Cooking Oils

Total Page：16

File Type：pdf, Size：1020Kb

BEST TEMPERATURE & USES FOR COOKING OILS Oils, which are considered fats, are made from seeds or nuts using an extraction and pressing process. One of the most important factors in choosing an oil is its smoke/ burning point. Smoking oil is a sign that your oil is breaking down, which releases carcinogens into the air and free radicals that harm the body. The guide below demonstrates the heat at which common cooking oils perform best. Oil Heat High Heat Medium High Heat Medium Heat No Heat Avocado Oil Canola Oil Unrefined Sesame Oil Unrefined Flax Oil Safflower Oil Grapeseed Oil Unrefined Olive Oil Wheat Germ Sunflower Oil Coconut Oil Unrefined Coconut Oil Evening Primrose Sesame Oil Walnut Oil Unrefined Peanut Oil Other Cooking Oil Characteristics Beyond smoke point, you also want to keep these characteristics in mind: Flavorful vs neutral oil - if you are making a salad or low-heat dish, you can experiment with non- neutral oils (i.e. sesame or virgin coconut oil) to adjust to your taste preference. In cases where you don't want to muddle with the flavors of the dish, opt for neutral oils (i.e. vegetable or canola oil) Unrefined vs refined oil - unrefined oils are left in their natural state and retain flavor, beneficial nutrients, minerals and enzymes. They have lower smoke points and go bad quicker. These are good for low-heat cooking, salad dressings, or finishing drizzles. Refined oils are thoroughly processed, resulting in neutral flavor, higher smoke point, and longer shelf life. Omega-6 vs Omega-3 fatty acids - Omega-3 fats are healthier for the body. Oils that are high in Omega-3's include avocado and extra virgin olive oil. On the other hand, Omega-6 fats can cause inflammation in the body. Oils that are high in Omega-6 include canola oil and safflower oil. Saturated vs unsaturated fats - In general, oils that are liquid at room temperature contain more unsaturated fats, which are healthier for the body compared to saturated fats (i.e. butter). Bay Natural Medicine www.baynaturalmedicine.com 415-564-3200.

Copy Link

Recommended publications

Essential Wholesale & Labs Carrier Oils Chart
Essential Wholesale & Labs Carrier Oils Chart This chart is based off of the virgin, unrefined versions of each carrier where applicable, depending on our website catalog. The information provided may vary depending on the carrier's source and processing and is meant for educational purposes only. Viscosity Absorbtion Comparible Subsitutions Carrier Oil/Butter Color (at room Odor Details/Attributes Rate (Based on Viscosity & Absorbotion Rate) temperature) Description: Stable vegetable butter with a neutral odor. High content of monounsaturated oleic acid and relatively high content of natural antioxidants. Offers good oxidative stability, excellent Almond Butter White to pale yellow Soft Solid Fat Neutral Odor Average cold weather stability, contains occlusive properties, and can act as a moistening agent. Aloe Butter, Illipe Butter Fatty Acid Compositon: Palmitic, Stearic, Oleic, and Linoleic Description: Made from Aloe Vera and Coconut Oil. Can be used as an emollient and contains antioxidant properties. It's high fluidiy gives it good spreadability, and it can quickly hydrate while Aloe Butter White Soft Semi-Solid Fat Neutral Odor Average being both cooling and soothing. Fatty Acid Almond Butter, Illipe Butter Compostion: Linoleic, Oleic, Palmitic, Stearic Description: Made from by combinging Aloe Vera Powder with quality soybean oil to create a Apricot Kernel Oil, Broccoli Seed Oil, Camellia Seed Oil, Evening Aloe Vera Oil Clear, off-white to yellow Free Flowing Liquid Oil Mild musky odor Fast soothing and nourishing carrier oil. Fatty Acid Primrose Oil, Grapeseed Oil, Meadowfoam Seed Oil, Safflower Compostion: Linoleic, Oleic, Palmitic, Stearic Oil, Strawberry Seed Oil Description: This oil is similar in weight to human sebum, making it extremely nouirshing to the skin.
