Edible oils

Currently the country produces several types of edible oils: Sunflowers, Soybean, Rapeseeds, linseed, castor oil, mustard oil, Corn, sesame oil, etc. According to the production volume, sunflower oil ranks first.
Depending on the organoleptic and physico-chemical parameters, edible oil is divided into commercial grades and brands.

Depending on the degree of purification, the oil is divided into the following types:

– unrefined, mechanically purified, it has an intense taste and smell, contains all accompanying substances, has a high biological value;
hydrated, mechanically cleaned and hydrated;
– refined, with various purification methods, this oil is transparent, impersonal in taste and smell, has a reduced biological value.

A few years ago, chefs had a fairly modest selection of edible oils. Sunflowers, olives, soy, peanuts, corn, buckwheat, canola and maybe sesame. At the same time, in order to collect the entire collection of oils on the kitchen shelf, one had to show the wonders of the investigation. However, today the line of rare oils is also not available in every store, but it is still much easier to compose. And even significantly diversify with such exotics as oils from almonds, grape seeds, macadamia or rice bran.

Of course, such a variety cannot fail to please, because the culinary horizon, the opportunities for experimentation, the palette of tastes of even the usual dishes are significantly expanded. But on the other hand, it is not always clear how exactly one can and should use this or that oil in order to fully realize its potential and end up not being disappointed in buying it. Otherwise, an exotic product risks becoming a museum exhibit for unnecessary expensive purchases.

Sunflower oil

The greatest vitamin value is possessed by sunflower oil, which is the most common and popular in Ukraine. Already since the beginning of the 19th century, sunflower oil has become a national product. In the pre-revolutionary period, butter was used only on holidays, and on weekdays, edible oils were used (along with sunflower, mustard oil, linseed oil, hemp oil).

The widespread distribution of sunflower oil helped the Church gain recognition as a lean product. By the way, modern nutritionists fully show solidarity with the Church. Because edible oils are the main sources of polyunsaturated fatty acids (linoleic and linolenic acids), which are not synthesized in the body but are only supplied with food; They regulate important processes of physical activity and are the best allies in the fight against atherosclerosis, the most common cause of cardiovascular diseases and cerebral circulatory disorders. Sunflower oil is therefore better suited not only for diet therapy, but also for normal daily nutrition.

Sunflower oil is one of the most important edible oils that is of great economic importance. It is used both directly in food and in the manufacture of margarine, culinary fats, in soap manufacture and in the paint industry. Sunflower oil is part of various medicines (for example, sunflower-based sea buckthorn oil is made).

Corn oil

Corn oil is the most useful of the available and usual oils, which is obtained from corn germ. In its chemical composition it is similar to sunflower. This oil is golden yellow in color, clear, odorless.

Only refined oil is offered for sale. Linoleic acid in it up to 50%. Scientists claim that it is particularly high in omega-6 acids and vitamin E. Corn oil contains unsaturated fatty acids and lecithin, has a stimulating, softening and nourishing effect.

The unsaturated fatty acids in this oil increase the body’s resistance to infectious diseases and promote the elimination of excess cholesterol from the body. Due to its pronounced dietary properties, it is widely used in the manufacture of diet products and baby food. Vitamin E strengthens the human immune system and the muscular system. This vitamin is also known as the “vitamin of youth” because it is an antioxidant and slows down the aging process in the body.

Corn oil is used in the baking industry to prepare mayonnaise, topping up salads, and to fry products.

Corn oil is particularly good for frying and braising meat, fish and edibles because it does not form carcinogens, does not foam and does not burn. It is not for nothing that corn oil is the main ingredient used in the heat treatment of food in restaurants around the world. It is also good to use in potato and carrot salads and edible stews.

Olive oil

Olive oil is obtained by pressing the pulp of the olives. The color of olive oil is light yellow with a greenish tint, the taste and smell are pleasant but specific. At a temperature of about 0 °C, the oil freezes, when heated it melts and becomes transparent. Olive oil contains less essential fatty acids and vitamin E than some other edible oils, but has good effects on the body’s digestive system.

