Various types of oils are widely used. Most of them are used in cooking when preparing dishes, and they are also used in cosmetology for skin and hair care and in traditional medicine. Today on the shelves you can find refined and unrefined oil (the word "refined" means "purified").
Product Similarities
For the production of vegetable oil, various raw materials are taken - these can be sunflower seeds, olive fruits, corn or rapeseed. Depending on the method of production, refined and unrefined oils are distinguished.
Both products have a common initial production scheme. It includes the following steps:
- purification of raw materials from mechanical impurities by separation in special equipment;
- crushing and peeling seeds from the husk (in the production of sunflower oil);
- crushing fruits on roller machines until mint is obtained;
- heating of the raw material and its subsequent supply to the screw pressing equipment;
- sedimentation and filtration.
Thus, unrefined oil is obtained. Finished products are bottled and sold. To obtain a refined product, unrefined oil undergoes further processing:
- heating to extract phosphatides;
- extraction of free fatty acids using a chemical method;
- deodorization - the process of removing pigment substances, carotenoids, volatile compounds and some other components;
- freezing - a process that ensures the complete removal of wax from the product.
This is how refined deodorized oil is obtained. The partial similarity of the purified and unrefined product lies in their composition. For example, both contain polyunsaturated fatty acids, vitamins, and nutrients. However, in a refined product, they are much less.
Fundamental differences
The difference between refined and unrefined oil is huge. Before being sold, the refined product undergoes multi-stage processing. The result is a light and transparent odorless liquid. It is worth noting that during purification, almost all valuable and nutritious components for the human body are removed from the oil. A clear liquid remains, which has a lubricating effect, softening properties and an anti-adhesive effect. In addition, the difference between refined oil and unrefined oil lies in some factors.
- In a more "commodity" form. The purified product has a light golden uniform color. Unrefined oil has a darker color, and during storage it may form a precipitate.
- In the absence of smell. Due to the deodorization process, the purified product completely loses its aroma, which is why it does not change the taste of dishes prepared with it. Unrefined oil with a smell can smell like seeds, corn, sesame (depending on the base used in the production). Due to the specific aroma, it is far from suitable for all dishes - most often it is used to prepare vegetable salads.
- In resistance to heat treatment. Refined oil is ideal for frying or deep-frying. An unrefined product is not recommended to be heated, because during thermal exposure it begins to foam and smoke, actively releasing carcinogens.
- In the loss of useful properties. Due to refining, almost all substances are removed from the product: both harmful and useful (vitamins, phosphatides, micro and macro elements, omega-3 and omega-6 acids). Of the advantages of refining, it can be noted that the purified product does not contain pesticides - substances harmful to human health, which are often used in the cultivation of crops.
In addition, refined oil has a longer shelf life. The purified composition is not afraid of exposure to sunlight or elevated ambient temperatures. It is intended for long-term storage in the refrigerator or at room temperature.
Unrefined vegetable fat has a short shelf life (up to 4 months in the refrigerator and up to 45 days at room conditions).
Which one is more useful?
Unrefined oil is more beneficial in its nutritional value than refined oil. It is enriched with nutrients and biologically active components. Due to its valuable composition, this particular product is widely used in cosmetology and traditional medicine. In cooking, it is used only for cooking cold dishes.
The benefits of unrefined sunflower oil when taken orally:
- restoration of the functioning of the central nervous system, improvement of the liver and digestion;
- increased immunity due to the antioxidants, vitamins, minerals and other beneficial substances contained in the crude oil;
- beneficial effect on brain cells and prevention of atherosclerosis;
- restoration of reproductive function;
- improvement of vascular elasticity and joint mobility;
- cleansing the liver of toxins and other harmful substances;
- improvement of metabolic processes;
- normalization of the endocrine system;
- improving the quality of blood composition;
- stimulation of the production of growth hormones, which is especially important for children and adolescents;
- normalization of the genitourinary system in women and men.
