Many foods contain cooking oil. What is it? In fact, this is an anhydrous mixture of various animal and vegetable fats, as well as salomas. Such a substance is capable of melting at temperatures above 60 ° C. What is cooking oil? Margarine does not belong to this category. Although it is often confused with cooking oil. It is not right. After all, margarine is an aqueous mixture of fats.
How did the product appear
For the first time, cooking oil was made in Soviet times. The task of food industry specialists was to create a cheaper product. As a result of the work, many combinations of various fats were created, which were able to replace melted fats of animal origin.
Initially, new products were not in great demand among Soviet citizens. After all, their taste and aroma were not so attractive. Therefore, new compounds were introduced gradually in the food industry. The product was used in canteens, as well as in places of mass production. In the crisis, the new cooking oil was nevertheless recognized by the citizens of the USSR and took its place of honor among the more expensive counterparts.
Organoleptic qualities of cooking oil
What is the difference between cooking fat and other varieties of this product? First of all, organoleptic properties:
- The taste corresponds to the variety of the product, without impurities, pure.
- Nice smell.
- Product color can be white or yellow.
- The consistency is oily, dense and without impurities.
- When melted, cooking oil becomes transparent.
Such a product is sold exclusively with briquettes wrapped in parchment paper or packaged in special bags.
Varieties of cooking oil
Cooking fat may consist of many components. At the moment, there are several varieties of it:
- Product for deep fat. It is made only from plant-based salomas. The main purpose is deep-fried cooking. Often whale salomas are added to this fat.
- Vegetable fat. This product is made from vegetable oils.
- "Belorussian". It is made from beef tallow.
- "Ukrainian". In its production, pork fat is taken as the basis.
- "Oriental". The main component of the product is mutton fat.
- Margaguselin. The basis is pork fat, which has the taste of fried onions. It is worth noting that marnanuselin is the only product that contains a flavor.
Cooking Fat: Composition
What is included in such mixtures? According to GOST, the product may contain components such as:
- sunflower oil;
- soybean;
- cotton;
- rapeseed;
- Palm;
- Peanut
- salomas;
- palmitin;
- stearin;
- animal fats;
- vitamin A;
- antioxidant;
- dried onions.
It is worth noting that all fats undergo deodorization and refining before mixing. In other words, the components are anonymized, become odorless. The product is stored, usually at a temperature of from -25 ° C to +16 ° C. The room should be well ventilated, be dark and dry.
Is the product useful?
Does cooking fat benefit ? How this product affects the human body depends on its chemical composition, which is determined by the recipe. All cooking fats are to some extent healthy and must be present in the diet of every person. It should be noted that such products are assimilated by 96%. It is for this reason that they are attributed to irreplaceable energy sources.
Cooking fats are rich in vitamins D, K, A, E. In addition, this product contains components that are actively involved in the construction of body cells. Thanks to them, the skin becomes more firm and elastic, the condition of the hair and blood coagulation is significantly improved, and the effect of toxins is neutralized.
As shown by numerous studies, for the normal functioning of the adult body, approximately 20 grams of fat per day is required. Thanks to these components, beta-carotene and fat-soluble vitamins are better absorbed . Also, cooking oil has a positive effect on the health and beauty of the female body.
Cooking Fat Damage
Despite the usefulness of such compounds, they should not be abused. Indeed, excessive consumption of fats leads to the development of various diseases of the cardiovascular system, as well as to obesity. Good digestibility of the product has not only a positive, but also a negative side. With the abuse of cooking fats, the body receives a large number of unnecessary calories. In addition, a product that was not prepared according to GOST can lead to the development of cancer. Therefore, you need to choose cooking oil correctly.