Пређи на садржај

Jestivo ulje — разлика између измена

С Википедије, слободне енциклопедије
Интерактиван преглед историје
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(Није приказано 11 међуизмена 7 корисника)
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{{Vegetable oils|image=Olive oil from Oneglia.jpg|caption=[[Olive oil]]}}
{{Vegetable oils-lat|image=Olive oil from Oneglia.jpg|caption=[[Maslinovo ulje]]}}
{{rut}}
'''Jestivo ulje''' is plant, animal, or synthetic [[fat]] used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring not involving heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil.


'''Jestivo ulje''' je biljna, životinjska ili sintetička [[fat|masnoća]] koja se koristi za prženje, pečenje i druge vrste kuvanja. Takođe se koristi u pripremi hrane i aroma koje ne koriste toplotu, kao što su prelivi za salatu i umaci za hleb.
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Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as [[coconut oil]], [[palm oil]] and [[palm kernel oil]] are solid.<ref>{{cite web|title=Dietary fats explained |url=https://www.nlm.nih.gov/medlineplus/ency/patientinstructions/000104.htm |accessdate=August 5, 2018}}</ref>


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Jestivo ulje je tipično tečno na sobnoj temperaturi, mada su neka ulja koja sadrže zasićene masnoće, poput [[Kokosovo ulje|kokosovog ulja]], [[Palmino ulje|palminog ulja]] i [[palm kernel oil|ulja palminih koštica]] čvrsta.<ref>{{cite web|title=Dietary fats explained |url=https://www.nlm.nih.gov/medlineplus/ency/patientinstructions/000104.htm |accessdate=5. 8. 2018}}</ref>
There is a wide variety of cooking oils from plant sources such as [[olive oil]], [[palm oil]], [[soybean oil]], [[canola oil]] ([[rapeseed]] oil), [[corn oil]], [[peanut oil]] and other [[List of vegetable oils#Edible oils|vegetable oil]]s, as well as animal-based oils like [[butter]] and [[lard]].

Postoji širok izbor ulja za kuvanje iz biljnih izvora kao što su [[maslinovo ulje]], [[palmino ulje]], [[soybean oil|sojino ulje]], [[Канола|kanolino ulje]] ([[uljana repica]]), [[corn oil|kukuruzno ulje]], [[peanut oil|kikirikijevo ulje]] i druga [[List of vegetable oils#Edible oils|biljna ulja]], kao i ulja životinjskog porekla, poput [[maslac]]a i svinjske masti.


== Zdravlje i ishrana ==
== Zdravlje i ishrana ==
[[File:Olive oil.jpg|thumb|right|75px|Olive oil]]
[[File:Olive oil.jpg|thumb|right|125px|Malinovo ulje]]
[[File:Sunflowerseed oil.jpg|thumb|right|75px|[[Sunflower seed]] oil]]
[[File:Sunflowerseed oil.jpg|thumb|right|125px|Suncokretovo ulje]]


Vladine agencije utvrđuju smernice za odgovarajuću konzumiranu količinu masti - komponentu dnevne potrošnje hrane.
A guideline for the appropriate amount of fat—a component of daily food consumption—is established by government agencies.


While consumption of small amounts of saturated fats is common in diets,<ref>{{cite journal|journal=J Clin Med Res|year=2015 |volume=7|issue=3|pages=145–9|doi=10.14740/jocmr2030w|pmid=25584098|title= Effects of Dietary Fat Intake on HDL Metabolism|vauthors=Yanai H, Katsuyama H, Hamasaki H, Abe S, Tada N, Sako A|pmc=4285059}}</ref> [[meta-analyses]] found a significant correlation between ''high consumption'' of saturated fats and blood [[Low-density lipoprotein|LDL]] concentration,<ref>{{cite journal |pmid=9006469 |year=1997 |last1=Clarke |first1=R |last2=Frost |last3=Collins |last4=Appleby |last5=Peto |title=Dietary lipids and blood cholesterol: quantitative meta-analysis of metabolic ward studies |volume=314 |issue=7074 |pages=112–7 |journal=BMJ |first2=C |first3=R |first4=P |first5=R |pmc=2125600 |doi=10.1136/bmj.314.7074.112}}</ref> a [[risk factor]] for [[cardiovascular diseases]].<ref>{{cite journal |pmid=12716665 |year=2003 |last1=Mensink |first1=RP |last2=Zock |last3=Kester |last4=Katan |title=Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials |volume=77 |issue=5 |pages=1146–55 |journal=Am J Clin Nutr |first2=PL |first3=AD |first4=MB|doi=10.1093/ajcn/77.5.1146 }}</ref> Other meta-analyses based on [[cohort studies]] and on [[Scientific control#Controlled experiments|controlled, randomized trials]] found a positive,<ref>{{cite journal |last1=Jakobsen |first1=M. U |last2=O'Reilly |first2=E. J |last3=Heitmann |first3=B. L |last4=Pereira |first4=M. A |last5=Balter |first5=K. |last6=Fraser |first6=G. E |last7=Goldbourt |first7=U. |last8=Hallmans |first8=G. |last9=Knekt |first9=P. | displayauthors = 8|title=Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies |journal=American Journal of Clinical Nutrition |volume=89 |issue=5 |pages=1425–32 |year=2009 |pmid=19211817 |pmc=2676998 |doi=10.3945/ajcn.2008.27124}}</ref> or neutral,<ref name=pmc2843598>{{cite journal |last1=Katan |first1=Martijn B. |last2=Mozaffarian |first2=Dariush |last3=Micha |first3=Renata |last4=Wallace |first4=Sarah |title=Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials |journal=PLoS Medicine |volume=7 |issue=3 |pages=e1000252 |year=2010 |pmid=20351774 |pmc=2843598 |doi=10.1371/journal.pmed.1000252 |editor1-last=Katan |editor1-first=Martijn B.}}</ref> effect from consuming polyunsaturated fats instead of saturated fats (a 10% lower risk for 5% replacement).<ref name=pmc2843598/>
Dok je konzumiranje malih količina zasićenih masti uobičajeno u dijeti,<ref>{{cite journal|journal=J Clin Med Res|year=2015 |volume=7|issue=3|pages=145–9|doi=10.14740/jocmr2030w|pmid=25584098|title= Effects of Dietary Fat Intake on HDL Metabolism|vauthors=Yanai H, Katsuyama H, Hamasaki H, Abe S, Tada N, Sako A|pmc=4285059}}</ref> [[Metaanaliza|metaanalize]] su pokazale postojanje značajne povezanosti između ''visoke potrošnje'' zasićenih masti i koncentracije [[Low-density lipoprotein|LDL]] u krvi,<ref>{{cite journal |pmid=9006469 |year=1997 |last1=Clarke |first1=R |last2=Frost |last3=Collins |last4=Appleby |last5=Peto |title=Dietary lipids and blood cholesterol: quantitative meta-analysis of metabolic ward studies |volume=314 |issue=7074 |pages=112–7 |journal=BMJ |first2=C |first3=R |first4=P |first5=R |pmc=2125600 |doi=10.1136/bmj.314.7074.112}}</ref> [[risk factor|faktor rizika]] za [[Kardiovaskularna bolest|kardiovaskularne bolesti]].<ref>{{cite journal |pmid=12716665 |year=2003 |last1=Mensink |first1=RP |last2=Zock |last3=Kester |last4=Katan |title=Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials |url=https://archive.org/details/sim_american-journal-of-clinical-nutrition_2003-05_77_5/page/1146 |volume=77 |issue=5 |pages=1146–55 |journal=Am J Clin Nutr |first2=PL |first3=AD |first4=MB|doi=10.1093/ajcn/77.5.1146 }}</ref> Ostale metaanalize zasnovane na [[cohort studies|kohortnim studijama]] i na [[Scientific control#Controlled experiments|kontrolisanim, randomizovanim ispitivanjima]] otkrile su pozitivan,<ref>{{cite journal |last1=Jakobsen |first1=M. U |last2=O'Reilly |first2=E. J |last3=Heitmann |first3=B. L |last4=Pereira |first4=M. A |last5=Balter |first5=K. |last6=Fraser |first6=G. E |last7=Goldbourt |first7=U. |last8=Hallmans |first8=G. |last9=Knekt |first9=P. | displayauthors = 8|title=Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies |url=https://archive.org/details/sim_american-journal-of-clinical-nutrition_2009-05_89_5/page/1425 |journal=American Journal of Clinical Nutrition |volume=89 |issue=5 |pages=1425–32 |year=2009 |pmid=19211817 |pmc=2676998 |doi=10.3945/ajcn.2008.27124}}</ref> ili neutralan,<ref name="pmc2843598">{{cite journal |last1=Katan |first1=Martijn B. |last2=Mozaffarian |first2=Dariush |last3=Micha |first3=Renata |last4=Wallace |first4=Sarah |title=Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials |journal=PLoS Medicine |volume=7 |issue=3 |pages=e1000252 |year=2010 |pmid=20351774 |pmc=2843598 |doi=10.1371/journal.pmed.1000252 |editor1-last=Katan |editor1-first=Martijn B.}}</ref> efekat konzumiranja polinezasićenih masti umesto zasićenih masti (10% manji rizik za 5% zamenu).<ref name="pmc2843598"/>


