Vegetable fats are an important food product that supplies the human body with vitamin E, phosphatides and other important nutrients for metabolism, responsible for the immune system's proper functioning, hormonal synthesis, elasticity of blood vessels and resistance to harmful radiation. On how much the total content of trace elements in the consumed oil, depends on its value.
The word "refining" means cleaning up impurities. The question arises as to whether it is necessary to remove its constituents from the natural product, and if so, which ones. In other words, what is the difference between sunflower and unrefined oil from a very similar product sold in the same PET bottles, but called purified? The type of packaging and the color of the product do not say anything. In order to understand the difference, we need to at least briefly understand the technology used in fat plants - the enterprises where sunflower oil is made and poured. Its production is conducted by methods developed long ago.
The simplest, environmentally friendly and old is considered to be a method of obtaining oil by the method of direct pressing. Sunflower seeds are loaded into the press, the screw piston is set in motion, the raw material is compressed, and here is the result - the product was flowing. As a waste remains a very valuable product containing the flesh of the nucleoli, the husk and, again, the oil, which we are called as lean. In the past, during and after the war, they ate makuha, now they are fishing for her.
The method of direct pressing is very good, but has a number of disadvantages. First, it is uneconomical, the yield is about 30% of the weight of the loaded raw materials, and then at best. The indicator of the content of vegetable fats in the seed is called oiliness and depends on both the variety and the weather conditions under which the sunflower ripened. Secondly, not only raw seeds are pressed, but also roasted, that is, subjected to heat treatment at a temperature of about 110 degrees, and this leads to the fact that such unrefined sunflower oil contains and not very useful trace elements, from which it still needs to be purified . Thirdly, the shelf life of the product is hot, that more useful cold pressing is extremely limited, which the trade does not like. To eliminate sunflower oil unrefined from undesirable constituents can be quite simple mechanical means - sedimentation, centrifugation and filtration. This is also a refining, but at its carrying out the maintenance of useful substances and vitamins does not decrease.
The next stage of cleaning is done with the help of hot water. Protein components, causing premature spoilage, settle, the product becomes light and transparent. This is also unrefined sunflower oil. The benefit of using it is somewhat reduced compared to the raw product. Hydration eliminates not only harmful, but also a part of useful microelements, but as a whole such clearing gives an optimum parity of a marketable kind, term of storage, the cost price and nutritional value.
Modern intensive production methods do not allow the loss of valuable products contained in waste. With the help of organic solvents, mainly highly purified gasoline, the extraction of fats is performed, after which only the meal remains. The yield of the finished product reaches 99%. If unrefined sunflower oil has its own smell and even, you can say, the aroma, then the vegetable fat, purified from all impurities, is very clear and beautiful, almost completely devoid of taste and deodorized.
So, sunflower oil is sold in three types:
- refined deodorized;
- refined nedodozorirovannoe.
Each of them is used for its purpose. The first - for salads, the second for frying, the third - universal.