HEALTHY LIFEFAQBENEFITS OF OILS

CANOLA OIL

What is this oil?

It's a healthy choice cooking oil as it has less saturated fat than all other cooking oils and fats and is high in beneficial monounsaturated and polyunsaturated fats omega 3, 6 and 9.However, canola oil has less unhealthy saturated fat than all cooking oils - 50% less than olive oil.

It has a higher oleic acid (18:1) content (55%) and lower linoleic acid (18:2) content (26%) than most other vegetable oils, but it contains 8–12% of linolenic acid (18:3).

How it is produced?

Canola oil is obtained from low erucic acid, low glucosinolate rapeseed. The development of canola oil (low erucic acid and low glucosinolate rapeseed oil) from the original high erucic acid rapeseed oil (HEAR) by Canadian plant breeders produced a premium quality oil. This improvement in the oil resulted from a reduction in erucic acid (C22:1) to levels below 2%. In fact, this acid now contributes less than 2% of the total composition of the fatty acids in canola oil varieties. In addition, the level of glucosinolates in the seed has been lowered to less than 30 mmol/g, resulting in better meal quality.

What are the benefits of the oil?

Cholesterol Free, Canola oil is an excellent choice of vegetable oil as it has a favourable fatty acid profile providing omega 3, 6, and 9, as well as having less unhealthy saturated fat than all other cooking oils.. canola is excellent source of ALA Omega3 Fatty Acid. Contain ALA, which is 80% of the Daily Value for ALA.

What is it rich for in terms of fatty acid and what is the main benefit of that fatty acid?

High levels of oleic acid and a-linolenic acid. Excellent source of ALA Omega3, Contains 1290mg of ALA per serving, which is 80% of the 1.6g Daily Value for ALA 0g.

For which cooking types this oil is suggested?

Canola oil has a high smoke point, so it can reach high temperatures without the fats breaking down and burning, maintaining its flavour and character. This makes it very versatile cooking oil as it can be used in a variety of different ways, from cold in salad dressings through to cooking at high temperatures for frying, roasting or baking.

What is the differention point of this among others?

Canola oil is characterized by a low level of saturated fatty acids (less than 4% palmitic acid) and relatively high levels of oleic acid (60%) and a-linolenic acid (10%). It is second only to olive oil, among the common fats and oils, in oleic acid level and, except for soybean oil, the only common dietary fat that contains a significant amount of a-linolenic acid. Furthermore, there is a favorable balance in the levels of linolenic and linoleic acids (viz., 18:3/18:2 ratio of 1:2) in canola oil. Canola oil has been found equally as effective as soybean oil, safflower oil, and sunflower oil in reducing plasma total and LDL cholesterol levels.

CORN OIL

What is this oil?

Refined corn oil is composed of 99% triacylglycerols with polyunsaturated fatty acid (PUFA) 59%, monounsaturated fatty acid 24%, and saturated fatty acid (SFA) 13%. The PUFA is linoleic acid (C18:2n-6) primarily, with a small amount of linolenic acid (C18:3n-3) giving a n-6/n-3 ratio of 83. Corn oil contains a significant amount of ubiquinone and high amounts of alpha- and gamma-tocopherols (vitamin E) that protect it from oxidative rancidity.

How it is produced?

Corn oil (maize oil) is obtained from seeds (kernels) that contain only 3–5% oil. Obtaining oil directly from the kernels is technically possible, but ‘‘corn kernel oil’’ would be costly to produce (because of the low levels of oil in the kernels).

What are the benefits of the oil?

