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Tuesday, December 17, 2013

ding much of the lard sold in supermarkets, is rendered from a mixture of high and low quality fat sources from throughout the pig.[9] To improve stability at room temperature, lard is often hydrogenated. Hydrogenated lard sold to consumers typically contains fewer than 0.5g of transfats per 13g serving.[10] Lard is also often treated with bleaching and deodorizing agents, emulsifiers, and antioxidants, such as BHT.[4][11] These treatments make lard more consistent and prevent spoilage. (Untreated lard must be refrigerated or frozen to prevent rancidity.)[12][13] Consumers seeking a higher-quality

rd is obtained from fatback, the hard subcutaneous fat between the back skin and muscle of the pig. The lowest grade (for purposes of rendering into lard) is obtained from the soft caul fat surrounding digestive organs, such as small intestines, though caul fat is often used directly as a wrapping for roasting lean meats or in the manufacture of pâtés.[3][4][5]
Lard may be rendered by either of two processes: wet or dry. In wet rendering, pig fat is boiled in water or steamed at a high temperature and the lard, which is insoluble in water, is skimmed off of the surface of the mixture, or it is separated in an industrial centrifuge. In dry rendering, the fat is exposed to high heat in a pan or oven without the presence of water (a process similar to frying bacon). The two processes yield somewhat differing products. Wet-rendered lard has a more neutral flavor, a lighter color, and a high smoke point. Dry-rendered lard is somewhat more browned in color and flavor and has lower smoke point.[6][7] Rendered lard produces an unpleasant smell when mixed with oxygen.[8]
Industrially-produced lard, including much of the lard sold in supermarkets, is rendered from a mixture of high and low quality fat sources from throughout the pig.[9] To improve stability at room temperature, lard is often hydrogenated. Hydrogenated lard sold to consumers typically contains fewer than 0.5g of transfats per 13g serving.[10] Lard is also often treated with bleaching and deodorizing agents, emulsifiers, and antioxidants, such as BHT.[4][11] These treatments make lard more consistent and prevent spoilage. (Untreated lard must be refrigerated or frozen to prevent rancidity.)[12][13]
Consumers seeking a higher-quality source of lard typically seek out artisanal producers of rendered lard, or render it themselves from leaf lard or fatback.[9][13][14][15][16]
A by-product of dry-rendering lard is deep-fried meat, skin and membrane tissue known as cracklings.[4]
Chemistry of lard



A triglyceride molecule, the main constituent of lard.
Lard is mainly fats, which, in the language of chemistry are known as triglycerides. These triglycerides are composed of three fatty acids and the distribution of fatty acids varies from oil to oil. In general, lard is similar to tallow in its composition.[17] Pigs that have been fed different diets will have lard with a significantly different fatty acid content and iodine value. Peanut-fed hogs or the acorn-fed pigs raised for Jamón ibérico therefore produce a somewhat different kind of lard compared to pigs raised in North American farms that are fed corn.[2][18]
History and cultural use



Raw fatback being diced to prepare tourtière.
Lard has always been an important cooking and baking staple in cultures where pork is an important dietary item, the fat of pigs often being as valuable a product as their meat.[4]
During the 19th century, lard was used in a similar fashion as butter in North America and many European nations. Lard was also held at the same level of popularity as butter in

Canola (rapeseed) 7.365 63.276 28.142 9-11 19-21 - 400 °F (204 °C)[92] Coconut 91.00 6.000 3.000 - 2 6 350 °F (177 °C)[92] Corn 12.948 27.576 54.677 1 58 28 450 °F (232 °C)[93] Cottonseed 25.900 17.800 51.900 1 5

as well. For example, it is also a natural and safe lubricant, and can be used to lubricate machinery that is used within the kitchen (grinders, blenders, cookware, etc.) It can also be used for illumination (oil lamps) or as the base for soaps and detergents.[89] Some cosmetics also use olive oil as their base.[90]
Vegetable oils
Type    Saturated
fatty acids[91]    Mono-
unsaturated
fatty acids[91]    Polyunsaturated fatty acids    Oleic acid
(ω-9)    Smoke point
Total poly[91]    linolenic acid
(ω-3)    Linoleic acid
(ω-6)
Not hydrogenated
Canola (rapeseed)    7.365    63.276    28.142    9-11    19-21    -    400 °F (204 °C)[92]
Coconut    91.00    6.000    3.000    -    2    6    350 °F (177 °C)[92]
Corn    12.948    27.576    54.677    1    58    28    450 °F (232 °C)[93]
Cottonseed    25.900    17.800    51.900    1    54    19    420 °F (216 °C)[93]
Flaxseed/Linseed (European)[94]    6 - 9    10 - 22    68 - 89    56 - 71    12 - 18    10 - 22    225 °F (107 °C)
Olive    14.00    72.00    14.00    <1.5    9–20    -    380 °F (193 °C)[92]
Palm    49.300    37.000    9.300    -    10    40    455 °F (235 °C)[95]
Peanut    16.900    46.200    32.000    -    32    48    437 °F (225 °C)[93]
Safflower
(>70% linoleic)    8.00    15.00    75.00    -    -    -    410 °F (210 °C)[92]
Safflower
(high oleic)    7.541    75.221    12.820    -    -    -    410 °F (210 °C)[92]
Soybean    15.650    22.783    57.740    7    54    24    460 °F (238 °C)[93]
Sunflower
(<60% linoleic)    10.100    45.400    40.100    0.200    39.800    45.300    440 °F (227 °C)[93]
Sunflower
(>70% oleic)    9.859    83.689    3.798    -    -    -    440 °F (227 °C)[93]
Fully hydrogenated
Cottonseed (hydrog.)    93.600    1.529    .587        .287[91]       
Palm (hydrogenated)    47.500    40.600    7.500               
Soybean (hydrogen.)    21.100    73.700    .400    .096[91]           
Values as percent (%) by weight of total fat.
Religious use[edit]

