Refined vegetable oil

We think many are aware of the unique benefits of various types of vegetable oil for the human body. Moreover, in our time on the shelves of domestic grocery stores you can find a rich selection of vegetable oils. Most types of vegetable oil play an important role in human life processes. This means that vegetable oils saturate the body with useful and essential substances, namely natural amino acids.

Currently, in the food industry, it is customary to classify vegetable oils into two main groups - refined and unrefined. Back in Soviet times, it was refined vegetable oil that was considered a better product in quality than the unrefined version. However, in our time everything has changed fundamentally. Now refined vegetable oils are considered a more useful product. What are the differences and how did it happen that refined oil lost its leadership? Let's start, perhaps, with the definition given in the food industry to refined vegetable oil.

Refined vegetable oils are products that are obtained through processing, as well as a two-stage process for cleaning plant raw materials. Vegetable oils are not refined in order to change the chemical composition of the product. Refined vegetable oils differ primarily in their almost neutral taste. It is worth noting that the chemical composition of refined vegetable oils is not much different from the product obtained without additional purification. The debate about which oil is better refined or not is still ongoing.

Professional culinary experts claim that both types of vegetable oils can be successfully used in the preparation of culinary products. The main thing is to know which oil is better for a particular dish. For example, refined vegetable oil is better suited for heat treatment of various foods. This means that it is better to fry in refined vegetable oil, since this type does not give an additional taste to the final dish. However, it is the pronounced and characteristic taste, as well as the aroma of unrefined vegetable oil, that is suitable for salad dressings or marinades.

When exposed to temperature, the non-redesigned oil will cause more harm than help to prepare a tasty and healthy dish. Refined oil does not foam, does not form burning or unpleasant odor when food is thermally processed. In the modern food industry, vegetable oils are refined in two ways - chemical and physical. The most popular chemical method is when vegetable oils are exposed to chemicals.

The result is a first-class product that does not smell and is perfectly suitable for culinary purposes. However, with all the advantages of refined vegetable oil, it is worth noting that the unrefined type of product is considered more useful for the human body, since it contains a larger amount of useful compounds.