
Coconut oil
hemp oil
corn oil
Sesame oil
linseed oil
almond oil
sea buckthorn oil
olive oil
Palm oil
sunflower oil
rapeseed oil
from rice bran
camelina oil
soybean oil
from pumpkin seeds
cottonseed oil
In order to tell everything about vegetable oil, you will need more than one volume, so you will have to dwell on some types of the most commonly used oils.
Sunflower oil.
It has high taste qualities and surpasses other vegetable oils in nutritional value and digestibility.
The oil is used directly in food, as well as in the manufacture of canned vegetables and fish, margarine, mayonnaise, and confectionery.
The digestibility of sunflower oil is 95-98 percent.
The total amount of vitamin E in sunflower oil ranges from 440 to 1520 mg/kg. 100 g of butter contains 99.9 g of fat and 898/899 kcal.
Approximately 25-30 g of sunflower oil provide the daily requirement of an adult for these substances.
Useful substances of oil normalize cholesterol metabolism. Sunflower oil contains 12 times more vitamin E than olive oil.
Beta-carotene - a source of vitamin A - is responsible for body growth and vision.
Beta-sisterin prevents the absorption of cholesterol in the gastrointestinal tract.
Linoleic acid forms vitamin F, which regulates fat metabolism and cholesterol levels in the blood, as well as increases the elasticity of blood vessels and immunity to various infectious diseases. Also, vitamin F, contained in sunflower oil, is necessary for the body, since its deficiency negatively affects the mucous membrane of the gastrointestinal tract, the condition of the vessels.
refined The oil is rich in vitamins E and F.
unrefined sunflower oil, in addition to its pronounced color and taste, is saturated with biologically active substances and vitamins of groups A and D.
Refined deodorized sunflower oil does not have the same set of vitamins and microelements as unrefined sunflower oil, but it has a number of advantages. It is more suitable for cooking fried foods, baking, because it does not stick and has no smell. It is preferred in the diet.
Olive oil.
40 grams of olive oil per day can cover the body's daily need for fat without adding extra pounds!
Olive oil is characterized by a high content of oleic acid glycerides (about 80%) and a low content of linoleic acid glycerides (about 7%) and saturated acid glycerides (about 10%).
The composition of oil fatty acids can vary over a fairly wide range depending on climatic conditions. Iodine number 75-88, pour point from -2 to -6 °C.
Olive oil is absorbed by the body almost 100%.
Extra virgin olive oil is the best.
The label says: Olio d'oliva l'extravergine.
In such olive oil, the acidity does not exceed 1%. How lower acidity olive oil, the its quality is higher.
Even better, if it is indicated that the olive oil is made by cold pressing - spremuta a freddo.
The difference between ordinary olive oil and extra virgin olive oil is that extra virgin olive oil - Olio d'oliva l'extravergine - is obtained exclusively from fruits harvested from the tree, and the pressing must be done within a matter of hours, otherwise it will be very high. acidity of the final product.
Olives that have fallen to the ground serve as a raw material for lampante oil, which is unsuitable for food due to its very high acidity and impurities, so it is refined in special installations.
When the oil has completely passed the refining process, a little extra virgin olive oil is added to it and eaten under the name - "olive oil".
Less quality oil - "pomas" is made from a mixture of olive pit oil and extra virgin oil.
Greek olive oil is considered the highest quality.
Olive oil does not improve over time, the longer it is stored, the more it loses its taste.
Any vegetable dish seasoned with olive oil is a cocktail of antioxidants that preserves youth.
The polyphenols found in olive oil are indeed a powerful antioxidant.
Antioxidants inhibit the development of free radicals in the body and thus prevent cell aging.
Olive oil positive affects digestion and is an excellent prevention of stomach ulcers.
Olive leaves and fruits contain oleuropein, a substance reducing pressure.
Known and anti-inflammatory properties of olive oil.
The value of olive oil is due to its chemical composition: it consists almost entirely of monounsaturated fats, which lower cholesterol.
Recent studies have also revealed the immunostimulating effect of this product.
Real olive oil is quite easy to distinguish from fakes.
You have to put it in the cold for a few hours.
In natural oil white flakes form in the cold, which disappear again at room temperature. This is due to the content of a certain percentage of solid fats in olive oil, which solidify when cooled and give these hard flaky inclusions.
The oil is not afraid of freezing - it completely retains its properties when defrosted.
It is best to use olive oil when dressing dishes, in baking, but it is not recommended to fry on it.
Soybean oil.
Soybean oil is obtained from soybeans.
The average content of fatty acids in soybean oil (in percent): 51-57 linoleic; 23-29 oleic; 4.5-7.3 stearic; 3-6 linolenic; 2.5-6.0 palmitic; 0.9-2.5 arachidic; up to 0.1 hexadecenoic; 0.1-0.4 myristic.
Soybean oil contains a record amount of vitamin E1 (tocopherol). There are 114 mg of this vitamin per 100 g of oil. In the same amount of sunflower oil, tocopherol is only 67 mg, in olive oil - 13 mg. In addition, tocopherol helps fight stress and prevents cardiovascular diseases.
Regular consumption of soybean oil contributes to reduce blood cholesterol, improve metabolism, strengthen the immune system.
And this oil is considered record holder among other vegetable oils in terms of the number of trace elements(there are more than 30 of them), contains vital fatty acids, among which there is quite a lot of linoleic acid, inhibiting the growth of cancer cells.
Same way restores the protective and moisture-retaining abilities of the skin slowing down its aging.
