GB2427198A

GB2427198A - Cooking oil containing camelina oil

Info

Publication number: GB2427198A
Application number: GB0510686A
Authority: GB
Inventors: Henry Richard Noon; Nimrit Hayre
Original assignee: STATFOLD SEED OIL DEVELOPMENTS
Current assignee: STATFOLD SEED OIL DEVELOPMENTS
Priority date: 2005-05-26
Filing date: 2005-05-26
Publication date: 2006-12-20
Also published as: GB0510686D0

Abstract

An oil suitable for cooking purposes contains Camelina oil and Avocado oil and/or Sesame oil. The oil preferably contains both Avocado oil and Sesame oil to which one or more further substances including olive oil. Vitamin E and oleic sunflower oil may be added.

Description

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Cooking Oil This invention relates to oils suitable for cooking purposes.

There are three essential fatty acids which are especially beneficial in the human diet - Omega 3 (alpha linolenic acid - a polyunsaturate), Omega 6 (linoleic acid - also a polyunsaturate) and Omega 9 (oleic acid - a monounsaturate).

Most cooking oils presently in the marketplace are either rich in Omega 6 being obtained by solvent extraction, examples of which are sunflower, corn and soya oils, or rich in Omega 9 being produced by cold pressing, for example olive and avocado oils.

However such oils do not generally contain Omega 3 because it breaks down if exposed to heat. Omega 3 is vital for the maintenance of cells that can help to reduce hardening of the arteries, coronary heart disease, high cholesterol and high blood pressure. Although Omega 3 is found in fish, certain seeds and some green leaf vegetables, it has been found that there is a deficiency of Omega 3 in the modern diet.

The object of the invention is to provide an oil which contains a significant amount of Omega 3 and can be used for cooking purposes.

: : : :* According to the invention there is provided an oil suitable for cooking purposes which contains Camelina oil and at least one oil selected from a group comprising Avocado oil S'.'. andSesameoil.

* Camelina oil is obtained from the seeds of the plant Camelina sativa, usually by cold *:. pressing. It contains alpha linolenic acid (approximately 3 9%), linoleic acid (approximately 14%) and oleic acid (approximately 10%) which provides a combination of Omega 3, Omega 6 and Omega 9. Also the oil contains a high level of natural *..: antioxidants such as tocopherols that give it a unique oxidative stability. S. S

: It is known to use Camelina oil for cooking but it has been discovered that the addition of Avocado oil and/or Sesame oil provides a synergistic improvement in the product.

Avocado oil is obtained from the plant Persea Americana. Its major component is oleic acid (approximately 53%) providing a high amount of Omega 9. It has a relatively high smoke point (approximately 249 C) and therefore has an excellent resistance to the degenerative effects of heat.

Sesame oil is obtained from the plant Sesamum indicum. It contains a large amount of linoleic acid (up to approximately 50%) so that it contains a high level of Omega 6, and also a considerable amount of oleic acid. It has a relatively high smoke point (approximately 210 C) so that it too is resistant to the degenerative effects of heat.. The oil contains sesamol and sesamolinol formed from sesamolin which give it antioxidant properties. Preferably toasted Sesame oil is used.

According to a further aspect of the invention there is provided an oil suitable for cooking purposes which contains Camelina oil and Avocado oil.

According to yet a further aspect of the invention there is provided an oil suitable for cooking purposes which contains Camelina oil and Sesame oil.

Preferably an oil according to the invention contains Camelina oil, Avocado oil and Sesame oil.

The synergism achieved by the invention resides in the effect of the antioxidants present in the constituent oils. In order to increase a vegetable oil's resistance to degredation by heat in the presence of oxygen it is necessary to add antioxidants. Nature has designed its own blend of these to accommodate a certain longevity of each lipid in the cellular structure of an organism. Naturally there is a fine balance of stability because the cell needs to modify the lipids either for building new structures or for eliminating the end product from the organism. Too effective resistance to oxygen may not be to the benefit of the cell. However producers of oils for cooking purposes need to find the most effective antioxidants themselves.

Each antioxidant has an efficiency dependant upon the target fatty acid part of the lipid molecule and as such can necessarily become specific. Therefore, in order to protect at :.:: :* maximum efficiency every possible target it would be necessary to add perhaps twenty or * * *. more antioxidants and quantitatively these would need to be adjusted pro rata according * ... to the content of each. It is accordingly necessary to try out various combinations of antioxidants taken from nature and match them as closely as possible to the types of fatty * * acids within the lipids.