This oil has become widespread and well-known in Europe thanks to the so-called “Mediterranean diet”, the essence of which is to reduce the consumption of animal fats and replace them with edible fats. The best varieties of olive oil are obtained through the cold-pressed process (these oils are called “extra virgin”). In cooking, this oil is used as a salad oil and used to cook various dishes at a temperature not higher than 180 °C, since it decomposes at higher temperatures.

To date, there are countless variants of dishes with olive oil. It’s no wonder that all Mediterranean cuisine uses it as a basic component. Experts point out that it adds a special “Southern” flavor to salads, pasta sauces and chops.

Nut oil

The category of exotic includes, first of all, nut butters, which can be called aromatic oils. They are used in cooking in small quantities as a flavor additive to salads, sauces, pasta dishes, as well as in baked or stewed products and pastries. Such oils are usually not fried, since at high temperature their taste is destroyed, they are added mainly to ready meals, just a few drops to add flavor, and dishes whose cooking temperature does not reach the critical degree (it is its own for each type of oil).

In addition to the pleasant taste, nut butters are good for your health.
They contain almost no saturated fat, which is poorly absorbed by the body and increases the risk of cardiovascular disease. Conversely, nut butters are high in monounsaturated fats, which help lower bad cholesterol levels. This is especially true for oils from almonds, hazelnuts, macadamia, pecans, pistachios.

Walnut oil is high in polyunsaturated fats and omega-6 and omega-3 fatty acids, which thin the blood, thereby preventing the formation of blood clots that cause strokes. In addition, almond and hazelnut butter, like sunflower oil, are rich in vitamin E.

However, for people who are allergic to nuts, such oils may be contraindicated as not all oils are able to remove the allergic protein. This is especially true for nut butters obtained by cold pressing.

Mustard oil

Mustard oil is extracted by pressing the seed of oilseed cultivars – plants of the cruciferous family. The color of the oil is yellow, sometimes with a greenish tint. Contains relatively little linoleic acid. The specific taste and intense color of mustard oil limit its use.

Chefs note that it’s savory (and absolutely not bitter!), emphasizing the natural flavor of edibles. Fish and meat fried in this oil are especially tasty. However, it has antiseptic and bactericidal properties. For this quality, many nutritionists call it a ready-made drug.

Sesame oil

Sesame oil (sesame oil) is obtained from the sesame seed. The oil is almost odorless and has a pleasant taste. Sesame oil is a food product equivalent to other edible oils.

Firstly, it contains practically no vitamins (it contains no vitamin A and little vitamin E). On the other hand – in excess of unsaturated fatty acids, phosphorus and calcium – is an excellent prevention of osteoporosis.
The oil is used in confectionery, canning and other industries, as well as for technical purposes.

It should also be noted that light sesame oil is added to salads “with an oriental slant”. While meat, chicken, rice, noodles and edibles are fried in dark oil (made from fried seeds).

Linseed oil

Flaxseed oil, extracted from lena seeds, is one of the quick-drying oils. This ability is due to a high content of unsaturated fatty acids. Flaxseed oil has an important technical meaning: it produces quick-drying varnishes, paints and linseed oil. It is also used in food (refined), is used in medicine (for example, as a basis for the manufacture of ointments).

According to experts, it is a champion in omega-3 acidity with a score of 67% in the world rankings. However, it quickly deteriorates with heat and light. In case you do not immediately appreciate the specific taste, try mixing it with crushed garlic and stuffing it with a piquant mixture of soups and porridges, pouring it with boiled potatoes and adding herbs to the cottage cheese. While a teaspoon of flaxseed oil works as an excellent laxative overnight.

Pumpkin seed oil

It is known that it contains a lot of omega-3 and omega-6 polyunsaturated acids, there are vitamins B, PP, C. It also does not tolerate high temperatures and light. And its slightly sweet taste is good in meat salads, it is seasoned with fish and edible soups and added to the batter.

Grapeseed oil

To date, it’s an excellent source of vitamin E (the daily rate is in a tablespoon!) and omega-6 acids. In addition, the light aroma of grapes does not clog, but, on the contrary, enhances other smells. Therefore, cooks fill them with green and fruit salads, add them to marinades. It should also be noted that it is resistant to high temperatures and does not taste good when frying.

