Oils from A to Z

OIL PRODUCTION

VEGETABLE AND PLANT-BASED OILS

The history of plant-based oil dates back to the early years of human development. Humans have been using flaxseed oil, olive oil and sesame oil for thousands of years; however, it is only in the last century, after the oil refining process was invented, that oil is being produced on a large-scale basis.

Gea offers a wide selection of vegetable oils that can be divided in four categories according to the production method:

Edible vegetable oils are distinguished among themselves according to the production mehod:

refined edible oils
unrefined edible oils
cold pressed edible oils
other edible oils

REFINED EDIBLE OILS

The edible oil refinery in Slovenska Bistrica is one of the most advanced oil refineries in Europe. Within the refinery, different production processes take place:

pumping of crude edible oils into reservoirs
preparation of suitable recipes and mixtures
removal of colour pigments using Diatomaceous earth
reduction of acidity
wax removal using low temperatures
removal of volatile components using high temperature steam stripping
warehousing

Refined edible oils are:

sunflower seed oil
corn germ oil
sunflower seed oil with a high content of oleic acid
rapeseed oil
frying oil
soybean oil
vegetable oil

UNREFINED EDIBLE OILS

The production starts with the reception of pumpkin seeds. This is followed by the preparation of the raw material, which is crucial for the quality of the final product. The seeds are brushed to remove the waxy skins and air-blown to remove all the impurities, such as pumpkin flesh, dust, sand and leaves. The seeds are then sorted according to size and weight. Pumpkin seeds are then heated and ground. Appropriate portions of water and salt are added to induce the breaking of cellular membranes and extraction of oil. The prepared pulp is then roasted in roasting pans and constantly mixed. The roasted pulp is transported to the press where pumpkin oil is extracted. The pumpkin oil is left to settle naturally for two to three weeks in order to separate the solid content. After that, it is bottled or loaded into other types of containers. A by-product of pumpkin seed oil production is pumpkin cake, which is used as an animal feed.

Unrefined edible oils are:

pumpkin seed oil
extra virgin olive oil
olive oil with herbs
seasoned oils with herbs, spices and aromas

COLD PRESSED EDIBLE OILS

Cold pressed oils are the highest quality vegetable oils. In addition to their natural aroma and taste, they have been placed onto the throne of excellence due to possesion of vitally important nongliceride components, such as vitamins A, D, E and K, natural sterols, phenolic components, phosphatides, minerals and mineral substances, natural antioxidants (sesamol, sesamolin, ferulic acid,…) and colorants (chlorophyll, carotenoids).

To retain this natural richness, the entire process of cold pressing is managed in a way so as to preserve all their natural biological characteristics. Throughout the process, the temperature of seeds and oil should not exceed human body temperature. This is why drying of the seeds is a lengthy process. The seeds are dried at low temperatures and then pressed in special low capacity presses without any preliminary heat treatment or conditioning. Prior to the process, the seeds are cleaned and selected according to size and weight. Only a small percentage of the raw material is good enough to give the final product a pleasant aroma and taste.

Cold pressed edible oils are:

pumpkin seed oil
sesame seed oil
sunflower seed oil with a high content of oleic acid
linseed oil
hemp seed oil

WHAT IS THE DIFFERENCE BETWEEN REFINED AND COLD PRESSED OILS?

All raw vegetable oils that are derived from industrial oilseeds by milling, pressing or solvent extraction contain various amounts of glycerine free components such as free fatty acids, partial glycerides (mono- and diglycerides), phosphatides, sterols, tocopherols, hydrocarbons, protein fragments etc., Most of the glycerine free components in oil are undesirable because they cause discolouration, darkening or foaming of the oil, they release smoke fumes and can even accelerate these processes. Some of these glycerine free components are desired because of their positive influence on the properties of oil (tocopherols, antioxidants and sterols). The purpose of refining oil is to remove any undesired glycerine free components from the oil with minimal impact on the triglycerides and with minimal loss of the desired glycerine free components. Refining processes include degumming, neutralization, bleaching, deodorization and often even winterisation.

The production process for cold-pressed oil is carried out in such a way so as to retain all the natural ingredients present in the seeds, thus the temperature of the seeds and pressed oil should not exceed the temperature of the human body. Cold-pressed oils have a specific aroma, odour and colour depending on the seeds they are produced from.

VEGETABLE OIL MIXTURES

Vegetable oil mixtures are obtained by mixing refined edible vegetable oil, unrefined edible vegetable oils and cold-pressed edible oils in order to achieve a favourable composition of Omega 3 and Omega 6 fatty acids, high levels of monounsaturated fatty acids and vitamin E.