: * In the oils provided by the invention there is an enhancement of their properties by virtue of the interaction between different antioxidants leading to an overall effect greater than *..: * the sum total of the effects of the individual antioxidants. This effect is achieved by the * * . natural antioxidants contained in the oils themselves without synthetic additives.

The mechanism by which a cooking oil thermally degrades is believed to include a free radical-initiated attack on the allylic carbon atoms in the oil leading to a chain reaction and propagation and termination culminating in an increase in stable dimers of various forms and also aldehydes from the decomposition of the hydroperoxides produced by autooxidation.

Thermal degredation is most pronounced in Omega 3 polyunsaturated oils. Such oils normally have a low resistance to attack from thermally initiated free radicals in an environment such as cooking. The heating of unsaturated lipid oils will, if conditions are right, allow the geometric isomers to change from the cis configuration to the trans form.

An increase in trans isomers and the decomposition products such as the aldehydes is detrimental to the quality of the oil.

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The present invention prevents this happening by using natural free radical scavengers derived from the constituent oils themselves without the addition of synthetic additives.

These scavengers scavenge for newly produced free radicals and quickly quell their activity thereby limiting the extent of the degredation of the oil. Such scavengers are sesamol and sesamoline.

An oil according to the invention may contain other substances such as olive oil (obtained from the plant Olea europaea) and/or sunflower oil (commonly obtained from the plant Helianthus annuus). Both oils have excellent resistance to the degenerative effects of heat. Vitamin E (dalpha tocopherol) may be added to the oil to increase the tocopherols and thereby enhance its antioxidant properties.

Preferably, a cooking oil according to the invention contains Camelina oil, Avocado oil, toasted Sesame oil, oleic sunflower oil, olive oil and Vitamin E. In order to give the blend its optimum resistance to thermal degredation the amount of each component triacylglyceride must be carefully controlled, thereby achieving the required synergistic effect.

The constituents referred to are preferably in the following proportions (by volume):- : * Camelina oil 74 - 82% S...

Avocadooil 6-9% *.S.

*:*::* Oleic sunflower oil 5-8% * Olive oil 4 - 6% S..

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Toasted Sesame oil 3 - 5% *1S* VitaminE l000ppm The preferred proportions (by volume) are as follows:- Camelina oil 77% Avocado oil 8% Oleic sunflower oil 6% Olive oil 5% Toasted Sesame oil 4% VitaminE l000ppm These proportions provide an oil which contains 25% Omega 3 and 25% monounsaturated fats. Laboratory results have shown that this oil does not appreciably break down when exposed to a heat source of 180 C for 20 minutes and does not significantly break down when used for stir frying meat and vegetables.

The invention therefore provides a unique cooking oil containing Omega 3 which maintains its stability during cooking and is an essential fatty acid known to be lacking in the modern western diet.

Although oils according to the invention have been devised primarily for use in cooking, they can be used as additives or dressings for foods, for example as salad dressings. * I. * I I I... * IS. * * II. * I. * S I * I. S..

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Claims

1. An oil suitable for cooking purposes which contains Camelina oil and at least one oil selected from a group comprising Avocado oil and Sesame oil.

2. An oil suitable for cooking purposes which contains Camelina oil and Avocado oil.

3. An oil suitable for cooking purposes which contains Camelina oil and Sesame oil.

4. An oil suitable for cooking purposes which contains Camelina oil, Avocado oil and Sesame oil.

5. An oil as claimed in Claim 3 or 4 wherein the Sesame oil is toasted Sesame oil.

6. An oil as claimed in any one of the preceding claims which also contains olive oil and/or sunflower oil.

7. An oil as claimed in any one of the preceding claims which also contains Vitamin E.

8. An oil suitable for cooking purposes which contains Camelina oil, Avocado oil, toasted Sesame oil, oleic sunflower oil, olive oil and Vitamin E.

9. An oil as claimed in Claim 8 wherein its said constituents are in the following * proportions (by volume):- a Camelinaoil 74-82% Avocado oil 6-9% * .* * : Oleic sunflower oil 5 - 8% Olive oil 4-6% *. * * .: Toasted Sesame oil 3 - 5% a. * * ** Vitamin E l000ppm

10. An oil as claimed in Claim 9 wherein the said proportions are as follows:- Camelina oil 77% Avocado oil 8% Oleic sunflower oil 6% Olive oil 5% Toasted Sesame oil 4% Vitamin E I 000ppm