Corn oil is an effective component in lowering blood cholesterol levels. Corn oil offers high levels of polyunsaturated instead of saturated fats. Polyunsaturated fats lower blood cholesterol levels. Monounsaturated fats neither lower nor raise blood cholesterol levels. Corn oil contains about 60 percent polyunsaturated, 25 to 30 percent monounsaturated, and 10 to 15 percent saturated fats. In fact, the Food and Drug Administration has acknowledged the unsaturated fat benefits of corn oil in reducing the risk of heart disease.  The most studied property of corn oil is its ability to lower LDL blood cholesterol when taken within limits. Research has shown that phytosterols play an important role in reducing blood cholesterol by inhibiting its absorption from the intestines. According to the U.S. Department of Agriculture, corn oil contains 968 milligrams of phytosterols per 100 grams of oil. It has one of the highest phytosterol levels of the refined vegetable oils. Corn oil is the only product that contains a natural mixture of free phytosterol, hytosterol esters, and phytostanol esters. Corn oil is a rich source of linoleic acid, which is one of two essential acids necessary for growth and good skin and hair quality. Corn oil is also recognized as an excellent source of tocopherols. Tocopherols function as antioxidants and provide a good source of Vitamin E. The four major tocopherols found in corn oil are alpha-tocopherol, beta-tocopherol, gammatocopherol, and delta-tocopherol. In commercially available corn oil, gamma-tocopherol is most abundant, followed by alpha-tocopherol and delta-tocopherol. The tocopherol that exhibits the greatest antioxidant effect is delta-tocopherol and alpha-tocopherol has the highest Vitamin E activity.

What is it rich for in terms of fatty acid and what is the main benefit of that fatty acid?

Corn oil contains about 60 percent polyunsaturated, 25 to 30 percent monounsaturated, and 10 to 15 percent saturated fats.

For which cooking types this oil is suggested?

As general cooking oil it is used for frying, baking and deep-frying (high smoke point). Due to its rich flavor and high vitamin content it is used for cold preparations such as salads, sauces, mayonnaise and vinaigrettes. In industrial applications as a stable frying oil in the snack food industry.

What is the differention point of this among others?

Corn oil distinguishes itself from other vegetable oils through its high content in essential fatty acids (56%), vitamin E, phytosterols and other important minor components such as coenzymes Q9 and Q10.

The essential fatty acids in corn oil can help to:

  1. Prevent high blood pressure.
  2. Slow down diabetic effects.
  3. Combat obesity.
  4. Keep up the immune system.

KIZARTMA USTASI

Why is Kızartma Ustası a better oil for frying foods?

Kızartma Ustası, conceived and introduced to consumers in the Turkish market by Yudum Gıda, is significantly more heat resistant than other oils and ensures that foods absorb less oil during the frying process.

Why do fried foods absorb less oil with Kızartma Ustası?

Kızartma Ustası is a highly heat-resistant oil. Foods fried with Kızartma Ustası absorb less oil.

Laboratory studies have confirmed that using Kızartma Ustası results in the absorption of less oil. Additionally, alterations in the chemical parameters (peroxide value and total polar compounds) suggest the deterioration of oil is far less when compared to other oils, even when the oil has been used for frying on multiple occasions.

Employing the most commonly used frying conditions, studies have indicated that at the completion of the frying process, Kızartma Ustası demonstrates statistically less oil absorption in comparison to other oils in the refined vegetable oil categories.

Oil absorption results from these studies are provided in the following table. These results show that foods fried in Kızartma Ustası absorbed 25 percent less than sunflower oil.

OIL TYPE Absorbed Oil (%) Absorbed Oil (%)
(1. Repetition) (2. Repetition)
Sunflower Oil 8,54 7,91
Yudum Kızartma Ustası 6,52 6,39
Hazelnut Oil 7,63 7,42
Riviera Olive Oil 7,96 8,12

Can you tell us about the contents of Kızartma Ustası?

Kızartma Ustası is a blend of super palm olein, sunflower oil, and antioxidants. The antioxidant (ascorbyl palmitate) in this product is a natural antioxidant composed of a combination of fatty acids and Vitamin C.

A specialized product, Kızartma Ustası offers nutritional content in the form of sunflower oil, which is rich in Vitamin E, and super palm olein, which is fractionated palm fruit oil.

I noticed that Kızartma Ustası solidifies if it gets cold. Is this normal?

Kızartma Ustası offers features that are distinct from other oils available in the market. For example, the freezing temperature of sunflower oil is quite low; it generally will not become solid even in cold regions or in the winter months. However, the super palm olein in Kızartma Ustası will cause it to solidify under 6 degrees. This is normal.