The regular inclusion of unrefined vegetable oil in food has a beneficial effect on the beauty and health of hair and skin.
In addition, the crude product is often used externally for face and hair care at home. Masks based on this component are able to restore curls, make them more “live”, smooth and silky. The use of oil for skin care helps to smooth out wrinkles, tighten the oval of the face and nourish the integument. As a result of regular use, dryness of the face is eliminated - it visually rejuvenates, acquires health and freshness.
Refined oil, compared to unrefined oil, does not have such benefits. However, it is an indispensable product for cooking fried, steamed or baked dishes. Refined vegetable oil is the best alternative to animal fats. With them, fried or baked food would be more harmful due to the high cholesterol content.
In addition, refined oil is often used externally for infant skin care. The fact is that this product is considered anti-allergenic, so it does not cause rashes, irritation and itching in children.
Harm of a refined product
The benefit of refined oil lies in its resistance to heat treatment, the absence of smell and taste. All this is possible due to the removal of free fatty acids, flavoring substances and other components from raw materials. But such a product cannot be called useful. Its harm outweighs its benefits. Below are the main disadvantages of the purified composition.
Chemical refining and heat treatment kill not only harmful substances in raw materials, but also useful ones. The result is an "empty" product, devoid of phosphatides, carotene, proteins and other components. The composition of natural oils is fundamentally different from those that have undergone a purification process. To carry out the refining process in production, specialized chemicals are used - hexane and gasoline. According to the technology, the product is further purified from these harmful substances. However, it is not possible to completely get rid of them.
The finished refined oil contains traces of hexane and gasoline. These substances are not excreted from the human body. Over time, they accumulate and lead to the formation of neoplasms.
Also, refined oil has a high calorie content. Due to the high energy value, excessive consumption of the product can lead to obesity, disruption of the liver, heart and other organs and systems of the body.
Refined and unrefined types of oils should be consumed inside no more than 2 tablespoons (including the content of the product in dishes). For a therapeutic effect, it is recommended to drink 1 tablespoon of the composition in the morning before breakfast - this will allow you to get rid of constipation as soon as possible.
To strengthen the gums and get rid of their bleeding, it is recommended to rinse the mouth with unrefined oil. To do this, you need to put it in your mouth and rinse for 10 minutes. This procedure should be repeated every morning for 14 days.
Unrefined oil can be used in home cosmetology. It is noteworthy that this tool is universal - it is suitable for owners of any skin type. Products based on unrefined oils are "soft", so they can be used even for sensitive skin and care for the eyelids and the area around the eyes.
In order for the external use of the oil to be effective, it is important to heed some recommendations.
- To care for dry and normal skin of the face and hands, unrefined oil should be added to the usual cream or masks. Such a composition will provide the removal of inflammation, smoothing wrinkles and softness of the skin. If the integument is prone to pore expansion, then it is best to use a refined product due to its lighter fraction.
- You can lubricate your lips with warm unrefined oil, using it as a balm. The tool will promote the healing of microcracks, as well as protect the lips from various viruses.
- To strengthen the nail plate, it is recommended to make warm hand baths based on unrefined oils.
- To strengthen or restore hair, heated oil is applied from the roots to the ends of the strands and rubbed with gentle massage movements into the scalp. The action of such home procedures is also aimed at accelerating the growth of curls.
- Vegetable oils are used for massages. They saturate the skin with nutrients that penetrate deep into the skin by heating the integument and improving blood circulation in them.
Unrefined oils have a valuable balanced composition, thanks to which they can become an alternative to store-bought cosmetic products.
- Goods expiration date. You should always look at the production date of the product and its expiration dates, and if you choose vegetable oil, this item should not be skipped. If the composition is close to the date of "delay", then it has a high peroxide value. Such a product has a bitter taste and acquires a specific smell. It should be noted that when storing oil in inappropriate conditions (for example, being under natural or artificial lighting, a significant excess of air temperature), its shelf life decreases.
