Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are mixtures of triglycerides.[1] Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature.[2][3] Vegetable oils are usually edible.
![](http://upload.wikimedia.org/wikipedia/commons/thumb/1/16/Peanut_oil_bottle.jpg/220px-Peanut_oil_bottle.jpg)
The health effects of vegetable oil consumption have been the subject of numerous studies. A systematic review in 2015 found that consumption of virgin olive oil significantly reduced cardiovascular disease.[4]
History
editIn antiquity
editOlive oil has been a part of human culture for millennia.[5] Archaeological evidence shows that olives were turned into olive oil by 6000 BC[5] and 4500 BC in present-day Israel.[6] Pagnol, p. 19, says the 6th millennium in Jericho, but cites no source.[citation needed] In ancient Egypt, plant oils including cedar oil, cypress oil, and olive oil were used during the mummification process.[7]
Vegetable oils have been used as lighting fuel for lamps, cooking, medicine and lubrication.[citation needed] Palm oil has long been recognized in West and Central African countries, and European merchants trading with West Africa occasionally purchased palm oil for use as a cooking oil in Europe. It became highly sought-after commodity by British traders for use as an industrial lubricant for machinery during Britain's Industrial Revolution.[8]
Modern history
editPalm oil formed the basis of soap products, such as Lever Brothers' (now Unilever) "Sunlight", and B. J. Johnson Company's (now Colgate-Palmolive) "Palmolive,"[9] and by around 1870, palm oil constituted the primary export of some West African countries.[10]
In 1780, Carl Wilhelm Scheele demonstrated that fats were derived from glycerol. Thirty years later Michel Eugène Chevreul deduced that these fats were esters of fatty acids and glycerol. Wilhelm Normann, a German chemist introduced the hydrogenation of liquid fats in 1901, creating what later became known as trans fats, leading to the development of the global production of margarine and vegetable shortening.
In the United States, cottonseed oil was developed, and marketed by Procter & Gamble as a creamed shortening – Crisco – as early as 1911.[11] Ginning mills were happy to have someone haul away the cotton seeds. The extracted oil was refined and partially hydrogenated to give a solid at room temperature and thus mimic natural lard, and canned under nitrogen gas. Compared to the rendered lard Procter & Gamble was already selling to consumers, Crisco was cheaper, easier to stir into a recipe, and could be stored at room temperature for two years without turning rancid.
Soybeans are protein-rich, and the medium viscosity oil rendered from them was high in polyunsaturates. Henry Ford established a soybean research laboratory, developed soybean plastics and a soy-based synthetic wool, and built a car "almost entirely" out of soybeans.[12] Roger Drackett had a successful new product with Windex, but he invested heavily in soybean research, seeing it as a smart investment.[13] By the 1950s and 1960s, soybean oil had become the most popular vegetable oil in the US; today it is second only to palm oil. In 2018–2019, world production was at 57.4 MT with the leading producers including China (16.6 MT), US (10.9 MT), Argentina (8.4 MT), Brazil (8.2 MT), and EU (3.2 MT).[14]
The early 20th century also saw the start of the use of vegetable oil as a fuel in diesel engines and in heating oil burners. Rudolf Diesel designed his engine to run on vegetable oil. The idea, he hoped, would make his engines more attractive to farmers who had a source of fuel readily available. Diesel's first engine ran on its own power for the first time in Augsburg, Germany, on 10 August 1893 on nothing but peanut oil. In remembrance of this event, 10 August has been declared "International Biodiesel Day".[15] The first patent on Biodiesel was granted in 1937.[16] Periodic petroleum shortages spurred research into vegetable oil as a diesel substitute during the 1930s and 1940s, and again in the 1970s and early 1980s when straight vegetable oil enjoyed its highest level of scientific interest. The 1970s also saw the formation of the first commercial enterprise to allow consumers to run straight vegetable oil in their vehicles. However, biodiesel, produced from oils or fats using transesterification is more widely used. Led by Brazil, many countries built biodiesel plants during the 1990s, and it is now widely available for use in motor vehicles, and is the most common biofuel in Europe today. In France, biodiesel is incorporated at a rate of 8% in the fuel used by all French diesel vehicles.[17]
In the mid-1970s, Canadian researchers developed a low-erucic-acid rapeseed cultivar. Because the word "rape" was not considered optimal for marketing, they coined the name "canola" (from "Canada Oil low acid"). The U.S. Food and Drug Administration approved use of the canola name in January 1985,[18] and U.S. farmers started planting large areas that spring. Canola oil is lower in saturated fats, and higher in monounsaturates. Canola is very thin (unlike corn oil) and flavorless (unlike olive oil), so it largely succeeds by displacing soy oil, just as soy oil largely succeeded by displacing cottonseed oil.
