Vegetable oil , or vegetable fat , is the fat extracted from the seed, or more rarely, from other parts of the fruit. Like animal fats, vegetable fat is a mixture of triglycerides. Soy oil, rapeseed oil, and cocoa butter are examples of fat from seeds. Olive oil, palm oil, and rice bran oil are examples of fat from other parts of fruits. In general use, vegetable oils can refer exclusively to vegetable fats that are liquid at room temperature.
Vegetable oils should not be confused with essential oils such as lavender oil, clove oil, or bay leaf oil. Essential oil is not fat .
Video Vegetable oil
Use of triglyceride vegetable oil
The oil extracted from plants has been used since ancient times and in many cultures. For example, in a 4,000-year-old kitchen dug in Indiana Charlestown State Park, archaeologist Bob McCullough of Indiana University-Purdue University, Fort Wayne found evidence that large stone sheets were used to destroy hickory beans and oils and then extracted with boiling water. Archaeological evidence indicates that olives are converted into olive oil in 6000 BC and 4500 BC in Israel and Palestine today.
Culinary used
Many vegetable oils are consumed directly, or indirectly as foodstuffs - the roles they share with some animal fats, including butter, ghee, lard, and schmaltz. Oil serves a number of purposes in this role:
- Shortening - to give dry texture to the pastry.
- Texture - oil can work to make other materials stick together. Flavor - while less flavorful oils provide a premium price, some oils, such as olive oil, sesame, or almond oil, can be selected specifically for the flavor they provide.
- Flavor Bases - oil can also "carry" flavors from other ingredients, as many flavors are due to chemicals that dissolve in oil.
Second, the oil can be heated and used to cook other foods. The oils suitable for this purpose should have a high flash point. The oils include the main cooking oil - soy, rapeseed, canola, sunflower, safflower, peanut, cotton seeds, etc. Tropical oils, such as coconut, oil palm, and rice bran oil, are highly appreciated in Asian cultures to cook high temperatures, due to their exceptionally high flash point.
Hydrogenated oil
Unsaturated vegetable oils can be changed through partial or complete "hydrogenation" into oils with higher melting points. The hydrogenation process involves "sparging" oil at high temperatures and pressure with hydrogen in the presence of a catalyst, usually a powdered nickel compound. Since each carbon-carbon double bond is chemically reduced to a single bond, two hydrogen atoms each form a single bond with two carbon atoms. The elimination of double bonds by adding a hydrogen atom is called saturation; As the degree of saturation increases, the oil will become fully hydrogenated. The oil can be hydrogenated to increase resistance to rancidity (oxidation) or to alter its physical characteristics. As the saturation level increases, the viscosity and melting point of the oil increase.
The use of hydrogenated oils in foods has not been entirely satisfactory. Because the central arm of triglycerides is shielded somewhat by the final fatty acid, most of the hydrogenation occurs in the final fatty acid, thus making the resulting fat more fragile. Margarines made from more naturally saturated oils will have more plastic (more "spreading") than margarine made from hydrogenated soybean oil. While fully hydrogenated, most of the resulting saturated fatty acids, the partial hydrogenation yields the transformation of unsaturated saturated fatty acids into unsaturated trans fatty acids in the oil mixture due to the heat used in hydrogenation. Partially hydrogenated oils and their trans fats have been associated with an increased risk of death from coronary heart disease, among other increased health risks.
In the US, the Identity Standards for products labeled "vegetable oil margarine" only specify canola, sunflower, sunflower, corn, soybeans, or peanut oil can be used. Products that are not labeled "vegetable oil margarine" do not have these restrictions.
Industrial use
Vegetable oils are used as ingredients or components in many manufactured products.
Many vegetable oils are used to make soap, leather products, candles, perfumes and other personal care products and cosmetics. Some oils are particularly suitable as drying oil, and are used in the manufacture of paints and other wood care products. Dammar oil (a mixture of linseed oil and resin resin), for example, is used almost exclusively in treating wooden hull. Vegetable oil is increasingly used in the electrical industry as an insulator because vegetable oil is not toxic to the environment, it can decompose if it spills and has a flash point and high fire. However, vegetable oils are less chemically stable, so they are generally used in systems where they are not exposed to oxygen, and they are more expensive than crude oil distillate. Synthetic tetraesters, which are similar to vegetable oil but with four fatty acid chains as compared to the normal three found in natural esters, are produced by Fischer esterification. Tetraesters generally have high stability against oxidation and have been found to be used as engine lubricants. Vegetable oils are used to produce hydraulic fluids and biodegradable lubricants.
One limiting factor in the use of the vegetable oil industry is that all such oils are susceptible to rancidity. More stable oils, such as ben ben or mineral oil, are preferred for industrial use. Castor oil has many industrial uses, because of the presence of hydroxyl groups in fatty acids. Castor oil is the precursor to Nylon 11.
Pet food additive
Vegetable oils are used in the production of some pet foods. AAFCO defines vegetable oil, in this context, as a vegetable origin product obtained by extracting oil from seeds or fruit processed for edible purposes.
