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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. -
Tea Seed Oil and Health Properties Fatih Seyis1, Emine
Tea Seed Oil and Health Properties Fatih Seyis1, Emine Yurteri1, Aysel Özcan1 1Recep Tayyip Erdoğan University: Faculty of Agriculture and Natural Science, Field Crops Department, Rize/Turkey, e-mail: [email protected] Abstract: Tea Oil has a mild fragrant flavor that goes with anything. It’s not a heavy oil like Olive Oil, but thinner – more like almond oil. If the taste or “oiliness” of olive oil overpowers your food. Along with its mild taste and pleasant tea-like aroma, this oil touts impressive health benefits. Tea seed oil has a high smoke point, contains more monounsaturated fatty acids than olive oil, contains fewer saturated fatty acids than olive oil, contains high levels of Vitamin E, polyphenol antioxidants and both Omegas 3 and 6, but has less Omega 6 and Polyunsaturated Fats than olive oil. Health Benefits of tea seed oil are: it can be applied topically and consumed internally to obtain its health benefits, camellia oil can be used for skin, hair, has anti-cancer effects, effects boost immunity and reduces oxidative stress. Camellia oil is used for a variety of other purposes, for example for cooking, as machinery lubricant, as ingredient in beauty products like night creams, salves, in hair care products and perfumes and is used to coat iron products to prevent rusting. Key words: Tea, seed oil, health 1. Introduction Like other genera of Camellia (from Theaceae family), the tea plant (C.sinensis) produces large oily seeds. In some countries where tea seed oil is abundantly available, it has been accepted as edible oil (Sahari et al., 2004). -
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. -
Blood Fats Explained
Blood Fats Explained HEART UK – The Cholesterol Charity providing expert support, education and influence 2 | Fats in the blood At risk of cardiovascular disease? | 3 Fats in the blood At risk of cardiovascular disease? Fats that circulate in the blood are called lipids. Very low density lipoproteins (VLDL) transport Cardiovascular disease (CVD) is the medical Blood pressure is a measure of the resistance Cholesterol and triglycerides are both lipids. mainly triglycerides made by the liver to where name for circulatory diseases such as coronary to the flow of blood around your body. It is They have essential roles in the body. In excess they are either used to fuel our muscles or stored heart disease (CHD), stroke, mini stroke (transient measured in millimetres of mercury (mmHg). Your they are harmful. for later use. ischaemic attack or TIA), angina and peripheral doctor or nurse will measure both your systolic vascular disease (PVD). You are more likely to (upper figure) and diastolic (lower figure) blood Cholesterol is needed to build cell walls and Low density lipoproteins (LDL) carry most of the develop CVD the more risk factors you have. pressure. About a third of adults have high blood to make hormones and vitamin D. Some of our cholesterol in our body from the liver to the cells pressure. If untreated it increases the risk of cholesterol comes from the food we eat; but most that need it. The cholesterol that is carried on LDLs There are two types of risk factors: heart attack and stroke. High blood pressure is is made in the liver. -
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. -
Honey Recipes on Across the Fence
Across the Fence Honey Recipes – February 2008 Tips for Cooking with Honey Keep honey in a closed container in a dry place. Do not refrigerate, as refrigeration hastens the formation of crystals. Should this granulation occur, place the container in a pan of hot water until all crystals melt. The honey container should not rest on the bottom of the pan. Granulation does not alter the color or flavor of honey. To substitute honey for sugar, use the same amount of honey, but reduce other liquids by ¼ cup. When measuring honey, coat the measuring cup or spoon with oil or melted butter, or measure shortening before measuring honey. If recipe gets too brown, cover with foil to prevent burning. Baked goods made with honey stay fresh longer since honey tends to prevent them from drying out. This is an important factor when baking ahead or when sending baked items to out-of-town family or friends. Lyn Jarvis’ Recipes Apricot Honey Chicken 4 boneless skinless chicken breast halves 3 Tbsp. apricot preserves (5 oz. each) 2 Tbsp. orange juice 1 Tbsp. canola oil 4 tsp. honey In a large skillet, cook chicken in oil over medium heat for 7 to 9 minutes on each side or until juices run clear. Combine the preserves, orange juice, and honey; pour over chicken. Cook for 2 minutes or until heated through. Yield: 4 servings. Peach and Pear Crisp 1 medium fresh peach, peeled and chopped 1½ tsp. lemon juice 1 medium ripe pear, peeled and chopped ¼ tsp. ground cinnamon 1 Tbsp. honey ⅛ tsp. -
Cooking Oil Facts