The production of vegetable oils went up 125% between 2000 and 2020, driven by a sharp increase in palm oil.[19]
Uses
editCulinary
editMany vegetable oils are consumed directly, or indirectly as ingredients in food – a role that they share with some animal fats, including butter, ghee, lard, and schmaltz. The oils serve a number of purposes in this role:
- Shortening – as in giving pastries a crumbly texture.
- Enriching – adding calories and satisfaction in consumption
- Texture – altering how ingredients combine, especially fats and starches
- Flavoring – examples include olive, sesame, or almond oil
- Flavor base – oils can also "carry" flavors of other ingredients, such as peppers,[20] since many flavors are due to chemicals that are soluble in oil.
Oils can be heated to temperatures significantly higher than the boiling point of water, 100 °C (212 °F), and used to fry foods. Oils for this purpose must have a high flash point. Such oils include both the major cooking oils – soybean, rapeseed, canola, sunflower, safflower, peanut, cottonseed, etc. – and tropical oils, such as coconut, palm, and rice bran. The latter are particularly valued in Asian cultures for high-temperature cooking, because of their unusually high flash points.
Industrial
editVegetable oils are used as an ingredient or component in many manufactured products.
Many vegetable oils are used to make soaps, skin products, candles, perfumes and other personal care and cosmetic products. Some oils are particularly suitable as drying oils, and are used in making paints and other wood treatment products. They are used in alkyd resin production. Dammar oil (a mixture of linseed oil and dammar resin), for example, is used almost exclusively in treating the hulls of wooden boats. Vegetable oils are increasingly being used in the electrical industry as insulators as vegetable oils are not toxic to the environment, biodegradable if spilled and have high flash and fire points. However, vegetable oils are less stable chemically, 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 oils but with four fatty acid chains compared to the normal three found in a natural ester, are manufactured by Fischer esterification. Tetraesters generally have high stability to oxidation and have found use as engine lubricants. Vegetable oil is being used to produce biodegradable hydraulic fluid[21] and lubricant.[22]
One limiting factor in industrial uses of vegetable oils is that all such oils are susceptible to becoming rancid. Oils that are more stable, such as ben oil or mineral oil, are thus preferred for industrial uses. Castor oil has numerous industrial uses, owing to the presence of a hydroxyl group on the fatty acid. Castor oil is a precursor to Nylon 11. Castor oil may also be reacted with epichlorohydrin to make a glycidyl ether which is used as a diluent and flexibilizer with epoxy resins.
Pet food additive
editVegetable oil is used in the production of some pet foods. AAFCO[23] defines vegetable oil in this context as the product of vegetable origin obtained by extracting the oil from seeds or fruits which are processed for edible purposes.
Fuel
editVegetable oils are also used to make biodiesel, which can be used like conventional diesel.[24] Some vegetable oil blends are used in unmodified vehicles but straight vegetable oil, also known as pure plant oil, needs specially prepared vehicles which have a method of heating the oil to reduce its viscosity. The use of vegetable oils as alternative energy is growing[citation needed] and the availability of biodiesel around the world is increasing.[citation needed]
The NNFCC estimates that the total net greenhouse gas savings when using vegetable oils in place of fossil fuel-based alternatives for fuel production, range from 18 to 100%.[25]
Production
editThe production process of vegetable oil involves the removal of oil from plant components, typically seeds. This can be done via mechanical extraction using an oil mill or chemical extraction using a solvent. The extracted oil can then be purified and, if required, refined or chemically altered.