[Show full text]
List of Legumes
Healthy Oils & SmokePoints When it comes to the cooking oil in your cupboard, there is a huge difference in healthfulness depending on how the oil is stored and how it will be used. First let’s get some definitions for commonly used terms on labels and discussions about oils. Term Definition Cold Pressed Extracted without using heat. Extracted using a screw-type machine that presses the oil out. Can be done Expeller Pressed slowly, with very little heat, or can be done quickly with lots of friction and high temperatures. The first cold pressing which contains the best tasting and most healthful oils. Must contain less than 1% acids. By definition, this is cold-pressed and first Extra Virgin pressed, so don’t need to see these terms on the label. Must say 100% extra virgin, or may be a blend. The first cold pressing, but can contain a little more acids than the extra-virgin Virgin (1-3 percent). Seeds that have been genetically manipulated to decrease the amount of High Oleic essential fatty acids so that they have a longer shelf life. Are left in their state after pressing – no filtering. These oils tend to be more Unrefined Oils flavorful and richer in nutrients, however they have a very low smoke point. Oils have their impurities filtered out, to increase stability and allow for higher Refined temperature cooking. The processing can use toxic solvents, caustic soda, bleaches and phosphoric acid. Smoke Point Stage at which a heated oil begins to smoke, just before it bursts into flames. HEALTHY OILS & SMOKE POINTS PAGE | 1 © 2021 Health-Naturally.org Term Definition Oil should smell and taste like the food it came from.
[Show full text]
Olive Oil Jars Left Behind By
live oil jars left behind by the ancient Greeks are testament to our centuries- old use of cooking oil. Along with salt and pepper, oil Oremains one of the most important and versatile tools in your kitchen. It keeps food from sticking to pans, adds flavor and moisture, and conducts the heat that turns a humble stick of potato into a glorious french fry. Like butter and other fats, cooking oil also acts as a powerful solvent, unleashing fat-soluble nutrients and flavor compounds in everything from tomatoes and onions to spices and herbs. It’s why so many strike recipes begin with heating garlic in oil rather than, say, simmering it in water. The ancient Greeks didn’t tap many cooking oils. (Let’s see: olive oil, olive oil, or—ooh, this is exciting!—how about olive oil?) But you certainly can. From canola to safflower to grapeseed to walnut, each oil has its own unique flavor (or lack thereof), aroma, and optimal cooking temperature. Choosing the right kind for the task at hand can save you money, boost your health, and improve your cooking. OK, so you probably don’t stop to consider your cooking oil very often. But there’s a surprising amount to learn about What’s this? this liquid gold. BY VIRGINIAWILLIS Pumpkin seed oil suspended in corn oil—it looks like a homemade Lava Lamp! 84 allrecipes.com PHOTOS BY KATE SEARS WHERE TO store CANOLA OIL GRAPESEED OIL are more likely to exhibit the characteristic YOUR OIL flavor and aroma of their base nut or seed.
[Show full text]
Chemical Composition of Walnut Oil from Fruits on Different Years Old Branches G
494 Bulgarian Journal of Agricultural Science, 21 (No 3) 2015, 494-497 Agricultural Academy CHEMICAL COMPOSITION OF WALNUT OIL FROM FRUITS ON DIFFERENT YEARS OLD BRANCHES G. UZUNOVA*1, M. PERIFANOVA-NEMSKA1, M. STOJANOVA1 and St. GANDEV2 1University of Food Technologies, Department of Essential Oils, BG - 4000 Plovdiv, Bulgaria 2Food Growing Institute, Plovdiv, Bulgaria Abstract UZUNOVA, G., M. PERIFANOVA-NEMSKA, M. STOJANOVA and St. GANDEV, 2015. Chemical composition of walnut oil from fruits on different years old branches. Bulg. J. Agric. Sci., 21: 494–497 The influence of the year of branches on the physico-chemical composition of walnut oil was investigated. There was an increasing of oil content with increasing the year of the branch found. The latter did not exhibit significant effect on fatty acid composition. All samples content predominantly unsaturated fatty acids - mainly oleic and linoleic acids. Linolenic was in the range of 9.66–10.77%. The highest content of polyunsaturated linoleic and linolenic acids was 64.14% and 10.77% respectively in fruits grown on four year old branch. The amount of tocopherols was the highest in the oil isolated from one year old branch - 567 mg kg-1. In tocopherol fraction of all tested oils γ-tocopherol dominates, followed by δ-tocopherol and α-tocopherol. The highest content δ-tocopherol was observed in the oil of one-year old branch - 9.7%. β-tocopherol was not found in studied walnut oils. The amount of the sterols was in the range of 0.5–0.7%. β-sitosterol dominates in sterol fraction - 86.2–89.8%.