Palm oil

Palm oil, extracted from the fruit of an oil palm, is the least valuable of all edible oils. It is orange, solid in consistency and externally resembles pork fat, hardens at a temperature below 30 °C. The pulp contains up to 70% oil rich in carotenoids and palmitic acid.

It is used for cooking in a number of Eastern countries where pork fat is not used for religious reasons. In most countries this product is used as a hardener in the manufacture of soap and candles, margarines, in the cooking and confectionery industries. Palm oil is eaten only in preheated form – it is unsuitable for the preparation of cold dishes.

The modern food industry has firmly «got used to» palm oil. Its advantages are high density (almost like butter) and the absence of fatty acid transisomers in the composition. An important factor is the low cost of the oil palm product. Palm oil is quite suitable for food, but it does not have any outstanding properties, neither harmful nor useful.

Red palm oil, obtained from the fruits of a special type of oil palm, is significantly different from the usual one. In red palm oil there are many biologically active substances, for example, up to 500 milligrams of beta-carotene and up to 800 milligrams of tocopherol for each kilogram of the product. Red palm oil can be found in a pharmacy.

Another palm product is palm kernel oil, it is given from the same plants as conventional palm oil – oil palms. But they are not made from the peel of the fruit, but from seeds. Palm kernel oil has properties similar to coconut oil.

The availability of different types of palm oils for sale causes some confusion, since completely different products are hidden under similar names. So make no mistake in choosing.

Rapeseed oil

According to the composition of fats and acids, the most balanced is rapeseed oil, which is obtained from rapeseed. It was most widely distributed in Western and Central Europe, China, India and Canada. Rapeseed oil has a high content of erucic acid, so it requires mandatory refining. It is mainly used in the soap, textile, leather industries, as well as for the production of olif. After refining and hydrogenation, the oil is used in the margarine industry. It is also produced for domestic use, but due to its specific taste it is significantly inferior to sunflower.

For the “cores” that control cholesterol levels in the blood, it is important that up to 15% of omega-3 alpha-linolenic acid is included in the composition of rapeseed oil.

Commercially, canola oil can be found by the “name” of canola oil. There is almost as much oleic acid in rapeseed oil as in olive oil, in terms of the amount of linoleic acid, rapeseed oil catches up with sunflower.

With the most balanced composition, rapeseed oil also has disadvantages. It deteriorates quickly enough, which manifests itself in the appearance of a specific rancid taste. Therefore, it is a bad idea to buy rapeseed oil for the future. Sometimes it is said that rapeseed oil returns fish. This, in principle, harmless problem can manifest itself, and not in all varieties, when the oil is heated above 180 degrees.

Soybean oil

Soybean oil is out Soybeans won. It occupies an important place in the global production of edible oils. It has a straw yellow color, a characteristic smell and taste. Soybean oil is used as food and as a raw material for making margarine. Only refined oil is used for food.

Scientists claim that it is similar in composition to fish oil. However, one of its most valuable elements is lecithin, which normalizes blood cholesterol levels. It is traditionally used in Japanese and Chinese cuisine: it goes well with rice and oriental spices.

In the United States, soybean oil occupies almost 4/5 of the oil market. Soybean oil is used in the same way as sunflower oil.

Cotton oil

Cotton oil, which is extracted from the cotton seed, is popular in Central Asia. Unrefined cottonseed oil is a red-brown liquid with a peculiar odor and bitter taste; refined is straw yellow. Only refined oil is used in food, since unrefined cotton oil contains a toxic substance – gossypol.

The chemical composition and properties of cottonseed oil depend on the type of cotton blend, as well as the region and processing conditions. Cottonseed oil is mainly used to make oil, and refined is used in food, for making canned goods, margarine and culinary fats.

In order to remove the toxic pigment contained in the cottonseed, the oil goes through many degrees of purification. But if you fry meat and edibles in this oil, you get an appetizing crispy crust. Hence it is that a true Central Asian pilaf is prepared for it.