Edible oil

A edible oil is a edible Huile vegetable.

Composition

The edible oils are made up to 100% of Lipide S (approximately 95% of Triglycéride S, the remainder being made up mainly of Lécithine S and Vitamine E), they are thus very heating. But their high percentage of fatty-acids mono-unsaturates or poly-unsaturates is beneficial for health. Each oil has a different composition in fatty-acids:

The Vitamine E is liposoluble, i.e. soluble in oil. The virgin edible oils contain vitamin E or tocopherol. Antioxydant E, the vitamin E protects the greasy substances against the Oxydation. Refined oils do not contain any more a vitamin E (because of the temperatures reached during the manufacturing process), of the vitamin E of synthesis is sometimes added.

Use

The edible oils are very much used cooks some to season the salads, like oils of Cuisson or for the cracklings.

For each oil, there exists a critical temperature (or not manuring) above which oil should not be heated. When oil reaches the critical temperature, its components degrade, form toxic compounds and oil smokes. Therefore certain oils as the oil of Noix whose critical temperature is low are disadvised for cooking. It is preferable to throw an oil which smoked, or even foamed.

Temperature criticizes few oils:

Olive or groundnut oils thus are adapted to cooking. Indifferently to use one or the other because they lose their characteristic taste. As a comparison, the Beurre has a temperature of manuring of 130°C.

Conservation

Oils must be protected from the Air and the Lumière (because of oxidation), as well as Chaleur. The reaction of Oxydation occurs when the unsaturated fatty-acids fix the Oxygène air: the doubles connections are broken and they are replaced by bonds with oxygen atoms. Oxidation even more quickly takes place under the effect of the rays Ultraviolet S or heat.

Oils cold in a hurry contain more substances Antioxydant are, therefore being able to be oxidized, that refined oils. When the antioxydants contained in oil are exhausted, it starts to grow rancid: it takes a bitter taste and an unpleasant odor (it is not then consumable any more). The unrefined olive oils can be preserved up to one year in their bottle of origin; after opening, they should be put:

safe from the light (with room temperature or the refrigerator): for carthame, groundnut oils oleic, of olive, pips of marrow, oleic sunflower or sesame;
with the refrigerator and not more than 6 months for richest in fatty-acids poly-unsaturates;
with the refrigerator between 1 and 3 months for richest in alpha-linoleic acids;
the linseed oil is to be consumed in the 3 weeks: it is sold only in small bottles, and even prohibited with the sale in France because it becomes toxic.

These oils tend to be solidified by forming flakes at the temperature of the refrigerator: this phenomenon does not affect any their quality and these clusters become again liquid with room temperature. The oils richest in fatty-acids mono-unsaturates (as the olive oil) solidify completely, it is thus more practical to preserve them at room temperature.

The oils mainly found in the trade are refined oils, more stable, in particular because they are less rich in antioxydants: they thus require less precautions for their conservation. But they are definitely less beneficial for health (see the paragraph Composition ).

Economy

Six vegetable Espèces only ensure more than 90% of the worldwide production of oil for human consumption. The survival of the world population depends on the production of these some species for the lipidic part of its food intake; that constitutes an unquestionable risk for its future and present of the policy issues and economic important.

List principal edible oils

According to the plants from which they are extracted

In kitchen, there exists a large variety of plants likely to provide edible oils of varied qualities:

Alga - Oil of alga
Almond - Oil of almond extracted the core of almonds. It is a delicate oil and very little coloured, with a Arôme and a Goût of almond pronounced, but it is relatively expensive.
Groundnut - Groundnut oil, extracted groundnut. it is a very general-purpose clear oil which is appropriate well for the Asian cooked dishes prepared with the Wok.
Argan - the Oil of argan
Lawyer - Oil of lawyer. It is an oil rich in fatty-acids mono-unsaturates, which is used cold in vinaigrettes and mayonnaise, and to scent the fish and white meat grills.
Dodder - Oil of dodder, the dodder is one of oldest known oleaginous plants the. It is rich in α-linoleic acid.
Carthame - Oil of carthame. The known carthame under the name of bastard saffron , produces a light oil, rich in polyinsaturés fatty-acids. It is excellent for the seasonings and to make a light mayonnaise.
Hemp - Oil of hemp or Hemp seed. Obtained starting from seeds of hemp.
Colza - Oil of colza, extracted cole-seeds. It is a refined oil, very low in saturated fatty-acids.
Cotton - Cotton seed oil, extracted seeds of the cotton capsules.
Copra - Oil of copra or oils coconut, obtained starting from the flesh of coconut.
Seed of marrow - Oil of marrow seeds, extracted marrow seeds. It is an oil of color sunk with the hazel nut savor, excellent with salads.
Eucalyptus - Oil of eucalyptus, Australian speciality, this clear and scented oil is used in the desserts with caramel or honey, in sauces containing of the coriandre, garlic or honey. One can also whitewash it diluted on smoked salmon or the roasted meats. The taste is however powerful.