Mechanical extraction
editOils can be removed via mechanical extraction, termed "crushing" or "pressing". This method is typically used to produce the more traditional oils (e.g., olive, coconut etc.), and it is preferred by most health-food customers in the United States and in Europe.[citation needed] There are several different types of mechanical extraction.[26] Expeller pressing extraction is common, though the screw press, ram press, and ghani (powered mortar and pestle) are also used. Oilseed presses are commonly used in developing countries, among people for whom other extraction methods would be prohibitively expensive; the ghani is primarily used in India.[27] The amount of oil extracted using these methods varies widely, as shown in the following table for extracting mowrah butter in India:[28]
Method | Percentage extracted |
---|---|
Ghani[29] | 20–30% |
Expellers | 34–37% |
Solvent | 40–43% |
Solvent extraction
editThe processing of vegetable oil in commercial applications is commonly done by chemical extraction, using solvent extracts, which produces higher yields and is quicker and less expensive. The most common solvent is petroleum-derived hexane. This technique is used for most of the "newer" industrial oils such as soybean and corn oils. After extraction, the solvent is evaporated out by heating the mixture to about 149 °C (300 °F).[30]
Supercritical carbon dioxide can be used as a non-toxic alternative to other solvents.[31]
Hydrogenation
editUnsaturated vegetable oils can be transformed through partial or complete hydrogenation into oils of higher melting point, some of which, such as vegetable shortening, will remain solid at room temperature.
Hydrogenating vegetable oil is done by raising a blend of vegetable oil and a metal catalyst, typically nickel, in near-vacuum to very high temperatures, and introducing hydrogen. This causes the carbon atoms of the oil to break double-bonds with other carbons. Each carbon atom becomes single-bonded to an individual hydrogen atom, and the double bond between carbons can no longer exist. A fully hydrogenated oil, also called a saturated fat, has had all of its double bonds converted into single bonds. If a polyunsaturated oil is left incompletely hydrogenated (not all of the double bonds are reduced to single bonds), then it is a "partially hydrogenated oil" (PHO). An oil may be hydrogenated to increase resistance to rancidity (oxidation) or to change its physical characteristics. As the degree of saturation is raised by full or partial hydrogenation, the oil's viscosity and melting point increase.
While full hydrogenation produces largely saturated fatty acids, partial hydrogenation results in the transformation of unsaturated cis fatty acids to unsaturated trans fatty acids in the oil mixture due to the heat used in hydrogenation. Partially hydrogenated oils and their trans fats have been linked to an increased risk of mortality from coronary heart disease,[32] among other increased health risks. These concerns have led to regulations mandating the removal of partially hydrogenated oils from food.[33]
Deodorization
editIn the processing of edible oils, the oil is heated under vacuum to near the smoke point or to about 232 °C (450 °F),[34] and water is introduced at the bottom of the oil. The water immediately is converted to steam, which bubbles through the oil, carrying with it any chemicals which are water-soluble. The steam sparging removes impurities that can impart unwanted flavors and odors to the oil. Deodorization is key to the manufacture of vegetable oils. Nearly all soybean, corn, and canola oils found on supermarket shelves go through a deodorization stage that removes trace amounts of odors and flavors, and lightens the color of the oil. However, the process commonly results in higher levels of trans fatty acids and distillation of the oil's natural compounds.[35][36][37]
Occupational exposure
editPeople can breathe in vegetable oil mist in the workplace. The U.S. Occupational Safety and Health Administration (OSHA) has set the legal limit (permissible exposure limit) for vegetable oil mist exposure in the workplace as 15 mg/m3 total exposure and 5 mg/m3 respiratory exposure over an 8-hour workday. The U.S. National Institute for Occupational Safety and Health (NIOSH) has set a recommended exposure limit (REL) of 10 mg/m3 total exposure and 5 mg/m3 respiratory exposure over an 8-hour workday.[38]
Yield
editTypical productivity of some oil crops, measured in tons (t) of oil produced per hectare (ha) of land per year (yr). Oil palm is by far the highest yielding crop, capable of producing about 4 tons of palm oil per hectare per year.
