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