Vegetable oil. Variety of species

Vegetable fats play an important role in adequate human nutrition. There are various types oils based on raw materials, production processes and consistency. Let's look at what vegetable fats there are, their quality indicators, and how they are classified.

According to the degree of purification, vegetable oils are classified into:

1. Unrefined - has undergone only mechanical purification. With this method, the beneficial properties are preserved as much as possible. vegetable oils, they acquire the taste and smell characteristic of the product from which they are obtained, and may have sediment. This is the healthiest vegetable oil;

2. Hydrated – spray cleaned hot water. It has a less pronounced odor, without sediment and is not cloudy;

3. Refined – neutralized with alkali after mechanical cleaning. This product is transparent, with a weak taste and odor;

4. Deodorized – cleaned with hot steam under vacuum. This product is almost odorless, tasteless and colorless.

According to the method of pressing the oils, the following are obtained:

When cold pressed, such oils have greatest benefit for the body;

With hot pressing - when the raw material is heated before pressing, so that the oil it contains is more liquid and is subject to extraction in a larger volume;

During extraction, the raw material is treated with a solvent that extracts the oil. The solvent is subsequently removed, but some small part of it may remain in the final product, which can be harmful to the body.

Classification of oils by consistency:

1. Solids, consisting of saturated fatty acids: coconut, cocoa butter, palm.

2. Liquid, consisting of unsaturated fatty acids:

Contains monounsaturated acids (olive, peanut);

With polyunsaturated fatty acids (sunflower, sesame, soybean, rapeseed, corn, cottonseed, etc.).

The properties of vegetable oil depend on the method of production and the degree of processing during production. An unrefined cold-pressed product will bring more benefits to the body than a refined product obtained by extraction. The method of its production also determines the quality indicators.

Which vegetable oil is best to buy for consumption depends on its beneficial properties and application. Let's consider the types of vegetable oils based on their raw materials, their use and benefits for the body.

The table below will help the buyer understand vegetable oils, their properties and proper use.

Table - Types of vegetable oil: composition, properties and proper use

In food laboratories, the assessment of the quality of vegetable oils includes a complex of organoleptic studies (taste, color, smell, transparency) and physical and chemical parameters(density, color, melting and pour point, determination of the acid number of vegetable oil, peroxide and iodine, mass fraction of moisture).

For the average buyer, these are complex laboratory tests are not available, so it is important to know some rules in order to buy quality vegetable oil.

1. Refined vegetable oil should be transparent, without visible impurities and sediment.

2. The color of the oil can vary from light to dark yellow and green depending on the raw material and the degree of purification.

3. There should be no foreign smell or taste, only those corresponding to the product.

4. Look at the production and expiration dates. You should not buy a product that has been on the store shelf for a long time, even if it has long term storage

5. Good vegetable oil cannot be cheap. But a high price does not guarantee anything. It is better to choose one manufacturer with a good quality product and always use it for food. Conscientious supplier food product worries about consumer opinion.

6. The label must contain information about compliance with GOST for vegetable oil. The presence of quality management systems in production (international standards ISO, QMS) may also be indicated.

7. Study the label carefully. Vegetable oil is often counterfeited: a mixture of other fats is sold under the guise of sunflower oil. The label must clearly indicate the type of oil and its grade, and not just the inscription “vegetable oil”.

How to store vegetable oil

If you choose it in a store, it is worth remembering that the unrefined one will be the most useful. Which unrefined sunflower oil is better? Cold pressed. It is in such a product, which has not undergone thermal and chemical treatment, that vitamins and biologically active substances are better preserved. The benefits of unrefined sunflower oil include a large amount of phospholipids, antioxidants and beta-carotene.

Any vegetable oil is susceptible to oxidation in light, so it must be stored in a dark place. The optimal temperature is from 5 to 20 degrees Celsius without sudden temperature changes. Unrefined oils should be stored in the refrigerator. It is better to use a glass storage container with a narrow neck, but not metal.

The shelf life of vegetable oil can be long - up to 2 years, provided that the temperature is maintained and there is no light. An opened bottle should be used within a month.