Soybean oil has a high biological activity and is absorbed by the body by 98%.
Raw soybean oil is brown with a greenish tint, while refined soybean oil is light yellow.
Low-refined soybean oil has, as a rule, extremely limited shelf life and a rather unpleasant taste and smell.
Well-refined oil is an almost colorless liquid without taste and smell with a specific oily consistency.
A valuable component extracted from soybean seeds along with fatty oil is lecithin, which is separated for use in the confectionery and pharmaceutical industries.
Used mainly as a raw material for the production of margarine.
Only refined soybean oil is edible, it is used in the same way as sunflower.
In cooking, it is better suited for vegetables than for meat.
It is most often used in the food industry as a base for mayonnaise, as a dressing for sauces, and also for the production of hydrogenated soybean oil.
The recommended average daily intake of soybean oil is 1-2 tbsp. spoons (about 20 g, which is approximately 190-200 calories).
Corn oil.
Corn oil is obtained from corn germ.
The chemical composition of corn oil is similar to that of sunflower oil.
It contains acids (in percent): 2.5-4.5 stearic, 8-11 palmitic, 0.1-1.7 myristic, 0.4 arachidic, 0.2 lignoceric, 30-49 oleic, 40-56 linoleic , 0.2-1.6 hexadecenoic.
Pour point from -10 to -20 degrees, iodine number 111-133.
It is golden yellow in color, transparent, odorless.
It is believed that corn oil is the most useful of the oils available and familiar to us.
Corn oil is rich in vitamins E, B1, B2, PP, K3, provitamin A, which are the main factors that determine its dietary properties.
Polyunsaturated fatty acids found in corn oil increase the body's resistance to infectious diseases and favors removing excess cholesterol from the body, renders antispasmodic and anti-inflammatory effect, improves brain function.
Due to its nutritional value, corn oil is used for irritated and aging skin by regenerating it.
In cooking, corn oil is especially good for frying, stewing and deep-frying., since it does not form carcinogens, does not foam and does not burn.
It is good to use it for the preparation of various sauces, dough, bakery products.
Due to its beneficial properties, corn oil is widely used in the production of dietary products and baby food.
According to the GfK Rus platform, 97% of Russian families buy sunflower oil at least once a year. The product is in demand, so creating a sunflower oil brand is a good business decision. But do not rush to start mass production: for starters.
Competition in the sunflower oil market is high for two reasons.
- A large number of players. Own oil lines are launched by international holdings (like BUNGE), supermarket chains (ARO - TM of the Metro network) and regional manufacturers.
- More than half of the vegetable oil market is owned by three companies: Efko, Yug Rusi and Solnechnye Produkty. It is not easy for newcomers, especially small enterprises, to compete with such serious competitors.
Nevertheless, KOLORO marketers know how to make a brand of sunflower oil visible and profitable.
There is a prospect of entering foreign markets: the export of sunflower oil from Russia in 2016-2017 reached a record high of 1.7 million tons. This suggests that the Russian product is in demand in the world, especially in Asian countries. That is, you can create a brand of sunflower oil, focused on the foreign market.
Quality criteria: Rogue, do not cheat!
High quality is a mandatory characteristic of a new product. As mentioned above, the majority of the market belongs to the top three companies. They have won the trust of thousands of customers. If your product seems to be of poor quality to the consumer, he will return to proven options without hesitation. Criteria for evaluating sunflower oil are prescribed in GOST 18848-73.
Compliance with the standard is a necessary condition for any kind of product. However, according to the Roskachestvo Institute, 70% of consumer goods with the GOST mark do not meet the stated requirements. Therefore, releasing a good product is already half the success.
Are you convinced of the quality of the products? Now you can draw a line of sunflower oil.
Sunflower oil brand development: stages
Marketing goals
Why is a brand created? What results does the manufacturer expect from the launch of a new product on the market? Goals can be as follows:
- achieve the required level of awareness of the target audience (brand awareness);
- encourage consumers to test purchase;
- achieve the desired brand perception;
- get a certain amount of profit, etc.
You need to set specific goals, expressed in numbers, and deadlines. For example: by 2020, the level of audience awareness of the hypothetical Maslitsa brand should reach 35%.
KOLORO marketers will help you formulate goals correctly and achieve them on time.
Market analysis and positioning
A winning strategy for developing a brand newcomer is to occupy a free niche. To do this, you need to study the offers of competitors, their audience and identify consumer preferences.
Depending on the degree of purification, unrefined and refined sunflower oil is isolated. Refined, in turn, is deodorized and non-deodorized. Oil is also divided into grades: premium, highest and first. Consumers pay attention to these characteristics and choose the product according to their requirements.
It is enough to google for a few minutes to find out the following: unrefined oil is better for a healthy salad, and refined deodorized oil is better for frying cutlets. The division is rather conditional and does not claim to be the truth, but the majority of consumers think so. Therefore, it makes sense to release a product line of different types of oil. Here's an interesting option for a vegetable oil brand that offers solutions for all occasions. Culinary occasions, of course.
A few more examples of sunflower oil positioning:
- healthy oil for the whole family;
- the best oil for cooking dietary dishes;
- daily source of fats, vitamins and fatty acids;
- an important ingredient, without which it is impossible to cook a delicious dinner.
The target audience
When the Stozhar brand entered the Russian market, this is how the target audience for vegetable oil of the medium price category was defined: women 35-65 years old, city dwellers, family. They respect traditions, take care of their relatives, monitor the health of the household and their appearance.