[[Mayo Clinic]] has highlighted certain oils that are high in saturated fats, including [[coconut oil|coconut]], [[palm oil]] and [[palm kernel oil]]. Those having lower amounts of saturated fats and higher levels of unsaturated (preferably monounsaturated) fats like olive oil, peanut oil, canola oil, soy and [[cottonseed oil]]s are generally healthier.<ref>{{cite web|url=http://www.mayoclinic.com/health/fat/NU00262|title=Dietary fats: Know which types to choose|publisher=Mayo Clinic Staff|date=2015}}</ref> The US [[National Heart, Lung and Blood Institute]]<ref>{{cite web|url=http://www.nhlbi.nih.gov/chd/Tipsheets/satfat.htm|title=Choose foods low in saturated fat|publisher=National Heart, Lung, and Blood Institute (NHLBI), NIH Publication No. 97-4064. 1997|access-date=2009-09-28|archive-url=https://web.archive.org/web/20091213184426/http://www.nhlbi.nih.gov/chd/Tipsheets/satfat.htm|archive-date=2009-12-13|dead-url=yes|df=}}</ref> urged saturated fats be replaced with polyunsaturated and monounsaturated fats, listing olive and canola oils as sources of healthier monounsaturated oils while soybean and sunflower oils as good sources of polyunsaturated fats. One study showed that consumption of non-hydrogenated unsaturated oils like soybean and sunflower is preferable to the consumption of palm oil for lowering the risk of [[heart disease]].<ref name=nutrition>{{cite journal|last=Kabagambe|last-author-amp=yes |url=http://jn.nutrition.org/cgi/content/abstract/135/11/2674|first1=EK |last2=Baylin|first2=A|last3=Ascherio|first3=A|last4=Campos|first4=H|title=The Type of Oil Used for Cooking Is Associated with the Risk of Nonfatal Acute Myocardial Infarction in Costa Rica|journal=Journal of Nutrition|volume=135|edition=135|issue=11|pages=2674–2679 |date=November 2005|pmid=16251629|doi=10.1093/jn/135.11.2674 }}</ref>
[[Mayo Clinic|Majo klinika]] je istakla određena ulja koja imaju visoku količinu zasićenih masti, uključujući [[Kokosovo ulje|kokosovo]], [[Палмино уље|palmino]] i [[palm kernel oil|ulje palminih koštica]]. Ona sa nižim količinama zasićenih masti i višim nivoom nezasićenih (po mogućnosti mononezasićenih) masti poput maslinovog ulja, kikirikijevog ulja, ulja kanole, soje i [[cottonseed oil|pamučnog ulja]] su uglavnom zdravija.<ref>{{cite web|url=http://www.mayoclinic.com/health/fat/NU00262|title=Dietary fats: Know which types to choose|publisher=Mayo Clinic Staff|date=2015}}</ref> Američki [[National Heart, Lung, and Blood Institute|Nacionalni institut za srce, pluća i krv]]<ref>{{cite web|url=http://www.nhlbi.nih.gov/chd/Tipsheets/satfat.htm|title=Choose foods low in saturated fat|publisher=National Heart, Lung, and Blood Institute (NHLBI), NIH Publication No. 97-4064. 1997|access-date=28. 9. 2009|archive-url=https://web.archive.org/web/20091213184426/http://www.nhlbi.nih.gov/chd/Tipsheets/satfat.htm|archive-date=13. 12. 2009|url-status=dead|df=}}</ref> pozvao je da se zasićene masti zamene polinezasićenim i mononezasićenim mastima, navodeći maslinovo i ulje repice kao izvore zdravijih mononezasićenih ulja, dok sojino i suncokretovo ulje kao dobre izvore polinezasićenih masti. Jedno istraživanje je pokazalo da je konzumiranje nehidrogenizovanih nezasićenih ulja poput sojinog i suncokretovog poželjnije od konzumiranja palminog ulja radi smanjenja rizika od [[Kardiovaskularna bolest|srčanih bolesti]].<ref name="nutrition">{{cite journal|last=Kabagambe|last-author-amp=yes |url=http://jn.nutrition.org/cgi/content/abstract/135/11/2674|first1=EK |last2=Baylin|first2=A|last3=Ascherio|first3=A|last4=Campos|first4=H|title=The Type of Oil Used for Cooking Is Associated with the Risk of Nonfatal Acute Myocardial Infarction in Costa Rica|journal=Journal of Nutrition|volume=135|edition=135|issue=11|pages=2674–2679 |date=novembar 2005|pmid=16251629|doi=10.1093/jn/135.11.2674 }}</ref>