Fatty acid Percentage ref. Oleic acid 55 to 83% [52][53]

first press", sometimes found on bottle labels, is today meaningless, as there is no "second" press; it comes from ancient times of stone presses, when virgin oil was the one produced by battering the olives.
The label term "cold-extraction" on extra virgin olive oils indicates that the olive grinding and stirring was done at a temperature of maximum 25 °C (77 °F), as treatment in higher temperatures risks decreasing the olive oils' quality (texture, taste and aroma).[51]
Constituents[edit]



General chemical structure of olive oil (triglyceride). R1, R2 and R3 are alkyl groups (approx. 20%) or alkenyl groups (approx. 80%).
Olive oil is composed mainly of the mixed triglyceride esters of oleic acid and palmitic acid and of other fatty acids, along with traces of squalene (up to 0.7%) and sterols (about 0.2% phytosterol and tocosterols). The composition varies by cultivar, region, altitude, time of harvest, and extraction process.
Fatty acid    Percentage    ref.
Oleic acid    55 to 83%    [52][53]
Linoleic acid    3.5 to 21%    [52][53]
Palmitic acid    7.5 to 20%    [52]
Stearic acid    0.5 to 5%    [52]
α-Linolenic acid    0 to 1.5%    [52]
Phenolic composition[edit]
Olive oil contains polyphenols such as esters of tyrosol and hydroxytyrosol, including oleocanthal and oleuropein,[54] having acidic properties that give extra-virgin unprocessed olive oil its bitter and pungent taste. Olive oil is a source of at least 30 phenolic compounds.[55]
Other phenolic constituents include aldehydic secoiridoids, flavonoids and lignans (acetoxypinoresinol, pinoresinol).[56] The latter two compounds are only present in extra virgin oil.[57]
Hydroxytyrosol (2-(3,4-Di-hydroxyphenyl)-ethanol or DHPE) is a phenolic component of extra-virgin olive oil. An olive oil fraction containing DHPE was shown to inhibit platelet aggregation and eicosanoid (thromboxane B2) formation in vitro.[58] Both hydroxytyrosol and its precursor oleuropein exist in the fruit at levels on the order of 100 times that of shelf extra virgin olive oil. Phenolics are considerably higher in fresh cloudy olive oil than extra virgin that has been separated and aged.
Oleocanthal from olive oil is a non-selective inhibitor of cyclooxygenase (COX) similar to classical NSAIDs like ibuprofen. It has been suggested that long-term consumption of small quantities of this compound from olive oil may be responsible in part for the low incidence of heart disease associated with a Mediterranean diet.[59]
Nutrition[edit]

Olive oil

Friday, October 18, 2013

hanged its name to Deoleo). The charges involved falsified documents and food fraud. Carapelli lawyer Neri Pinucci said the company was not worried about the charges and that "the case is based on an irregularity in the documents."[46] In February 2012, an alleged international olive oil scam occurred in which palm, avocado, sunflower and other cheaper oils were passed off a

nts and is checked for "sensory defects" that include: rancid, fusty, musty, winey (vinegary) and muddy sediment. These defects can occur for different reasons. The most common are:
Raw material (olives) infected or battered
Inadequate harvest, with contact between the olives and soil [43]
In March 2008, 400 Italian police officers conducted "Operation Golden Oil", arresting 23 people and confiscating 85 farms after an investigation revealed a large-scale scheme to relabel oils from other Mediterranean nations as Italian.[44] In April 2008, another operation impounded seven olive oil plants and arrested 40 people in nine provinces of northern and southern Italy for adding chlorophyll to sunflower and soybean oil, and selling it as extra virgin olive oil, both in Italy and abroad; 25,000 liters of the fake oil were seized and prevented from being exported.[45]
On March 15, 2011, the Florence, Italy prosecutor's office, working in conjunction with the forestry department, indicted two managers and an officer of Carapelli, one of the brands of the Spanish company Grupo SOS (which recently changed its name to Deoleo). The charges involved falsified documents and food fraud. Carapelli lawyer Neri Pinucci said the company was not worried about the charges and that "the case is based on an irregularity in the documents."[46]
In February 2012, an alleged international olive oil scam occurred in which palm, avocado, sunflower and other cheaper oils were passed off as olive oil.[47] Spanish police said the oils were blended in an industrial biodiesel plant and adulterated in a way to hide markers that would have revealed their true nature. The oils were not toxic, however, and posed no health risk, according to a statement by the Guardia Civil. Nineteen people were arrested following the year-long joint probe by the police and Spanish tax authorities, part of what they call Operation Lucerna.[48]
Global consumption[edit]