Crop | Yield (t/ha/yr) |
---|---|
Palm oil [39] | 4.0 |
Coconut oil [40] | 1.4 |
Canola oil [41] | 0.75 |
Soybean oil [41] | 0.45 |
Sunflower oil [40] | 0.6 |
Particular oils
editThe following triglyceride vegetable oils account for almost all worldwide production, by volume. All are used as both cooking oils and as SVO or to make biodiesel. According to the USDA, the total world consumption of major vegetable oils in 2007/08 was:[42]
Oil source | World consumption (million metric tons) |
Notes |
---|---|---|
Palm | 41.31 | The most widely produced tropical oil, also used to make biofuel |
Soybean | 41.28 | One of the most widely consumed cooking oils |
Rapeseed | 18.24 | One of the most widely used cooking oils, also used as fuel. Canola is a variety (cultivar) of rapeseed. |
Sunflower seed | 9.91 | A common cooking oil, also used to make biodiesel |
Peanut | 4.82 | Mild-flavored cooking oil |
Cottonseed | 4.99 | A major food oil, often used in industrial food processing |
Palm kernel | 4.85 | From the seed of the African palm tree |
Coconut | 3.48 | Used in cooking, cosmetics and soaps |
Olive | 2.84 | Used in cooking, cosmetics, soaps and as a fuel for traditional oil lamps |
These figures include industrial and animal feed use. The majority of European rapeseed oil production is used to produce biodiesel, or used directly as fuel in diesel cars which may require modification to heat the oil to reduce its higher viscosity.
Other significant oils include:
- Corn oil, one of the most common cooking oils, is used for cooking oil, salad dressing, margarine, mayonnaise, prepared goods like spaghetti sauce and baking mixes, and to fry prepared foods like potato chips and French fries.
- Grape seed oil, used in cooking and cosmetics
- Hazelnut oil and other nut oils
- Linseed oil, from flax seeds
- Rice bran oil, from rice grains
- Safflower oil, a flavorless and colorless cooking oil
- Sesame oil, used as a cooking oil, and as a massage oil, particularly in India
- Açaí palm oil, used in culinary and cosmetics
- Jambú oil, is extracted from the flowers, leaves and stem from jambu (Acmella oleracea), contains spilanthol
- Graviola oil, derived from Annona muricata
- Tucumã oil, from Astrocaryum aculeatum is used to manufacture soap.
- Brazil nut oil, culinary and cosmetics use
- Carapa oil, pharmaceutical use and anti-mosquito candle
- Buriti oil, from Mauritia flexuosa, used in cosmetics (skin and hair care)
- Passion fruit oil, derived from Passiflora edulis, has varied applications in cosmetics manufacturing and for uses as a human or animal food.
- Pracaxi oil, obtained from Pentaclethra macroloba, cosmetics use
- Solarium oil, derived from chloroplasts, various applications in cooking
Composition of fats
editType | Processing treatment[45] |
Saturated fatty acids |
Monounsaturated fatty acids |
Polyunsaturated fatty acids |
Smoke point | ||||
---|---|---|---|---|---|---|---|---|---|
Total[43] | Oleic acid (ω-9) |
Total[43] | α-Linolenic acid (ω-3) |
Linoleic acid (ω-6) |
ω-6:3 ratio | ||||
Avocado[46] | 11.6 | 70.6 | 52–66 [47] |
13.5 | 1 | 12.5 | 12.5:1 | 250 °C (482 °F)[48] | |
Brazil nut[49] | 24.8 | 32.7 | 31.3 | 42.0 | 0.1 | 41.9 | 419:1 | 208 °C (406 °F)[50] | |
Canola[51] | 7.4 | 63.3 | 61.8 | 28.1 | 9.1 | 18.6 | 2:1 | 204 °C (400 °F)[52] | |
Coconut[53] | 82.5 | 6.3 | 6 | 1.7 | 0.019 | 1.68 | 88:1 | 175 °C (347 °F)[50] | |
Corn[54] | 12.9 | 27.6 | 27.3 | 54.7 | 1 | 58 | 58:1 | 232 °C (450 °F)[52] | |
Cottonseed[55] | 25.9 | 17.8 | 19 | 51.9 | 1 | 54 | 54:1 | 216 °C (420 °F)[52] | |
Cottonseed[56] | hydrogenated | 93.6 | 1.5 | 0.6 | 0.2 | 0.3 | 1.5:1 | ||
Flaxseed/linseed[57] | 9.0 | 18.4 | 18 | 67.8 | 53 | 13 | 0.2:1 | 107 °C (225 °F) | |
Grape seed | 10.4 | 14.8 | 14.3 | 74.9 | 0.15 | 74.7 | very high | 216 °C (421 °F)[58] | |