Oil of Australian mint, Australian speciality, with the very powerful taste of peppermint and eucalyptus. It is used with parsimony to scent the cream, milk, oil, the vinegar or the bubble.
Oil of myrtle citronné, Australian speciality, scented with the Lemon-grass, lemon and green lemon It is an oil of yellow color clearly, used right before being useful and with parsimony, to aromatize the cream, milk, the desserts, but also oil, the vinegar, sauces, and soups.

Germs of corn - Oil of corn germs
Flax - Linseed oil
Corn - Corn oil, extracted the corn grains. It is a baking oil not very expensive with the purchase. When it is not refined, it has a marked corn taste.
Mustard - Oil of mustard, extracted mustard seeds. It is an oil very low in saturated fatty-acids, and does not have the mustard taste.
Hazel nut - Oil of hazel nut, extracted hazel nuts in a hurry. It is a little coloured oil, with a very scented savor, excellent in salads.
Nut - Oil of nut, extracted starting from nuts in a hurry. It is a little coloured oil, with a very scented savor, excellent in salads and with certain vegetables. However it is an expensive oil and which is grown rancid rather quickly.
Nut of macadamia - Oil of nut of macadamia, Australian speciality, extracted starting from nuts of macadamia in a hurry. It is a yellow oil of color clearly, used to aromatize salads and vegetables.
Olive - Olive oil

Olive oil “extra virgin” extracted starting from the first cold fresh olive pressure, it has a beautiful yellow or green color characteristic “green olive”. Its savor without equivalence is balanced perfectly in flavor, taste (organoleptic note higher or equal to 6,5/10) and in acidity (not higher than 0.8%). It is rich in antioxydants and is used in seasonings, on cheeses and in the cold dishes.
“virgin” Olive oil also extracted starting from the first cold fresh olive pressure, but its free acidity, expressed in oleic acid, can go up to 2%. Its note organoleptique* must be higher or equal to 5,5/10. Its savor can thus present very light defects like that due to its fermentation.
Olive oil refined, extracted hot or resulting from a mixture from olive oils. It has a more neutral taste and can be used in crackling and in the seasonings.
Oil with the lemon, it is in fact an olive oil “extra virgin” aromatized with whole lemons. She has a delicate lemon savor and is excellent for the marinades, the dishes with fish, the fresh pastes, the risotto, asparaguses, zucchinis and shrimps.
Olive oil to the boletus, it is in fact an olive oil “extra virgin” scented with boletus. She has a delicate savor of champigons and is excellent with the pizza pies, the pastes or rice.
Oil with the orange, it is in fact an olive oil “extra virgin” scented with orange. It has a delicate orange savor and is excellent with nut and endive salads, the curly one or the dishes containing duck.
Oil with the grapefruit, it is in fact an olive oil “extra virgin” scented with grapefruit. She has a delicate grapefruit savor and is excellent for green salads.
Truffle - Oil of truffle, it is in fact an olive oil “extra virgin” scented with truffles. She has a delicate truffle savor and is excellent with the pastes, the rice or mashed potatoes of potatoes.

Onager - Oil of onager.
Palm tree with oil - Palm oil is an oil extracted by hot pressure from the Pulpe from the Fruit S the Palmier to oil. Of red color, she is appreciated for the food (crackling, manufacture of margarines…). The Oil of cabbage tree, of white color, extracted peeled seeds, with high content of acidity, is especially used in industry (soaps, lubricants, candles…). These two oils are rich in saturated fatty-acids and are in a solid state with room temperature (one should then rather speak about greases).
Poppy - Poppyseed oil. Obtained with part of seeds of black poppy.
Pistachio - Oil of pistachio, extracted starting from pistachios in a hurry. It is a coloured oil, rich in fatty-acids mono-unsaturates. It gives a pleasant taste of pistachio to vinaigrettes, marinades and salads at oleaginous fruit bases.
Grape - Oil of grape pips, extracted the grape pips. It is a light oil, with a beautiful gilded color, very gustatory, it raises the taste of the seasonings and can be also used in crackling.
Ricinus - Castor oil
Sesame - Oil of sesame, extracted sesame seeds. It has a very powerful taste. It is an oil very low in saturated fatty-acids.
Soya - Soya oil, extracted soya beans. It is an oil adapted well to the crackling.
Sunflower - Sunflower oil, extracted seeds of sunflower. It is a rather light, excellent oil for the crackling and vinaigrette. One can find it in “extra virgin”.
Shoveler duck - Oil of shoveler duck