One of the most important rules growing strong and healthy seedlings - the presence of the “correct” soil mixture. Typically, gardeners use two options for growing seedlings: either a purchased soil mixture or one made independently from several components. In both cases, the fertility of the soil for seedlings is, to put it mildly, questionable. This means that the seedlings will require additional nutrition from you. In this article we will talk about simple and effective fertilizers for seedlings.

After a decade of catalog dominance by original variegated and colorful tulip varieties, trends began to change. At exhibitions, the best designers in the world offer to remember the classics and pay tribute to charming white tulips. Sparkling under the warm rays of the spring sun, they look especially festive in the garden. Welcoming spring after a long wait, tulips seem to remind us that white is not only the color of snow, but also the joyful celebration of flowering.

Despite the fact that cabbage is one of the most popular vegetables, not all summer residents, especially beginners, can grow its seedlings. In apartment conditions they are hot and dark. In this case, it is impossible to obtain high-quality seedlings. And without strong, healthy seedlings it is difficult to count on a good harvest. Experienced gardeners know that it is better to sow cabbage seedlings in greenhouses or greenhouses. And some even grow cabbage by direct sowing seeds in the ground.

Flower growers tirelessly discover new indoor plants, replacing some with others. And here the conditions of a particular room are of no small importance, because plants have different requirements for their maintenance. Lovers of beautifully flowering plants often encounter difficulties. After all, in order for flowering to be long and abundant, such specimens require special care. There are not very many unpretentious plants blooming in rooms, and one of these is streptocarpus.

Calendula (marigold) is a flower that stands out among others with its bright color. Low bushes with delicate orange inflorescences can be found on the side of the road, in the meadow, in the front garden next to the house or even in vegetable beds. Calendula is so widespread in our area that it seems like it has always grown here. Read about interesting decorative varieties of calendula, as well as the use of calendula in cooking and medicine in our article.

I think many will agree that we perceive the wind well only in a romantic aspect: we are sitting in a cozy, warm house, and the wind is raging outside the window... In fact, the wind blowing through our areas is a problem and there is nothing good about it. By creating windbreaks with the help of plants, we break the strong wind into several weak currents and significantly weaken its destructive power. How to protect a site from the wind will be discussed in this article.

Making a shrimp and avocado sandwich for breakfast or dinner couldn't be easier! This breakfast contains almost everything necessary products, which will recharge you with energy so that you won’t want to eat until lunch, without adding extra centimeters to your waist. This is the most delicious and light sandwich, after, perhaps, classic sandwich with cucumber. This breakfast contains almost all the necessary products that will recharge you with energy so that you won’t want to eat until lunch.

Modern ferns are those rare plants of antiquity that, despite the passage of time and all kinds of cataclysms, not only survived, but were also able to largely retain their former appearance. Of course, it is not possible to grow any of the fern representatives indoors, but some species have successfully adapted to life indoors. They look great as single plants or decorate a group of decorative foliage flowers.

Pilaf with pumpkin and meat - Azerbaijani pilaf, which differs in the method of preparation from traditional oriental pilaf. All ingredients for this recipe are prepared separately. Rice is boiled with ghee, saffron and turmeric. The meat is fried separately until golden crust, pumpkin slices too. Separately prepare the onions and carrots. Then everything is placed in layers in a cauldron or thick-walled pan, pour in a little water or broth and simmer over low heat for about half an hour.

Basil is a wonderful universal seasoning for meat, fish, soups and fresh salads- well known to all lovers of Caucasian and Italian cuisine. However, upon closer inspection, basil turns out to be a surprisingly versatile plant. For several seasons now, our family has been happily drinking aromatic basil tea. In a flowerbed with perennials and in flowerpots with annual flowers, the bright spicy plant also found a worthy place.

Thuja or juniper - which is better? This question can sometimes be heard in garden centers and markets where these plants are sold. It is, of course, not entirely correct and correct. Well, it’s the same as asking what is better - night or day? Coffee or tea? Woman or man? Surely, everyone will have their own answer and opinion. And yet... What if you approach with an open mind and try to compare juniper and thuja according to certain objective parameters? Let's try it.