[Show full text]
First Report on Quality and Purity Evaluations of Avocado Oil Sold in the US T ∗ Hilary S
Food Control 116 (2020) 107328 Contents lists available at ScienceDirect Food Control journal homepage: www.elsevier.com/locate/foodcont First report on quality and purity evaluations of avocado oil sold in the US T ∗ Hilary S. Greena, Selina C. Wanga,b, a Department of Food Science and Technology, University of California Davis, Davis, CA, 95616, USA b Olive Center, University of California Davis, Davis, CA, 95616, USA ARTICLE INFO ABSTRACT Keywords: The demand for avocado oil has increased significantly as consumers resonate with its potential health benefits, Avocado oil however, due to the lack of enforceable standards, consumers are unprotected from fraud (i.e., economic mo- Purity tivated adulteration). This study analyzed avocado oils currently on the market in the US to evaluate their Quality quality (e.g., free fatty acidity, peroxide value, UV absorbances, vitamin E) and purity (e.g., fatty acids, sterols, Adulteration triacylglycerols). Our results showed that the majority of commercial samples were oxidized before reaching the Standards expiration date listed on the bottle. In addition, adulteration with soybean oil at levels near 100% was confirmed in two “extra virgin” and one “refined” sample. These findings demonstrate there is an urgent need todevelop standards for avocado oil not only to ensure the consumers receive high quality and authentic products but to establish a level playing field to support the continuing growth of global avocado oil industry. 1. Introduction methods for avocado oil (Corzzini, Barros, Grimaldi, & Cabral, 2017; Dos Santos, Alicieo, Pereira, Ramis-Ramos, & Mendonça, 2014; The world's production of avocados increased one million tonnes Krumreich, Borges, Mendonça, Jansen-Alves, & Zambiazi, 2018; Ortiz from 2014 to 2017 and is projected to continue rising with Mexico Moreno, Dorantes, Galíndez, & Guzmán, 2003; Ramírez-Anaya, accounting for one third of the world's production (Altendorf, 2019).
[Show full text]
Rabbi Eliyahu Shuman Director of Supervision Effective Through 11
June 2, 2021 22 Sivan 5781 La Tourangelle, Inc. 2340 East Main Street Suite 400 Woodland, CA 95776 This is to certify that the 39 products specified in the listing below, manufactured by LA TOURANGELLE, INC. of the above address, are Kosher and under our supervision. PLEASE NOTE THE FOLLOWING CONDITIONS OF CERTIFICATION: All products listed below are Pareve. All products listed below are certified only when bearing the Star-K symbol. All products listed below are Kosher for year-round use, excluding Passover. This letter of certification is valid through November 30, 2021 and is subject to renewal at that time. BRAND: La Tourangelle UKD# PRODUCT LISTING SK0HZG4N550 All Purpose Baking Spray SKDZZE3SG6W Avocado Oil SKVLKXREYAU Avocado Oil Non-Stick Cooking Spray SKB0NQF2TZU AvoCoco Oil SK5KPHXJ7WR