What vegetable oils are: types, properties and quality indicators. Vegetable Oil Combination Strategies

The modern food industry uses different types of vegetable oils in its production. Yes, and in stores today there is a huge selection of them, and we, when cooking, now do not use only one sunflower oil, but use other types. Many of them are also used in heavy industry, as they have a number of unique properties. Let's look at the features of these oils and the differences that exist between them.

What does vegetable oil mean

The most popular type of fat is vegetable oil, it is the main element for dressing salads and for frying foods. It is extracted through pressing seeds and fruits which are preheated and crushed. Cultures related to Shrovetide are taken. Consistency is:

• liquid oil- obtained from sunflowers, rapeseed, olives, corn, peanuts, sesame, flax, etc.
• solid- cocoa butter, coconut, palm.

There are several ways to get oil:

1. Cold- squeezing the crushed seeds is carried out by a press. The liquid released during this process is oil.
2. Hot- crushed seeds are first heated to 100 degrees and only then they are sent for extraction. Exposure to elevated temperatures leads to an increase in the release of fat.
3. extracted- this method is not good for health. All fats dissolve in gasoline. They are filled with seeds and only after the release of oil, gasoline is evaporated.

• unrefined- such oil passes a filtration from impurity, mechanical cleaning. It retains all the benefits of the product from which it is produced: smell, taste. Its consistency is thicker with rich color. During long storage, a precipitate is released. It is used as a salad dressing, but frying on it is bad.
• refined- passed, in addition to filtration, other cleaning methods (neutralization with alkali). Such oil is tasteless and odorless, it is well stored and it is better to fry on it. It does not smoke or foam, and it is used mainly for culinary products.
• hydrated- the oil is cleaned with sprayed hot water. It has no sediment and is not cloudy.
• Deodorized- for cleaning use hot steam under vacuum. This oil is odorless, tasteless and colorless.

The calorie content of vegetable oil is very high, since the fat in its composition 99,9% . But it is impossible to completely remove it from the diet, the body will have a lack of vitamin E, in fatty polyunsaturated and saturated acids, which are involved in the construction of our cells. All of them have a large amount of useful substances, so the choice depends on your taste.

For example, rapeseed oil is often used in industry and only after refining is it suitable for cooking. But sesame is the main thing in Asian cuisine and in India.

sunflower oil properties

Sunflower oil is the most common vegetable oil in Russia, we all use it almost every day. In addition, the Russian Federation is the main producer of this type of oil. The technology was developed in Russia in the 11th century.

This oil is high-calorie, contains vitamin E, A, D, has a wonderful taste and is versatile in use (boiling, frying, salad dressing).

Sunflower oil happens refined and unrefined are the main types. There are others, but they are less common. Of course, unrefined is more useful, since all the vitamins are kept fresh, and it has the smell of a sunflower.

The oil is used both in folk and official medicine for prevention and treatment. These are diseases such as the gastrointestinal tract, liver and lungs, heart, toothache and headaches, arthritis, etc. This oil is added to the ointment. And also it is often used in cosmetology as an additive to masks, and sometimes even in its pure form.

Harmful properties of oil are carcinogens that are released during frying. Therefore, it is impossible to eat a lot of fried food and use the same oil several times. Be sure to wash the pan after each use.

Do not store sunflower oil in the light, it provokes the destruction of useful elements.

What are the similarities and what are the differences between sunflower and vegetable oils

Sunflower also refers to vegetable oils. Well, all of them are very useful for our body, at any age (vitamins, fatty acids, etc.), but everything should be consumed in moderation. In addition, they are all used for cooking. Sunflower and other vegetable oils are successfully used in cosmetology and medicine. Oils are similar in production method and types, such as: refined, unrefined, etc.