Red creamy cauliflower soup with crispy smoked bacon- a delicious, tender and creamy soup that both adults and children will enjoy. If you are preparing a dish for the whole family, including kids, then do not add a lot of spices, although many modern children are not at all against spicy flavors. Bacon for serving can be prepared in different ways - fry in a frying pan, as in this recipe, or bake in the oven on parchment for about 20 minutes at 180 degrees.

For some, the time of sowing seeds for seedlings is a long-awaited and pleasant chore, for others it is a difficult necessity, and others wonder whether it would be easier to buy ready-made seedlings on the market or from friends? Be that as it may, even if you give up growing vegetables, you will probably still have to sow something. These include flowers, perennials, conifers and much more. A seedling is still a seedling, no matter what you sow.

A lover of moist air and one of the most compact and rare orchids, pafinia is a real star for most orchid growers. Its flowering rarely lasts longer than a week, but it can be an unforgettable sight. Unusual striped patterns I want to look at the huge flowers of a modest orchid endlessly. In indoor culture, pafinia is rightly ranked among the difficult-to-grow species. It became fashionable only with the spread of interior terrariums.

Pumpkin ginger marmalade is a warming sweet that can be made almost all year round. Pumpkin keeps for a long time - sometimes I manage to save a few vegetables until summer, fresh ginger and lemons are always available these days. Lemon can be replaced with lime or orange to get different tastes- variety in sweets is always nice. The finished marmalade is placed in dry jars; it can be stored at room temperature, but it’s always healthier to cook fresh food.

In 2014, the Japanese company Takii seed introduced petunia with amazing The color of the petals is salmon-orange. Based on associations with the bright colors of the southern sunset sky, the unique hybrid was named African Sunset. Needless to say, this petunia instantly won the hearts of gardeners and was in great demand. But in the last two years, the curiosity has suddenly disappeared from store windows. Where did the orange petunia go?

Until recently, sunflower was the most popular and most widespread vegetable oil because, in essence, it was the only one on sale. Nowadays you won’t see any kind of vegetable oils on store shelves: from corn to amaranth. But all of them are overshadowed by olive oil - the most useful, the most necessary for the right taste dishes. Sunflower oil, of course, is still the most common today, but more likely due to its cheapness than due to respect for its taste and benefits. However, was it deservedly neglected?

Unrefined sunflower oil, unlike olive oil, contains only 1% omega-3 polyunsaturated fatty acids (PUFAs). But this is the only thing in which it is inferior; in some other indicators, sunflower oil is either not inferior or even superior to olive oil! Thus, it contains not much less than olive oil, monounsaturated fatty acid omega-9 (its other name is oleic acid, its content can reach 40%) and more- Omega-6 PUFAs (linoleic acid up to 62%). And it contains more α-tocopherol (vitamin E) than not only olive oil, but generally any vegetable oil - about 60 mg (per 100 g of oil).

Thanks to its composition, sunflower oil (but only unrefined!) is a good antioxidant, strengthens the immune system, has a positive effect on the functioning of the cardiovascular and digestive systems, improves tissue nutrition and even slows down the aging process in the body!

If you compare the composition of various vegetable oils, it becomes clear that in order to obtain all the substances the body needs, you should not give preference to any one type of oil: it is better to combine and alternate oils.

Thus, essential and rather rare omega-3 PUFAs will be provided by flaxseed and mustard oils, as well as fatty acids. sea ​​fish and fish oil. Essential omega-6 acids are contained in sufficient quantities in almost any vegetable oil: sunflower, grape, flaxseed, olive, corn. Well, in order to get valuable biologically active substances: vitamins and microelements, you must definitely consume unrefined or raw oil, obtained by direct extraction.

Therefore, you should not extol olive oil exclusively, forgetting about sunflower and all the others.

Now let's start from the beginning: what is vegetable oil?

An organic chemistry textbook will give a comprehensive answer to this question. Fats(or triglycerides) are organic compounds formed by glycerol esters and fatty acids. They are of animal and plant origin. Vegetable fats are called oils. Fats themselves have neither taste nor smell, and their properties as fats are determined by the type of fatty acid that is part of a particular fat.

