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An essential oil is a concentrated hydrophobic liquid containing volatile (easily evaporated at normal temperatures) chemical compounds from plants.Essential oils are also known as volatile oils, ethereal oils, aetheroleum, or simply as the oil of the plant from which they were extracted, such as oil of clove.
Origin of this essential oil, the tea tree, Melaleuca alternifolia Tea tree plantation, Coraki, New South Wales. Tea tree oil, also known as melaleuca oil, is an essential oil with a fresh, camphoraceous odour and a colour that ranges from pale yellow to nearly colourless and clear.
Refining sunflower oil through solvent extraction, de-gumming, neutralization, and bleaching can make it more stable and suitable for high-temperature cooking, but doing so will also remove some of the oil's nutrients, flavor, color (resulting in a pale-yellow), free fatty acids, phospholipids, polyphenols, and phytosterols.
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 ...
Sperm oil is extracted from the spermaceti organ and the junk of the sperm whale. After killing a sperm whale, the whalers would pull the carcass alongside the ship, cut off the cranium and haul it on deck, whereupon they would cut a hole in it and bail out the matter inside with a bucket.
Red palm oil is a traditional cooking oil in West Africa. The free fatty acids within provide a "bite" to the flavor. [23] The triglyceride part is around 50% saturated fat—considerably less than palm kernel oil—and 40% monounsaturated fat and 10% polyunsaturated fat. It is a source of Vitamin A and Vitamin E. [24]
They then refine the oil to remove certain free fatty acids to reduce susceptibility to rancidification. Other processes to increase shelf life include using copra with a moisture content below 6%, keeping the moisture content of the oil below 0.2%, heating the oil to 130–150 °C (266–302 °F) and adding salt or citric acid .
The vitamin A content ranged from 315 to 375 μg per 100 grams. [32] Palmitic acid and oleic acid were two of the main fatty acids found in both cow and sheep ghee. The saturated fatty acid profile was 53.9 to 66.8%, the unsaturated fatty acid profile was 22.8 to 38.0% and the other fatty acids was 3.5 to 10.4%. [ 32 ]