Hemp seed[59] | 7.0 | 9.0 | 9.0 | 82.0 | 22.0 | 54.0 | 2.5:1 | 166 °C (330 °F)[60] | |
High-oleic safflower oil[61] | 7.5 | 75.2 | 75.2 | 12.8 | 0 | 12.8 | very high | 212 °C (414 °F)[50] | |
Olive, Extra Virgin[62] | 13.8 | 73.0 | 71.3 | 10.5 | 0.7 | 9.8 | 14:1 | 193 °C (380 °F)[50] | |
Palm[63] | 49.3 | 37.0 | 40 | 9.3 | 0.2 | 9.1 | 45.5:1 | 235 °C (455 °F) | |
Palm[64] | hydrogenated | 88.2 | 5.7 | 0 | |||||
Peanut[65] | 16.2 | 57.1 | 55.4 | 19.9 | 0.318 | 19.6 | 61.6:1 | 232 °C (450 °F)[52] | |
Rice bran oil | 25 | 38.4 | 38.4 | 36.6 | 2.2 | 34.4[66] | 15.6:1 | 232 °C (450 °F)[67] | |
Sesame[68] | 14.2 | 39.7 | 39.3 | 41.7 | 0.3 | 41.3 | 138:1 | ||
Soybean[69] | 15.6 | 22.8 | 22.6 | 57.7 | 7 | 51 | 7.3:1 | 238 °C (460 °F)[52] | |
Soybean[70] | partially hydrogenated | 14.9 | 43.0 | 42.5 | 37.6 | 2.6 | 34.9 | 13.4:1 | |
Sunflower[71] | 8.99 | 63.4 | 62.9 | 20.7 | 0.16 | 20.5 | 128:1 | 227 °C (440 °F)[52] | |
Walnut oil[72] | unrefined | 9.1 | 22.8 | 22.2 | 63.3 | 10.4 | 52.9 | 5:1 | 160 °C (320 °F)[73] |
Seed oil
editSeed oils are vegetable oils obtained from the seed (endosperm) rather than other parts of plants. Most vegetable oils are seed oils. Examples are sunflower, corn, and sesame oils.
Pre-pressing
editOils are extracted first by expeller or cold pressing methods, then solvent expelling the rest of the oils from the leftover matter. This is a method used by larger capacity oil mills. As the energy consumption of the mechanical press increases as more oil is released, it is more efficient to extract the rest of the oil (past around 60%) by solvent extraction.
Used oil
editA large quantity of used vegetable oil is produced and recycled, mainly from industrial deep fryers in potato processing plants, snack food factories and fast food restaurants.
Recycled oil has numerous uses, including use as a direct fuel, as well as in the production of biodiesel, livestock feed, pet food, soap, detergent, cosmetics, and industrial chemicals.
Since 2002, an increasing number of European Union countries have prohibited the inclusion of recycled vegetable oil from catering in animal feed. Used cooking oils from food manufacturing, however, as well as fresh or unused cooking oil, continue to be used in their animal feed.[74]
Shelf life
editDue to their susceptibility to oxidation from the exposure to oxygen, heat and light, resulting in the formation of oxidation products, such as peroxides and hydroperoxides, plant oils rich in polyunsaturated fatty acids have a limited shelf-life.[75][76]
Product labeling
editIn Canada, palm oil is one of five vegetable oils, along with palm kernel oil, coconut oil, peanut oil, and cocoa butter, which must be specifically named in the list of ingredients for a food product.[77] Also, oils in Canadian food products which have been modified or hydrogenated must contain the word "modified" or "hydrogenated" when listed as an ingredient.[78] A mix of oils other than the aforementioned exceptions may simply be listed as "vegetable oil" in Canada; however, if the food product is a cooking oil, salad oil or table oil, the type of oil must be specified and listing "vegetable oil" as an ingredient is not acceptable.[77]
From December 2014, all food products produced in the European Union were legally required to indicate the specific vegetable oil used in their manufacture, following the introduction of the Food Information to Consumers Regulation.[79]
See also
editReferences
edit- ^ Alfred Thomas (2002). "Fats and Fatty Oils". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a10_173. ISBN 3527306730.
- ^ Parwez Saroj (September 2007). The Pearson Guide to the B.Sc. (Nursing) Entrance Examination. Pearson Education India. p. 109. ISBN 978-81-317-1338-9.
- ^ Robin Dand (1999). The International Cocoa Trade. Woodhead Publishing. p. 169. ISBN 1-85573-434-6.