Fatty acids have different structures and properties and are divided into two large groups - saturated and unsaturated. When all the chemical bonds of carbon in fatty acids are filled with hydrogen, they are saturated. Unsaturated acids can be monounsaturated or polyunsaturated, depending on the number of free bonds (instead of a bond with hydrogen, they form a bond between adjacent carbon atoms).

Each group of acids has its own characteristics in its effect on the human body. Saturated fatty acids They are generally considered harmful and are associated with increased cholesterol levels and an increased risk of cardiovascular diseases, which has recently been questioned. Saturated fatty acids contain mainly animal fats, as well as two types of vegetable fats: coconut and palm oil . Characteristic feature saturated fat is its ability to have a solid consistency at room temperature.

Have the greatest nutritional valueunsaturated fatty acids , the content of which determines the usefulness of a particular vegetable oil.

Polyunsaturated fatty acids, such as linoleic, arachidonic And linolenic(linoleic and linolenic acids are also called vitamin F) are essential, since they are not synthesized in the human body and must be supplied with food. These acids take part in the regulation of metabolism, the synthesis of hormones and the maintenance of immunity. Monounsaturated acids are not essential, since the body is capable of producing them. However, they are considered very valuable because of their ability to reduce cholesterol levels in the body. The most common monounsaturated fatty acid is oleic, the largest amount contains olive oil - 65%.

Most plants contain fats in very small quantities, with the exception of oil crops, in which their content can exceed 50%. The most famous vegetable oils are apricot, peanut, grape, mustard, castor, coconut, hemp, corn, sesame, flax, poppy, almond, olive, palm, peach, sunflower, rapeseed, rice, camelina, safflower, soybean, pumpkin , cottonseed, cedar and cocoa butter. There are also watermelon, beech, cherry, melon, coriander, crambe, euphorbia, plum, rapeseed, tomato, tung oils and some others.

Monounsaturated fatty acids are found primarily in oils derived from seeds and nuts: avocados, olives, peanuts and canola. And polyunsaturated ones - from vegetables, seeds, nuts: corn, safflower, sunflower, soybeans, cotton seeds and sesame.

Obtained from plants, the oil contains 95–97% fat, and the remaining 3–5% forms various impurities: fat-like substances - phospholipids (among them lecithin and keflin - very valuable biologically active substances), waxes, free (unbound) fatty acids, lipochromes , tocopherols, vitamins and other substances. It is the impurities (especially phospholipids) that determine the taste and smell of oils, and also affect its beneficial properties.

The oil may also contain various chemical impurities obtained and accumulated by the plant from fertilizers, growth and development stimulants, and pesticides. It may even contain carcinogens that are formed when seeds are improperly dried with flue gases or when seeds are improperly stored, which can result in self-heating.

Vegetable oil production

Using the example of sunflower oil production, we will analyze the main stages and concepts of this process, as well as the types of oil.

In our country, a fairly large amount of agricultural land is devoted to sunflower cultivation. But this plant itself has not been known to us for very long. Its homeland is Mexico, where the sunflower was considered a symbol of the Sun deity and was grown back in the 3rd millennium BC. It was brought to Europe at the beginning of the 16th century and grown as an ornamental plant. Sunflower came to Russia in the same capacity; it was almost Peter I himself who brought it from Holland. But the serf peasant D.S. Bokarev from the Voronezh province figured out how to extract oil from it in 1829, and already in 1833 the first oil mill was built. Sunflower oil has spread everywhere due to the fact that the Church recognized it lean product. It even received a second name - “vegetable oil”.

Sunflower is a rather demanding plant, especially regarding soil fertility, as well as light and warmth. The quantity and quality of oil in seeds directly depends on the number of warm and sunny days. Therefore, sunflowers “for oil” are cultivated in the southern regions, and those grown to the north are used to feed livestock. Since this is a very “greedy” crop, and its planting greatly impoverishes the soil: it is possible to grow sunflower in the same place only after 7-8 years.

Before processing, sunflower seeds are additionally cleaned of foreign debris, dried, then the peel is peeled (destroyed) and separated from the kernel. After this, the kernels are crushed, resulting in mint (pulp).