Fuel
Vegetable oils are also used to make biodiesel, which can be used like conventional diesel. Some vegetable oil blends are used in unmodified vehicles but straight vegetable oil, also known as pure vegetable oil, requires a specially prepared vehicle that has a method of heating oil to reduce its viscosity. The use of vegetable oil as an alternative energy is growing and the availability of biodiesel worldwide is increasing.
The NNFCC estimates that the total net greenhouse gas savings when using vegetable oil at fossil fuel based alternative sites for fuel production, ranges from 18 to 100%.
Maps Vegetable oil
Production
The process of producing vegetable oil involves removing oil from plant components, usually seeds. This can be done through mechanical extraction using oil mills or chemical extraction using solvents. The extracted oil can then be purified and, if necessary, refined or chemically altered.
Mechanical extraction
Oil can be removed through mechanical extraction, called "crushing" or "pressing." This method is usually used to produce more traditional oils (eg, olives, coconut etc.), and this is preferred by most "healthy food" customers in the United States and in Europe. There are several types of mechanical extraction. Extraction of press-extractions is common, although press screw, ram press, and ghani (supported mortar and pestle) are also used. Press kerosene is commonly used in developing countries, among people whose other extraction methods will be very expensive; ghani is mainly used in India. The amount of oil extracted using this method varies greatly, as shown in the following table to extract mowrah butter in India:
Solvent extraction
The processing of vegetable oils in commercial applications is generally carried out by chemical extraction, using solvent extract, which results in higher yields and is faster and cheaper. The most common solvent is hexane derived from petroleum. This technique is used for most of the "new" industrial oils such as soybeans and corn oil.
Supercritical carbon dioxide may be used as a non-toxic alternative to other solvents.
Hydrogenation
The oil may be partially hydrogenated to produce various oil materials. The lightly hydrogenated oil has a physical characteristic that is very similar to ordinary soybean oil, but is more resistant to being rancid. Most margarine oils have to be solid at 32 ° C, (90 ° F) so that margarine does not melt in warm space, but it needs to be completely liquid at 37 ° C (98 °, Â ° â € < F), so it does not leave a "lardy" feeling in the mouth.
Hardening of vegetable oil is done by raising a mixture of vegetable oils and catalysts in a vacuum close to very high temperatures, and introducing hydrogen. This causes the carbon atoms of the oil to break the double bond with another carbon, each carbon forming a new single bond with the hydrogen atom. Adding this hydrogen atom to the oil makes it denser, increases the smoke point, and makes the oil more stable.
Hydrogenated vegetable oils differ in two main ways from other equally saturated oils. During hydrogenation, hydrogen is more easily in contact with fatty acids at the tip of triglycerides, and it is easier for them to come into contact with central fatty acids. This makes the resulting fats more fragile than tropical oils; soy margarine is less "spread". Another difference is that trans fatty acids (often called trans fat) are formed in a hydrogenation reactor, and can amount to up to 40 percent by weight of partially hydrogenated oil. Hydrogenated oils, especially partially hydrogenated oils with higher amounts of trans fatty acids, are increasingly considered unhealthy.
Deodorization
In the processing of vegetable oils, the oil is heated under vacuum to near the smoke point, and water is introduced at the bottom of the oil. The water is immediately converted into steam, which bubbles through the oil, carrying all the chemicals that dissolve in water. Steam drilling removes dirt that can give unwanted flavors and odors to oil. Deodorization is the key to the manufacture of vegetable oils. Almost all soy, corn, and canola oil found on supermarket shelves through the phase of odor removal eliminates some odors and flavors, and brightens the color of the oil.
Work exposure
One can breathe the mist of vegetable oil at work. The US Occupational Safety and Health Administration (OSHA) has established a legal limit (allowable exposure limits) for exposure to vegetable oil mist at work as a total exposure of 15 mg/m 3 and 5 mg/m 3 breathing exposure for 8 hours. The US National Institute for Occupational Safety and Health (NIOSH) has set a recommended exposure limit (REL) of 10 mg/m 3 total exposure and 5 mg/m 3 respiration. exposure for 8 hours of work.
Yield
Special oil
Here's a triglyceride vegetable oil account for almost all production worldwide, based on volume. All is used both as cooking oil and as SVO or to make biodiesel. According to the USDA, the world's major vegetable oil consumption in 2007/08 is:
Note that these figures include the use of industrial and animal feed. The majority of Europe's rapeseed oil production is used to produce biodiesel, or used directly as fuel in diesel cars that may require modifications to heat oil to reduce its higher viscosity. The suitability of the fuel should be a bit surprising, since Rudolf Diesel originally designed the engine to run on peanut oil.
Other important triglyceride oils include:
- Corn oil, one of the most common cooking oils. In 2006 the US produced about 1.09 million metric tons of corn oil, used for cooking oil, salad dressing, margarine, mayonnaise, ready goods such as spaghetti sauce and cake mix, and for frying prepared foods such as potato chips and fries.