Everyday Avocado Oil SK27270H2EA Expeller Pressed Vegetable Oil SK3YJF27B06 Grape Seed Oil SKZR5EBNPJE Grapeseed Oil Non-Stick Cooking Spray SKTA059CQ2D Organic Canola Oil SKEVY33L343 Organic Canola Oil Non-Stick Cooking Spray SKK08UW6IKZ Organic Expeller Pressed & Refined Coconut Oil SKAC2BUNNSR Organic Extra Virgin Coconut Oil SKN6ZPNS4QU Organic Extra Virgin Olive Oil SKIVAMH6Y1J Organic Extra Virgin Olive Oil Non-Stick Cooking Spray SKYKMZA08PT Organic Flaxseed Oil SKSDDTU4VXP Organic Refined Coconut Oil SK8C58TF7N1 Organic Sun Coco Oil SKGNEZ4A2KZ Organic Sunflower Oil SKR3YHL7L04 Organic Toasted Sunflower Oil SKWVAF83EW0 Organic Virgin Unrefined Coconut Oil SKQ4DM4KBR7 Pan Asian Stir Fry Oil Rabbi Eliyahu Shuman Effective Through 11/30/2021 Director of Supervision Page 1 of 2 June 2, 2021 22 Sivan 5781 La Tourangelle, Inc. 2340 East Main Street Suite 400 Woodland, CA 95776 PLEASE NOTE THE FOLLOWING CONDITIONS OF CERTIFICATION: All products listed below are Pareve.
[Show full text]
Chemical Characterization of Oil from Four Avocado Varieties Cultivated in Morocco☆
OCL 2021, 28, 19 © C. Nasri et al., Hosted by EDP Sciences, 2021 https://doi.org/10.1051/ocl/2021008 OCL Oilseeds & fats Crops and Lipids Available online at: www.ocl-journal.org RESEARCH ARTICLE Chemical characterization of oil from four Avocado varieties cultivated in Morocco☆ Chaimae Nasri1, Yasmina Halabi1, Hicham Harhar1,*, Faez Mohammed2,*, Abdelkabir Bellaouchou1, Abdallah Guenbour1 and Mohamed Tabyaoui1 1 Laboratory of Materials, Nanotechnology, and Environment LMNE, Faculty of Sciences, Mohammed V University of Rabat, BP 1014, Rabat, Morocco 2 School of Environmental Sciences, University of Guelph, 50 Stone Road E, Guelph ON N1G 2W1, Canada Received 23 November 2020 – Accepted 2 February 2021 Abstract – The notable growth in the use of avocado oil in the nutritional and cosmetic field was the main objective to valorize the oil production of important varieties of avocados existing in Morocco by analyzing its chemical composition in fatty acids, sterols, tocopherols and its physico-chemical properties. Oleic acid is the main fatty acid in the oil; they constitute between 50 and 65% of the total fatty acids. The study of the unsaponifiable fraction revealed that avocado oil contains 3259.9–5378.8 mg/kg sterols and 113.13– 332.17 mg/kg tocopherols. Chemo-metric tools were employed in manner optimization, such as principal component analysis, agglomerative hierarchical clustering, analysis of variance, and classification trees using Chi-squared Automatic Interaction Detector. Chemo-metric tools revealed a difference in the composition of fatty acid, sterols, and tocopherol of avocado oil samples. This difference resulted from a variety of avocado fruits. Agglomerative Hierarchical Clustering (AHC) method was efficient distinguishing avocado oil samples based on fruit variety using fatty acids, tocopherols, sterol compositions and total sterol.
