Types of vegetable oils, classification and application

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

For good nutrition, a person needs vegetable oils. These are sources of unsaturated fatty acids and the means the body needs to absorb fat-soluble vitamins. Vegetable oils differ in the composition of the feedstock, in the degree of purification and in the features of the technological process. First you need to understand their classification. In our article, we will consider the main types of vegetable oils and their application. Here we note their useful qualities and contraindications for use.

Classification of vegetable oils

Vegetable oils are classified according to the following criteria:

1. Consistency: solid and liquid. Solids contain saturated fats. These include he althy oils (cocoa and coconut) and of little use (palm). Liquids contain monounsaturated (olive, sesame, peanut, avocado, hazelnut) and polyunsaturated (sunflower, etc.) fatty acids.
2. Cold-pressed oils (the most useful ones) differ in the way they are pressed; hot (the raw material is heated before pressing, as a result of which it becomes more liquid and the product is extracted in a larger volume);obtained by the extraction method (raw materials are treated with a special solvent before pressing).
3. Types of vegetable oils by purification method:

• unrefined - obtained as a result of rough mechanical cleaning; such oils have a pronounced smell, are considered the most beneficial for the body and may have a characteristic sediment at the bottom of the bottle;
• hydrated - cleaned by spraying with hot water, they are more transparent, odorless and do not form a residue;
• refined - oils that have undergone additional processing after mechanical cleaning, having a weak taste and smell;
• deodorized - obtained by hot steam treatment under vacuum, they are practically colorless, tasteless and odorless.

Vegetable oils for food

Vegetable oils are widely used in all spheres of human life. Most of them are very helpful. Certain types of vegetable oils are used in the manufacture of cosmetics, shampoos, hair masks, etc. Some of them are more used as medicines in traditional medicine. And yet, almost all varieties of vegetable oil are suitable for human consumption. They bring invaluable benefits to the body.

Among all existing types, the most useful vegetable oils for food are distinguished. These include those that contain monounsaturated fatty acids (olive, sesame, peanut, rapeseed, avocado andhazelnuts). These fats are considered he althy because they help lower blood cholesterol levels.

One of the most common oils, which is in great demand in all countries of the world, is sunflower oil.

The benefits and harms of sunflower oil

Sunflower - the most common and in demand all over the world. It is obtained from sunflower seeds. In addition to all the useful properties that sunflower oil has, its price is one of the lowest compared to other varieties, which makes it also the most affordable. It is only 65-80 rubles per liter.

Sunflower oil is a source of linoleic acid, important vitamins and a whole complex of unsaturated fats, including Omega-6. Its regular use contributes to the normalization of all body systems, improves the quality of skin and hair.

Sunflower oil, the price of which is set at one of the lowest levels, is widely used in cooking in the manufacture of mayonnaise, other sauces, baking confectionery, etc.

It is not recommended to use this product in excessive quantities for people with gallbladder disease. It contains polyunsaturated fats, which form free radicals when heated - substances that are extremely dangerous for the human body.

Olive oil: beneficial properties for the body

Olive is obtained from European black or green olives. Various methods are used in its manufacture.spin and degree of cleaning. The most common types of vegetable oils are:

• Unrefined first pressing - obtained by mechanical pressing of raw materials. Such a product is considered the most useful, ideal for dressing salads and improving the quality and taste of ready-made meals.
• Refined second extraction - obtained by pressing the raw materials remaining after the first extraction. During the production process, up to 20% extra virgin olive oil is added to it, so it is also very useful, besides, when frying, it does not form carcinogens, like sunflower oil.

Olive oil has the following properties and characteristics:

• contains twice as much oleic acid as sunflower;
• reduces the amount of cholesterol in the blood;
• used to prevent diseases of the heart and blood vessels;
• improves digestion;
• necessary for the absorption of fat-soluble vitamins;
• contains low amounts of monounsaturated fatty acids and Omega-6.

All the benefits of corn oil

Corn is obtained from corn germ. In terms of useful properties, it surpasses such types of vegetable oils as sunflower and extra virgin olive oil.