Crude oil refining involves the processing stages of degumming, neutralization, bleaching, winterisation and deodorization, which remove the intense flavour, unpleasant odour, intense colour and, for certain oils (cotton and peanut oil), even some harmful components, Due to their neutral odour and flavour, refined oils are generally used in kitchens to prepare hot and cold dishes, and for frying.

Vegetable oil mixtures are:

olive oil
salad oils
mixed vegetable oils

PRODUCTION OF PUMPKIN SEED OIL

Since 2007, Tovarna olja GEA has been equipped with state-of-the-art pumpkin seed oil production technology. The production starts with the reception of pumpkin seeds. This is followed by the preparation of the raw material, which is crucial for the quality of the final product. The seeds are brushed to remove the waxy skins and air-blown to remove all the impurities, such as pumpkin flesh, dust, sand and leaves. The seeds are then sorted according to size and weight. Pumpkin seeds are then heated and ground. Appropriate portions of water and salt are added to induce the breaking of cellular membranes and extraction of oil. The prepared pulp is then roasted in roasting pans and constantly mixed. The roasted pulp is transported to the press where pumpkin oil is extracted. The pumpkin oil is left to settle naturally for two to three weeks in order to separate the solid content. After that, it is bottled or loaded into other types of containers. A by-product of pumpkin seed oil production is pumpkin cake, which is used as an animal feed.

You can see a movie about the production of pumpkin oil here.

USE AND STORAGE

USE OF VEGETABLE AND PLANT-BASED OILS

Refined cooking oils have a more neutral smell and taste. They are best for cooking, simmering, baking, marinating, frying, roasting and deep frying. They can also be used for the preparation of all kinds of salads, salad dressings, soups, sauces, fish, seafood, mayonnaise, baking bread and desserts, and for the preparation of other cold and warm dishes.

Unrefined cooking oils have a more specific taste, smell and aroma. They are mainly used for the preparation of cold dishes, all kinds of salads, sauces, spreads, toppings and specialties.

Cold-pressed cooking oils are generally used in small amounts. They are especially suitable for the preparation of uncooked foods (i.e. green salads, vegetable salads or even fruit salads) – but they can also be used for cooking, especially when the recipe calls for less oil. They are usually added to various types of dough and batter (i.e. phyllo dough, yeast dough, potato dough, batter for cooked or fried dough recipes), and to marinades. It is better not to use cold pressed oils to make mayonnaise, as some of them can result in the mayonnaise having a bitter aftertaste.

Vegetable oil mixtures are obtained by mixing refined edible vegetable oil, unrefined edible vegetable oils and cold-pressed edible oils in order to achieve a favourable composition of Omega 3 and Omega 6 fatty acids, high levels of monounsaturated fatty acids and vitamin E.

STORAGE

Store the vegetable or plant-based oil in a tightly closed bottle or container and keep it in a cool, dark place; this is because, like other foods, vegetable oil becomes rancid when exposed to light, air and warm temperatures.

FATS AND HEALTH

ABOUT FAT

Fats are often found on the top of unhealthy food lists. But fats are like most things in life – they are harmful if consumed in excess amounts. In moderate amounts and if properly selected, fat can actually be beneficial for the body. Fat also gives food flavour and texture, so it is best we get to know them.

Importance of fat for health

Contain life essential fatty acids.
Increase the energy value of foods.
Aid in the absorption of fat-soluble vitamins (help prevent hypovitaminosess A, D, E, K).
Improve the taste of foods.
Increase the satiety value of foods.
Provide important energy reserves for the body.

Fats provide the human diet with caloric, energy, gastronomic, culinary and dietary reference values; however, in order to achieve the ideal nutritional and preventive value necessary for health, it is suggested you consume no more than 30 percent of your daily calories from fat.

The World Health Organization (WHO) recommends that the percentage of saturated fatty acids consumed should be as low as possible (0-10%), the percentage of polyunsaturated (essential) fats should be in the proper proportion (3-7%) and the remaining percentage should consist of monounsaturated fatty acids.

So it is not just the quantity but especially the quality of fat (the composition of fatty acids, vitamins, sterols…) that has an important medical and nutritional value. This differs according to different dietary habits.

FATS AND ESSENTIAL FATTY ACIDS

Fats contain mixtures of esterified fatty acids with small quantities of vitamins, phosphatides, sterols and waxes. Different types of fat are distinguished from each other by the chemical and physical structure of fatty acids:

Saturated fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids

Saturated fatty acids are the least desired because they speed up the creation and development of diseases — they increase cholesterol levels in the blood, thus increasing the risk of cardiovascular diseases, as well as several other diseases. The greatest amount of saturated fat can be found in animal fats.