There are few differences, but they are:

1. Sunflower oil is made from sunflowers, while vegetable oil is made from various other crops (flax, cotton, coconut, peanuts, sesame, olives, etc.).
2. In industrial production, a large number of vegetable oils are used, and sunflower oil is generally not practiced.
3. Vegetable oils, except for sunflower, are more popular outside of Russia. But sunflower oil, on the contrary, is in great demand in the Russian Federation than other oils. And the technology was developed in Russia.
4. Another difference is that depending on the plant (its medicinal properties) from which the oil is produced, it has a preventive or therapeutic effect on a certain organ in our body.

In short, we can conclude that all vegetable oils, including sunflower oil, are good for us and should be consumed. Fortunately, today there is a large assortment of them in stores and you can choose it to your taste.

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Sunflower oil is made from, is one of the most common and affordable vegetable oils. Sunflower oil has a yellow color from light straw to rich amber, it depends on the degree of purification and refining of the product. Unrefined sunflower oil has a bright aroma of sunflower seeds and a specific taste, the presence of a small sediment in such oil is allowed. Refined sunflower oil is transparent, practically odorless and tasteless. Deodorized sunflower oil has no taste and smell, it is the lightest.

The extraction of oil from sunflower seeds did not begin immediately; for a long time, bright flowers were used only for decorative purposes. The production of sunflower oil began only in the 18th century, and in Russia they began to produce oil later than in other European countries.

Sunflower oil calories

The calorie content of sunflower oil is 900 kcal per 100 grams of product.

The composition and useful properties of sunflower oil

Sunflower oil is a high-quality vegetable fat, the product does not contain proteins and carbohydrates. The composition of sunflower oil contains a unique vitamin complex, which includes: vitamins, and unsaturated fatty acids necessary for all body systems for normal activity (calorizator). is an accelerator of assimilation, takes part in the construction of bone tissue, ensures the normal development of the musculoskeletal system, serves as a prevention of rickets. Sunflower oil does not contain cholesterol, so it is useful for those who have high levels of "bad" cholesterol in the blood. The product normalizes the processes of blood clotting, participates in the formation of nerve sheaths and membranes of body cells. Due to the presence, the oil can be considered an antioxidant product.

Sunflower oil is a folk remedy for constipation, diseases of the teeth and gums, useful for preventing the occurrence of functional disorders of brain activity, helps to maintain concentration and memory for a long time. Warm sunflower oil compresses are a proven remedy for lingering coughs and bronchitis.

Harm of sunflower oil

Sunflower oil is a high-calorie product, if consumed in excessive amounts, then there will be more harm than good. Heating sunflower oil for frying leads to the formation of carcinogens that can cause cancer cells.

Sunflower oil in cosmetology

Sunflower oil is widely used in cosmetology, the product is added to cosmetic masks for skin and hair, preparations for strengthening nails are produced on the basis of oil. The oil has wound-healing properties, it can be used to prevent peeling of the skin after sunburn.

Sunflower oil in cooking

It is correct and useful to use the oil fresh, seasoning salads and other dishes, without exposing the oil to strong heat. On the basis of sunflower oil, you can prepare a large number of original salad dressings, both vegetable and with other ingredients. Fragrant unrefined oil is the best addition to salted mushrooms and classic vinaigrette.

Methods for obtaining sunflower 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 is 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 (calorificator). After such operations, unrefined oil is obtained. Unrefined oil has a slightly lower biological value than raw oil, but it is stored longer.

Refined oil is processed according to a complete refining scheme that ensures the longest possible shelf life, transparency and lack of taste. Biologically, refined oil is less valuable.

How to choose high quality sunflower oil

Choice of vegetable oil:

1. You need to see if there is sediment in the bottle - its presence indicates oxidation. Such a product gives off bitterness and foams when heated;
2. Shelf life of unrefined oil - two months, refined - four months; you should not pay attention to the inscription on the label - "without cholesterol", in any vegetable oil it is not at all;
3. No need to store the oil in the light, in heat: it quickly deteriorates. The place for it is in the refrigerator.

For more information about sunflower oil, see the video clip of the TV show “Live Healthy”.

