toiduõli

Searasva pole ise küll praadimiseks kasutanud aga mõtlesin, et võiks ju proovida, netsi-oliiviõli hästi siiski ei sobi (hakkab meeletult pritsima nt.), ning koguaeg võid kasutades läheb see kulukaks. Borges light oliiviõli on aga väga heade omadustega selleks puhuks, mis selles rafineeritud pooles nii hirmsat, töötlemise käigus kaovad küll teatud ained aga kas selles ka midagi reaalselt kahjulikku on ?

See antivitamiini jutt tuleb alles suurtes kogustes mängu suure tõenäosusega (kerge googeldamine andis vastuseks sellise kaheldava “may have” vastuse ka) (?).

Aga jah, salatites kasutan neitsi-oliiviõli aga millega praadida (lisaks võile).

Praadimiseks parimad peaks olema kookose- ja palmirasv.

Seda pritsimist peaks proovima, kas mõned siis pritsivad vähem?

Peaks lisama mingit pindaktiivset ainet, kes soovitab? Avant Labs lisas letsitiini aga see ka oksüdeerub vist. Ehkki nad ei pidanud seda probleemiks ja seal olid tippkeemikud koos.

Apteegi-E-vitamiini käitumine osalise antivitamiinina peaks olema kliinilises uuringus kontrollitud. Mingi uuring igatahes oli.

Vaata tokotrienoolide wikist. Loogiliselt võttes jah suurtes kogustes.

Pindaktiivse lisandiga rasv ei pritsi veega ka eriti.

Olen ühe pudeli kasutanud Avant Labsi Sesaleani.

Oliivõli on tõesti veidi üle hinnatud…

transrasvhappeid oliivõlis on lausa 71%, samas kui rapsiõlis (hich erucic) on 14%. Kookosõlis on kõige vähem transrasvu (7%).

Olive oil is composed mainly of triacylglycerols (triglycerides or fats) and contains small quantities of free fatty acids (FFA), glycerol, phosphatides, pigments, flavor compounds, sterols, and microscopic bits of olive. Triacylglycerols are the major energy reserve for plants and animals. Chemically speaking, these are molecules derived from the natural esterification of three fatty acid molecules with a glycerol molecule. The glycerol molecule can simplistically be seen as an “E-shaped” molecule, with the fatty acids in turn resembling longish hydrocarbon chains, varying (in the case of olive oil) from about 14 to 24 carbon atoms in length.

FATTY ACIDS

Please note that we are dealing here with fatty acids forming part of the triacylglycerol molecule. We will address the free fatty acids in the next section. The fatty acid composition of olive oil varies widely depending on the cultivar, maturity of the fruit, altitude, climate, and several other factors.

• A fatty acid has the general formula: CH3(CH2)nCOOH where n is typically an even number between 12 and 22.
• If no double bonds are present the molecule is called a saturated fatty acid .
• If a chain contains double bonds, it is called an unsaturated fatty acid .
• A single double bond makes a monounsaturated fatty acid .
• More than one double bond makes a polyunsaturated fatty acid .

The major fatty acids in olive oil triacylglycerols are:

• Oleic Acid (C18:1), a monounsaturated omega-9 fatty acid. It makes up 55 to 83% of olive oil.
• Linoleic Acid (C18:2), a polyunsaturated omega-6 fatty acid that makes up about 3.5 to 21% of olive oil.
• Palmitic Acid (C16:0), a saturated fatty acid that makes up 7.5 to 20% of olive oil.
• Stearic Acid (C18:0), a saturated fatty acid that makes up 0.5 to 5% of olive oil.
• Linolenic Acid (C18:3)(specifically alpha-Linolenic Acid), a polyunsaturated omega-3 fatty acid that makes up 0 to 1.5% of olive oil.