Does solidified Kızartma Ustası return to its original form when it liquefies?

Kızartma Ustası consists of an optimal blend of super palm olein and sunflower oils. Due to its heat resistance properties, Kızartma Ustası can demonstrate solidity under 6 degrees. Solidification can be observed in the product during very cold winter days; the solid oil will return to a liquid form in warmer temperatures. Solidification and liquefaction do not affect the features or the quality of the product. It can be safely used after returning to its liquid form. Kızartma Ustası that is stored in a cold environment may show some residue after it liquefies, or appear cloudy. This condition is due to the product’s contents but does not present any issues in quality, taste or performance.

Is it safe to use Kızartma Ustası again, after it has been in a solid form?

Solidification and liquefaction do not affect the features or the quality of the product. It can be safely used after returning to its liquid form. Kızartma Ustası that is stored in a cold environment may show some residue after it liquefies, or appear cloudy. This condition is due to the product’s contents but does not present any issues in quality, taste or performance.

How should the product be stored?

Like all other oils, Kızartma Ustası should be stored in a cool environment. Avoid exposing the product to sunlight.

Is it true that Kızartma Ustası is heat resistant? Why is the heat resistance of an oil important?

Kızartma Ustası is a highly heat-resistant oil. Foods fried in Kızartma Ustası absorb less oil. Studies have indicated that alterations in the chemical parameters (peroxide value and total polar compounds) regarding the deterioration of oil are far less when compared to other oils, even when the oil has been used for frying on multiple occasions. Heat-resistant oils provide for less oil absorption in food during the frying process – thus resulting in more delicious and tasty fried foods.

Are additives and/or preservatives used in Kızartma Ustası?

Kızartma Ustası contains ascorbyl palmitate, a safe substance for consumers that protects oils from oxidation. When used in the amounts permitted by the Turkish Food Codex Regulation on Food Additives, it can protect consumers' health, as well as safeguard the product’s quality, and extend the product’s shelf life, which in turn provides economic benefits. This regulation is prepared by the Ministry of Food, Agriculture and Livestock and controlled by the relevant ministry.

In addition to approval by the Turkish Food Codex Regulation, the use of ascorbyl palmitate has been approved by the European Food Safety Authority (EFSA) and the United States Food and Drug Administration (FDA).

E-code Name Max. amount (mg/1 or mg/kg) Restrictions/exceptions
E 160b Anatto, Bixin, Norbixin 10 only solid fats
E 270 Lactic acid quantum satis for cooking and/or frying only or for preparing sauce/gravy (sauced generally prepared with broth)
E 300 Ascorbic acid quantum satis for cooking and/or frying only or for preparing sauce/gravy (sauced generally prepared with broth)
E 304 Oil acid esters from ascorbic acid quantum satis except olive oil

OLIVE OIL

What is this oil?

Olive oil is a major vegetable oil obtained from the mesocarp of the fruits of the olive tree.Olive oil is commonly used as a table and cooking oil because of its unique flavor and stability.

How it is produced?

Cold pressed olive oil from the freshly picked berries feature light green to deep-yellow color depending on their maturity and veraison stage. Green olives yield greenish, bitter, and pungent oil while black fruits can be pressed to relatively less pungent, yellow oil. Fresh oil has very low free fatty acids (FFA), and natively cold-pressed oil should have less than 0.5% FFA. In general, virgin oils should have less than 0.8% FFA. Several different grades of olive oils are displayed for sale. Buy fresh, cold-pressed oil that employed mature, greenish-yellow olive berries, since it is the purest and more superior in flavor and rich in anti-oxidants. Native oil extracted using traditional methods is devoid of chemicals, less acidic, has highest smoke point, and long shelf life. Extra virgin oil can also be cold pressed, however, using machines, without adding chemicals or excessive heat. It has acid content of less than 0.8%. Following this are; virgin-oil at 1.5%, and ordinary virgin oil at less than 3%. Pomace olive oil is refined oil obtained from the final pressings under high heat and pressure. It is inferior in quality and generally not used for cooking.