=== Trans-masti ===
=== Trans-masti ===
{{Main-lat|Trans-mast}}
{{Main-lat|Trans-mast}}


Unlike other dietary fats, trans fats are not [[Essential nutrient|essential]], and they do not promote good health.<ref name="p423">{{cite book|last = Food and nutrition board, institute of medicine of the national academies | title = Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients) | publisher = National Academies Press | year = 2005 | page = 423 | url = http://www.nap.edu/openbook/0309085373/html/423.html|isbn = 978-0-309-08537-3}}</ref> The consumption of trans fats increases one's risk of [[coronary heart disease]]<ref name="p504">{{cite book | last = Food and nutrition board, institute of medicine of the national academies | title = Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients) | publisher = National Academies Press | year = 2005 | page = 504 | url = | isbn = 978-0-309-08537-3 }}</ref> by raising levels of "bad" [[low-density lipoprotein|LDL]] cholesterol and lowering levels of "good" [[high-density lipoprotein|HDL]] cholesterol.<ref>{{cite web | title = Trans fat: Avoid this cholesterol double whammy | publisher = Mayo Foundation for Medical Education and Research (MFMER). | url = http://www.mayoclinic.com/health/trans-fat/CL00032 | accessdate = 2007-12-10 }}</ref> Trans fats from [[Partially Hydrogenated Oils|partially hydrogenated oils]] are more harmful than naturally occurring oils.<ref name="nejmreview">{{cite journal |last1=Mozaffarian |first1=Dariush |last2=Katan |first2=Martijn B. |last3=Ascherio |first3=Alberto |last4=Stampfer |first4=Meir J. |last5=Willett |first5=Walter C. |title=Trans Fatty Acids and Cardiovascular Disease |journal=New England Journal of Medicine |volume=354 |pages=1601–113 |year=2006 |doi=10.1056/NEJMra054035 |pmid=16611951 |issue=15}}</ref>
Za razliku od ostalih dijetalnih masti, trans-masti nisu [[Essential nutrient|neophodne]] i ne promovišu dobro zdravlje.<ref name="p423">{{cite book | last = Food and nutrition board, institute of medicine of the national academies | title = Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients) | publisher = National Academies Press | year = 2005 | page = 423 | url = http://www.nap.edu/openbook/0309085373/html/423.html | isbn = 978-0-309-08537-3 | access-date = 02. 08. 2019 | archive-date = 25. 06. 2007 | archive-url = https://web.archive.org/web/20070625193000/http://www.nap.edu/openbook/0309085373/html/423.html | url-status = dead }}</ref> Konzumiranje trans-masti povećava rizik od [[Коронарна артеријска болест|koronarne srčane bolesti]]<ref name="p504">{{cite book | last = Food and nutrition board, institute of medicine of the national academies | title = Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients) | publisher = National Academies Press | year = 2005 | page = 504 | url = | isbn = 978-0-309-08537-3 }}</ref> podižući nivo „lošeg” [[low-density lipoprotein|LDL]] holesterola i snižavajući nivo „dobrog” [[high-density lipoprotein|HDL]] holesterola.<ref>{{cite web | title = Trans fat: Avoid this cholesterol double whammy | publisher = Mayo Foundation for Medical Education and Research (MFMER). | url = http://www.mayoclinic.com/health/trans-fat/CL00032 | accessdate=10. 12. 2007 }}</ref> Trans-masti iz [[Partially Hydrogenated Oils|delimično hidrogenisanih]] ulja su štetnije od prirodnih ulja.<ref name="nejmreview">{{cite journal |last1=Mozaffarian |first1=Dariush |last2=Katan |first2=Martijn B. |last3=Ascherio |first3=Alberto |last4=Stampfer |first4=Meir J. |last5=Willett |first5=Walter C. |title=Trans Fatty Acids and Cardiovascular Disease |journal=New England Journal of Medicine |volume=354 |pages=1601–113 |year=2006 |doi=10.1056/NEJMra054035 |pmid=16611951 |issue=15}}</ref>