Triacylglycerols are normally composed of a mixture of three fatty acids. Most prevalent in olive oil is the oleic-oleic-oleic (OOO) triacylglycerol, followed, in order of incidence, by palmitic-oleic-oleic (POO), then oleic-oleic-linoleic (OOL), then palmitic-oleic-linoleic (POL), then stearic-oleic-oleic (SOO), and so on.

Olive oil contains more oleic acid and less linoleic and linolenic acids than other vegetable oils, that is, more monounsaturated than polyunsaturated fatty acids. This renders olive oil more resistant to oxidation because generally, the greater the number of double bonds in the fatty acid, the more unstable and easily broken down by heat, light, and other factors the oil is. It is generally accepted that cooler regions (eg Tuscany) will yield oil with higher oleic acid than warmer climates. That is, a cool region olive oil may be more monounsaturated in content than a warm region oil.

Trans Fatty Acids

Note that olive oil has no trans fatty acids . When oil is partially hydrogenated, it can be in the “cis” or “trans” conformation; this refers to which side of the fatty acid double bond the hydrogen is on. Olive oil is not a trans fatty acid because it has not been partially hydrogenated in a factory to make it solid at room temperature like margarine has.

Chemistry

In chemical terms, trans fat refers to a lipid molecule that contains one or more double bonds in trans geometric configuration. A double bond may exhibit one of two possible configurations: trans or cis. In trans configuration, the carbon chain extends from opposite sides of the double bond, rendering a straighter molecule, whereas, in cis configuration, the carbon chain extends from the same side of the double bond, rendering a bent molecule These fatty acids are geometric isomers (structurally identical except for the arrangement of the double bond). This fatty acid contains no double bond and is not isomeric with the previous two.

Fatty acids are characterized as either saturated or unsaturated based on the presence of double bonds in its structure. If the molecule contains no double bonds, it is said to be saturated; otherwise, it is unsaturated to some degree.^[31][32]

Only unsaturated fats can be trans or cis fat, since only a double bond can be locked to these orientations. Saturated fatty acids are never called trans fats because they have no double bonds, and, therefore, all their bonds are freely rotatable. Other types of fatty acids such as crepenynic acid, which contains a triple bond, are rare and of no nutritional significance.

Carbon atoms are tetravalent, forming four covalent bonds with other atoms, whereas hydrogen atoms bond with only one other atom. In saturated fatty acids, each carbon atom is connected to its two neighbour carbon atoms as well as two hydrogen atoms. In unsaturated fatty acids, the carbon atoms that are missing a hydrogen atom are joined by double bonds rather than single bonds so that each carbon atom participates in four bonds.

Hydrogenation of an unsaturated fatty acid refers to the addition of hydrogen atoms to the acid, causing double bonds to become single ones, as carbon atoms acquire new hydrogen partners (to maintain four bonds per carbon atom). Full hydrogenation results in a molecule containing the maximum amount of hydrogen (in other words, the conversion of an unsaturated fatty acid into a saturated one). Partial hydrogenation results in the addition of hydrogen atoms at some of the empty positions, with a corresponding reduction in the number of double bonds. Typical commercial hydrogenation is partial in order to obtain a malleable mixture of fats that is solid at room temperature, but melts upon baking (or consumption).

In most naturally occurring unsaturated fatty acids, the hydrogen atoms are on the same side of the double bonds of the carbon chain (cis configuration — from the Latin, meaning “on the same side”). However, partial hydrogenation reconfigures most of the double bonds that do not become chemically saturated, twisting them so that the hydrogen atoms end up on different sides of the chain. This type of configuration is called trans, from the Latin, meaning “across.”^[33] The trans configuration is the lower energy form, and is favored when catalytically equilibrated as a side reaction in hydrogenation.

The same molecule, containing the same number of atoms, with a double bond in the same location, can be either a trans or a cis fatty acid depending on the configuration of the double bond. For example, oleic acid and elaidic acid are both unsaturated fatty acids with thechemical formula C₉H₁₇C₉H₁₇O₂.^[34] They both have a double bond located midway along the carbon chain. It is the configuration of this bond that sets them apart. The configuration has implications for the physical-chemical properties of the molecule. The trans configuration is straighter, while the cis configuration is noticeably kinked as can be seen from the three-dimensional representation shown above.