Monounsaturated fatty acids are the most desired, as, in recommended amounts, they lower the the risk of cardiovascular diseases by lowering dangerous cholesterol levels in the body and, in addition, they are very stable (large amounts in olive oil, sunflower seed oil with a high content of oleic acid and rapeseed oil).

Polyunsaturated fatty acids are essential for our organism which requires approximately 15 g of these every day. They are necessary for the development and normal functioning of our organism. The human body cannot create them by itself, so the main sources of these fatty acids are vegetable oils. Because of its exceptional properties for health, polyunsaturated fats were named “Vitamin F”, but because of its high energy value that is incomparable to other vitamins, an appropriate name is essential fatty acids. The Omega 3 and Omega 6 fatty acids are ingredients of polyunsaturated fats and are extremely important for the development and functioning of the brain. A rich source of Omega 3 fatty acids are deep sea fish, green vegetables, and linseed oils. The highest amounts of Omega 6 fatty acids can be found in vegetable oils (pumpkin seed oil, sesame seed oil, sunflower seed oil, corn germ oil and soybean oil).

Dieticians and nutritionists warn against the consumption of animal fats and cholesterol-rich foods because they contain a large amount of saturated fatty acids. In recent years, they have been increasingly encouraging the use of natural plant-based oils as they do not contain cholesterol and good quality plant-based oils have low amounts of saturated fatty acids. It is recommended to use vegetable or plant-based oils with claims such as “SUPPORTS HEART HEALTH” or “PROTECTS HEALTH (Slovene: VARUJE ZDRAVJE)” written on the label (i.e. extra virgin olive oil, “extra” sunflower oil with high oleic acid content, rapeseed oil, almond oil, macadamia oil and hemp oil).

DID YOU KNOW

Pumpkin seed oil on the march

Pumpkin seed oil has always been popular with connoisseurs, but for many it is still an undiscovered treasure of health and flavour. In recent years, it has been gaining recognition as a culinary speciality in Europe and elsewhere in the world. Exquisite drops of pumpkin seed oil can enrich the character of many popular dishes.

Rich tradition

Štajerska and Prekmurje, the two north-eastern regions of Slovenia, boast a long tradition of processing pumpkin seeds into oil. Historical records on pumpkin seed pressing and the oldest press, built in 1750 in Štajerska, testify that the tradition of pumpkin seed oil production started as early as in the 18th century. In the 19th century, the production of oil from pumpkin seeds expanded throughout the Štajerska and Prekmurje regions. Tovarna olja GEA, located in the heart of Štajerska, has been producing pumpkin seed oil since 1904.

The best from the best

The quality of pumpkin seed oil depends mainly on the quality of the pumpkin seeds used. The finer the quality of pumpkin seeds, the more exquisite the pumpkin seed oil produced. We at GEA are well aware of this fact.

Global production of oil pumpkins

The global production of oil pumpkins is estimated to a total area of 600 thousand hectares with a total harvest of 200 thousand tons of pumpkin seeds.
The global consumption of pumpkin seeds is as follows:
– 80% (160.000 t) is used in the baking industry,
– 10% (20,000 t) is processed into oil and
– 10% (20,000 t) is intended for other uses.

Pumpkin seed oil production

It takes 33 medium-sized pumpkins to produce 1 litre of pumpkin seed oil.

Štajersko prekmursko pumpkin seed oil

Pumpkin seed oil produced in the regions of Styria and Prekmurje is one of Slovenia’s protected special agricultural products and foodstuffs.

Received medals for Štajersko prekmursko pumpkin seed oil Slovenija

Štajerska-Prekmurje pumpkin seed oil GEA was one of the winners in the category of unique products at the International Food & Drink Event 2007 (IFE London).

Štajerska-Prekmurje pumpkin seed oil GEA received a golden medal in the category of pumpkin seed oils at the 77^th International Agricultural Fair in Novi Sad.

Cold-pressed pumpkin seed oil

100 g of Cold-pressed pumpkin seed oil contains 50-70 mg of natural vitamin E (depending on the variety and harvest).

Classification of olive oils

Olive oil is classified into various categories and subcategories, depending on the type of technological process used to develop it and the quality parameters used to judge it:

1. Virgin olive oil
….1.1. Extra virgin olive oil
….1.2. Virgin olive oil
….1.3. Lampante olive oil
2. Refined olive oil
3. Blends of refined olive oil and virgin olive oil
4. Olive-Pomace oil

1. Virgin olive oil
1.1. Extra virgin olive oil is a superior category of olive oil extracted directly from olives, solely by mechanical means
1.2. Virgin olive oil is produced in the same way as extra olive oil. It differs only in acidity level.
1.3. Lampante olive oil is a light type of olive oil that is not fit for consumption.

