Vegetable oils are produced from fruits and oilseeds. Each type of vegetable oil is extracted from different plant cultures, whose name derives from the name of the plant. All vegetable oils in 94-96% consist of mixtures of triglycerides of higher saturated and unsaturated fatty acids. This is their main property. It is believed that the nutritive value of unsaturated fatty acids for the human body is higher than the nutritional value of the saturated acids. Linoleic and linolenic acids contains in vegetable oils in much greater numbers than in animal fats. In humans, these acids are not synthesized and therefore are classified as essential fatty acids, which must necessarily enter into the food. A more complicated arachidonic acid construct of these acids. It is necessary to build the cell membranes of the body, in particular - the cells of the brain and nervous system. These substances have important properties for the body. They have a wide range of physiological activity, regulate important body functions and maintain homeostasis - dynamic constancy of internal environment and the stability of the basic physiological functions. Phospholipids, free fatty acids, proteins, carbohydrates, waxes, and waxy substances, vitamins, pigments found in vegetable oils in addition to saturated and unsaturated fatty acids. Phospholipids have a number of important properties. Phospholipids are substances involved in the transport of fats and fatty acids regulate cholesterol metabolism in the body and to some extent prevent the deposition of its excess on artery walls. Our body is unable to synthesize phospholipids in the quantity required for its normal functioning. Free fatty acids are low molecular weight oils impart a characteristic odor and taste, and present them in fat-soluble vitamins E, A, D and K has pronounced antioxidant activity. Red and yellow hues of vegetable oils are determined by the presence of carotenoids (provitamin A). Green hue comes from the presence of a mixture of chlorophylls. Each type of vegetable oil has its own per (protein efficiency ratio). Taste and beneficial properties of vegetable oils depend not only on the oilseed crops from which they are made, but also on the way in which and the extent to which they have cleared. Vegetable oils are obtained by cold or hot pressing, as well as extraction with organic solvents. In any case, the original product is more or less dark in color, with a fairly sharp taste and smell, which is then subjected to various purifications.
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