- Grape seed oil, used in cooking and cosmetics
- Candlenut Oil and other peanut oil
- Linseed oil, from flax seed
- Rice bran oil, from rice grains
- Safflower oil, flavorless and colorless cooking oil
- Sesame oil, used as cooking oil, and as a massage oil, especially in India
- AÃÆ'§aÃÆ' palm oil, used in culinary and cosmetics
- JambÃÆ'º oil, extracted from flowers, leaves and stems from cashew ( Acmella oleracea ), containing spilanthol
- Graviola Oil, derived from Annona muricata
- TucumÃÆ' Â £ oil, from Astrocaryum aculeatum is used to produce soap.
- Brazil peanut oil, culinary and cosmetic use
- Carapa oil, pharmaceutical use, and mosquito repellent.
- The oil of burit, from Mauritia flexuosa , is used in cosmetics (skin and hair care)
- Passion fruit oil, derived from Passiflora edulis , has a wide range of applications in cosmetics making and for use as a human or animal food.
- Pracaxi oil, obtained from Pentaclethra macroloba , use of cosmetics
Fat composition
History
Such oil has been a part of human culture for thousands of years. Poppy seeds, rapeseed, flaxseed, almond oil, sesame seeds, safflower, and cottonseed are used at least since the bronze age throughout the Middle East and Central Asia. In 1780, Carl Wilhelm Scheele showed that fat derived from glycerol. Thirty years later Michel EugÃÆ'¨ne Chevreul concluded that this fat is an ester of fatty acids and glycerol.
In modern times, cottonseed oil is marketed by Procter & amp; Gamble as a cream shortening in 1911. Ginning Factory is happy to have someone haul cotton seeds. The extracted oil is purified and partially hydrogenated to provide solid at room temperature and thus mimics natural fats, and can be under nitrogen gas. Compared to poets & amp; Gamble is already sold to consumers, Crisco is cheaper, easier to make a recipe, and can be kept at room temperature for two years without becoming rancid.
Soy is an interesting new plant from China in the 1930s. Soy is rich in protein, and high viscosity oil is high in polyunsaturation. Henry Ford set up a soy research lab, developed soy-based plastic and synthetic wool, and built "almost entirely" cars from soybeans. Roger Drackett has a successful new product with Windex, but he invests heavily in soy research, viewing it as a smart investment. In the 1950s and 1960s, soybean oil has become the most popular vegetable oil in the US.
In the mid-1970s, Canadian researchers developed low-erosion-acid rapese cultivars. Since the word "rape" is not considered optimal for marketing, they create the name "canola" (from "Canada Oil low acid"). The US Food and Drug Administration approved the use of canola names in January 1985, and US farmers began planting large areas in the spring. Canola oil is lower in saturated fat, and higher in monounsaturates and is a better source of omega-3 fats than other popular oils. Canola is very thin (unlike corn oil) and tasteless (unlike olive oil), so it is very successful by replacing soybean oil, as do most soybean oils succeed by replacing cotton oil.
Used oil
Large amounts of used vegetable oils are produced and recycled, especially from industrial fryers in potato processing plants, snack factories and fast food restaurants.
Recycled oil has many uses, including being used as direct fuel, as well as in the production of biodiesel, soap, animal feed, pet food, detergent, and cosmetics. It is traded as a yellow, fat commodity.
Since 2002, more and more EU countries have banned the entry of recycled vegetable oil from catering in livestock feed. Used cooking oil from food manufacturing, however, as well as fresh or unused cooking oil, continues to be used for animal feed.
Age save
Because of their susceptibility to oxidation from exposure to oxygen, heat and light, resulting in the formation of oxidation products, such as peroxides and hydroperoxides, vegetable oils rich in polyunsaturated fatty acids have a limited shelf life.
Product labeling
In Canada, palm oil is one of five vegetable oils, along with palm kernel oil, coconut oil, peanut oil and cocoa butter, which should be specifically mentioned in the list of ingredients for food products. Also, the oils in the modified or hydrogenated Canadian food products must contain the word "modified" or "hydrogenated" when they are listed as ingredients. Oil mixtures other than those mentioned above may only be listed as "vegetable oil" in Canada; However, if the food product is cooking oil, salad oil or table oil, the type of oil should be determined and the list of "vegetable oil" as ingredients is unacceptable.
Beginning in December 2014, all food products produced in the EU are legally required to demonstrate the specific vegetable oils used in their manufacturing, following the introduction of Food Information for Consumer Rules.
See also
Notes and references
Further reading
- Gupta, Monoj K. (2007). Practical guide for vegetable oil processing . AOCS Press, Urbana, Illinois. ISBN: 978-1-893997-90-5.
- Jee, Michael, ed. (2002). Oils and Fats Authentication . Blackwell Publishing, Oxford, UK. ISBN: 1-84127-330-9.
- Salunkhe, D.K., Chavan, J.K., Adsule, R.N. and Kadam, S.S. (1992). World Oilseeds - Chemical, Technology, and Utilization . Van Nostrand Reinhold, New York. ISBNÃ, 0-442-00112-6. CS1 maint: Many names: list of authors (links)
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