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Fats of plant origin play an important role in the nutrition of a person. There are different types of oils according to the feedstock, production processes and consistency. Consider what vegetable fats are, their quality indicators, and how they are classified.

According to the degree of purification, vegetable oils are classified into:

1. Unrefined - passed only mechanical cleaning. With this method, the beneficial properties of vegetable oils are preserved to the maximum, they acquire a taste and smell characteristic of the product from which they are obtained, and may have a sediment. This is the most useful vegetable oil;

2. Hydrated - cleaned with hot water spray. It is with a less pronounced odor, without sediment and not cloudy;

3. Refined - neutralized with alkali after mechanical cleaning. Such a product is transparent, with a weak taste and smell;

4. Deodorized - cleaned with hot steam under vacuum. This product is almost odorless, tasteless and colorless.

According to the method of pressing the oil, there are obtained:

When cold pressed - such oils have the greatest benefit for the body;

In hot pressing - when the raw material is heated before pressing, so that the oil contained in it is more liquid and subject to extraction in a larger volume;

During extraction - the raw material is processed with a solvent that extracts the oil. The solvent is further removed, but some small part of it may remain in the final product, which may be harmful to the body.

Classification of oils by consistency:

1. Solid, consisting of saturated fatty acids: coconut, cocoa butter, palm.

2. Liquid, consisting of unsaturated fatty acids:

With monounsaturated acids in the composition (olive, peanut);

With polyunsaturated fatty acids (sunflower, sesame, soybean, rapeseed, corn, cottonseed, etc.).

The properties of vegetable oil depend on the method of production and the degree of its processing during production. An unrefined cold-pressed product will bring more benefits to the body than a refined one obtained by extraction. The method of its production determines the quality indicators.

Which vegetable oil is better to buy for eating depends on its beneficial properties and application. Consider the types of vegetable oils according to the feedstock, their use and benefits for the body.

The table below will help the buyer to understand vegetable oils, their properties and proper application.

Table - Types of vegetable oil: composition, properties and proper use

In food laboratories, the assessment of the quality of vegetable oils includes a set of studies of organoleptic (taste, color, smell, transparency) and physico-chemical indicators (density, color, melting and pour point, determination of the acid number of vegetable oil, peroxide and iodine, mass fraction of moisture ).

For the average buyer, these complex laboratory tests are not available, so it is important to know some rules in order to buy high-quality vegetable oil.

1. Refined vegetable oil should be transparent, without visible impurities and sediment.

2. The color of the oil may vary from light to dark yellow and green, depending on the raw material and the degree of purification.

3. There should be no foreign smell and taste, only corresponding to the product.

4. Look at the manufacturing and expiration dates. You should not buy a product that has been on the shelf for a long time in the store, even if it has a long shelf life.

5. Good vegetable oil can't be cheap. But the high price does not guarantee anything. It is better to choose one manufacturer with a good quality product and always use it for food. A conscientious food supplier cares about the opinions of consumers.

6. The label must contain information on compliance with GOST for vegetable oil. The presence of quality management systems in production (international ISO standards, QMS) can also be indicated.

7. Read the label carefully. Often there is a falsification of vegetable oil: under the guise of sunflower they sell a mixture of other fats. The label must clearly indicate the type of oil and its grade, and not just the inscription "vegetable oil".

How to store vegetable oil

If you choose it in the store, it is worth remembering that the unrefined will be the most useful. Which unrefined sunflower oil is better? Cold pressed. It is in such a product that has not undergone thermal and chemical treatment that vitamins and biologically active substances are better preserved. The benefit of unrefined sunflower oil is a large amount of phospholipids, antioxidants and beta-carotene.

Any vegetable oil is subject to oxidation in the light, so it must be stored in a dark place. The temperature is optimal from 5 to 20 degrees Celsius without sudden temperature changes. Unrefined oils should be stored in the refrigerator. It is better to use a glass storage container with a narrow neck, but not a metal one.

The shelf life of vegetable oil can be long - up to 2 years, provided that the temperature is observed and there is no light. An open bottle should be used within a month.