- Oil purity. Before buying, you need to give a visual assessment of the quality of the goods. Turbidity and sediment in the purified product are unacceptable. These signs indicate non-compliance with the conditions of its storage and low quality. It is recommended to refuse such a purchase. Precipitation from unrefined oil is normal. The phospholipids contained in the crude product precipitate out. They are not synthesized by the body and come from food.
To keep the oil fresh for as long as possible, it is important to follow a few storage guidelines.
Refined and unrefined products are best kept in the refrigerator or in the kitchen cabinet. The optimum storage temperature is from 5 to 20 degrees. Refined oil can be stored longer than unrefined oil. The latter is desirable to use within 3-4 weeks after opening. The refined version retains its properties for a year and a half.
About which oil is better - refined or unrefined, see the following video.
Vegetable oil is a product familiar to each of us. Every day we add it to food as a dressing for salads, or use it to fry, bake, stew dishes.
On the shelves of stores this product is a huge amount and variety. In addition to the types of oil, depending on the raw materials from which it is made, there is also a division of oil according to the method of preparation: REFINED and UNREFINED.
Let's consider what it means, what is the difference between them, which and for what it is better to use.
In general, refining is the process of removing impurities from something. That is, it is logical to assume that REFINED OIL- oil, which is purified from impurities. And what is cleaned from what, and why is it needed? Let's figure it out.
So, to get oil, there are 2 main ways:
spin and extraction. And spin, in turn, happens cold and hot.
At cold pressed crushed sunflower seeds (olives, etc.) are crushed under pressure. This is cold pressed oil. It retains all those substances, trace elements and vitamins, as in the initial product. The oil has a slight odor and is called extra virgin.
At hot pressed raw materials (seeds, fruits) are preheated to a temperature of 100-120 degrees to increase the yield of the finished product. The resulting oil has a stronger characteristic odor.
Extraction This is a chemical way to extract oil from seeds. The feedstock is filled with gasoline. The seed oil goes into solution. Then the gasoline is evaporated, and the oil, as a heavier fraction, remains.
This oil goes through several stages of purification:
upholding,
filtration,
alkaline neutralization,
cleaning with various adsorbents that absorb coloring matter (why the oil is clarified).
Thus, an oil without taste, odor, transparent color is obtained. Therefore, this oil is excellent for cooking many dishes. In addition, refined oil has a much higher temperature "SMOKE POINT". It begins to "smoke" only at a temperature over 230 degrees Celsius. And we know that in the process of frying, if the oil starts to burn, it is very harmful, since at this moment carcinogens are produced in it.
UNREFINED OIL
This is an oil that has undergone only primary mechanical purification by filtration. This is cold pressed oil. It has a rich taste, dense texture, more oily. Shelf life is only up to 8 months.
Obtained by any of these methods, the oil is subjected to filtration from mechanical impurities. This completes the cleaning process. As a result, unrefined oil is obtained, in which various components are present (in suspension), including water. Such oil has a darker color, with prolonged sludge, a precipitate forms in it. This oil is best suited for salads and other cold dishes. But such oil is not suitable for frying, because it foams when heated and starts to burn noticeably faster. Unrefined oil begins to "smoke" already when heated above 105-110 degrees, therefore cooking is not recommended.
SUMMARIZE:
Refined oil
An oil that has undergone several stages of mechanical and physical purification, as a result of which it is neutralized to taste and clarified.
During cooking, the oil does not foam or smoke.
The temperature that causes smoke is -230 degrees Celsius.
The oil is great for frying and baking.
The oil has no smell, so it does not interrupt the flavor of the dish.
In addition, this oil can be stored for a long time, it has a long shelf life.
Unrefined oil
Oil that has passed only filtration from mechanical impurities. Of course, such oil is the most useful, since it undergoes less purification, due to which a greater amount of useful substances is retained. Unrefined oil can be used for dressing salads; its richness gives the dish a unique flavor.