2. Refined olive oil is obtained from virgin olive oil through refining methods which do not lead to alterations in the initial glyceridic structure.

3. Blends of refined olive oil and virgin olive oil only contain refined olive oil and oil extracted directly from olives

4. Olive-Pomace oil is obtained by treating olive pomace with solvents and is commonly mixed with refined olives. Its subcategories are Crude Olive-Pomace Oil, Refined Olive-Pomace Oil or Olive-Pomace Oil.

Sensory attributes of olive oil

The quality of olive oil is mainly determined by its sensory attributes and chemical analysis.

Main positive characteristics:
Fruity: A fruity oil carries certain flavours and aromas that remind us of fresh, healthy fruit, and is obtained from optimally ripe olives.
Bitter: This aroma is characteristic of oils obtained from green olives or olives changing colour. It may be more or less pleasant, depending on its intensity.
Spicy: This sharp peppery sensation is typical of oils obtained from early-harvested green olives. This burning sensation is induced by phenolic compounds in olive oil stimulating the trigeminal nerve endings in the oral cavity.

Main negative characteristics:
Rancid: This taste is typical of fats and oils that have undergone oxidation due to prolonged contact with oxygen.This flavour is unpleasant and irreversible.
Metallic: This metal-like taste is characteristic of oils obtained from fruits that have had prolonged contact with metal surfaces during crushing, mixing, pressing or storage.
Musty or mouldy: This taste is characteristic of oils obtained from unhealthy or fermented olives that have undergone excessive storage in humid conditions and have developed a large number of fungi and yeasts.
Heated or burnt: This taste is characteristic of oils that have undergone excessive or prolonged heating during processing stored.
Winey – vinegary: A high acidic taste that reminds us of wine or vinegar. It is mainly due to the formation of acetic acid, ethyl acetate and ethanol in quantities greater than normal in the olive oil.

Olive oil - Homer

Olive oil has a high biological value. No wonder Homer called it “liquid gold”.

Olive oil is easily digestible

Olive oil is easily digestible. It stimulates the secretion of gastric juices and allows a better absorption of soluble vitamins, particularly vitamin E.

Sesame oil

Sesame oil is one of the oldest plant-based oils known. It was already highly appreciated during the time of Babylon and Assyria, over 4000 years ago. Sesame oil is often referred to as the “King of Oil” and is considered to be one of the best and healthiest oils.

Linseed oil

Linseed oil is the highest plant-based source of omega 3 fatty acids.

Hemp seed oil

Hemp seed oil has been known for centuries as an excellent source of essential fatty acids essential for the human body. It has a favorable ratio of Omega 3 and Omega 6 fatty acids.

The coconut palm – the tree of life

Coconut oil has been used in tropical countries for over a thousand years. It is extracted from the kernel or meat of matured coconuts that grow on the coconut palm (Cocos nucifera). The coconut palm is very highly prized. It is called the tree of life and is the most important cultural plant in the tropical belt, as it gives shelter and food to both people and animals alike.

The coconut grows on palm trees that can reach a height of 30 metres and have 5-metre-long leaves. From flowering to the final germination of the coconut may take as long as two and a half years. The palm can live as long as 100 years, while it bears the most fruit between the ages of 10 and 50. At a single time, a palm can grow up to 75 coconuts the size of a child’s head, and which weigh up to 3 kilogrammes. A ripe coconut is made up of a hard shell, the coconut flesh and coconut water or coconut milk.

Coconut oil

Coconut oil is obtained through the process of cold pressing the kernel of a freshly picked and organically grown coconut. In its solid form it has a white colour, a pleasant flavour and a strong coconut aroma. Coconut oil typically changes its physical state depending of the temperature of its surroundings. When cold (e.g. in the refrigerator), it quickly solidifies, while at room temperature it becomes softer, and at 25 °C it liquefies and becomes clear.

The composition and characteristics of coconut oil

Coconut oil is mostly made up of saturated medium-chain fatty acids that have antioxidant properties. It is mostly made up of lauric fatty acids (50%). In contrary to trans-saturated fats, this type of fatty acid has many beneficial effects.Our bodies convert it into energy and do not store it. It gets converted into monolauric acid and has antiviral and antibacterial properties, while not damaging the intestinal bacteria required for a healthy metabolism.

