Hazelnut oil

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Hazelnut oil
Raw material plant (noun)

Hazelnut bush ( Corylus avellana )

origin

Seeds

colour

light yellow to yellow brown

ingredients
Oleic acid 74-82.5%
Linoleic acid 8-18%
Linolenic acid 0.1-0.2%
Palmitic acid 4.6-6%
More fatty acids Stearic acid 1.3-3%, palmitoleic acid 0.2%
Other ingredients Tocopherol up to 45 mg / kg
properties
density 0.9146-0.9243 kg / L at 15 ° C
viscosity = 66-76 mPa · s at 20 ° C
Oxidation stability 15.6-25.3 hours
Melting point −17 to −20 ° C
Smoke point 150 ° C
Flash point 320 ° C
Iodine number 84-95
Saponification number 188-197
Calorific value 39.8 MJ / kg
Cetane number 52.9
Manufacturing and Consumption
Most important production countries Turkey , Italy , USA, Georgia , Azerbaijan
use Edible oil, industry

Hazelnut (left) and seeds
General chemical structure of fat , like hazelnut oil. R 1 , R 2 and R 3 therein are alkyl radicals (10%) or alkenyl radicals (90%) with a mostly uneven number of carbon atoms. Hazelnut oil, like other oils, is a mixture of trieste of glycerine .

Hazelnut oil is a fatty vegetable oil obtained from the kernels (nuts) of the hazelnut bush ( Corylus avellana ) by pressing . The oil is clear, light yellow to yellow-brown and has a nutty odor and taste. It becomes a little more consistent in air without drying out and dissolves in 350 parts of cold alcohol.

Hazelnut oil is chemically a triglyceride , i.e. a triester that is derived from glycerine . Hazelnut oil has a peroxide number of max. 10.0  mEq / kg and also contains Vitamin E .

To distinguish it from the Avellanaöl from the Chilean hazelnut ( Gevuina avellana ) having a different composition.

use

It is used as an edible oil , in the food industry as a flavor- retaining baking oil , as a skin or massage oil and an additive in many foods and as an ingredient in various cosmetics.

Hazelnut oil does not have a long shelf life.

literature

  • Sabine Krist: Lexicon of vegetable fats and oils. 2nd edition, Springer, 2013, ISBN 978-3-7091-1004-1 , pp. 259-268.

Individual evidence

  1. a b c d e f Özlem Tokuşoğlu, Clifford A Hall III: Fruit and Cereal Bioactives. CRC Press, 2011, ISBN 978-1-4398-0667-8 , pp. 193 ff.
  2. a b c Rudolf Benedikt: Analysis of the fats and wax types. 3rd edition, Springer, 1897, ISBN 978-3-662-38642-2 , p. 491.
  3. YH Hui, Frank Sherkat: Handbook of Food Science, Technology, and Engineering. CRC Press, 2005, ISBN 978-1-4665-0787-6 , Chapters 9-10.
  4. Linda J. Harris: Improving the safety and quality of nuts. Woodhead, 2013, ISBN 978-0-85709-748-4 , p. 206.
  5. ^ Jan CJ Bart, Emanuele Gucciardi, Stefano Cavallaro: Biolubricants: Science and Technology. Woodhead, 2013, ISBN 978-0-85709-263-2 , p. 150.
  6. a b E. Bames, A. Bömer et al.: Handbuch der Lebensmittelchemie. 4th volume, Springer, 1939, ISBN 978-3-642-88819-9 , p. 472.
  7. Alain Karle child: Manuel des corps gras. 2. Volumes, AFCEG, TEC DOC, Paris 1992, ISBN 978-2-85206-662-5 .
  8. Ibrahim Dincer, Calin Zamfirescu: Sustainable Energy Systems and Applications. Springer, 2011, ISBN 978-0-387-95860-6 , p. 184.
  9. ^ Forest Gregg: SVO. New Society, 2008, ISBN 978-0-86571-612-4 , p. 47.
  10. FAO statistics 2014 .