[Show full text]
Utrecht Art Supplies Vegetable Oils: Food Grade Vs Artist Grade
Utrecht Art Supplies Vegetable Oils: Food Grade vs Artist Grade might occasionally go rancid in storage, but due to relatively small package sizes most painters probably just use it up before it gets smelly. Fresh, unrefined oils vary in shelf life.Food-grade safflower oil keeps for about 2 years at room temperature, compared to just a few weeks for flax oil. Q: If flax oil and linseed oil are basically the same thing as nutritional oils from the grocery, why doesn’t art store linseed oil spoil at room temperature? Is something added to keep it from Flax seed, the source of linseed oil going bad?” How prone a particular oil is to going rancid is due to fatty acid composition. Drying oils are mostly made up of A: The reason artists’ linseed oil has unsaturated fatty acids (e.g. linolenic such a long shelf life isn’t because of and linoleic acids). These fatty acids what’s added, but rather what’s are the components that produce an removed from the raw oil. Alkali “off” smell through oxidation, and also refinement (a ‘washing’ process) what makes oil paint dry. (By removes most of the free fatty acids, comparison, saturated fats like palm mucilage and other impurities that can and coconut oil have a really long lead to rapid spoilage. That's why art shelf life, but they don’t solidify supply oils can last a really long time through oxidation, and therefore can’t without any noticeable loss of quality. be used as paint binders. ) Unrefined cold-pressed linseed and walnut oil sold for use in painting Rancidity doesn't really affect whether an oil is suitable for use in painting- compared to solidification when a skin forms, much less material has oxidized if the oil is still fluid but just smelly.
[Show full text]
A Technical Glance on Some Cosmetic Oils
European Scientific Journal June 2014 /SPECIAL/ edition vol.2 ISSN: 1857 – 7881 (Print) e - ISSN 1857- 7431 A TECHNICAL GLANCE ON SOME COSMETİC OİLS Kenan Yildirim, PhD Department of Fiber and Polymer Engineering Faculty of Natural Sciences, Architecture and Engineering,Bursa Technical University Bursa, Turkiye A. Melek Kostem, MSc Tübitak-Butal Bursa Test and Analysis Laboratory, Bursa Turkiye Abstract The properties of molecular structure, thermal behavior and UVA protection of 10 types of healthy promoting oils which are argania, almond, apricot seed, and jojoba, wheat germ, and sesame seed, avocado, cocoa, carrot and grapes seed oils were studied. FT-IR analysis was used for molecular structure. DSC analysis was used for thermal behavior and UV analysis was used for UV, visible and IR light absorption. Molecular structure and thermal behavior of avocado and cocoa are different from the others. Contrary to the spectra of avocado and cocoa on which the peaks belongs to carboxylic acid very strong, the spectra of the others do not involve carboxylic acid strong peaks. Almond, wheat germ and apricot seed oil absorb all UVA before 350 nm wave length. The UV protection property of grapes seed and cocoa is very well. Protection of wheat germ, almond and apricot seed oils to UVA is well respectively. Absorption of IR rate change from 7% to 25% for carrot, apricot seed, wheat germ, argania, avocado and grapes seed respectively. Keywords: Cosmetic oils, thermal behavior, molecular structure, UV protection Practical applications Except avocado and cocoa oils the others may be used for production of inherently UV protection yarn. This type of yarn can be used for producing UV protection clothes.
[Show full text]
Sub Avocado Oil Flash Fried Wings
F i r s t Things Cholula Lime Wings 13 – sub avocado oil flash fried wings 2.5* pasture raised roasted chicken wings*, origin wing sauce, served with baby carrots, celery & avocado oil paleo ranch Paleo Hummus 13 – sub avocado oil chips 2.5* squash, macadamia nuts, tahini, roasted garlic, lemon juice, served with malanga or corn chips* and veggies Cashew Queso 14 – sub avocado oil chips 2.5* sprouted cashews, nutritional yeast, hatch green chilis, lemon, tomatoes, turmeric served with malanga* & corn chips* - add chili seasoned grass fed short rib 5 chili seasoned carnitas 5 Brussel Sprout Artichoke Dip 13 – sub avocado oil chips 2.5* brussel sprouts, artichokes, cream cheese, parmesan, served with malanga or corn chips* Smoked Mozzarella Bruschetta 12 – sub gluten free toast points 2* seared mozzarella, toast points*, cherry tomatoes, arugula, balsamic glaze Gluten Free Fried Calamari 16 – sub avocado oil fried calamari 2.5 sub paleo flour 1 garnished with maple syrup & brandy sautéed bell peppers & almonds, served with marinara Chicken Nachos 15 – add ½ avocado 3 pickled, fresh or grilled jalapeno .5 caramelized onions .5 malanga or corn chips*, pasture raised chicken breast, cheddar cheese infused rosemary salsa, pico de gallo - sub grass fed - ground beef 1 short rib 6 hanger steak 9 ground bison (naturally raised) 10 avocado oil chips 2.5* Green Things Origin House Salad** 8.5 – add ½ avocado 3 mixed greens, tomato, red onion, goat cheese, gluten free croutons, dressing of your choice **choose your protein - salmon (ocean farmed) 11 salmon (wild) 18 ahi tuna (wild) 11 shrimp (wild) 10 pasture raised - chicken breast 8 grass fed - hanger steak 15 burger patty 8 bison patty (naturally raised) 10 Warm Brussel Salad** 15 – add ½ avocado 3 sautéed shaved brussels, walnuts, mustard poppy seed e.v.o.o.