Several large studies<ref>{{cite journal |doi=10.1016/0140-6736(93)90350-P |last1=Willett |first1=WC |last2=Stampfer |first2=MJ |last3=Manson |first3=JE |last4=Colditz |first4=GA |last5=Speizer |first5=FE |last6=Rosner |first6=BA |last7=Sampson |first7=LA |last8=Hennekens |first8=CH |title=Intake of trans fatty acids and risk of coronary heart disease among women |journal=Lancet |volume=341 |issue=8845 |pages=581–5 |year=1993 |pmid=8094827}}</ref><ref>{{cite journal |last1=Hu |first1=Frank B. |last2=Stampfer |first2=Meir J. |last3=Manson |first3=Joann E. |last4=Rimm |first4=Eric |last5=Colditz |first5=Graham A. |last6=Rosner |first6=Bernard A. |last7=Hennekens |first7=Charles H. |last8=Willett |first8=Walter C. |title=Dietary Fat Intake and the Risk of Coronary Heart Disease in Women |journal=New England Journal of Medicine |volume=337 |issue=21 |pages=1491–9 |year=1997 |pmid=9366580 |doi=10.1056/NEJM199711203372102}}</ref><ref>{{cite journal |last1=Hayakawa |first1=Kyoko |last2=Linko |first2=Yu-Yen |last3=Linko |first3=Pekka |title=The role of trans fatty acids in human nutrition |journal=Starch - Stärke |volume=52 |pages=229–35 |year=2000 |doi=10.1002/1521-379X(200007)52:6/7<229::AID-STAR229>3.0.CO;2-G |issue=6–7}}</ref><ref>[http://www.channing.harvard.edu/nhs/ The Nurses' Health Study (NHS)<!-- Bot generated title -->]</ref> indicate a link between the consumption of high amounts of trans fat and coronary heart disease, and possibly some other diseases. The United States [[Food and Drug Administration|Food and Drug Administration (FDA)]], the [[National Heart, Lung and Blood Institute]] and the [[American Heart Association|American Heart Association (AHA)]] all have recommended limiting the intake of trans fats. In the US, trans fats are no longer "generally recognized as safe," and cannot be added to foods, including cooking oils, without special permission.<ref>{{cite web|url=https://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm449162.htm |title=Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat) |accessdate=March 29, 2019}}</ref>
Nekoliko velikih studija<ref>{{cite journal |doi=10.1016/0140-6736(93)90350-P |last1=Willett |first1=WC |last2=Stampfer |first2=MJ |last3=Manson |first3=JE |last4=Colditz |first4=GA |last5=Speizer |first5=FE |last6=Rosner |first6=BA |last7=Sampson |first7=LA |last8=Hennekens |first8=CH |title=Intake of trans fatty acids and risk of coronary heart disease among women |journal=Lancet |volume=341 |issue=8845 |pages=581–5 |year=1993 |pmid=8094827}}</ref><ref>{{cite journal |last1=Hu |first1=Frank B. |last2=Stampfer |first2=Meir J. |last3=Manson |first3=Joann E. |last4=Rimm |first4=Eric |last5=Colditz |first5=Graham A. |last6=Rosner |first6=Bernard A. |last7=Hennekens |first7=Charles H. |last8=Willett |first8=Walter C. |title=Dietary Fat Intake and the Risk of Coronary Heart Disease in Women |journal=New England Journal of Medicine |volume=337 |issue=21 |pages=1491–9 |year=1997 |pmid=9366580 |doi=10.1056/NEJM199711203372102}}</ref><ref>{{cite journal |last1=Hayakawa |first1=Kyoko |last2=Linko |first2=Yu-Yen |last3=Linko |first3=Pekka |title=The role of trans fatty acids in human nutrition |journal=Starch - Stärke |volume=52 |pages=229–35 |year=2000 |doi=10.1002/1521-379X(200007)52:6/7<229::AID-STAR229>3.0.CO;2-G |issue=6–7}}</ref><ref>[http://www.channing.harvard.edu/nhs/ The Nurses' Health Study (NHS)]</ref> ukazuju na vezu između konzumiranja velike količine trans-masti i koronarne srčane bolesti, a možda i nekih drugih bolesti. Američka [[Administracija za hranu i lekove]] (FDA), [[National Heart, Lung and Blood Institute|Nacionalni institut za srce, pluća i krv]] i [[American Heart Association|Američka asocijacija za srce]] (AHA) preporučili su ograničavanje unosa trans-masti. U SAD, trans-masti više nisu „opštepriznate kao bezbedne” i ne mogu se dodavati u hranu, uključujući ulja za kuvanje, bez posebnog odobrenja.<ref>{{cite web|url=https://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm449162.htm |title=Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat) |accessdate=29. 3. 2019}}</ref>


=== Kuvanje sa uljem ===
=== Kuvanje sa uljem ===
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Heating oil changes its characteristics. Oils that are [[Healthy diet|healthy]] at room temperature can become unhealthy when heated above certain temperatures, so when choosing a cooking oil, it is important to match the oil's ''[[Smoke point|heat tolerance]]'' with the temperature which will be used.<ref>{{cite journal | url=https://www.thefreelibrary.com/Oil+right%3a+choose+wisely+for+heart-healthy+cooking.+(Eating+Right).-a098469943 | title=Oil right: choose wisely for heart-healthy cooking - Eating Right | journal=E: The Environmental Magazine | author=Orna Izakson}}</ref>
Deep-fat frying temperatures are commonly in the range of {{convert|170-190|C|F}}, less commonly, lower temperatures ≥&nbsp;{{convert|130|C|F}} are used.<ref name=Bouchon.Pedro />


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Grejno ulje menja svoje karakteristike. Ulja koja su [[Здрава дијета|zdrava]] na sobnoj temperaturi mogu postati nezdrava kada se zagreju iznad određenih temperatura, pa je pri izboru ulja za kuvanje važno uskladiti ''[[Smoke point|toplotnu toleranciju]]'' ulja sa temperaturom koja će se koristiti.<ref>{{cite journal | url=https://www.thefreelibrary.com/Oil+right%3a+choose+wisely+for+heart-healthy+cooking.+(Eating+Right).-a098469943 | title=Oil right: choose wisely for heart-healthy cooking - Eating Right | journal=E: The Environmental Magazine | author=Orna Izakson}}</ref> Temperature masnoće pri dubokom prženju uobičajeno su u opsegu od {{convert|170|-|190|C|F}}, ređe se koriste niže temperature ≥&nbsp;{{convert|130|C|F}}.<ref name="Bouchon.Pedro" />
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[[Palm oil]] contains more saturated fats than canola oil, corn oil, linseed oil, soybean oil, safflower oil, and sunflower oil. Therefore, palm oil can withstand [[deep frying]] at higher temperatures and is resistant to [[oxidation]] compared to high-polyunsaturated vegetable oils.<ref>{{cite journal |doi=10.1002/ejlt.200600192 |title=Frying performance of a sunflower/palm oil blend in comparison with pure palm oil |year=2007 |last1=De Marco |first1=Elena |last2=Savarese |last3=Parisini |last4=Battimo |last5=Falco |last6=Sacchi |journal=European Journal of Lipid Science and Technology |volume=109 |pages=237–246 |first2=Maria |first3=Cristina |first4=Ilaria |first5=Salvatore |first6=Raffaele |issue=3 |url= }}</ref> Since about 1900, [[palm oil]] has been increasingly incorporated into food by the global commercial food industry because it remains stable in deep frying, or in baking at very high temperatures,<ref>{{cite journal |doi=10.1111/j.1745-4522.1999.tb00142.x |year=1999 |last1=Che Man |first1=YB |last2=Liu |last3=Jamilah |title=Quality changes of RBD palm olein, soybean oil and their blends during deep-fat frying |volume=6 |issue=3 |pages=181–193 |journal=Journal of Food Lipids |first2=J.L. |first3=B. |last4=Rahman |first4=R. Abdul}}</ref><ref>{{cite journal |doi=10.1002/ejlt.200600294 |title=Use of palm oil for frying in comparison with other high-stability oils |year=2007 |last1=Matthäus |first1=Bertrand |journal=European Journal of Lipid Science and Technology |volume=109 |pages=400–409 |issue=4}}</ref> and for its high levels of natural antioxidants, though the refined palm oil used in industrial food has lost most of its carotenoid content (and its orange-red color).<ref>{{cite journal|url=http://apjcn.nhri.org.tw/server/apjcn/12/3/355.pdf |year=2003 |last1=Sundram |first1=K |last2=Sambanthamurthi |last3=Tan |title=Palm fruit chemistry and nutrition |volume=12 |issue=3 |pages=355–62 |journal=Asia Pacific Journal of Clinical Nutrition |first2=R |first3=YA|pmid=14506001}}</ref>