Corn germ product is useful because:

• is a source of fatty acids (saturated and unsaturated);
• improves brain function;
• stabilizes the endocrine system;
• promotes excretioncholesterol from the blood.

This oil is especially recommended for dressing salads, as well as for stewing, preparing sauces. It starts burning only when exposed to very high temperatures.

Soybean Vegetable Oil

Soya is produced from the seeds of the plant of the same name. It is widely distributed in Asian countries, where, due to its unique chemical composition, it is considered one of the most useful. Widely used as a dressing for salads and in the preparation of first and second courses.

The benefits of soybean oil for the body are due to its composition. It contains essential polyunsaturated fats (linoleic acid, oleic, palmitic, stearic), lecithin, Omega-3 and Omega-6, as well as vitamins E, K and choline. This product is recommended for use to increase immunity and speed up metabolism.

Such a he althy linseed oil

Linen is obtained by cold pressing from flax seeds. Thanks to this cleaning method, it retains all the beneficial properties and vitamins contained in the original raw material. Linseed and some other types of vegetable oils are classified as youth elixirs with the highest biological value. It is considered the record holder for the amount of Omega-3 fatty acids.

In addition, linseed oil has the following distinctive features:

• lowers cholesterol and blood glucose levels;
• improves metabolism;
• protects nerve cells from destruction;
• increasesbrain activity.

Flax seed product is recommended to be added to salads and ready meals, as well as to baked goods to give a beautiful bright orange color. Linseed oil has no contraindications for use.

Sesame oil and its beneficial properties

Sesame is produced by cold pressing roasted or raw sesame seeds. In the first case, the product has a dark color and a strong nutty taste, and in the second, a less pronounced color and aroma.

Useful qualities of sesame oil:

• this is the record holder among other types of oil for calcium content;
• stabilizes the endocrine and female reproductive system;
• contains a unique antioxidant squalene, which increases the body's resistance to adverse conditions and cleanses the blood of toxins and decay products;
• provides the removal of "bad" cholesterol, preventing its deposition in the vessels.

This product is widely used in Asian and Indian cuisine for marinating foods and salad dressings.

Rapeseed oil: useful properties and contraindications for use

Rapeseed is obtained from the seeds of a plant called "rapeseed". The product obtained as a result of seed processing is widely used for human consumption. In its unrefined form, it contains erucic acid, which causes disturbances in the development of the body, in particular, it slows down the onset of reproductive maturity. That is why it is recommended to eatconsume only refined rapeseed oil.

Useful properties and contraindications are fully contained in its composition. Its benefits for the body are as follows:

• biochemically superior to olive oil;
• contains a large amount of vitamin E, polyunsaturated and monounsaturated acids;
• normalizes the functioning of all body systems.

Unrefined rapeseed oil, which contributes to the accumulation of toxins in the body, is contraindicated.

Mustard oil and its he alth benefits

Mustard is extracted from the seeds of a plant of the same name. For the first time such oil was obtained in the VIII century, but in Russia it became popular during the reign of Catherine II. The product has a golden color, pleasant aroma and a unique, rich vitamin composition. Mustard oil contains unsaturated fats, including Omega-3 and Omega-6 and phytoncides, which fight viruses and bacteria during colds.

Mustard oil has bactericidal and anti-inflammatory properties, acts as a natural antibiotic, improves the functioning of the digestive system, improves blood composition, cleansing it.

Palm oil: useful and harmful qualities

Palm is extracted from the pulp of the fruits of a special oil palm. It is generally accepted that it only harms the body. In particular, such oil consists of a largeamount of saturated fat, as a result of storage at room temperature, it turns into margarine, and when ingested, it is poorly absorbed, causing indigestion. The use of such a product in large volumes can lead to serious disorders in the functioning of the cardiovascular system, which other types of vegetable oils for food do not bring.

Among the positive qualities of this product are its antioxidant properties, the ability to improve the condition of the skin and hair.