According to names, mixtures or preparations

virgin Oil , of first cold pressure, to see the devoted paragraph.
Edible oil, mixture of oils. They are refined oils proposed by the industrial oilcans, which are manufactured starting from a mixture studied and balanced various oils, whose receipt is specific to each oilcan. They are a little more expensive than basic oils (sunflower, colza, groundnut) but are of very a quality positive ratio/price in the research of a good food balance.
current Plant oil , also refined , manufactured starting from a mixture of plants. It is an oil clear and neutral, suited to the crackling and not very expensive with the purchase.
thickened Plant oil, refined and hydrogenated , also called margarine or butter substitute. It is prepared after plant oil selection rich in fatty-acids poly-unsaturates, and is used in the industrial kitchen, in crackling and to butter the moulds. Rich person in unsaturated fatty-acids '' trans '', more harmful for health than the fatty-acids saturated (butter, cream-coloured, etc) which it is judicious to replace.

Oil aromatized , they is often manufactured artisanalement, starting from olive oil “extra virgin” to which is added various grasses and condiments to the taste and according to the personal receipt of each preparer: sweet herbs, various spices, various condiments, bay-tree, garlic, peppers. The secrecy is to hold with the heat aromatized oil so that all the flavors are exhaled slowly (beyond 28 °Celsius).
Huile spiced , Asian speciality, is obtained by the pepper maceration in oil, which gives him a beautiful orange coloring. It is in general very strong and is used for corser the dishes in the course of cooking, where is left on the table at the disposal of the guests.

Manufacture

There exist two great manufacturing processes:

mechanical method: who allows to obtain name unrefined olive oil , this name is regulated strictly by the European Union;
industrial method: who gives the refined oils , obtained by pressing at high temperature followed by various chemical processes; they are sometimes even recolorées.

The edible oil can be extracted from:

Fruit S fleshy (such as olive)
germs of Cereal S
Oleaginous seeds of
Leguminous S

Unrefined olive oil

The unrefined olive oil is resulting from only one cold pressure, from where the denomination supplements unrefined olive oil of first cold pressure without additives . It preserves all its nutrients thus (Vitamine S, Omega-3, Omega-6,…) and thus a very marked savor and a color. It is always pure (not mixture of the raw materials nor end products).

Cleaning of the fruits or seeds to eliminate the impurities (which can deteriorate the taste).
Certaines seeds is partially peeled, like the sunflower.
Certains fruits must be heated by the vapor (corn, grape pips) with 50°C maximum.
Pressing in a screw press turning very slowly in order to avoid the mechanical heating of oil.
Centrifugation for the oleaginous products.
Clarification by decantation at low temperature and filtration (with blotting paper or vegetable fabric).

The oil sold under this denomination should undergo no other treatment nor to comprise additives.

The residue obtained after pressing, called Oil cake, can still contain up to oil 20% (after the first pressure). For example, the olive gives a good output but the grape pip must be heated.

Oil refined

The industrial processes make it possible to extract almost all oil by:

heating at high temperatures during pressing (with solvent addition according to the raw material); heating which indirectly produces a partial hydrogenation, and thus of the Fatty-acids trans , and which largely affects the very fragile Omega-3,
chemical treatment of the oil cakes to extract the residual oil (by solvents, in general of the toxic Hexane, of which there remain traces),
refining: demucilagination (or ungumming), neutralization (from caustic soda eliminates oxidants), deodorization (vacuum with steam), discoloration and other filtrations.

These operations deteriorate the composition of oil (reduction of the components beneficial, antioxydant, Vitamine E and Omega-3 for example, appearance of Fatty-acids trans , very harmful for health), and of the traces of chemicals can remain: one obtains a neutral and denatured greasy substance.

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