⚫
[[Palmino ulje]] sadrži više zasićenih masti od ulja kanole, kukuruznog ulja, lanenog ulja, sojinog ulja, šafranskog i suncokretovog ulja. Stoga palmino ulje može da podnese [[deep frying|duboko prženje]] pri višim temperaturama i otporno je na [[Оксидо-редукција|oksidaciju]] u poređenju s visoko-polinezasićenim biljnim uljima.<ref>{{cite journal |doi=10.1002/ejlt.200600192 |title=Frying performance of a sunflower/palm oil blend in comparison with pure palm oil |year=2007 |last1=De Marco |first1=Elena |last2=Savarese |last3=Parisini |last4=Battimo |last5=Falco |last6=Sacchi |journal=European Journal of Lipid Science and Technology |volume=109 |pages=237–246 |first2=Maria |first3=Cristina |first4=Ilaria |first5=Salvatore |first6=Raffaele |issue=3 |url= }}</ref> Od oko 1900. godine palmino ulje se sve više uključivano u hranu posredstvom globalne komercijalne prehrambene industrije, jer ostaje stabilno u dubokom prženju ili pečenju na veoma visokim temperaturama,<ref>{{cite journal |doi=10.1111/j.1745-4522.1999.tb00142.x |year=1999 |last1=Che Man |first1=YB |last2=Liu |last3=Jamilah |title=Quality changes of RBD palm olein, soybean oil and their blends during deep-fat frying |volume=6 |issue=3 |pages=181–193 |journal=Journal of Food Lipids |first2=J.L. |first3=B. |last4=Rahman |first4=R. Abdul}}</ref><ref>{{cite journal |doi=10.1002/ejlt.200600294 |title=Use of palm oil for frying in comparison with other high-stability oils |year=2007 |last1=Matthäus |first1=Bertrand |journal=European Journal of Lipid Science and Technology |volume=109 |pages=400–409 |issue=4}}</ref> i zbog visokih nivoa prirodnih antioksidanasa, mada je rafinirano palmino ulje korišćeno u industrijskoj hrani izgubilo veći deo svog karotenoidnog sadržaja (i narančasto-crvene boje).<ref>{{cite journal|url=http://apjcn.nhri.org.tw/server/apjcn/12/3/355.pdf |year=2003 |last1=Sundram |first1=K |last2=Sambanthamurthi |last3=Tan |title=Palm fruit chemistry and nutrition |volume=12 |issue=3 |pages=355–62 |journal=Asia Pacific Journal of Clinical Nutrition |first2=R |first3=YA|pmid=14506001}}</ref>
The following oils are suitable for high-temperature frying due to their high [[smoke point]] above {{convert|230|C|F}}:
⚫
* [[Avocado oil]]
⚫
* [[Mustard oil]]
* [[Palm oil]]
* [[Peanut oil]] (marketed as "groundnut oil" in the UK and India)
⚫
* [[Rice bran oil]]
⚫
* [[Safflower|Safflower oil]]
* Semi-refined [[sesame oil]]
⚫
* Semi-refined [[sunflower oil]]<ref>{{cite web |url= http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats |title=Smoke Points of Various Fats - Kitchen Notes - Cooking For Engineers |work=cookingforengineers.com |year=2012 |accessdate=July 3, 2012}}</ref>


Sledeća ulja su pogodna za prženje na visokim temperaturama zbog visoke [[smoke point|tačke dima]] iznad {{convert|230|C|F}}:
⚫
Less aggressive frying temperatures are frequently used.<ref name=boskoudimitrios2010 /> A quality frying oil has a bland flavor, at least {{Convert|200|C|F}} smoke and {{Convert|315|C|F}} flash points, with maximums of 0.1% free fatty acids and 3% linolenic acid.<ref>{{cite journal |author=Rossell, J.B. |year=1998 |title=Industrial frying process |journal=Grasas y Aceites |volume=49 |issue=3–4 |pages=282–295 |url=http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/viewFile/729/742|doi=10.3989/gya.1998.v49.i3-4.729 }}</ref> Those oils with higher linolenic fractions are avoided due to polymerization or gumming marked by increases in viscosity with age.<ref name=boskoudimitrios2010 /> Olive oil resists thermal degradation and has been used as a frying oil for thousands of years.<ref name=boskoudimitrios2010>{{cite book |author=Boskou, Dimitrios |year=2010 |title=Chemical and functional properties of food lipids |chapter=21 Frying Fats |pages=429 |chapter-url=https://www.researchgate.net/publication/259575170}}</ref>
⚫
* [[Avocado oil|Ulje avokada]]
⚫
* [[Mustard oil|Ulje semfa]]
* [[Palmino ulje]]
* [[Peanut oil|Kikirikijevo ulje]] (koje se prodaje u Velikoj Britaniji i Indiji kao „orahovo ulje”)
⚫
* [[Rice bran oil|Ulje pirinčanih mekinja]]
⚫
* [[Safflower|Ulje od šafranike]]
* Polurafinirano [[sesame oil|sezamovo ulje]]
⚫
* Polurafinirano [[sunflower oil|suncokretovo ulje]]<ref>{{cite web |url= http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats |title=Smoke Points of Various Fats - Kitchen Notes - Cooking For Engineers |work=cookingforengineers.com |year=2012 |accessdate=3. 7. 2012}}</ref>


⚫
Manje agresivne temperature prženja se često koriste.<ref name="boskoudimitrios2010" /> Kvalitetno ulje za prženje ima blagi ukus, počinje da se dimi na oko {{Convert|200|C|F}} i ima tačku paljenja oko {{Convert|315|C|F}}, maksimalno sadrži 0,1% slobodnih masnih kiselina i 3% linolenske kiseline.<ref>{{cite journal |author=Rossell, J.B. |year=1998 |title=Industrial frying process |journal=Grasas y Aceites |volume=49 |issue=3–4 |pages=282–295 |url=http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/viewFile/729/742|doi=10.3989/gya.1998.v49.i3-4.729 }}</ref> Ulja sa višom linolenskom frakcijom se izbegavaju zbog polimerizacije ili gumiranja obeleženih povećanjem viskoznosti pri starenju.<ref name="boskoudimitrios2010" /> Maslinovo ulje odoleva termičkoj razgradnji i bilo je korišteno kao ulje za prženje hiljadama godina.<ref name="boskoudimitrios2010">{{cite book |author=Boskou, Dimitrios |year=2010 |title=Chemical and functional properties of food lipids |chapter=21 Frying Fats |pages=429 |chapter-url=https://www.researchgate.net/publication/259575170}}</ref>
* [[Olive oil]]


=== Skladištenje i čuvanje ulja ===
=== Skladištenje i čuvanje ulja ===
All oils degrade in response to heat, light, and oxygen.<ref name="parkash"/> To delay the onset of [[rancidity]], a blanket of an [[inert gas]], usually nitrogen, is applied to the vapor space in the storage container immediately after production – a process called [[tank blanketing]].