But such oil, unlike refined oil, has a short shelf life. And also it is not recommended to cook on it, since the smoke point of such oil is 110 degrees Celsius.
1. Types of natural oils
Everyone knows about the benefits of vegetable natural oils and their magical cosmetic effect. But not everyone knows that the same natural oil can be of several types.
Firstly, there are base oils (they are also called fatty oils) and essential oils (they are also called esters or oil extracts).
1) Refined - passed several additional technological degrees of purification.
2) Unrefined - passed only primary mechanical filtration. They are also called oils of the first cold pressing or virgin oil (Virgin).
2. Usefulness of different types of oils
Does the degree of purification natural oil on its usefulness and how many useful substances and trace elements remain in it? - As it turns out, it has almost no effect. The usefulness of the oil is determined composition of components that it contains. So, in the process of refining (additional stages of purification and filtration), the composition and amount of useful vitamins, fats and acids in it changes very slightly. Therefore, both types of oil are useful regardless of the degree of purification.
Of course in unrefined oil quantity there will be a little more useful substances. But not in all cases and not all people are suitable for unrefined oil. Why and what are the main differences, see below.
3. What are the differences between oils
So what is the difference between oils, if both types are equally useful for their use in cosmetic and health purposes?
Firstly, - consistency. Unrefined oils are often more saturated and fatty in composition. Refined oils are softer and lighter in nature.
Secondly, - smell. Due to additional filtration and purification, refined oil is usually odorless. Unrefined - has a natural smell, each oil has its own. For example, unrefined coconut oil has a bright coconut flavor, while refined coconut oil has almost no smell.
Thirdly, - color. Refined oils are usually colorless and usually have a clear yellowish tint. Refined oils often have their own characteristic color. For example, unrefined avocado oil has a green tint to the avocado fruit, while refined avocado oil has a transparent yellowish tint.
Thirdly, - shelf life. Refined oils, due to the highest degree of purification, have a longer shelf life. Unrefined oil has the closest appearance to the original source, and therefore its shelf life is shorter.
4. Which oil to choose
As noted above, unrefined oils are more saturated with useful substances, vitamins and microelements. Therefore, for cosmetic purposes, as a rule it is better to use unrefined oil. But they are not always suitable for everyone.
Consider, When is it best to use refined oils?.
1) For children up to 2, 3 years old. For the delicate skin of a child, unrefined oils can be over saturated, there can be a glut. Refined oils are more neutral and are good for baby's sensitive skin.
2) For pregnant and lactating women. During pregnancy, a woman's body is more susceptible and needs psychological and physical peace. Therefore, it is better not to use unrefined oils during this period. For the sensitive and receptive body of a woman during this period, there can be many of them. Therefore, pregnant and lactating women are advised to use refined oils.
3) For sensitive, delicate, thin skin. If you have this type of skin, you need to see if there are many unrefined oils for you and how your skin will react to them. In most of these cases, the use of refined oils is recommended.
4) Susceptibility to smells. Almost all unrefined oils have a fragrance. Each oil has its own. If you are sensitive to smells, refined oils are for you. They don't have a smell.
5) In some cases, for massage and cosmetic mixtures. Perhaps when creating a mixture of fatty base oils and essential oils, you will want to get a certain aroma. In this case, it is necessary to determine whether the aroma of the unrefined oil is suitable for the overall composition of the aroma. If not, you can use refined oil.
Rich and aromatic olive oil, like wine, depends on personal preference. Residents of many regions have long been convinced of its unusual taste and beneficial properties, and the production of this product has become a profitable and large-scale process. The wide variety of products available in retail outlets around the globe often confuses the average consumer. Many buyers do not know which one to buy and which olive oil is healthier, because the taste of the product can vary greatly, and its price can fluctuate over a wide range.