Oil is obtained from mint in two ways: pressing or extraction. Oil extraction is a more environmentally friendly method, but it produces less oil, and it is called prepress. There are also two types of spinning: cold and hot.

Cold pressed oil obtained by simply squeezing the mint under a press. With this method, all biologically active substances are preserved. According to international terminology, this oil is called Extra Virgin.

Hot spin used to increase yield finished product. First, the mint is heated in special roasting pans, constantly stirring and moistening, and then pressed in screw presses. This oil smells stronger and its taste is brighter: it resembles roasted sunflower seeds.

The higher the heating temperature in the braziers, the more saturated phospholipids(responsible for smell and taste), you will get oil. This oil is called "forepress aromatic oil" It may be sold under the name “sunflower oil for salads.” It can be used both for salads and for frying, but its shelf life is limited; over time, it loses part of its original composition of unsaturated fatty acids and phosphalipids.

When pressing, the oil cannot be completely extracted from the seeds, so the mass remaining after pressing (cake) is subjected to extraction. Or the raw material can be immediately sent for extraction, bypassing pressing. This method was developed at the end of the 19th century in Germany and requires the use of special equipment (extractors) and organic solvents, most often extraction gasolines (gasoline, hexane, acetone, carbon tetrachloride).

In this method, the mint or cake is filled with gasoline (the best solvent for any oil), resulting in a solution of oil in the solvent and a fat-free solid residue. The gasoline is evaporated, but the oil remains as a heavier fraction. It is then settled, filtered and further processed.

Unrefined VS Refined

According to the degree of purification, vegetable oils are divided into raw, unrefined and refined.

Crude vegetable oils only filter, removing mechanical impurities. These oils are the most valuable; they completely preserve phospholipids, tocopherols and all biologically active components. Such oils have a short shelf life and often do not have a very pleasant appearance: they are cloudy, dark, and there may be sediment at the bottom of the bottle.

Unrefined vegetable oils partially purified: settled, filtered, hydrated and neutralized.

Settlement and filtration serve to remove mechanical impurities.

During hydration(treatment with a small amount hot water) a significant portion of useful but inconvenient impurities is removed: phospholipids and proteins. Phospholipids are unstable substances that can precipitate during transportation and storage, causing cloudiness in the oil, and this impairs its presentation. Proteins, present in small quantities in oil, are considered healthy, but in the presence of moisture they decompose and can contribute to the spoilage of the oil during storage. Once the impurities are removed, the oil becomes clear (and is called “commercial hydrated”).

At neutralization(alkali cleaning) the heated oil is exposed to alkali. Thus, free fatty acids are removed from the oil, the excess content of which can give an unpleasant taste.

Compared to raw vegetable oils, unrefined vegetable oils have more long term storage, more “smooth” taste and smell, but lose in the content of nutrients.

Refined vegetable oils- These are oils that have been thoroughly refined to remove all impurities.

In addition to filtration, hydration and neutralization, in this case the oil is also subjected to refining, deodorization and freezing.

During refining(bleaching) adsorb dyes from the oil, no pigments remain in it, including carotenoids, and it becomes light yellow.

In progress deodorization Volatile aromatic substances are removed by running water vapor under vacuum, which deprives the vegetable oil of its odor.

Freezing- this is the effect of low temperatures on the oil to bind and remove waxes and waxy substances, which can form noticeable turbidity during oil storage.

As a result refined oil(it is also called “impersonal”) it turns out transparent, without sediment. It is lightly colored and practically has no color, taste or smell. It is devoid of all biologically active substances, and its nutritional value is determined only by the presence of essential fatty acids (mainly linoleic and linolenic).

This oil is resistant to long-term storage without change appearance. It is recommended to be used for frying because it has a high smoke point, due to which it practically does not form carcinogens during frying and does not smoke, and also has almost no odor.

Is refined oil healthy? Yes, because fatty acids in fats remain in their places even after complete purification. However, these benefits are not comparable to those that raw or unrefined oils bring to the body.