In a cool, dry place, oils have greater stability, but may thicken, although they will soon return to liquid form if they are left at room temperature. To minimize the degrading effects of heat and light, oils should be removed from cold storage just long enough for use.


Sva ulja se razgrađuju u odgovoru na toplotu, svetlost i kiseonik.<ref name="parkash"/> Da bi se odgodio početak [[Rancidification|propadanja]], pokrivač od [[inert gas|inertnog gasa]], obično azota, se nanosi u prostor pare u skladištne kontejnere neporedno nakon produkcije - što postupak koji se naziva [[tank blanketing|prekrivanjem tankova]]. Na hladnom i suvom mestu ulja imaju veću stabilnost, ali može da dođe do zgušnjavanja, mada će se uskoro vratiti u tečni oblik ako se ostave na sobnoj temperaturi. Da bi se smanjili degradirajući efekti toplote i svetlosti, ulja bi trebalo držati van hladnjaka samo koliko je neophodno za upotrebu.
⚫
[[Refining|Refined]] oils high in monounsaturated fats, such as [[macadamia oil]],<ref name="parkash" /> keep ''up to a year'', while those high in polyunsaturated fats, such as [[soybean oil]], keep about six months. Rancidity tests have shown that the shelf life of [[walnut oil]] is about 3 months, a period considerably shorter than the [[Best before date|''best before'' date]] shown on labels.<ref name="parkash">{{Cite journal|title = Oxidative stability and shelf-life evaluation of selected culinary oils|journal = International Journal of Food Sciences and Nutrition|date = 2009-01-01|issn = 1465-3478|pmid = 19634067|pages = 289–296|volume = 60 Suppl 7|doi = 10.1080/09637480903103774|first = S. Parkash|last = Kochhar|first2 = C. Jeya K.|last2 = Henry}}</ref>


⚫
[[Refining|Rafinirana]] ulja bogata mononezasićenim mastima, kao što je [[macadamia oil|ulje makademije]],<ref name="parkash" /> traju do godinu dana, dok ona sa visokim sadržajem polinezasićenih masti, kao što je [[Soybean oil|sojino ulje]], ostaju upotrebljiva oko šest meseci. Testovi užeglosti su pokazali da je rok trajanja [[Орахово уље|orahovog ulja]] oko 3 meseca, što je period koji je često znatno kraći od datuma upotrebljivosti navedenog na etiketama.<ref name="parkash">{{Cite journal|title = Oxidative stability and shelf-life evaluation of selected culinary oils|journal = International Journal of Food Sciences and Nutrition|date=1. 1. 2009|issn = 1465-3478|pmid = 19634067|pages = 289–296|volume = 60 Suppl 7|doi = 10.1080/09637480903103774|first = S. Parkash|last = Kochhar|first2 = C. Jeya K.|last2 = Henry}}</ref> Suprotno tome, ulja sa visokim sadržajem zasićenih masti, kao što je [[avocado oil|ulje avokada]], imaju relativno dug rok trajanja i mogu se sigurno čuvati na sobnoj temperaturi, jer nizak sadržaj polinezasićenih masti poboljšava stabilnost.<ref name="parkash" />
By contrast, oils high in saturated fats, such as [[avocado oil]], have relatively long shelf lives and can be safely stored at [[room temperature]], as the low polyunsaturated fat content facilitates stability.<ref name="parkash" />


== Tipovi i karakteristike ==
== Tipovi i karakteristike ==


Jestiva ulja su composed of various fractions of [[fatty acid]]s.<ref>{{cite book |title=Lipid Biotechnology |author1=Kuo, T.M. |author2=Gardner, H. |isbn=9780824744182 |lccn=2001058440 |url=https://books.google.com/books?id=o_dOSHGDYgAC |year=2002 |publisher=Taylor & Francis |page=1 }}</ref> For the purpose of frying food, oils high in monounsaturated or saturated fats are generally popular, while oils high in polyunsaturated fats are less desirable.<ref name=Bouchon.Pedro>{{cite journal |last=Bouchon |first=Pedro |year=2009 |title=Chapter 5 - Understanding Oil Absorption During Deep-Fat Frying |journal=Advances in Food and Nutrition Research |volume=57 |issn=1043-4526 |doi=10.1016/S1043-4526(09)57005-2 |pmid=19595388 |page=219 |url=https://www.researchgate.net/publication/26664126|isbn=9780123744401 }}</ref> High [[oleic acid]] oils include almond, macadamia, olive, pecan, pistachio, and high-oleic cultivars of safflower and sunflower.{{sfnp|The Lipid Handbook|2007|p=4}}
Jestiva ulja se sastoje od različitih frakcija [[fatty acid|masnih kiselina]].<ref>{{cite book |title=Lipid Biotechnology |author1=Kuo, T.M. |author2=Gardner, H. |isbn=9780824744182 |lccn=2001058440 |url=https://books.google.com/books?id=o_dOSHGDYgAC |year=2002 |publisher=Taylor & Francis |page=1 }}</ref> Za prženje hrane generalno se koriste ulja sa visokozasićenim ili zasićenim mastima, dok su ulja bogata polinezasićenim mastima manje poželjna.<ref name="Bouchon.Pedro">{{cite journal |last=Bouchon |first=Pedro |year=2009 |title=Chapter 5 - Understanding Oil Absorption During Deep-Fat Frying |journal=Advances in Food and Nutrition Research |volume=57 |issn=1043-4526 |doi=10.1016/S1043-4526(09)57005-2 |pmid=19595388 |page=219 |url=https://www.researchgate.net/publication/26664126|isbn=9780123744401 }}</ref> Ulja sa visokim sadržajem [[oleic acid|oleinske kiseline]] su bademovo, makadamijsko, maslinovo, pekansko, [[pistać]]sko i ona od visoko oleinskih sorti [[šafran]]a i suncokreta.{{sfnp|The Lipid Handbook|2007|p=4}}


== Reference ==
== Reference ==
Ред 61: Ред 56:


