Oils virgin

Fantozzi et al. [73] presents the study of the carbon footprint of a typical food product in Central Italy truffle sauce. This is a mixture of vegetable oil and truffle in proportions of 33% and 67% respectively and minor components and spices (garlic, salt, pepper, etc.). Both truffles and olives are cultivated and harvested in a farm in Umbria (Italy). Olives are crushed in a mill that is situated few kilometers from the farm. Once it has been produced, the extra virgin oil, together with the truffle, is transported to another facility to produce bottled truffle sauce. The carbon footprint calculation is based on ISO 14076 technical standard. Product Category Rules (PCR) have been developed (see Table 7). 

Non-emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) E 322 lecithins 30g r1... 

Such feedstocks include non-refined virgin oils, used cooking oils that commonly have an FFA level of >6% and tallow (6%), yellow grease obtained from rendered animal fat (up to 15% in FFAs) and brown grease obtained mainly from traps installed in commercial, municipal or industrial sewage facilities (>15%). The production of... 

The ACV is defined as the number of acid equivalents expressed as mg KOH per g of sample. It may be also expressed as percentage (m/m) of a particular fatty acid in a fat or oil. This parameter usually indicates alterations undergone by hydrolysis, and can be determined by direct titration " . The ACV is used as a standard, for example, ISO 660 or lUPAC 2.201 . The acidity of refined oils is always below 1%, whereas that of virgin oils is higher and variable. In cases of extreme oxidation, free carboxylic acids are produced (Scheme 1, Section ll.A.2.c) that contribute to the ACV. This is the operational principle on which the Rancimat equipment for POV determination is based. 

Fig. 4 LC-GC-FID chromatograms for typical olive oils. The nearly complete absence of wax esters (esters 40-esters 46) and very low concentrations of steryl esters indicate a high-quality extra virgin oil. The concentration of free stigmasterol is low. C24-26-OH, fatty alcohols. In lampante oils, more wax esters and steryl esters are found. The concentration of stigmasterol increases more than campesterol if the oil was prepared from olives of low quality. Run at the same sensitivity, chromatograms of solvent-extracted oils are completely overloaded. The refined extraction oil was diluted 1 5 before running the chromatogram shown. Wax ester and steryl ester concentrations are very high. (From Ref. 34, p. 626.)...

FIGURE 4.3 PCA score plot performed considering Italian extra virgin oils from different geographical regions and selected NMR intensities. (From Sacchi et al, 1998.)... 

Ranalli, A., Costantini, N., de Mattia, G. and Ferrante, M.L. (2000) Evaluating two kinds of centrifuged virgin oils arising from continuous olive processing. J. Sci. Food. Agric., 80, 673—683. 

Large integrated units combining virgin oil extraction from rapeseed, or soybean, or palm with downstream refining and transesterification with methanol.The minimum step-in size for such plants seems to be 100,000 MT a year (30 million gallon). 

Oil expressed without heating contains the least amount of impurities and is often of edible quality without refining or further processing. Such oils are known as cold-drawn, cold-pressed, or virgin oils. The expressed oil from cooked seeds contains greater quantities of nonglyceride impurities such as phospholipids, color bodies, and unsaponifiable matter. Such oils are highly colored and are not suitable for edible use. 

Because of the behavior of the solvent, solvent-extracted oil contains more minor components at higher levels than those found in physically extracted oil. This provides the basis for designating pomace oil as a commercial product distinct from virgin oil (obtained only by mechanical means) or refined (lower grade) virgin oil mixed with virgin oil (olive oil, Riviera type). 

If proper precautions are not taken and the olives are collected in large batches and held in piles several meters high, the fruit may be damaged. The enzymes released will cause hydrolytic and oxidative transformations resulting in off-flavors that affect the quality of the oil. Even with low acidity, such oils will have an unpleasant taste not acceptable for virgin oil and will have to be refined. Because of the difference in price between virgin and refined oils, economic losses to the farmer can be high. 

Several classes of minor components are present in virgin olive oil. The structure, concentration, and number of these substances are characteristic of virgin oils. Some are minor glyceridic components (MGCs) others fall into other categories as listed below. 

In Asia, sesame oil is obtained by pressing the roasted oilseeds and consumed as a naturally flavored oil without refining. In the western world, sesame oil is extracted by a multiple-step mechanical expeller and either the virgin oil or the... 

The procedures used for the extraction and processing of sunflower oil are broadly the same as for other seed oils. Focus will be made on those operations or details specific of the production of sunflower oil. Sunflower oil is usually extracted through pressing of seed and later extraction by solvent. The crude oil is usually subjected to traditional refining stages. Otherwise, cold-pressed sunflower oil is currently valued as a new extra virgin oil. 

Virgin oils currently available on the market are not restricted to virgin olive oil but include other oils obtained by cold pressing of seed. These oils are appreciated highly by consumers in view of their nutritional characteristics and flavor (particularly those organoleptic notes that are lost in refined oils). The consumer appreciates the natural characteristics of these oils, as they are not subjected to chemical treatment. A relatively new market has developed for these oils in the U.K., Germany, France, Italy, and Switzerland, among other markets. Sunflower oil is manufactured and commercialized as cold-pressed or first cold-pressed oil. 

Gormet oils (e.g., olive oil, sesame oil, avocado oil, and nut oils) that are consumed as virgin oils usually have characteristic flavors that distinguish them from other edible vegetal oils. In olive oil, these compounds included, among a wide range of compounds, hexane, heptane, octane, ethanol, isobutanol, pentenol. 

It has been found that a 5-10% increase in virgin oil yield can be realized by the addition of plant cell-wall degrading enzymes to the malaxer (217). The enzymes are usually added to early harvested (less ripe) olives. Olives harvested later, when they are more ripe, already contain internal enzymes that have the same effect as the added enzymes. Extraction produces three products oil, an aqueous fraction that creates disposal problems, and a solids residue. The solid residue (pumace) obtained from pressing or centrifugation, contains 4-10% oil. The oil can be solvent extracted and refined. Solvent-extracted pumace oil is of low quality and is usually blended with a better quality virgin oil (215, 218). 

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