Vegetabilsk fedtstof og olie
(Omdirigeret fra Vegetabilsk olie)
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Vegetabilsk fedtstof og olie (de spiselige flydende kaldes madolie) er betegnelsen for flydende fedt udvundet fra plantedele, typisk planternes frø. Vegetabilsk olie bruges bl.a. i madlavningen, i fødevare- og kosmetikindustrien og som biobrændsel.
Ikke alle slags vegetabilsk fedtstof eller olie bør spises, f.eks. ikke ricinusolie.
Vegetabilsk olie udvindes ved koldpresning eller varmpresning af det fedtholdige plantemateriale. Koldpressede olier har typisk en kraftigere farve og smag, ligesom deres indhold af antioxidanter og vitaminer er bevaret. Varmpressede olier er ikke nær så sunde og anvendes typisk til stegning og friture.
Næringsinformation
[redigér | rediger kildetekst]De forskellige typer af vegetabilsk olie har hver især en forskellig sammensætning af fedtsyrer, hvilket gør dem anvendelige til forskellige formål. Olier er flydende ved stuetemperatur pga. deres generelt høje indhold af umættede fedtsyrer.
Olier med højt indhold af flerumættede fedtsyrer (f.eks. majsolie og vindruekerneolie) bør ikke anvendes til stegning, da de bliver usunde ved for kraftig opvarmning, men de er til gengæld fine i f.eks. dressinger. For alle olier gælder det dog, at stegning ikke bør foregå ved for høj temperatur, da den ødelægger fedtsyrerne og der udvikles røg.
Fysiske egenskaber
[redigér | rediger kildetekst]| Type | Presseproces[2] | umættede fedtsyrer | Enkeltumættet fedtsyre | Flerumættet fedtsyre | Røgtemperatur | ||||
|---|---|---|---|---|---|---|---|---|---|
| Total[1] | Oliesyre (ω−9) | Total[1] | α-Linolenic acid (ω−3) | Linoleic acid (ω−6) | ω−6:3 ratio | ||||
| Avocado-olie[3] | 11.6 | 70.6 | 67.9 | 13.5 | 1 | 12.5 | 12.5:1 | 250 °C[4] | |
| Paranød-olie[5] | 24.8 | 32.7 | 31.3 | 42.0 | 0.1 | 41.9 | 419:1 | 208 °C (406 °F)[6] | |
| Rapsolie[7] | 7.4 | 63.3 | 61.8 | 28.1 | 9.1 | 18.6 | 2:1 | 204 °C (400 °F)[8] | |
| Kokosolie[9] | 82.5 | 6.3 | 6 | 1.7 | 0.019 | 1.68 | 88:1 | 175 °C (347 °F)[6] | |
| Majsolie[10] | 12.9 | 27.6 | 27.3 | 54.7 | 1 | 58 | 58:1 | 232 °C (450 °F)[8] | |
| Bomuldsfrøolie[11] | 25.9 | 17.8 | 19 | 51.9 | 1 | 54 | 54:1 | 216 °C (420 °F)[8] | |
| Cottonseed[12] | hydrogenated | 93.6 | 1.5 | 0.6 | 0.2 | 0.3 | 1.5:1 | ||
| Linolie[13] | 9.0 | 18.4 | 18 | 67.8 | 53 | 13 | 0.2:1 | 107 °C (225 °F) | |
| Vindruekerneolie[14] | 9.6 | 16.1 | 15.8 | 69.9 | 0.10 | 69.6 | very high | 216 °C (421 °F) | |
| Hampefrøolie[15] | 7.0 | 9.0 | 9.0 | 82.0 | 22.0 | 54.0 | 2.5:1 | 166 °C (330 °F)[16] | |
| Olivenolie (extra virgin)[17] | 13.8 | 73.0 | 71.3 | 10.5 | 0.7 | 9.8 | 14:1 | 193 °C (380 °F)[6] | |
| Palmeolie[18] | 49.3 | 37.0 | 40 | 9.3 | 0.2 | 9.1 | 45.5:1 | 235 °C (455 °F) | |
| Palm[19] | hydrogenated | 88.2 | 5.7 | 0 | |||||
| Jordnøddeolie[20] | 16.2 | 57.1 | 55.4 | 19.9 | 0.318 | 19.6 | 61.6:1 | 232 °C (450 °F)[8] | |
| Rice bran oil | 25 | 38.4 | 38.4 | 36.6 | 2.2 | 34.4[21] | 15.6:1 | 232 °C[22] | |
| Sesamolie[23] | 14.2 | 39.7 | 39.3 | 41.7 | 0.3 | 41.3 | 138:1 | ||
| Soybean[24] | 15.6 | 22.8 | 22.6 | 57.7 | 7 | 51 | 7.3:1 | 238 °C (460 °F)[8] | |
| Sojaolie[25] | partially hydrogenated | 14.9 | 43.0 | 42.5 | 37.6 | 2.6 | 34.9 | 13.4:1 | |
