Olive Pomace Oil Definition Francais

This same process, the same high-temperature technique used to make canola, sunflower and other vegetable oils, explains why unregulated olive-pomace oil sometimes contains harmful components called polycyclic aromatic hydrocarbons (PAHs) such as benzopyrene, which research has shown to be highly carcinogenic and mutagenic. Benzopyrenes are produced by incomplete fat burning in olives. When fats are exposed to high heat, for example in pomace oil extraction processes where there is no complete combustion and no vapours produced, benzopyrenes are likely to be produced. The risk of benzopyrene contamination occurs when the heating method used to vaporize the solvent exceeds 300 degrees Celsius (572°F). In these cases, the fat is liquefied in a liquid and then drips off the olive pomace, but the problem is that the incredibly high heat causes the oil to partially burn with the rest of the physical pomace. This can lead to a rapid accumulation of benzopyrenes in the final product. The scammer`s smell, taste, and texture didn`t sound like an extra virgin, and after further inspection and a brief consultation with a number of sources, we discovered that my mother, along with a large number of other consumers who complained vehemently on the internet, had subconsciously bought a bastard product that wasn`t even olive oil — but something. which was called “olive pomace oil”. For olive-pomace oil and refined olive-pomace oil, one of the applicable limits may differ from the values indicated. In view of developments in the procedures for checking the conformity of oils, the sampling procedure for olive oil and olive-pomace oil should be adapted accordingly. The International Olive Council (IOC), the intergovernmental organization responsible for setting quality standards and verifying the authenticity of olive oil, clearly defines olive oil as follows: “Oil obtained exclusively from the fruits of the olive tree, with the exception of oils obtained by solvents or re-esterification processes.” The amount of oil contained in the remaining pomace, which consists of the solid remains of the olive, including peels, pulp, seeds and stems, is so small that they cannot be extracted by pressing, but only by the combined use of chemical solvents (such as hexane) and extremely high heat. GC chromatogram of fatty acid alkyl esters obtained from olive-pomace oil by transesterification with a cold solution of KOH in methanol It subsequently emerged that other consignments concerned were produced in Greece (Bevelini olive pomace oil) and others in Italy (Dentamano Olio di Sansa de Oliva). In Bevelini, for example, one batch contained 100 parts per billion of benzopyrene, more than 50 times the limit recommended by the International Olive Council.

And while human exposure to PAHs is routine – as it is also caused by fossil fuel combustion, waste incineration, agricultural fires, industrial processes, tobacco smoke, and vehicle exhaust emissions – our exposure to PAHs should also be limited. as far as possible, especially when feeding. Oil obtained by refining crude olive-pomace oil. Its free acidity, expressed as oleic acid, does not exceed 0,3 g per 100 g and its other properties correspond to those established for this category. Olive-pomace oil whose properties correspond to those established for this category. It is intended for refining for human consumption or for technical purposes. Despite the regulation of PAH content in pomace oil, food lovers and olive oil connoisseurs around the world are still very resistant to the idea of using olive pomace oil as a worthy cooking agent. From a sensory point of view, it lacks the taste, tenderness and abundant healthy properties of extra virgin olive oil. In cooking, pomace oil is mainly used as a frying agent in industrial environments or restaurants because of its high smoke point (240 degrees Celsius). The maximum value of C22 alcohol must be 80 % ± 20 % of the lower scale for olive oil and 40 % ± 20 % for olive-pomace oil. I don`t know exactly what that meant, but satisfied with the price and promises of various buzzwords and advertising jargon, my mom made the purchase.

She later realized that she had bought an inferior quality that didn`t have the flavor she expected in her olive oil recipes. The International Olive Council has classified olive-pomace oil into the following categories:[1] While extra virgin olive oil is often referred to as “first cold pressed,” called “pomace oil” cannot even be called “second pressing.” Once the typical, mechanized extraction of olive oil from the olive tree is complete, about 5 to 8 percent of the oil remains in the remnants of olive pulp, or “Although the pomace oil extracted is technically still olive oil, this is done through the use of chemical solvents and therefore should never be qualified. directly or indirectly “olive oil”. It includes the production and extraction of unsaponifiable olive oils and olive-pomace oils.