Cloudy olive oil

Cloudy olive oil

Cloudy olive oil is an intermediate product of olive oil extraction. It is actually the initial cloudy juice of the olive drupes soon after crushing, separation and decanting and before final filtration. Normally this oil, also called veiled olive oil, is stored in tanks to settle for a period of weeks or months where clarification takes place.[citation needed]

Contents

Application

Although filtered and clarified olive oil is the only recognisable and commercially available form of olive oil in the world market, cloudy olive oil is gaining increasing popularity amongst olive oil small scale producers, world class Mediterranean cuisine chefs and people with ecological background. They believe that this oil has superior sensorial characteristics compared to filtered olive oil, because it is less processed and more "green" or organic food product. Research is carried out to determine the differences between cloudy and filtered olive oil.

Nature of cloudiness

According to recent scientific evidence, cloudy olive is a special type of suspension and emulsion. Plant material from olive drupes is suspended in oil due to lack of the filtering step. On the same time, cloudy olive oil containing microdroplets of vegetative and non-vegetative water in small amounts (0.1-0.3%) forming an w/o emulsion. This unique physicochemical state of cloudy olive oil maybe responsible for the observed increased oxidative stability of that type of oil compared to the filtered one. Cloudy olive oil has higher levels of polyphenols, or polar phenols that form a complex polyphenol-protein complex. This complex interacts within the suspension/emulsion system and contributes to the formation and maintenance of the physicochemical properties of this oil.

The polyphenols found in olive oil are caffeic, vanillic, p-coumaric, syringic and p-hydroxy benzoic acids, 3-hydroxyphenylethanol and 3,4-dihydroxyphenyl-ethanol.[1]

Natural cloudiness vs. low temp cloudiness

It has to be noted that olive oil cloudiness discussed in this article is different from the characteristic cloudiness and precipitation of olive oil due to storage at low temperatures [REF]. This type of cloudiness is the result of congealing saturated fat. When these oils are returned to room temperature, they become again transparent. Cloudy olive oil has a veiled appearance that can persist months after the oil has been returned to room temperature.

References

  1. ^ Polyphenols in olive oils. T. Gutfinger, Journal of the American Oil Chemists' Society, Volume 58, Number 11, 966-968, doi:10.1007/BF02659771
  • Dimitrios Boskou (2006). Olive Oil: Chemistry and Technology. American Oil Chemists Society. AOCS Press. pp. 268. ISBN 189399788X. 

Wikimedia Foundation. 2010.

Игры ⚽ Поможем решить контрольную работу

Look at other dictionaries:

  • Olive oil extraction — An olive mill and an olive press dating from Roman times in Capernaum, Israel. Olive oil extraction is the process of extracting the oil present in the olive drupes for food use. The oil is produced in the mesocarp cells, and stored in a… …   Wikipedia

  • Olive oil — Not to be confused with the cartoon character Olive Oyl. Olive oil A bottle of olive oil Fat composition Saturated fats Palmitic acid: 7.5–20.0% Steari …   Wikipedia

  • Natural phenol — Quercetin, a typical flavonoid, is a natural phenol Natural phenols, bioavailable phenols, plant phenolics, low molecular weight phenols or phenoloids[1][2] …   Wikipedia

  • Spain — /spayn/, n. a kingdom in SW Europe. Including the Balearic and Canary islands, 39,244,195; 194,988 sq. mi. (505,019 sq. km). Cap.: Madrid. Spanish, España. * * * Spain Introduction Spain Background: Spain s powerful world empire of the 16th and… …   Universalium

  • Vegetable fats and oils — Vegetable oil redirects here. For other uses, see Vegetable oil (disambiguation). Plant oils Olive oil Types Vegetable fats (list) …   Wikipedia

  • Provence — For other uses, see Provence (disambiguation). Not to be confused with Province. Location of the former French province of Provence …   Wikipedia

  • Vinegar — is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria.[1]. Commercial vinegar is produced either by fast or slow fermentation processes. Slow… …   Wikipedia

  • Medieval cuisine — A group of travelers sharing a simple meal of bread and drink; Livre du roi Modus et de la reine Ratio, 14th century. Medieval cuisine includes the foods, eating habits, and cooking methods of various European cultures during the Middle Ages, a… …   Wikipedia

  • Pietraroja — Infobox CityIT img coa = official name = Pietraroja name = Pietraroja region = Campania province = Province of Benevento (BN) elevation m = 818 area total km2 = 35.7 population as of = Dec. 2004 population total = 658 population density km2 = 18… …   Wikipedia

  • Athens — /ath inz/, n. 1. Greek, Athenai. a city in and the capital of Greece, in the SE part. 885,136. 2. Greater, a metropolitan area comprising the city of Athens, Piraeus, and several residential suburbs. 2,530,000. 3. a city in N Georgia. 42,549. 4.… …   Universalium

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”