- ^ Sayon-Orea; Carlos; Martínez-Gonzalez (2015), "Does cooking with vegetable oils increase the risk of chronic diseases?: a systematic review.", British Journal of Nutrition, 113 (S2): S36–S48, doi:10.1017/S0007114514002931, hdl:10171/43079, PMID 26148920
- ^ a b Ruth Schuster (December 17, 2014). "8,000-year old olive oil found in Galilee, earliest known in world", Haaretz. Retrieved December 17, 2014.
- ^ Ehud Galili et al., "Evidence for Earliest Olive-Oil Production in Submerged Settlements off the Carmel Coast, Israel", Journal of Archaeological Science 24:1141–1150 (1997)
- ^ Dunham, Will (2023-02-01). "Ancient Egypt's mummification ingredients came from far-flung locales". Reuters. Retrieved 2023-07-18.
- ^ "British Colonial Policies and the Oil Palm Industry in the Niger Delta Region of Nigeria, 1900–1960" (PDF). African Study Monographs. 21 (1): 19–33. 2000. Archived (PDF) from the original on 16 January 2013.
- ^ Bellis, Mary. "The History of Soaps and Detergents". About.com. Archived from the original on July 14, 2012.
In 1864, Caleb Johnson founded a soap company called B.J. Johnson Soap Co., in Milwaukee. In 1898, this company introduced a soap made of palm and olive oils called Palmolive.
- ^ Commercial Agriculture, the Slave Trade and Slavery in Atlantic Africa ISBN 978-1-847-01075-9 p. 22
- ^ Graham, Drew Ramsey, Tyler (2012-04-26). "How Vegetable Oils Replaced Animal Fats in the American Diet". The Atlantic. Retrieved 2023-07-18.
{{cite web}}
: CS1 maint: multiple names: authors list (link) - ^ "Soybean Car". Popular Research Topics. Benson Ford Research Center. Archived from the original on 2012-09-19. Retrieved 2006-10-23.
- ^ Horstman, Barry M. (1999-05-21). "Philip W. Drackett: Earned profits, plaudits". The Cincinnati Post. E. W. Scripps Company. Archived from the original on 2005-12-05. Retrieved 2006-10-22.
- ^ "World Soy Oil Production". The Soybean Processors Association of India. Archived from the original on 2019-01-04. Retrieved 2019-01-04.
- ^ "Biodiesel Day". Days Of The Year. Archived from the original on 25 February 2021. Retrieved 30 May 2015.
- ^ Knothe, G. "Historical Perspectives on Vegetable Oil-Based Diesel Fuels" (PDF). Inform, Vol. 12(11), pp. 1103–1107 (2001). Archived (PDF) from the original on 2018-10-04. Retrieved 2007-07-11.
- ^ Avril Group : Activity Report 2014, p. 58 [full citation needed]
- ^ "Canola oil". Food and Drug Administration. Archived from the original on 2006-06-17. Retrieved 2006-07-31.
- ^ "World Food and Agriculture – Statistical Yearbook 2023 | FAO | Food and Agriculture Organization of the United Nations". FAODocuments. doi:10.4060/cc8166en. Retrieved 2023-12-13.
- ^ ""Blooming in Oil for Flavor" Cooks Illustrated". Archived from the original on 2021-07-16. Retrieved 2021-07-16.
- ^ Linda McGraw (April 19, 2000). "Biodegradable Hydraulic Fluid Nears Market". USDA. Archived from the original on 2006-09-25. Retrieved 2006-09-29.
- ^ "Cass Scenic Railroad, West Virginia". GWWCA. Archived from the original on 2011-10-06. Retrieved 2011-11-01.
- ^ "The Association of American Feed Control Officials (AAFCO)". Archived from the original on 1999-10-12. Retrieved 2018-07-30.
- ^ Knothe, Gerhard; Krahl, Jürgen; Gerpen, Jon Van (2015-08-13). The Biodiesel Handbook. Elsevier. ISBN 978-0-9835072-6-0.
- ^ National Non-Food Crops Centre. GHG Benefits from Use of Vegetable Oils for Electricity, Heat, Transport, and Industrial Purposes, NNFCC 10-016 Archived 2016-03-05 at the Wayback Machine
- ^ Hossain, Amjad (2012). "Kalu". In Islam, Sirajul; Jamal, Ahmed A. (eds.). Banglapedia: National Encyclopedia of Bangladesh (Second ed.). Asiatic Society of Bangladesh. Archived from the original on 2016-05-09. Retrieved 2016-05-08.
