HOW TO EXTRACT THE KITCHEN VEGETABLE OILS What is the truth behind all these vegetable oils that are available in the markets? These oils are sold as 100% vegetable oils and no cholesterol, even when cholesterol does not exist in the plant kingdom. All of them have been refined to extract the oil from the seed have taken the following steps: First. - Chemical Solvent Extraction: After mechanical pressure cold oil seed, to get the remaining oil companies use petroleum solvent, hexane, heptane p, known as gasoline. Seed flakes are contacted with the solvent at a temperature between 55 and 65 degrees C under constant stirring. The liquid mixture of solvent and oil temperature (called micelle) is separated from the seed cake, which is an animal feed future. Then the solvent is evaporated from the oil bringing it to temperature of 150 degrees C. The solvent will be recycled for further use. Oil within the solvent residue may be trace level (Note that 110 degrees C is the threshold at which the fatty acids begin to chemically altered). Second. - Desizing: The treatment is carried out with phosphoric acid at a temperature of 60 degrees C. Degumming process removes phospholipids and lecithin. Also removes iron, chlorophyll, copper, calcium and magnesium. Third. - Refining: The oil is mixed with a base extremely corrosive sodium hydroxide or caustic soda (this chemical is the active ingredient DRANO, used for unclogging sinks) at a temperature of 75-90 degrees C. They lose essential fatty acids, phospholipids, proteins and minerals. Room. - Bleaching: Blanching is done with acid activated clays, remove pigments such as chlorophyll and beta-carotene; also lost some aromatic substances in the process. For bleaching temperature is 110 degrees C. for 15 to 30 minutes. Fifth. - Deodorization: This is a process that needs to apply to withdraw oil odors, which are the product of the same process, as they were not in the natural oil from the seed. Steam distillation is done under pressure. This occurs at 240_270 ° C, for a period of 30 to 60 minutes. Deodorization aromatic oils removed and the remaining free fatty acid eliminates odors that are present in the oil and certain aldehydes and ketones also removes peroxides produced during refining and bleaching. Also lose vitamin E and phytosterols and pesticide residues are removed. High temperatures denature the oil completely, destroy its enzymes and minerals and vitamins removed. The end result is a DEAD oil, tasteless, and TOILET, with no nutritional value, which the industry has to put artificial antioxidant that does not become stale. Knowing that the deodorization of oils reaches between 240-270 degrees C, see what happens with the oil at these temperatures. EFFECTS OF TEMPERATURE ON HIGH OIL. First. - Above 150 degrees C, unsaturated fats become mutagenic, ie dangerous for our GENES. Second. - Above 160 degrees C are formed dangerous Trans fatty acids. Third. - Above 200 ° C begin to form in large quantities Trans fatty acids. Fourth. - Beyond the 220 degrees C fatty acid production TRANS increase exponentially. Trans fatty acid occurs when there has been a molecular chain transconfiguración oil and the hydrogen atoms have been moved. They are toxic to the body fat, create free radicals are mutagenic and carcinogenic. In the body, their biochemical behavior more resembles a saturated fat (animal) than an unsaturated (vegetable) TRANS FAT IN SOME FOOD Bakery products 38% vegetable oils 13,7% Sweets and pastries 38,6% French fries 37,0% hard margarines 36,0% soft margarine 21,3% TAKE THE CONSEQUENCES OF TRANS FAT ... / /
Posted on: Fri, 14 Jun 2013 00:52:06 +0000
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