== Literatura ==
== Literatura ==
{{Литература}}
{{Refbegin}}
*{{cite book |author=The Lipid Handbook |editor1=Frank D. Gunstone |editor2=John L. Harwood |editor3=Albert J. Dijkstra |title=The Lipid Handbook with CD-ROM |edition=Third |publisher=CRC Press |year=2007 |isbn=978-0-8493-9688-5 |url=https://books.google.com/books?id=INZa6WmqDA8C&pg=PA71#v=onepage&q&f=false |ref=harv}}
*{{cite book |author=The Lipid Handbook |editor1=Frank D. Gunstone |editor2=John L. Harwood |editor3=Albert J. Dijkstra |title=The Lipid Handbook with CD-ROM |edition=Third |publisher=CRC Press |year=2007 |isbn=978-0-8493-9688-5 |url=https://books.google.com/books?id=INZa6WmqDA8C&pg=PA71#v=onepage&q&f=false |ref=harv}}
*{{cite book |author=Vegetable Oils in Food Technology |editor=Frank D. Gunstone |year=2011 |title=Vegetable Oils in Food Technology -- Composition, Properties and Uses |edition=Second |publisher=Blackwell Publishing Ltd. |isbn=978-1-4443-3268-1 |url=https://books.google.com/books?id=lnk2tdo8_P4C&printsec=frontcover#v=onepage&q&f=false |ref=harv}}
*{{cite book |author=Vegetable Oils in Food Technology |editor=Frank D. Gunstone |year=2011 |title=Vegetable Oils in Food Technology -- Composition, Properties and Uses |edition=Second |publisher=Blackwell Publishing Ltd. |isbn=978-1-4443-3268-1 |url=https://books.google.com/books?id=lnk2tdo8_P4C&printsec=frontcover#v=onepage&q&f=false |ref=harv}}
Ред 75: Ред 70:
| isbn = 978-1-4613-7201-1 }}
| isbn = 978-1-4613-7201-1 }}
* Fox, R. (2001). [https://books.google.com/books?id=utrZlCcmb3cC&pg=PA195&dq=#v=onepage&q&f=false Frying oils]. In Kaarin Goodburn (Ed.) ''EU Food Law''. Woodhead. pp.&nbsp;195–224. {{ISBN|978-1-85573-557-6}}.
* Fox, R. (2001). [https://books.google.com/books?id=utrZlCcmb3cC&pg=PA195&dq=#v=onepage&q&f=false Frying oils]. In Kaarin Goodburn (Ed.) ''EU Food Law''. Woodhead. pp.&nbsp;195–224. {{ISBN|978-1-85573-557-6}}.
{{Литература крај}}
{{refend}}


== Spoljašnje veze ==
== Spoljašnje veze ==

Тренутна верзија на датум 13. април 2024. у 12:44

Biljna ulja
Maslinovo ulje
Tipovi
Upotrebe
Komponente

Jestivo ulje je biljna, životinjska ili sintetička masnoća koja se koristi za prženje, pečenje i druge vrste kuvanja. Takođe se koristi u pripremi hrane i aroma koje ne koriste toplotu, kao što su prelivi za salatu i umaci za hleb.

Jestivo ulje je tipično tečno na sobnoj temperaturi, mada su neka ulja koja sadrže zasićene masnoće, poput kokosovog ulja, palminog ulja i ulja palminih koštica čvrsta.[1]

Postoji širok izbor ulja za kuvanje iz biljnih izvora kao što su maslinovo ulje, palmino ulje, sojino ulje, kanolino ulje (uljana repica), kukuruzno ulje, kikirikijevo ulje i druga biljna ulja, kao i ulja životinjskog porekla, poput maslaca i svinjske masti.

Zdravlje i ishrana

[уреди | уреди извор]
Malinovo ulje
Suncokretovo ulje

Vladine agencije utvrđuju smernice za odgovarajuću konzumiranu količinu masti - komponentu dnevne potrošnje hrane.

Dok je konzumiranje malih količina zasićenih masti uobičajeno u dijeti,[2] metaanalize su pokazale postojanje značajne povezanosti između visoke potrošnje zasićenih masti i koncentracije LDL u krvi,[3] faktor rizika za kardiovaskularne bolesti.[4] Ostale metaanalize zasnovane na kohortnim studijama i na kontrolisanim, randomizovanim ispitivanjima otkrile su pozitivan,[5] ili neutralan,[6] efekat konzumiranja polinezasićenih masti umesto zasićenih masti (10% manji rizik za 5% zamenu).[6]

Majo klinika je istakla određena ulja koja imaju visoku količinu zasićenih masti, uključujući kokosovo, palmino i ulje palminih koštica. Ona sa nižim količinama zasićenih masti i višim nivoom nezasićenih (po mogućnosti mononezasićenih) masti poput maslinovog ulja, kikirikijevog ulja, ulja kanole, soje i pamučnog ulja su uglavnom zdravija.[7] Američki Nacionalni institut za srce, pluća i krv[8] pozvao je da se zasićene masti zamene polinezasićenim i mononezasićenim mastima, navodeći maslinovo i ulje repice kao izvore zdravijih mononezasićenih ulja, dok sojino i suncokretovo ulje kao dobre izvore polinezasićenih masti. Jedno istraživanje je pokazalo da je konzumiranje nehidrogenizovanih nezasićenih ulja poput sojinog i suncokretovog poželjnije od konzumiranja palminog ulja radi smanjenja rizika od srčanih bolesti.[9]

Trans-masti

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Glavni članak: Trans-mast

Za razliku od ostalih dijetalnih masti, trans-masti nisu neophodne i ne promovišu dobro zdravlje.[10] Konzumiranje trans-masti povećava rizik od koronarne srčane bolesti[11] podižući nivo „lošeg” LDL holesterola i snižavajući nivo „dobrog” HDL holesterola.[12] Trans-masti iz delimično hidrogenisanih ulja su štetnije od prirodnih ulja.[13]

Nekoliko velikih studija[14][15][16][17] ukazuju na vezu između konzumiranja velike količine trans-masti i koronarne srčane bolesti, a možda i nekih drugih bolesti. Američka Administracija za hranu i lekove (FDA), Nacionalni institut za srce, pluća i krv i Američka asocijacija za srce (AHA) preporučili su ograničavanje unosa trans-masti. U SAD, trans-masti više nisu „opštepriznate kao bezbedne” i ne mogu se dodavati u hranu, uključujući ulja za kuvanje, bez posebnog odobrenja.[18]