Factors affecting the taste and beneficial properties of oil are:
- ripeness and type of olives;
- method and timing of harvesting;
- soil conditions and the place where the olives were grown;
- length of time between harvesting and pressing;
- spin technique;
- term and method of storage;
- package.
The choice of product should be determined depending on the above factors, as well as the ultimate goal pursued by the person. For example, to improve your health (when using the product raw), you should choose natural varieties, and using high-quality "extra-virgin" frying oil is likely to be a waste of money.
Types of unrefined olive oil
According to the standards of the International Olive Oil Council, there are three main varieties of this product (natural, refined and pomace), within each of which several types are distinguished.
All types of "extra-virgin" and "virgin" are a natural product of the first pressing, as a result of which about 90% of the juice of the olives is released. it unrefined olive oil, in the production of which chemical and heat treatment is not used. Virgin varieties are considered the most beneficial for health, but extra virgin has the best taste and aroma, and also contains the maximum amount of nutrients and vitamins, which causes its increased cost.
- "Premium extra-virgin olive oil" - due to its extremely low acidity and high quality, it is used raw in dishes in which its exquisite taste and aroma can be appreciated. This olive oil should be used as a dressing for salads, as a sauce for bread or as a condiment.
- "Extra-virgin olive oil" - has a characteristic fruity taste and can have colors from pale yellow to light green. Its acidity is not more than 0.8%. This unrefined oil is not used for frying, but is used as a dressing for cold dishes.
- "Fine virgin olive oil" - has good taste, and its acidity level is not more than 1.5%. It costs an order of magnitude cheaper than the previous two, but is as close as possible in quality and can be used raw.
- "Virgin olive oil" - is also a natural unrefined product, the acidity of which is less than 2%. It is used both for cooking and as a dressing or sauce.
- "Semifine virgin olive oil" - olive oil with an acidity of not more than 3.3%. Most often used for food preparation.
Olive oil not suitable for human consumption (due to bad taste or smell, acidity level above 3.3%) is sent for further refinement. It can be subjected to thermal and chemical treatment, as well as filtration. After processing, the oil loses its specific smell and taste, and its acidity level is about 0.3%, which increases the shelf life of the product. This is its only main advantage. The composition of refined olive oil includes only a small amount of useful substances that can benefit the human body.
Unrefined olive oil is much healthier than refined olive oil. It has a strong aroma and taste, a large amount of nutrients and vitamins, and its consumption in its raw form can improve the functioning of many physiological systems of the body and prevent the development of serious medical problems.
The main health benefits of unrefined oil are:
- Improved sex life.
- Prevention of cardiovascular diseases.
- weight loss
- Prevention of the development of diabetes.
- Improving metabolism.
- Slowing down the aging process of the skin.
- Prevention of the formation of gallstones.
- Strengthening the human immune system.
- Prevention and slowing down the development of cognitive impairment, including Alzheimer's disease.
- Improvement of the digestive tract.
- Prevention of the development of cancerous tumors.
In addition, natural olive oil has an anti-inflammatory effect, improves the condition of the skin and hair, and its use during pregnancy can improve the psychomotor reflexes of the child being born, which also indicates the undeniable benefits of this product and the need to introduce it into the diet on an ongoing basis.
Based on materials
- bodyandsoul.com.au
- recipes.howstuffworks.com
Our compatriots heard about refined vegetable oil not so long ago.
The flagship in the expanses of the post-Soviet space was TM "Oleina" - its advertising appeared in the late 90s, or rather in 1997.
Until that time, there was no special variety of oils, only the usual unrefined.
It was used both for salads and for frying, though not everyone liked the taste and smell of such “goodies”, too bright relish gives unrefined oil to the products that are fried on it.
And yet, under the influence of high temperatures, it releases harmful substances that adversely affect the human body.
Having tried purified (refined) oil, none of the housewives returned to unrefined oil, at least for frying.
Crude oil today is used only for fresh consumption, which, however, is correct..
