Vegetable oil is an indispensable food in the preparation of a variety of dishes. It is difficult to do without any housewife. But to navigate in a huge assortment of different varieties of sunflower oil can be difficult. Shop shelves are full of different types of oils: hydrated, refined, unrefined and deodorized. In this article, we learn what deodorized oil means, and also note its useful qualities and contraindications for use.
The difference between natural oil and deodorized
The main difference between natural and deodorized oil is the absence of a specific smell and a slightly bitter taste. But there is an opinion that natural oil has nothing to do with deodorized.
Refined deodorized oil is the product that has been refined. In the process of processing it is cleaned of unnecessary additives and all kinds of impurities. Many technologists believe that during this treatment, oil loses all its nutritional properties. Other experts say the opposite.
Deodorization is resorted to when excess impurities are found in the composition of natural oil. And also this procedure is necessary to improve product quality - to achieve transparency, increase shelf life and lack of sediment. But during processing, the oil loses most of its vitamins. In the manufacture of this oil, a natural dye is removed from it, as well as the components responsible for its taste and aroma.
Product quality directly depends on compliance with the conditions in the production technology. Unfortunately, many manufacturers, to obtain maximum income, significantly reduce the periods of processing in technology, which negatively affects the food and taste parameters of this product.
Production technology
To improve the commercial quality of vegetable oil is subjected to complete processing with the passage of all its stages:
- Settling and filtering - help destroy mechanical impurities.
- Hydration. This treatment allows you to remove part of the phospholipids in order to avoid precipitation.
- Neutralization or alkaline cleaning. With this procedure, fatty acids leave the oil.
- Refining. This process removes phospholipids and proteins, which helps clarify the oil. In addition, this method makes it hypoallergenic and allows you to include this product in the diet, even for people who are allergic to oilseeds.
- Freezing This processing affects the oil at low temperatures, which helps to remove wax crystals and waxy substances. Due to this, this procedure helps to eliminate cloudy sediment and acquire a presentation.
- Deodorization helps to remove aromatic substances from oil using water vapor in a vacuum.
Let us dwell in more detail at the last stage of the production of vegetable oil.
Deodorized oil - what is it?
In simple words, it is an oil that has been treated with hot, dry air at a temperature of about 230 ° C under vacuum. It is distinguished by its transparency, the absence of various precipitation and a pronounced smell.
Refined deodorized vegetable oil contains less nutrients than unrefined. But, despite this, there are obvious advantages in this type of oil: it is great for cooking dishes with heat treatment. This type of oil is part of margarine, mayonnaise, confectionery and bakery products and other varieties of products. And a huge advantage of refined oil is its long shelf life. The price of such oil is usually higher than unrefined.
The benefits and harms of deodorized oil
Deodorized oil is undoubtedly useful and is considered less hazardous to health, unlike simple refined, which contains cholesterol. Despite processing in several stages, useful vitamins and minerals remain in it, which help prevent diseases of the liver and gastrointestinal tract. Also, the components of the oil are fatty acids - they have a beneficial effect on the body, prevent the increase in cholesterol and are perfectly absorbed.
Among other things, deodorized oil is perfect for diet and baby food, because all the residues of chemical solvents disappear after it is completely vacuum cleaned.
As for the harm to the body, it should be noted that any refined oil is a very high-calorie product, and due to the large amount of fat in the composition can cause excess weight. It must be consumed in small doses, especially for those who monitor their weight.
Storage conditions
The enemies of all vegetable oils, without exception, are: heat, light and oxygen. In this regard, the following storage conditions should be observed:
- keep the oil in a tightly closed glass container;
- the best option would be storage at room temperature;
- Avoid exposure to water and various metals.
Sunflower oil
Sunflower seeds contain a huge amount of vitamins and a number of important trace elements. Oil from this plant, due to polyunsaturated fatty acids and substances, also carries benefits for the body. The use of vegetable sunflower oil helps to improve the condition of the skin and hair, helps strengthen blood vessels and activates the immune system.
As for sunflower refined deodorized oil, due to its low cholesterol content, it is considered the most dietary product. Such a product is often used in cooking, it is perfect for preparing various dishes: it is transparent without sediment, has no pronounced smell.
Palm oil
Palm oil is much less common on shelves in grocery stores. The oil itself has a firmer consistency, unlike sunflower, since its melting temperature should not exceed forty degrees. Also, deodorized palm oil has a fairly long shelf life - one year. Most often it is used as a food additive, and in its pure form is used mainly for deep-frying.
Palm oil is divided into two types: red and refined deodorized palm oil. As for the first option, it has a red-orange color due to vitamin A. Such an oil is useful with a pleasant smell and taste. But, unfortunately, this product is not subject to long storage. Therefore, deodorized palm oil is an alternative. Like other oils that have been processed, palm oil has no taste or smell. Most scientists are inclined to believe that such deodorized oil is devoid of useful properties and is advised to use it only in the cosmetic industry.
Coconut oil
Coconut oil contains more than ninety percent of fatty acids. During technological processing, these fats are not destroyed, which means that they are present in the same amount in deodorized coconut oil. Even after the oil has been processed, it retains its beneficial properties and has a great effect on the human body: it speeds up metabolism, energizes, serves as a backup fuel for the brain and nervous system, improves the functioning of the heart and muscles, helps fight viruses and various bacteria. According to numerous studies, coconut oil has significantly improved the condition of patients with Alzheimer's disease. Deodorized coconut oil does not contain cholesterol, which allows it to be used in the preparation of various dishes without fear.
This oil is not recommended for people with various gastrointestinal diseases and allergies.
Refined deodorized coconut oil is used not only in cooking, but also in cosmetology. It is one of the most effective and popular means in the care of the body, face and hair. This oil perfectly nourishes and moisturizes the skin, fights against stretch marks and gives the skin a radiance.
But despite some contraindications, deodorized coconut oil is popular all over the world. It is actively used in cooking: added to baking, seasoned salads, added to dishes of meat, fish and vegetables. During heat treatment, this oil retains its beneficial properties, which allows you to cook fried dishes on it without fear.
Disputed Product Disputes: Consumer Opinion
Deodorized oils have many opponents, but there are those who set aside many advantages for themselves. Opponents believe that such an oil is a fake, as it should have a bright taste and aroma. But consumers like it for its transparency and purity.
Also, the shelf life of up to two years is subject to the benefits of a deodorized product, subject to storage conditions, given that crude oil is stored half as much.
Despite some criticism, deodorized oil is in demand in the culinary industry and is in great demand among housewives.