So to get maximum benefit, you need to choose the right product: for frying - refined oil, for salads - raw or unrefined. Of course, you can fry in unrefined oil, but, firstly, it is more expensive, and secondly, you need to comply necessary conditions, which we will talk about next time.

Not sure if you are combining the right oils for a cream or oil mixture? Do you want to increase the efficiency of your home cosmetics? Then this article is for you!

A beautiful word “synergy”... Synergy (from the Greek - cooperation, assistance, assistance, complicity, accomplice) is the summative effect of the interaction of two or more factors, characterized by the fact that their action significantly exceeds the effect of each individual component in the form of their simple sum. This is scientific, and in simple words, synergy is when the whole is better than the particular.

Everyone knows about enhancing properties essential oils with their correct combination, as well as about compatibility and incompatibility active ingredients among themselves. But rarely does anyone think about the correct selection and combination of vegetable (base) oils when formulating an emulsion or oil mixture. More often than not, most of us simply focus on the final properties of a particular oil. However, by correctly selecting and combining base oils in a recipe, you can easily obtain a positive synergistic effect from their interaction and thereby significantly increase the effectiveness of the entire composition as a whole.

So, the right combination vegetable oils in the recipe will allow:

1) significantly enhance the effect of each individual oil in the mixture;

2) improve the consistency and tactile sensation when applying an emulsion or oil mixture;

3) reduce the absorption time of the emulsion or mixture of oils;

4) increase the cosmetic effect of the emulsion or oil mixture as a whole.

Today, the most widespread and popular among the “cream-making” elite is the German strategy of using and combining vegetable oils. Its author is Heike Käser, the founder of the German website olionatura.de, which is dedicated to the production of natural cosmetics.

In fact, this strategy for combining oils consists of three independent strategies:

1. Strategy for combining oils according to the spectrum of fatty acids.

2. Strategy for combining oils by iodine number.

3. Strategy for combining oils based on spreadability and sequence of distribution on the skin.

In this article we will focus on the first strategy in detail. As is known, all vegetable oils contain, to a greater or lesser extent, oleic, linoleic, palmitoleic, palmitic, stearic, alpha-linolenic and gamma-linolenic fatty acids. Each oil is characterized by a predominance of a certain type of fatty acid. By understanding the functions that lipids perform in the stratum corneum, you can intelligently select oils and combine them so that they complement each other. Oleic, palmitic and linoleic acids should predominate, with linolenic acid (especially for mature, dry or neurodermatitis-prone skin) completing the spectrum. Fatty acids also indicate the absorption properties of a particular oil. Oils with oleic acid are usually absorbed well, but slowly (which is why they are great for massage). Oils rich in linoleic acid, on the contrary, are absorbed relatively quickly and therefore their effect is usually “lighter”; they hardly make the skin oily. Emulsions with vegetable oils and batters, which are characterized by a high content of saturated fatty acids (stearic, palmitic acids) and the unsaponifiable fraction, work especially effectively. Squalane, coconut and babassu are relatively easy to act and absorb very quickly.

According to this strategy, all vegetable oils are divided into three large groups, each of which also includes subgroups:

Group B: Caring base oils (70-90% in a mixture of oils)

Group B-0: Stabilizing base oils (20-50% in oil mixture)

Meadowfoam

Capryl/caprylic triglycerides

Squalane (olive)

These oils are stable to oxidation, do not cause irritation, do not react, and are well suited for sun exposure. Jojoba oil, thanks to its special composition, is a universal, highly oxidation-stable oil that spreads slowly over the skin, is not affected by bacteria and therefore has a very long-lasting effect and does not leave a greasy feeling. It is a useful additional (or main) ingredient in any mixture. The same is the case with the little-known meadowfoam oil. Squalane (plant squalane), usually obtained from olive oil, is a lipid found in human sebum and is similar to skin. It has excellent distribution properties and low viscosity. In formulations it is a base or additive as an oxidation-stable and non-irritating lipid component. Marula oil has been shown in studies to be highly stable to oxidation. Due to its high erucic acid content, broccoli seed oil is not considered classic oil skin care. It is quite stable and can be a plant-based replacement for silicone. Capryl/caprylic triglycerides are a mixture based on capric and caprylic acid. Obtained from coconut or palm kernel oil. Lipid component, does not cause irritation. Very well distributed. Suitable especially for soft formulations with high oxidation stability and low activity.