Affordable cost, economical consumption, the complete absence of smell and taste of vegetable oil, as well as burning during cooking brought national love and recognition to the refined product.
At one time, it completely ousted the unrefined from the store shelves, in which advertising played an important role.
She focused the attention of potential consumers on the fact that foods prepared with refined oil are dietary and low in calories.
It is good that over time these two types of oils divided the market, because, in fact, they are not competitors, they are both healthy in their own way, each of them has its own field of application, its own advantages and disadvantages.
Refined vs Unrefined Oil: What's the Difference?
The key difference between unrefined and refined vegetable fat is the way they are produced.
If we omit the details of the vegetable oil manufacturing processes that dictate the rules of ultra-profitable commerce, then ideally they should look like this.
To obtain the most useful unrefined oil, raw materials (for our latitudes, these are sunflower, corn, flax, pumpkin seeds, for warm countries, these are olives, sesame, almonds and other oilseeds) are subjected to powerful presses, that is, they are thereby obtained by cold pressing.
It will be a virgin oil obtained by cold pressing. But since it is impossible to squeeze out all the oil from the raw material in this way, an extraction method was invented to help him, which is used after pressing.
The essence of the extraction is to heat the remains of the cake, treat them with organic (I would like to believe in this) solvents, which increase the return of the oil, and then are removed from the final product.
Thus, re-pressed oil is obtained, it is no longer as valuable and useful as what is obtained in the first pressing by a press.
As for refined vegetable oil, the raw material for its production is an unrefined product. During forced refining, various impurities are removed from it:
- aromatic and flavoring substances;
- those that can precipitate and spoil the look of the finished product - phospholipids;
- pigments (refined oil is almost colorless);
- all waxy substances and the wax itself, which cause the oil to become cloudy;
- unbound fatty acids and others.
This is a brief description of the technologies for obtaining oils. Today, unfortunately, the production of vegetable oils is primarily a big business, which involves the use of far from harmless technologies.
They allow you to get a market product with minimal material and time costs.
In some varieties of refined vegetable oil, all components useful for the body may be completely absent, and very harmful ones may be present instead.
Therefore, any oil should be bought only from trusted manufacturers, and preferably directly at oil mills, if possible.
Vegetable unrefined oil - benefits
Crude oil is a storehouse of vitamins and components valuable for the body. It is very tasty and fragrant, makes the usual dishes richer, richer.
But it can't be on it! to fry, to get the maximum benefit, you need to use such oil only fresh.
1. Saturates the body with vitamins.
2. Essential fatty acids (which ones depend on the type of oil).
3. Supplier of antioxidants.
4. It is an excellent means of preventing thrombosis and atherosclerosis.
5. Stimulates the production of growth hormone in children and adolescents.
6. Regular use of such vegetable fat improves the condition of hair, nails, and skin.
7. Beneficial effect on the state of the nervous system.
8. Used in cosmetology for the preparation of nourishing and rejuvenating formulations.
9. Normalizes the functions of the organs of the reproductive system in men and women.
10. Increases the body's immune properties.
11. Improves the permeability of nerve impulses through cell membranes.
12. It is a mandatory component of a healthy diet.
13. Normalizes metabolic processes in the body.
Despite the obvious benefits of cold-pressed oil, it should be consumed in very limited quantities - a couple of tablespoons per day, but regularly.
Refined oil, of course, loses in benefits to unrefined oil, since it contains much less of those natural biologically active components with which the crude product is saturated.
But it is ideal for preparing dietary healthy food - stewed, baked and even fried, if you do not eat a lot of it every day.
Many are skeptical about refined vegetable oils, but without them, one would have to completely switch to boiled food, or quite harmful, fried in animal fats.
And so, refined, like the golden mean - it is universal, suitable for fillings and for thermal processing of products.
In conclusion, it can be said that there should be two types of oil on the table- one for consumption in its pure form externally and internally, and the other so that the food gives maximum benefit and pleasure to the eaters. Be healthy.