- ^ Janet Bachmann. "Oilseed Processing for Small-Scale Producers". Archived from the original on 2006-08-24. Retrieved 2006-07-31.
- ^ B.L. Axtell from research by R.M. Fairman (1992). "Illipe". Minor oil crops. FAO. Archived from the original on 2016-07-02. Retrieved 2006-11-12.
- ^ Aziz, KMA (2012). "Ghani". In Islam, Sirajul; Jamal, Ahmed A. (eds.). Banglapedia: National Encyclopedia of Bangladesh (Second ed.). Asiatic Society of Bangladesh. Archived from the original on 2016-05-09. Retrieved 2016-05-08. A ghani is a traditional Indian oil press, driven by a horse or ox.
- ^ "Polyunsaturated Fats". Clark's Nutrition. Archived from the original on January 19, 2022. Retrieved March 13, 2019.
- ^ Eisenmenger, Michael; Dunford, Nurhan T.; Eller, Fred; Taylor, Scott; Martinez, Jose (2006). "Pilot-scale supercritical carbon dioxide extraction and fractionation of wheat germ oil". Journal of the American Oil Chemists' Society. 83 (10): 863–868. doi:10.1007/s11746-006-5038-6. S2CID 59940212.
- ^ Trans Fat Task Force (June 2006). "TRANSforming the Food Supply (Appendix 9iii)". Archived from the original on February 25, 2007. Retrieved 2007-01-09. (Consultation on the health implications of alternatives to trans fatty acids: Summary of Responses from Experts)
- ^ "Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat)". www.fda.gov. U.S. Food and Drug Administration. 20 February 2020. Archived from the original on 14 April 2021. Retrieved 14 April 2021.
- ^ Feuge, R. O. "Vegetable Oils and Fats for Edible Use". usda.gov. Archived from the original on June 19, 2022. Retrieved March 13, 2019.
Certain crude oils that contain minor amounts of impurities other than free fatty acids can be refined by a process known as steam refining. It is merely a high-temperature steam distillation under reduced pressure. The crude vegetable oil is heated to about 450°F. and maintained under a pressure of 0.25 inch of mercury or less while steam is passed through it. The steam strips the free fatty acids out of the oil. The proccss is used somewhat in Europe but not often in the United States.
- ^ Gupta, Monoj K. (2017). Practical guide to vegetable oil processing (Second ed.). Amsterdam. ISBN 978-1-63067-051-1. OCLC 974497799.
{{cite book}}
: CS1 maint: location missing publisher (link) - ^ Lawrence Alan Johnson; Pamela J. White; Richard Galloway (2008). Soybeans : chemistry, production, processing, and utilization. Urbana, IL: AOCS Press. ISBN 978-0-12-804352-3. OCLC 491265615. Archived from the original on 2023-06-28. Retrieved 2021-07-04.
- ^ "Chapter 5 : Processing and refining edible oils". Food and Agriculture Organization of the United Nations. Archived from the original on 2022-07-09. Retrieved 2021-07-04.
- ^ "CDC – NIOSH Pocket Guide to Chemical Hazards – Vegetable oil mist". www.cdc.gov. Archived from the original on 2015-12-08. Retrieved 2015-11-27.
- ^ Malaysian Palm Oil Industry Archived 2018-10-20 at the Wayback Machine, palmoilworld.org
- ^ a b Oil Staple Crops Compared Archived 2018-11-18 at the Wayback Machine, gardeningplaces.com
- ^ a b Global oil yields: Have we got it seriously wrong? Archived 2016-01-31 at the Wayback Machine, Denis J. Murphy, August 2009, aocs.org
- ^ January 2009 (PDF). Oilseeds: World Market and Trade. Vol. FOP 1-09. USDA. 2009-01-12. Archived from the original (PDF) on 2013-03-09. Retrieved 2009-01-29., Table 03: Major Vegetable Oils: World Supply and Distribution at Oilseeds: World Markets and Trade Monthly Circular Archived 2010-10-18 at the Wayback Machine
- ^ a b c "US National Nutrient Database, Release 28". United States Department of Agriculture. May 2016. All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns.
- ^ "Fats and fatty acids contents per 100 g (click for "more details"). Example: Avocado oil (user can search for other oils)". Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21. 2014. Retrieved 7 September 2017. Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.
