BIOB38H3 Lecture Notes - Lecture 11: Macadamia Oil, Peanut Oil, Macadamia
Document Summary
Rapeseed: plant oils and fats, plant lipids. Rancidification: triglycerides aren"t very stable over time and undergo oxidative rancidification, disintegrate into the esters of the three fatty acids by hydrolysis and oxidation, this happens at different speeds, coconut oil and palm oil are fats. These with avocado and canola oil last for 12 months. 12 months, you should no longer use them: corn oil lasts 9-12 months, olive and macadamia oil last 6-12 months depending on their purity, walnut and sesame oil only last 2-4 month! Argentina, then california: summer dry and winter mild climates, california is now an important producer of olives. Olive oil production: olives used to be picked manually, people put nets under trees and hit the branches with sticks so the olives fall into the net. This means there"s a maximum temperature allowed for extraction (27 c from the european union: lower harvest, oils from outside the eu don"t have this temperature regulation, with higher temperature,