What are the benefits of the oil?

Olive oil is the best edible oil in terms of palatability, stability, lipid profile, and safety profiles. It has high ratio of mono-unsaturated fatty acids to saturated fatty acids qualifies it as one of the healthiest oil for consumption. Extra virgin oil has high smoke point, 450 °F (210 ºC). This property of olive is crucial while employing in high-temperature cooking, as in deep-frying of certain food items.

Olive oil has an excellent lipid profile. Saturated, mono-unsaturated and polyunsaturated (SFA: MUFA: PUFA= 14: 77: 9) fats in it are distributed at healthy proportions. Natively cold-pressed oil is one of the stable cooking oils featuring a very long shelf life. Olive oil has distinct flavor and taste. The olive is obtained from the olive berries and hence, carries large amounts of plant-derived anti-oxidants, phyto-sterols, and vitamins. Olive oil is recognized as one of the healthiest edible oils since it contains less saturated fats. Additionally, it composes linoleic (omega-6) and linolenic acid (omega-3) essential fatty acids at recommended 8:1 ratio.

it is especially rich in mono-unsaturated fatty acids (MUFA) like oleic acid (18:1) and palmitoleic acid (16:1) that help in lowering LDL or "bad cholesterol" and to increase HDL or "good cholesterol" in the blood. Research studies suggest that Mediterranean diet, which is rich in monounsaturated fatty acids help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.

  1. Olive oil, especially extra virgin, contains tyrosol phenolic compounds such as oleuropein andoleocanthal. These compounds are responsible for its bitter, and pungent taste. Oleocanthal, oleurpein, and its derivative hydroxytyrosol are nature’s most powerful anti-oxidants. Together with vitamin E and carotenoids, they play a vital role fighting against cancer, inflammation, coronary artery disease, degenerative nerve diseases, diabetes…etc.
  2. Studies suggest that oleocanthal has ibuprofen (NSAID) like ant-inflammatory activities. Mediterranean diet that uses olive oil may be responsible in part for the low incidence of coronary artery disease.
  3. Being a vegetable source, it has very high levels of plant sterols, especially β-sitosterol. The FDA has approved the following claim for phytosterols: "Foods containing at least 0.4 gram per serving of plant sterols, eaten twice a day with meals for a daily total intake of at least 0.8 gram, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease". Phyto-sterols competitively inhibit cholesterol absorption in the gut, and thereby can reduce total cholesterol levels by 10% to 15%.
  4. Olive oil is rich in vitamin E. 100 g fresh extra-virgin oil contains 14.39 mcg (about 96% of RDA) of alpha-tocopherol. Vitamin E is a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen-free radicals.

In addition, extra-virgin oil is also a very good source of vitamin K; 100 g provides about 50% of DRI. Vitamin K has a potential role in the increase of bone mass by promoting osteotrophic activity in the bone. It also has established role in Alzheimer's disease patients by limiting neuronal damage in the brain.

What is it rich for in terms of fatty acid and what is the main benefit of that fatty acid?

it is especially rich in mono-unsaturated fatty acids (MUFA) like oleic acid (18:1) and palmitoleic acid (16:1)

For which cooking types this oil is suggested?

Different types of Olive is used either in raw foods (salad dressing, gourmet oil) or for deep-frying.

What is the differentiation point of this among others?

Principle Nutrient Value Percentage of RDA
Vitamins Vitamin E 14.39 mg 96%
Vitamin K 60.2 µg 50%
Electrolytes Sodium 2 mg 0%
Potassium 1 mg 0%
Phyto-nutrients Phytosterols 221 mg

PALM OIL

What is this oil?

Palm oil is extracted from the fruits of the oil palm tree, which grows in equatorial regions, such as in Indonesia and Malaysia. About one quarter of palm oil and palm kernel oil production worldwide is used domestically as cooking oil. In Europe, however, palm oil is not usually used as home cooking oil, but it is used in many manufactured food products (confectionary, fat spreads, biscuits, etc.).

