Cooking with Cold Pressed Oils

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FORMULATION OF COLD-PRESSED OILS An Academic presentation by Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab Group: www.foodresearchlab.com Email: [email protected]

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1. Extremely Rich In Nutrients 2. More Balanced Fatty Acid Composition 3. Retain the all Natural Aroma 4.Free From Chemicals and additives 5. Monounsaturated fatty acids 6. Lower Carbon Footprint To Continue Reading : https://bit.ly/3gUtsGO

Transcript of Cooking with Cold Pressed Oils

Page 1: Cooking with Cold Pressed Oils

FORMULATION OFCOLD-PRESSED OILS

An Academic presentation byDr. Nancy Agnes, Head, Technical Operations, FoodResearchLabGroup:  www.foodresearchlab.comEmail: [email protected]

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Introduction

Cold Pressed Oils and their Difference to Refined Oils

Advantages of Cooking with Cold-Pressed Oils

Disadvantages of Cold-Pressed Oil

Today's Discussion

OUTLINE

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The world health organization (WHO) and theFood and agricultural organization (FAO) suggestthat the average consumption of oil in a day perperson is 100 to 150 grams, in contrast to 20 -30grams per day which is the required amount.

This means humans are consuming almost 5xhigher oil/ fat content than required by the body.

Introduction

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Cold Pressed Oils and theirDifference to Refined Oils

The oils are extracted from fruits, vegetables,seeds and nuts, such as sunflower, canola,sesame, coconut without applying external heat.

Moreover, the food product companies try tokeep the heat production minimal during theextraction procedure.

This is because the flavour and nutritional qualityget degraded with heat.

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Cold pressing oil is extracted in the naturalprocess which involves crushing the seedsand pushing out the oil through a tremendousamount of pressure from cold pressed oilsdevelopment companies.

In ancient times, oils were extracted fromoilseeds using a mortar and pestle made outof stone or wood under pressure.

This was considered a simple method asdidn’t involve any generation of heat.

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Due to frictional and mechanical energydissipated the extraction technique utilizesvery little heat; however, this temperaturedoes not exceed 49 °C, retaining all thebeneficial properties with natural flavour.

This method is expensive as it takes a longertime for extraction and produces a lower yield;however, it is the safest and natural extractionmethod during a new product development.

Coconut oil is rich in medium-chaintriglycerides (MCT).

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MCT unlike low chain triglycerides is easilydigestible by the body, ready to absorb andutilise the energy.

Coconut oil is loaded with antibacterial,antifungal and antiviral properties, as itcontains lauric acid and caprylic acid.

Coconut oil also boosts immunity and aids instaying off illness.

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Olive oil aids in weight loss as it reduces hungerpangs and improves metabolism.

Olive oil also helps in reducing the risk of heartdisease, colon cancer, asthma and diabetes.

Olive oils also lower cholesterol and bloodpressure aiding anti-inflammatory, free radicaldamage and supporting gut health.

Avocado oil has a thicker consistency andcontains powerful nutrients, which keeps yoursatiety level in control.

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Sesame oil contains polyunsaturated fatty acids,such as omega 3, 6 and 9, which aids in thereduction of body fat.

The polyunsaturated fatty acids increase theplasma levels of leptin (hormone) whichregulates body weight.

Leptin aids in controlling the satiety centre of thebrain providing a satisfying feeling.

Sesame oil is also known for treating arthritis,diabetes, lowering cholesterol and combatingfree radical damage.

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In contrast, refining is a process of oilpurification, which uses high heat andchemical solvents, which damaged thebeneficial properties present in the oil such asbioactive compounds.

Manufacturers choose the double refiningmethod as their yield is significantly highercompared to cold pressing.

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To make the oil presentable and attractive, anexternal heat of 200 ℃ is applied along withneutralized for acidity, bleached with chemicalssuch as acetic acid and hexane to removingcolours and finally deodorized, to removenatural aroma.

This results in removing all gums, proteins,phospholipids from oil resulting in nothing butpure empty calories.

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Moreover, high trans-fat directly equates tothe amount of bad cholesterol and additionaladditives are added to improve shelf-life,boost colour and odour which are harmfulupon continuous consumption.

Scientists recommend cold-pressed oils asthey are healthier compared to refined oils,containing antioxidants, cholesterol-free anddo not contain harmful solvent residues suchas bleach.

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Advantages of Cooking withCold-Pressed Oils

The antioxidants fight against infections

1. Cold pressed oil extremely rich in nutrients, containing higher levels of phenolic acid, and retaining most of proteins, phospholipids, vitamins, antioxidants and lecithin.

2. Best Cold-pressed oils retain the all-natural aroma, flavour, and antioxidant properties making them great for cooking as well as skincare requirements.

and tumours.Contd...

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These fats lower the risk of heart conditions bylowering low-density lipoproteins and overallcholesterol levels.

These monounsaturated fatty acids also improvedthe functions of blood vessels and aid incontrolling blood sugar levels.

3. Olive oil, pistachio oil and avocado oil contain a high amount of monounsaturated fatty acids.

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Omega 3 fatty acids are good for heart conditionsand omega 6 fatty acids aid in controlling bloodsugar levels, reducing the risk of diabetes.

as cooking.

4. Sesame, grape seed, flaxseed oil contain a high amount of polyunsaturated fatty acids, such as omega 3 and omega 6 fatty acids.

5. Nutritionists recommend sesame, sunflower and coconut oils to be topped on salads, bread and cooked meat to gain maximum benefit and they don’t react well to high heat conditions such

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Vitamin E is beneficial for the skin, heart, brain,hair due to their powerful antioxidants.

and bleaching agents.

6. Vitamin E is naturally present in oilseeds and is available in abundance in cold-pressed oils.

7. The fatty acid composition of cold-pressed oils is more balanced and better suited for human consumptions.

8. Cold pressed oils are free from chemicals like hexane, sodium hydroxide, sodium bicarbonate

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the environment.

9. Cold pressed coconut oils contain a high amount of lauric acid and triglycerides, which protect us from weight gain and heart diseases.

10. Virgin oils are complimented for their natural flavour and aroma along with other spices used in various cuisines.

11. Cold-pressed oils are additive fee, such as solvents and preservatives that are not meant for human consumption.

12. Cold-pressed oils lower the carbon footprint consuming less processed things and saving

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Disadvantages of Cold-Pressed Oil

The shelf-life can be improved by storing in darkbottles with refrigeration.

1. There a few disadvantages of cold-pressed oils even being free of chemicals and preservatives, these oils have a short shelf life, with a maximum of 6 months.

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They can also be stored in clay containerswhich extend the shelf life by almost a year.

2. Customers need to be aware of the source of oil as it would be preferable to obtain organic source to gain maximum benefits.

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