Greece has by far the largest per capita consumption of olive oil worldwide, over 26 liters per person per year; Spain and Italy, around 14 l; Tunisia, Portugal, Syria, Jordan and Lebanon, around 8 l. Northern Europe and North America consume far less, around 0.7 l, but the consumption of olive oil outside its home territory has been rising steadily.
Global market[edit]
The main producing and consuming countries are:
Country    Production in tons (2010)[20]    Production % (2010)    Consumption (2005)[49]    Annual per capita consumption (kg)[50]
World    3,269,248    100%    100%    0.43
Spain    1,487,000    45.5%    20%    13.62
Italy    548,500    16.8%    30%    12.35
Greece    352,800    10.8%    9%    23.7
Syria    177,400    5.4%    3%    7
Morocco    169,900    5.2%    2%    11.1
Turkey    161,600    4.9%    2%    1.2
Tunisia    160,100    4.9%    2%    5
Portugal    66,600    2.0%    2%    1.8
Algeria    33,600    1.0%    2%    7.1

Wednesday, October 16, 2013

eded] Olive tree growing reached Iberia and Etruscan cities well before the 8th century BC through trade with the Phoenicians and Carthage, then was spread into Southern Gaul by the Celtic tribes during the 7th century BC. The first recorded oil extract

he Syrian city Aleppo. Here some dozen documents dated 2400 BC describe lands of the king and the queen. These belonged to a library of clay tablets perfectly preserved by having been baked in the fire that destroyed the palace. A later source is the frequent mentions of oil in Tanakh.[citation needed]
Dynastic Egyptians before 2000 BC imported olive oil from Crete, Syria and Canaan and oil was an important item of commerce and wealth. Remains of olive oil have been found in jugs over 4,000 years old in a tomb on the island of Naxos in the Aegean Sea. Sinuhe, the Egyptian exile who lived in northern Canaan about 1960 BC, wrote of abundant olive trees.[8]
Besides food, olive oil has been used for religious rituals, medicines, as a fuel in oil lamps, soap-making, and skin care application. The Minoans used olive oil in religious ceremonies. The oil became a principal product of the Minoan civilization, where it is thought to have represented wealth. The Minoans put the pulp into settling tanks and, when the oil had risen to the top, drained the water from the bottom.[citation needed] Olive tree growing reached Iberia and Etruscan cities well before the 8th century BC through trade with the Phoenicians and Carthage, then was spread into Southern Gaul by the Celtic tribes during the 7th century BC.
The first recorded oil extraction is known from the Hebrew Bible and took place during the Exodus from Egypt, during the 13th century BC. During this time, the oil was derived through hand-squeezing the berries and stored in special containers under guard of the priests. A commercial mill for non-sacramental use of oil was in use in the tribal Confederation and later in 1000 BC, the fertile crescent, an area consisting of present day Palestine, Lebanon, and Israel. Over 100 olive presses have been found in Tel Miqne (Ekron), where the Biblical Philistines also produced oil. These presses are estimated to have had output of between 1,000 and 3,000 tons of olive oil per season.
Many ancient presses still exist in the Eastern Mediterranean region, and some dating to the Roman period are still in use today.[citation needed]


Olive crusher (trapetum) in Pompeii (79 AD)
Olive oil was common in ancient Greek and Roman cuisine. According to Herodotus, Apollodorus, Plutarch, Pausanias, Ovid and other sources, the city of Athens obtained its name because Athenians considered olive oil essential, preferring the offering of the goddess Athena (an olive tree) over the offering of Poseidon (a spring of salt water gushing out of a cliff). The Spartans and other Greeks used oil to rub themselves while exercising in the gymnasia. From its beginnings early in the 7th century BC, the cosmetic use of olive oil quickly spread to all of Hellenic city states, together with athletes training in the nude, and lasted close to a thousand years despite its great expense.[9][10] Olive trees were planted in the entire Mediterranean basin during evolution of the Roman republic and empire. According to the historian Pliny, Italy had "excellent olive oil at reasonable prices" by the 1st century AD, "the best in the Mediterranean", he maintained.


The Manufacture of Oil, 16th century engraving by J. Amman
The importance and antiquity of olive oil can be seen in t

Saturday, March 2, 2013

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Friday, March 1, 2013

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