| Solsikkeolie[26] | 8.99 | 63.4 | 62.9 | 20.7 | 0.16 | 20.5 | 128:1 | 227 °C (440 °F)[8] | |
| Valnøddeolie[27] | unrefined | 9.1 | 22.8 | 22.2 | 63.3 | 10.4 | 52.9 | 5:1 | 160 °C[28] |
Se også
[redigér | rediger kildetekst]Referencer
[redigér | rediger kildetekst]- 1 2 3 "FoodData Central". United States Department of Agriculture. 1. april 2019. Tal er mest fra denne database medmindre anden kilde er vist
- ↑ "USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996" (PDF).
- ↑ "Avocado oil, fat composition, 100 g". FoodData Central, United States Department of Agriculture. 1. april 2019. Hentet 23. februar 2025.
- ↑ Wong M, Requejo-Jackman C, Woolf A (april 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. The American Oil Chemists' Society. Hentet 26. december 2019.
- ↑ "Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Hentet 6. september 2017.
- 1 2 3 Katragadda, Harinageswara Rao; Fullana, Andrés; Sidhu, Sukh; Carbonell-Barrachina, Ángel A. (maj 2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120 (1): 59-65. doi:10.1016/j.foodchem.2009.09.070.
- ↑ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Hentet 6. september 2017.
- 1 2 3 4 5 6 Wolke RL (16. maj 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Hentet 5. marts 2011.
- ↑ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Hentet 6. september 2017.
- ↑ "Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Hentet 6. september 2017.
- ↑ "Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Hentet 6. september 2017.
- ↑ "Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Hentet 6. september 2017.
- ↑ "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Hentet 6. september 2017.
- ↑ "Grape seed oil, fat composition, 100 g". FoodData Central, United States Department of Agriculture. 1. april 2019. Hentet 23. februar 2025.
- ↑ Callaway, James; Schwab, Ursula; Harvima, Ilkka; Halonen, Pirjo; Mykkänen, Otto; Hyvönen, Pekka; Järvinen, Tomi (april 2005). "Efficacy of dietary hempseed oil in patients with atopic dermatitis". Journal of Dermatological Treatment. 16 (2): 87-94. doi:10.1080/09546630510035832. PMID 16019622.
- ↑ Melina V. "Smoke points of oils" (PDF). veghealth.com. The Vegetarian Health Institute.
- ↑ "Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Hentet 6. september 2017.
- ↑ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Hentet 6. september 2017.
- ↑ "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Hentet 6. september 2017.
- ↑ "Oil, peanut". FoodData Central. usda.gov.
- ↑ Orthoefer, Frank T. (2020). "Rice Bran Oil". Bailey's Industrial Oil and Fat Products. s. 1-25. doi:10.1002/047167849X.bio015.pub2. ISBN 978-0-471-38460-1.
- ↑ "Rice bran oil". RITO Partnership. Hentet 22. januar 2021.
- ↑ "Oil, sesame, salad or cooking". FoodData Central. fdc.nal.usda.gov. 1. april 2019.
- ↑ "Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Hentet 6. september 2017.
- ↑ "Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Hentet 6. september 2017.
- ↑ "FoodData Central". fdc.nal.usda.gov.
- ↑ "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
- ↑ "Smoke Point of Oils". Baseline of Health. Jonbarron.org.