Group B-1: Oleic acid predominates

Sunflower (high oleic)

* Good massage oils, protect, care, good for sun exposure.

Group B-2: Balanced oleic/linoleic acid content

* Provides excellent care and protects the skin barrier.

Group B-3: Linoleic Acid Predominance

Amaranth

Safflower

Sunflower (regular)

* Strengthen and restore the barrier, dilute, cannot be used in the light, in day creams should be combined with oils of groups B-0, B-1, B-2.

Group B-1 includes oils with a predominant content of oleic acid, stable to oxidation, protective, light or slightly oily (can stimulate sebum production).

Group B-2 includes oils with equal contents of mono- and polyunsaturated fatty acids. They can be used successfully as sole components without mixing with other oils.

Group B-3 includes oils with a predominance of linoleic acid, which are absorbed more easily, have low fat content and have good protective and restorative properties.

Group A: Active oils (5-10% in oil mixture)

Group A-1: ​​Contains alpha-linolenic acid

Elderberry seeds

Lingonberry seeds (suitable for day creams)

Strawberry

Inca-inchi

Sea buckthorn seeds

* Enhanced regeneration and stimulation of cell function, cannot be used for sun exposure

Group A-2: Contains gamma-linolenic acid

Borage seeds (borage)

* Anti-inflammatory effect, restructure the barrier, do not use for sun exposure

Group A-3: Special oils

Pomegranate seeds ( high content unique pomegranate acid)

Sea buckthorn pulp (1 drop per 10 g of emulsion)

* Enhanced regeneration and stimulation of cell function, healing, do not use for sun exposure

Active oils, due to the high proportion of polyunsaturated fatty acids, are very unstable to oxidation, but exhibit strong cosmetic regenerating and stimulating properties. Due to the predominance of polyunsaturated fatty acids, they belong to groups A-1, A-2 and A-3. As a rule, they are taken in a small dosage of 5-10%.

Group T: Solid oils=vegetable butters (10–30% in oil mixture)

Group T-1: Group of vegetable batters (provides fat content, protects, increases viscosity, emollients)

Group T-2: Medium Chain Triglycerides (cooling, smoothing, quickly absorbed, very good for sun exposure)

Babassu

T-1 is a group of vegetable butters: vegetable butters are characterized by a high content of long-chain saturated fatty acids and a thick consistency at room temperature. The most famous among them are shea, mango, cupuassu. They are distinguished, as a rule, by a higher proportion of the unsaponifiable fraction; their tactile properties are perceived as greasy, they protect and are absorbed slowly but deeply. In emulsions they give a light consistency.

Coconut and babassu oils, classified as T-2, are high in short- and medium-chain saturated fatty acids. They distribute well, give a light, non-greasy feeling from the emulsion and complement in this regard the lipid components, which give a stronger fattening effect. Group T-2 is the MCT group (MCT means “medium chain triglycerides.” They quickly penetrate inside, but only into the superficial stratum corneum.

Tips for combining vegetable oils according to the German concept:

1. Take 1-2 base oils from group B-0 as stabilizing components (20-50% of the oil mixture).

For proper nutrition, a person needs vegetable oils. These are the sources and means necessary for the body to absorb fat-soluble vitamins. Vegetable oils differ in the composition of their raw materials, the degree of purification and their characteristics. technological process. First you need to understand their classification. In our article we will look at the main types of vegetable oils and their uses. Let's note them here useful qualities and contraindications for use.

Classification of vegetable oils

Origins are classified according to the following criteria:

1. Consistency: solid and liquid. Solid ones contain saturated fats. These include healthy oils(cocoa and coconut) and low-use (palm). Liquids contain monounsaturated (olive, sesame, peanut, avocado, hazelnut) and polyunsaturated (sunflower, etc.) fatty acids.
2. Cold-pressed oils (the healthiest) differ according to the method of extraction; 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 extraction (the 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 distinct odor, are considered the most beneficial for the body and may have a characteristic sediment at the bottom of the bottle;
• hydrated - purified by spraying with hot water, they become more transparent, do not have a pronounced odor and do not form sediment;
• refined - oils that have undergone additional processing after mechanical purification and have a weak taste and odor;
• deodorized - obtained as a result of processing with hot steam under a vacuum, they are practically colorless, taste and odorless.

