 Oils have been used in cooking for thousands of years. Typically extracted from plants, nuts, seeds, cooking oils are often used to sauté or fry foods. They also tenderize baked goods and add texture and flavor to foods.
Oils and fats are either saturated or unsaturated (mono- and poly-). In general, saturated fats are unhealthy—they increase levels of bad cholesterol and are associated with cancer. In contrast, unsaturated fats are good—they lower bad cholesterol while raising good cholesterol levels. In addition, some polyunsaturated oils contain omega-3 fatty acids which promote coronary health and brain development.
Olive Oil
Olive oil is extracted from the pulp of tree-ripened, green olives. It is valued by chefs worldwide due to its robust flavor and versatility.
Olive oils range in color from pale amber to green and in flavor from subtle to extremely strong. The varieties are graded according to their degree of acidity and their extraction process. Some olive oils are refined to neutralize strong tastes and acid content. Generally, they have relatively low smoke points. However, the more refined the olive oil, the higher its smoke point.
Extra Virgin Olive Oil
Extra virgin olive oil is the unrefined oil extracted from the olives during their first press. This oil is darker and stronger in flavor than those refined and filtered subsequently. Extra virgin contains less than 1% acidity. (Virgin olive oil is also from the first pressing, but with a slightly higher level of acidity).
Extra virgin olive oil is used primarily in cold dishes in which its superior taste can be experienced. It is frequently used is dressings and vinaigrettes, as well as a flavor enhancer to a wide variety of foods. Due to its low smoke point, extra virgin olive oil is not well-suited for cooking.
Pure Olive Oil
Pure olive oil is a combination of refined and virgin varieties, rendering it lighter in color and flavor than extra virgin olive oil. Due to the distinctive flavor it imparts to food, and its relatively low smoke point, pure olive oil is better for cooking than extra virgin. It can also be used with cold foods, although it will not impart as strong a taste as extra virgin.
Olive Pomace Oil
Olive pomace oil is extracted from the last pressing which is relatively harsh and acidic. As such, it is then refined and blended with virgin olive oil. Olive pomace oil is lighter in color and body than extra virgin or pure olive oil. Due to the degree of its refinement, and its relatively inexpensive price, olive pomace oil is excellent for baking and all-purpose cooking applications.
Soybean Oil
Soybean oil, derived from soybeans, is light yellow in color and mild in taste. This very versatile oil is the most popular variety for commercial food production. It is often used in baked goods.
Soybean oil is high in both polyunsaturated fats and monounsaturated fats, and low in saturated fats. It is commonly used in Asian cuisine. It is rapidly gaining in popularity due to its health benefits, high smoke point and relatively low price.
Canola Oil
Canola oil, extracted from grape seeds, is a light, golden-color. Very mild in flavor and aroma, it is frequently used in salad dressings and cooking.
Except for olive oil, canola is higher in the monounsaturated fats and lower in saturated fats than any other cooking oil. It also contains omega-3 fatty acids, a polyunsaturated fat that may lower cholesterol and contribute to brain development. Like soybean oil, canola oil is becoming very popular due to its health benefits, high smoke point and relatively low price.
Grapeseed Oil
Grapeseed oil is a light, medium-yellow oil derived primarily from the seeds of grapes used in wine making. This oil is aromatic and has a subtle, delicate, grape flavor. As it has a relatively high smoke point, it is an excellent choice for sautéing. It is often used in salad dressings and in cooking, as well.
Oil Blends
Olive oil is often blended with other cooking oils to achieve a balance of flavor, aroma and price suitable for the intended cooking application.
Through our global sourcing network of certified food production facilities, Mitsui Foods sources only the finest quality oils. We offer a wide variety of oils and oil blends, packed in tins and bulk plastic packs.
Please contact us for more details regarding specifications, prices and availability.
Available in:
Extra Virgin Olive Oil
Pure Olive Oil
Pomace Olive Oil
Oil Blend, Canola / Extra Virgin Olive
Oil Blend, Vegetable / Extra Virgin Olive
Grapeseen Oil |
|