The trans fatty acid elaidic acid has different chemical and physical properties, owing to the slightly different bond configuration. It can be noted that it has a much higher melting point, 45 °C, than oleic acid, 13.4 °C, due to the ability of the trans molecules to pack more tightly, forming a solid that is more difficult to break apart.^[34] This notably means that it is a solid at human body temperatures.

In food production, the goal is not to simply change the configuration of double bonds while maintaining the same ratios of hydrogen to carbon. Instead, the goal is to decrease the number of double bonds and increase the amount of hydrogen in the fatty acid. This changes the consistency of the fatty acid and makes it less prone to rancidity (in which free radicals attack double bonds). Production of trans fatty acids is therefore an undesirable side effect of partial hydrogenation.

Catalytic partial hydrogenation necessarily produces trans-fats, because of the reaction mechanism. In the first reaction step, one hydrogen is added, with the other, coordinatively unsaturated, carbon being attached to the catalyst. The second step is the addition of hydrogen to the remaining carbon, producing a saturated fatty acid. The first step is reversible, such that the hydrogen is readsorbed on the catalyst and the double bond is re-formed. The intermediate with only one hydrogen added contains no double bond and can freely rotate. Thus, the double bond can re-form as eithercis or trans, of which trans is favored, regardless the starting material. Complete hydrogenation also hydrogenates any produced trans fats to give saturated fats.

Researchers at the United States Department of Agriculture have investigated whether hydrogenation can be achieved without the side effect of trans fat production. They varied the pressure under which the chemical reaction was conducted — applying 1400 kPa (200 psi) of pressure to soybean oil in a 2-liter vessel while heating it to between 140 °C and 170 °C. The standard 140 kPa (20 psi) process of hydrogenation produces a product of about 40% trans fatty acid by weight, compared to about 17% using the high-pressure method. Blended with unhydrogenated liquid soybean oil, the high-pressure-processed oil produced margarine containing 5 to 6% trans fat. Based on current U.S. labeling requirements (see below), the manufacturer could claim the product was free of trans fat.^[35] The level of trans fat may also be altered by modification of the temperature and the length of time during hydrogenation.

Trans fat levels may be measured. Measurement techniques include chromatography (by silver ion chromatography on thin layer chromatography plates, or small high-performance liquid chromatography columns of silica gel with bonded phenylsulfonic acid groups whose hydrogen atoms have been exchanged for silver ions). The role of silver lies in its ability to form complexes with unsaturated compounds. Gas chromatography and mid-infrared spectroscopy are other methods in use.

Kui ma saan puust ja punaseks pildid vunki siis kleebin teile.

Oliiviõli on alahinnatud, efektiivne testotõstja, eriti extravirgin ka rasvapõletaja ja viirustevastane.

Kookosõlil samad omadused, osaliselt samade, osaliselt teiste mehhanismide kaudu.

Transrasvu pole küll kummaski… no eks paar molekuli ikka eksib kuhugi ära. Looduslikud transrasvad on üldiselt südametervisele head, erinevalt sünteetilistest, aga neid leidub rohusööjate-mäletsejate rasvas, mujal väga ei tea. Paarikümneaastane vaatlusuuring näitas et mida rohkem võid, seda vähem südameintsidente.

Usun minagi, et alahinnatud. Kyll on vaja meeles pidada, et hea oliivi6li suurim vaenlane on valgus ja kuumus.

Kolmap2evast olen ma kutsutud Tallinna Toidumessile, kuhu tulevad ka

http://www.myitaly.ee/

esindajad. Kellel on v6imalust tellida nendelt oliivi6li jm head paremat, soojalt soovitan.

Ja kas oliiviõli aitab praadimiseks ka või ainult salati sisse?