- ^ "USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996" (PDF).
- ^ "Avocado oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
- ^ Ozdemir F, Topuz A (2004). "Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period" (PDF). Food Chemistry. Elsevier. pp. 79–83. Archived from the original (PDF) on 2020-01-16. Retrieved 15 January 2020.
- ^ Wong M, Requejo-Jackman C, Woolf A (April 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. The American Oil Chemists' Society. Retrieved 26 December 2019.
- ^ "Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
- ^ a b c d Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59–65. doi:10.1016/j.foodchem.2009.09.070.
- ^ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
- ^ a b c d e f Wolke RL (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved March 5, 2011.
- ^ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
- ^ "Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
- ^ "Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
- ^ "Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
- ^ "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
- ^ Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). "Grape Seed Oil Compounds: Biological and Chemical Actions for Health". Nutrition and Metabolic Insights. 9: 59–64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
- ^ Callaway J, Schwab U, Harvima I, Halonen P, Mykkänen O, Hyvönen P, Järvinen T (April 2005). "Efficacy of dietary hempseed oil in patients with atopic dermatitis". The Journal of Dermatological Treatment. 16 (2): 87–94. doi:10.1080/09546630510035832. PMID 16019622. S2CID 18445488.
- ^ Melina V. "Smoke points of oils" (PDF). veghealth.com. The Vegetarian Health Institute.
- ^ "Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
- ^ "Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
- ^ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
- ^ "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
- ^ "Oil, peanut". FoodData Central. usda.gov.
- ^ Orthoefer FT (2005). "Chapter 10: Rice Bran Oil". In Shahidi F (ed.). Bailey's Industrial Oil and Fat Products. Vol. 2 (6th ed.). John Wiley & Sons, Inc. p. 465. doi:10.1002/047167849X. ISBN 978-0-471-38552-3.
- ^ "Rice bran oil". RITO Partnership. Retrieved 22 January 2021.
- ^ "Oil, sesame, salad or cooking". FoodData Central. fdc.nal.usda.gov. 1 April 2019.
- ^ "Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
- ^ "Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
- ^ "FoodData Central". fdc.nal.usda.gov.
- ^ "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
- ^ "Smoke Point of Oils". Baseline of Health. Jonbarron.org.
- ^ "Food and cooking oil waste". Food Standards Agency. GOV.UK. 22 May 2018. Archived from the original on 22 December 2022.
- ^ H. Ramachandra Prabhu (2000). "Lipid peroxidation in culinary oils subjected to thermal stress". Indian Journal of Clinical Biochemistry. 15 (1): 1–5. doi:10.1007/BF02873539. PMC 3453543. PMID 23105229.
- ^ Tańska, M; Roszkowska, B; Skrajda, M; Dąbrowski, G (2016). "Commercial Cold Pressed Flaxseed Oils Quality and Oxidative Stability at the Beginning and the End of Their Shelf Life". Journal of Oleo Science. 65 (2): 111–21. doi:10.5650/jos.ess15243. PMID 26782307. Archived from the original on 2018-03-19. Retrieved 2018-03-19.
- ^ a b "Basic Labelling Requirements", Guide to Food Labelling and Advertising, Canadian Food Inspection Agency, 18 February 2014, archived from the original on 2015-04-06, retrieved 2015-04-08
- ^ "Common Name - Fats and Oils" (PDF), Labelling Requirements for Fats and Oils, Canadian Food Inspection Agency, archived (PDF) from the original on 2014-12-22, retrieved 2015-04-08
- ^ "Regulation (EU) No 1169/2011 of the European Parliament and of the Council", Official Journal of the European Union, 2011-11-21, archived from the original on 2017-07-26, retrieved 2013-11-26
Sources
editThis article incorporates text from a free content work. Licensed under CC BY-SA IGO 3.0 (license statement/permission). Text taken from World Food and Agriculture – Statistical Yearbook 2023, FAO, FAO.
Further reading
edit- 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, England. ISBN 1-84127-330-9.
- Salunkhe, D.K., Chavan, J.K., Adsule, R.N. and Kadam, S.S. (1992). World Oilseeds – Chemistry, Technology, and Utilization. Van Nostrand Reinhold, New York. ISBN 0-442-00112-6.
{{cite book}}
: CS1 maint: multiple names: authors list (link)