[Show full text]
Evaluation of Extraction Percentage and Physicochemical Properties of Walnut Oil
J. Appl. Environ. Biol. Sci. , 4(11S )74 -82 , 2015 ISSN: 2090-4274 Journal of Applied Environmental © 2015, TextRoad Publication and Biological Sciences www.textroad.com Evaluation of Extraction Percentage and Physicochemical Properties of Walnut Oil Mostafa Shahidi Noghabi b, Razieh Niazmand b ,٭Mohsen Abedi Gonabad a a Graduate student of chemical engineering, Islamic Azad University, Shahroud branch, b Department of Food Chemistry, Research Institute of Food Science and Technology, PO Box 91735-147, Mashhad-Quchan Highway, Mashhad, Iran Received: October 29, 2014 Accepted: December 31, 2014 ABSTRACT In this study, walnut oil was first extracted by conventional method using hexane in three different temperatures 25, 35 and 45 ° C, three times for 5, 10 and15 h, and the ratio of solvent to walnut at 2, 3 And 4 (w / v). Through the study of the effect of parameters on the extraction, it was found that the increase in extraction time leads to significant increases in total efficiency of extraction, acid number, saponification value, the percentage of wax and the refractive index; while on the other hand, it leads to a significant decrease in the amount of phenolic compounds. The increase in temperature leads to a significant increase in the total efficiency of extraction, acid index, saponification index, phenolic compounds, wax content and refractive index. Among the ratio of solvent to nut, the ratio of 3 was considered as the optimal level. Determination of the structure of walnut oil fatty acids revealed that the major fatty acids of walnut oil are linoleic acid (54.54 percent), oleic acid (23.89%) and linolenic acid (12.80%), respectively, which in total; they constitute over 91 percent of the total amount of fatty acids.
[Show full text]
Linseed Oil, Poppy-Seed Oil and Walnut
Linseed oil Linseed oil (also known as flaxseed oil) is one of the fastest drying oils, because it contains about 48‒60% of linoleic acid residues (compared to 3‒5% for poppy and 2‒16% for walnut oil)1. Linseed oil is obtained from the seeds of flax (Linum usitatissimum) under high pressure (both hot and cold pressing are used) followed by refining. Even though all drying oils tend to yellow while drying, linseed oil yellows the most compared to walnut and poppy oil. To obtain the pale and clear linseed oil, linseed oil is bleached under sunlight after extraction. Linseed oil is considered a durable binder in oil paintings, but because of the tendency to yellowing due to ageing. Overall, since the 15th century, linseed oil is the most common drying oil used for the making of oil colours, as additional painting medium and as an additive in emulsions and varnishes.2 Poppy oil Poppy seed oil (or poppy oil) can be obtained from the seeds of the opium poppy (Papaver somniferum) by cold extraction (pale or light golden oil) or hot extraction (reddish oil). Even though it is known from the ancient times, it has been used for painting mostly since the 17th century.2 One of the main advantages of poppy oil is that it does not yellow as much as linseed oil, it’s also less viscous and does not turn rancid as fast as linseed oil3. However, poppy oil takes longer time to dry and has a higher tendency to crack and resoften after drying.
[Show full text]