Lauric acid is a natural fatty acid that is an important substance in mother’s milk. The richest and most easily available source is coconut oil. In the intestines, lauric acid turns into monolauric acid, which can even protect infants from viruses that are covered in a fatty coating, as well as from pathogen bacteria. It is important that we include lauric acid in out diet to maintain a healthy immune system.

Coconut oil in cosmetics

Coconut oil is also often used in cosmetics. Upon coming into contact with skin, the coconut oil melts and is easily applied, while also quickly soaking into the skin and does not leave a greasy film. Because coconut oil has a cooling effect and is an excellent after sun lotion. It stops the skin from peeling as a result of a sunburn. In the cosmetics industry it is also used in hair care, as it a well-known regenerator, invigorating the scalp and preventing dandruff.

Walnut oil for skin care

Walnut oil is suitable for skin care, because it is natural source of vitamin E, which contributes to the protection of cells from oxidative stress. When contacting the oil with the skin on which acids are present, a cold reaction is triggered and a moisture that gives the skin moisture.

Walnut oil for hair care

With the application of the scalp, the hair is restored more quickly. Walnut oil is applied throughout the length of the hair. Put it well in the hair and leave it on them for hours or overnight. Apply the coating to the scalp 1 x per week and repeat the procedure several times.

Black cumin

Black cumin “Nigella sativa” is a highly regarded herb and is considered as one of the best medicinal plants in the world for thousands of years. It was used as a spice in the Ancient Egypt and the oldest records of this plant date back to the Bible (Old Testament).

Prophet Mohammed is believe to have said that the black cumin heals all disease, except death. That is why it is called “Habbatul barakah”, the blessing seed, in the Arab world.

Black cumin is a part of the buttercup family and is an annual flowering plant, which grows about 50 cm is height. In a botanical sense, the black cumin is not related to the caraway or cumin, even though they are visually similar and can often cause confusion. It is grown in the Middle East and West Asia and all the way to India, but the best quality is achieved in Egypt.

The legend says that the Egyptian queens Nefertiti and Cleopatra used the black cumin oil for their beauty. A bottle of black cumin oil was also found in Egyptian pharaoh Tutankhamun’s tomb. It was also known and used by the Romans and Greeks, and considered as love drug in the north of Africa.A few decades later, the Arabs considered black cumin the blessed seed, protecting from all disease. It was also use to fight fatigue.The English have encountered black cumin on their trade routes and named it “love-in-a-mist”.

In the 8th century it became more popular in continental Europe, thanks to the Frankish king Charles the Great (768-814), who ordered the cultivation of this plant in monastery gardens as one of the very important medicinal plants. During those times it was called “black coriander” and used as a spice in the bread. Before pepper took over the European cuisine, the black cumin was a very popular spice, due to its full and sharp flavour. At the same time black cumin also became found its way into cosmetics. It was used to make scented water and powder. All this shows that people in distant past considered it important and medicinal.

Scientists across the world are researching active substances and possible medicinal properties of black cumin. More than 800 studies have already been published. Its medicinal properties are also described by the authors of the manual Ščepec vedenja: Zamolčane zdravilne moči začimb.

Black cumin oil

Gea black cumin oil is produced by cold-pressing of the seeds, which come from organic production. The seeds contain 25-28 % of the oil, so to produce 1 liter of oil we need 5-6 kg of seeds.

Black cumin oil is a very rich source of essential fatty acids, the most important of which are linoleic acid or Omega 6 and gamma linoleic acid or Omega 3. Polyunsaturated fatty acids are vital for the development and normal operation of the organism. They help in producing energy and in oxygen transport across the body, they are important in hemoglobin production, they boost metabolism and immune system, reduce or fight inflammation, lower the blood pressure, benefit in dealing with cardiovascular diseases, lower the need for insulin and help with depression.

High Oleic Sunflower Oil

GEA High Oleic Sunflower Oil is produced from a special variety of sunflowers, grown specifically for this purpose.Agricultural experts developed this variety in order to achieve a higher content of oleic acid – as high as that in olive oil. This neutral flavoured oil is also favoured by individuals who are not so fond of the bitter, spicy taste of olive oil.

Vitamin E - tocopherol

Vitamin E (tocopherol) is a fat-soluble vitamin which functions as an antioxidant and protects unsaturated membrane lipids against oxidation. Vitamin E neutralizes the free radicals (assists in “catching”), which cause oxidative damage to cell membranes, without creating new free radicals in the process. Vitamin E is known as a “youth vitamin” because, due to its antioxidant properties, it helps slow down the process of aging and increases cell renewal.