Vegetable oils for food

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

Among all existing species secrete the most beneficial vegetable oils for food. These include those that contain monounsaturated fatty acids (olive, sesame, peanut, rapeseed, avocado and hazelnut). Such fats are considered healthy because they help reduce the amount of cholesterol in the blood.

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

The benefits and harms of sunflower oil

Sunflower is the most common and in demand all over the world. It is extracted from oilseed sunflower seeds. In addition to all the beneficial 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. His regular use helps normalize the functioning 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 production of mayonnaise, other sauces, and baking confectionery etc.

It is not recommended to consume this product in excessive quantities for people with gallbladder diseases. It contains poly unsaturated fats, which form free radicals when heated - extremely dangerous substances for the human body.

Olive oil: beneficial properties for the body

Olive is obtained from the European black or green olive. In its manufacture they use different ways spin and degree of cleaning. The most common types of vegetable oils are:

• Unrefined, first pressing - obtained by mechanical pressing of raw materials. This product is considered the healthiest, ideal for dressing salads and improving the quality and taste of ready-made dishes.
• Refined second pressing - obtained by pressing the raw materials remaining after the first pressing. During the production process, up to 20% extra virgin olive oil is added to it, so it is also very healthy, and 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 for the prevention of heart and vascular diseases;
• improves digestion;
• necessary for the absorption of fat-soluble vitamins;
• contains monounsaturated fatty acids and Omega-6 in small quantities.

All the benefits of corn oil

Corn is obtained from the germ of corn. In terms of beneficial properties, it surpasses such types of vegetable oils as sunflower and olive first spin

A product based on corn germ is useful because:

• is a source of fatty acids (saturated and unsaturated);
• improves brain functions;
• stabilizes the functioning of the endocrine system;
• helps remove cholesterol from the blood.

Soybean vegetable oil

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

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

Such healthy flaxseed oil

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

Besides, linseed oil has the following distinctive features:

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

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 a record holder among other types of oil for calcium content;
• stabilizes the functioning of the endocrine and female reproductive systems;
• contains a unique antioxidant squalene, which increases the body's resistance to adverse conditions and cleanses the blood of toxins and breakdown products;
• ensures the removal of “bad” cholesterol, preventing its deposition in blood vessels.

This product is widely used in Asian and Indian cuisine for marinating food and dressing salads.

Rapeseed oil: beneficial properties and contraindications for use

Rapeseed is obtained from the seeds of a plant called rapeseed. The product obtained from seed processing is widely used for food consumption. In unrefined form, it contains substances that cause disturbances in the development of the body, in particular slowing down the onset of reproductive maturity. That is why it is recommended to eat only refined rapeseed oil.

The beneficial properties and contraindications are completely contained in its composition. Its benefits for the body are as follows:

• surpasses olive oil in biochemical composition;
• contains large quantities of vitamin E, polyunsaturated and monounsaturated acids;
• normalizes the functioning of all body systems.

Unrefined rapeseed oil is contraindicated for use, as it contributes to the accumulation of toxins in the body.

Mustard oil and its benefits for the body

Mustard is obtained from the seeds of a plant of the same name. This oil was first produced back in the 8th century, but in Russia it became popular during the reign of Catherine II. The product has a golden color, a pleasant aroma and a unique, rich vitamin composition. IN 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 the composition of the blood, cleansing it.

Palm oil: beneficial and harmful qualities

Palm oil is extracted from the pulp of special fruits. It is generally accepted that it only causes harm to the body. In particular, this oil consists of large quantity saturated fats, as a result of storage at room temperature turns into margarine, and when ingested, it is poorly absorbed, causing stomach upset. Consuming such a product in large quantities can lead to serious disruptions in the functioning of the cardiovascular system, which is not the case with other types of vegetable oils for food.

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