How it is produced?

“Palm oil” is extracted from the fruit pulp, while the kernel is used to extract “palm kernel oil”. The same oil palm tree therefore produces 2 different types of oil with different properties and fatty acid compositions, but with the same botanical origin. Each palm fruit can yield about 30 – 35% palm and palm kernel oil.

What are the benefits of the oil?

Palm oil consists of almost equal amounts of saturated and unsaturated fatty acids. In many food applications, the use of palm oil has been instrumental in lowering trans fat levels. The semi-fluid or solid consistency of palm oil makes it a suitable alternative to partially hydrogenated oils and fats, which usually contain increased levels of trans fatty acids. In food applications, palm oil is usually blended with other vegetable oils rich in polyunsaturated fatty acids (PUFA). This improves the nutritional composition of the final food product (i.e. by increasing the PUFA content of the final food product) whilst retaining the palm oil functionalities.

For which cooking types this oil is suggested?

Palm oil is used in variable proportions in many purchased food products such as: confectionery, biscuits, baked goods and margarines. It is often used by food manufacturers because of its many functional benefits, its versatility and its broad availability.

What is the differention point of this among others?

  1. Great stability at high cooking temperatures.
  2. Enhanced food preservation properties.
  3. Neutral taste and smell.
  4. Solid or semi-solid state at room temperature.
  5. Smooth and creamy texture.

What is it rich for in terms of fatty acid and what is the main benefit of that fatty acid?

Palm oil is used in variable proportions in many purchased food products such as: confectionery, biscuits, baked goods and margarines. It is often used by food manufacturers because of its many functional benefits, its versatility and its broad availability.

SUNFLOWER OIL

What is this oil?

Sunflower is grown annually in relatively warm areas such as France, Hungary, Romania, Bulgaria, Spain and Italy, Ukraine and Russia. Sunflower oil for food is predominantly consumed in Spain, Germany, France, Italy, Romania and the UK. Sunflower seeds can yield up to 45% of sunflower oil. The oil normally contains 60–75% of linoleic acid, >90% of oleic and linoleic acids combined, and virtually no linolenic acid.

How it is produced?

Extraction of sunflower oil is generally carried out in two stages. The first stage consists of mechanical extraction using screw-presses (expellers). The meal obtained in the pressing stage, containing 15–20% of oil, is subjected to extraction by solvent (normally hexane). Oils obtained through pressing are of better quality than those obtained by solvent extraction. However, both are blended before storage. Pressed oils are sometimes commercialized separately from solvent extracted oils.

What are the benefits of the oil?

Sunflower oil is interesting for its richness in polyunsaturated fatty acids, i.e. omega-6 fatty acids in comparison to other edible oils. Sunflower oil is one of the best natural dietary sources of vitamin E. Sunflower oil is also used in blends of vegetable oils (rapeseed, soybean, corn, etc.) and in spreadable fats to improve the vitamin E content of the products.

What is it rich for in terms of fatty acid and what is the main benefit of that fatty acid?

They are rich in unsaturated fatty acids, are a source of essential fatty acids (from omega-3 and omega-6 families, which the body cannot produce), are high in vitamin E, and contain no dietary cholesterol. Linoleic acid (omega-6 fatty acids) contributes to the maintenance of normal blood cholesterol concentrations. Essential fatty acids (omega-3 and omega-6 fatty acids) are needed for the normal growth of children. Vitamin E protects lipids, proteins and DNA against oxidative damages.

For which cooking types this oil is suggested?

Sunflower oil can be used for frying, cooking and dressings.

What is the differention point of this among others?

High polyunsaturated fat

(more than 45% of the fatty acids are from polyunsaturated fats, which represent more than 20% of the energy content)

High unsaturated fat

(more than 70% of the fatty acids are from unsaturated fats, which represent more than 20% of the energy content)

High vitamin E

(more than 30% of Recommended Daily Allowances (RDA) of vitamin E set at 12 mg/day)