Vegetable oils less used in food technology

Abstract

The raw materials used at world level to obtain vegetal oils are very diverse coming from very different species growing on various meridians and producing oils with unique characteristics. A part of these oils are well known but there are oils practically unknown for consumption for different reasons (technological problems or related to the accessibility of the raw materials). Many of these oils less known deserve attention due to their very obvious dietary or medicinal qualities They are very valuable, due to the essential fat acids, vitamins, antioxidants and other bioactive compounds they contain. The hypo cholesterol value of the essential fat acids is tightly related to the global quality of lipids from diet, the total caloric share as well as the size of the ratio between the essential polyunsaturated fat acids and the saturated fat acids (P/S) that must be supra-unitary with a value over 2. To insure this ratio it is necessary that at least 1/3 from the total quantity of lipids consumed should come from oils rich in polyunsaturated fat acids: sun flower oil, nut oil, soy oil or corn germ oil. From the process of obtaining and processing the vegetal oils there result edible oils even very valuable but also non-alimentary, harmful oils, such as: castor oil, tung oil, hemp oil. The last ones are used as technical oils with varied uses in many industries The technical oils, such as linseed oil, rape oil, castor oil, hemp oil, tung oil have different uses to produce glycerin, soaps,or they are raw material to produce siccative oils, paints and lacquers.