Cooking Oil Facts As you enter a department store, you behold an array of cooking oils sporting all types of jargon on the packaging -- saturated fats, unsaturated fats, refined, filtered, ricebran oil, vanaspati, etc. Confused already? With so much variety and so many brands flooding the market today, buying the right cooking oil can prove a tough task. Different oils fill different needs - for health, taste and cooking. For good health, our bodies need a variety of healthy fats that are found naturally in different oils. When cooking, it's essential to know which oils are best for baking, sautéing and frying and which are healthiest used raw. Why have Oil (fats)? Contrary to popular belief, fat is actually a valuable part of one's diet, allowing people to absorb nutrients that require fat in order to metabolize in the body. Natural fats contain varying ratios of three types of fats: saturated, monounsaturated and polyunsaturated. • Saturated fats are hard at room temperature. They're stable, resist oxidation, and are found primarily in meat, dairy, palm and coconut oil. • Polyunsaturated fats are liquid at room temperature and the least stable. They oxidize easily and are found in seafood corn, safflower, soybean, and sunflower oils. • Monounsaturated fats are more stable than polyunsaturated fats. They're found in canola, nut and olive oils. It is recommended to limit saturated fats in the diet due to their association with cardiovascular disease. Also, you should try to rely more on monounsaturated than polyunsaturated fats. What are the varieties of Oil available in the market? Choosing which oil should be used in cooking is a big issue and concern for many people because of the fat and cholesterol contents of cooking oil. -
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). -
Fats Ebook Feb 02.Pdf
2 DRHYMAN.COM Contents Contents INTRODUCTION ................................. 8 PART I ........................................... 11 Dietary Fats: The Good, Bad and the Ugly ............................................ 11 Fatty Acids ............................................................................................ 11 Saturated Fat ........................................................................................ 12 Polyunsaturated Fats ............................................................................ 14 Essential Fatty Acids 101- Omega-3 and Omega-6 ............................... 14 The Beneficial Omega-6 Fatty Acid: GLA ............................................... 16 How Fatty Acids Affect Brain Health ..................................................... 17 Omega-7 Fatty Acids ............................................................................ 18 Monounsaturated Fat ............................................................................ 18 Trans Fats ............................................................................................. 20 Trans Fats and Health ........................................................................... 21 Toxins in Fat .......................................................................................... 22 A Case for Organic ................................................................................ 23 DRHYMAN.COM 3 PART II .......................................... 24 Animal Fats ....................................................................... -
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. -
Effects of Dietary Fats on Blood Lipids: a Review of Direct Comparison Trials
Open access Editorial Open Heart: first published as 10.1136/openhrt-2018-000871 on 25 July 2018. Downloaded from Effects of dietary fats on blood lipids: a review of direct comparison trials James J DiNicolantonio, James H O’Keefe To cite: DiNicolantonio JJ, INTRODUCTION very LDL (VLDL) and HDL are also inconsis- O’Keefe JH. Effects of dietary Saturated fat has been demonised as a dietary tent.11 Thus, it is impossible to know what the fats on blood lipids: a review of overall health impact is when saturated fat is direct comparison trials. Open culprit in heart disease due to its ability to Heart 2018;5:e000871. raise low-density lipoprotein cholesterol replaced with omega-6 PUFA. doi:10.1136/ (LDL-C), whereas omega-6 polyunsaturated openhrt-2018-000871 fatty acid (PUFA) has been regarded as MONOUNSATURATED FAT VERSUS SATURATED heart healthy due to its ability to lower total FAT Accepted 3 July 2018 and LDL-C. And replacing saturated fat with Monounsaturated fat ((MUFA) such as oleic omega-6 has consistently been found to lower 1 2 acid, which is found in olive oil, has classically total cholesterol and LDL-C levels. This has been thought of as being heart healthy as been the cornerstone for the belief that the olive oil is the main dietary fat used in the omega-6 PUFA linoleic acid is heart healthy. Mediterranean region, which is well known However, the changes in LDL-C do not take for its low risk for cardiovascular disease. into account the overall changes in the entire Meals high in both MUFA and satu- lipoprotein profile. -
Six Features of RICE BRAN OIL 4
Six Features of RICE BRAN OIL 4. Excellent 25 Oxidation Stability 20 1. Excellent Taste Palatability In AOM test, time-peroxide value Nutritionally, it has been recognized that RICE BRAN OIL easily drops itself from of 100 of oil at 98°C was the lowest foodstuff when cooked; hence it is most suitable edible oil for frying and deep-frying to 15 oxide safety level where the flavor (hours) provide crispy texture of fried foods with better palatability. of oil started to turn bad. Higher time-peroxide value means longer 10 The fatty acid composition including linoleic acid and oleic acid, especially 40~50% of maintenance of good flavor. As Time AOM oleic acid may be felt in good taste when it is use as salad oil. Meanwhile, soybean oil shown below, RICE BRAN OIL and which contains high content of unsaturated fatty acids may increase oxidation and Corn oil both exhibited a relatively 5 rancidity of oil. high stability against oxidation upon comparison with other edible 0 oils. RICE soybean canola oil corn oil rapeseed safflower BRAN OIL oil oil oil 2. Deep-fry without 30 5. Light Oil Viscosity, 30 Oily and Lingering Less Oil Absorbed 25 25 Upon deep-frying, moisture when Cooking oil) ) evaporates forming bubbles m 20 causing uneven food surface. RICE BRAN OIL is excellent for 20 After heating the oil for 21hour at frying due to its light viscosity and (mg/500g 15 180°C, 1cm3 of potato was less oil being absorbed during 15 thrown into the oil and extent of cooking.