Kuvanje sa uljem

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Grejno ulje menja svoje karakteristike. Ulja koja su zdrava na sobnoj temperaturi mogu postati nezdrava kada se zagreju iznad određenih temperatura, pa je pri izboru ulja za kuvanje važno uskladiti toplotnu toleranciju ulja sa temperaturom koja će se koristiti.[19] Temperature masnoće pri dubokom prženju uobičajeno su u opsegu od 170—190 °C (338—374 °F), ređe se koriste niže temperature ≥ 130 °C (266 °F).[20]

Palmino ulje sadrži više zasićenih masti od ulja kanole, kukuruznog ulja, lanenog ulja, sojinog ulja, šafranskog i suncokretovog ulja. Stoga palmino ulje može da podnese duboko prženje pri višim temperaturama i otporno je na oksidaciju u poređenju s visoko-polinezasićenim biljnim uljima.[21] Od oko 1900. godine palmino ulje se sve više uključivano u hranu posredstvom globalne komercijalne prehrambene industrije, jer ostaje stabilno u dubokom prženju ili pečenju na veoma visokim temperaturama,[22][23] i zbog visokih nivoa prirodnih antioksidanasa, mada je rafinirano palmino ulje korišćeno u industrijskoj hrani izgubilo veći deo svog karotenoidnog sadržaja (i narančasto-crvene boje).[24]

Sledeća ulja su pogodna za prženje na visokim temperaturama zbog visoke tačke dima iznad 230 °C (446 °F):

Manje agresivne temperature prženja se često koriste.[26] Kvalitetno ulje za prženje ima blagi ukus, počinje da se dimi na oko 200 °C (392 °F) i ima tačku paljenja oko 315 °C (599 °F), maksimalno sadrži 0,1% slobodnih masnih kiselina i 3% linolenske kiseline.[27] Ulja sa višom linolenskom frakcijom se izbegavaju zbog polimerizacije ili gumiranja obeleženih povećanjem viskoznosti pri starenju.[26] Maslinovo ulje odoleva termičkoj razgradnji i bilo je korišteno kao ulje za prženje hiljadama godina.[26]

Skladištenje i čuvanje ulja

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Sva ulja se razgrađuju u odgovoru na toplotu, svetlost i kiseonik.[28] Da bi se odgodio početak propadanja, pokrivač od inertnog gasa, obično azota, se nanosi u prostor pare u skladištne kontejnere neporedno nakon produkcije - što postupak koji se naziva prekrivanjem tankova. Na hladnom i suvom mestu ulja imaju veću stabilnost, ali može da dođe do zgušnjavanja, mada će se uskoro vratiti u tečni oblik ako se ostave na sobnoj temperaturi. Da bi se smanjili degradirajući efekti toplote i svetlosti, ulja bi trebalo držati van hladnjaka samo koliko je neophodno za upotrebu.

Rafinirana ulja bogata mononezasićenim mastima, kao što je ulje makademije,[28] traju do godinu dana, dok ona sa visokim sadržajem polinezasićenih masti, kao što je sojino ulje, ostaju upotrebljiva oko šest meseci. Testovi užeglosti su pokazali da je rok trajanja orahovog ulja oko 3 meseca, što je period koji je često znatno kraći od datuma upotrebljivosti navedenog na etiketama.[28] Suprotno tome, ulja sa visokim sadržajem zasićenih masti, kao što je ulje avokada, imaju relativno dug rok trajanja i mogu se sigurno čuvati na sobnoj temperaturi, jer nizak sadržaj polinezasićenih masti poboljšava stabilnost.[28]

Tipovi i karakteristike

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Jestiva ulja se sastoje od različitih frakcija masnih kiselina.[29] Za prženje hrane generalno se koriste ulja sa visokozasićenim ili zasićenim mastima, dok su ulja bogata polinezasićenim mastima manje poželjna.[20] Ulja sa visokim sadržajem oleinske kiseline su bademovo, makadamijsko, maslinovo, pekansko, pistaćsko i ona od visoko oleinskih sorti šafrana i suncokreta.[30]

Reference

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  7. ^ „Dietary fats: Know which types to choose”. Mayo Clinic Staff. 2015. 
  8. ^ „Choose foods low in saturated fat”. National Heart, Lung, and Blood Institute (NHLBI), NIH Publication No. 97-4064. 1997. Архивирано из оригинала 13. 12. 2009. г. Приступљено 28. 9. 2009. 
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  10. ^ Food and nutrition board, institute of medicine of the national academies (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. стр. 423. ISBN 978-0-309-08537-3. Архивирано из оригинала 25. 06. 2007. г. Приступљено 02. 08. 2019. 
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  14. ^ Willett, WC; Stampfer, MJ; Manson, JE; Colditz, GA; Speizer, FE; Rosner, BA; Sampson, LA; Hennekens, CH (1993). „Intake of trans fatty acids and risk of coronary heart disease among women”. Lancet. 341 (8845): 581—5. PMID 8094827. doi:10.1016/0140-6736(93)90350-P. 
  15. ^ Hu, Frank B.; Stampfer, Meir J.; Manson, Joann E.; Rimm, Eric; Colditz, Graham A.; Rosner, Bernard A.; Hennekens, Charles H.; Willett, Walter C. (1997). „Dietary Fat Intake and the Risk of Coronary Heart Disease in Women”. New England Journal of Medicine. 337 (21): 1491—9. PMID 9366580. doi:10.1056/NEJM199711203372102. 
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  17. ^ The Nurses' Health Study (NHS)
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  20. ^ а б Bouchon, Pedro (2009). „Chapter 5 - Understanding Oil Absorption During Deep-Fat Frying”. Advances in Food and Nutrition Research. 57: 219. ISBN 9780123744401. ISSN 1043-4526. PMID 19595388. doi:10.1016/S1043-4526(09)57005-2. 
  21. ^ De Marco, Elena; Savarese, Maria; Parisini, Cristina; Battimo, Ilaria; Falco, Salvatore; Sacchi, Raffaele (2007). „Frying performance of a sunflower/palm oil blend in comparison with pure palm oil”. European Journal of Lipid Science and Technology. 109 (3): 237—246. doi:10.1002/ejlt.200600192. 
  22. ^ Che Man, YB; Liu, J.L.; Jamilah, B.; Rahman, R. Abdul (1999). „Quality changes of RBD palm olein, soybean oil and their blends during deep-fat frying”. Journal of Food Lipids. 6 (3): 181—193. doi:10.1111/j.1745-4522.1999.tb00142.x. 
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  28. ^ а б в г Kochhar, S. Parkash; Henry, C. Jeya K. (1. 1. 2009). „Oxidative stability and shelf-life evaluation of selected culinary oils”. International Journal of Food Sciences and Nutrition. 60 Suppl 7: 289—296. ISSN 1465-3478. PMID 19634067. doi:10.1080/09637480903103774. 
  29. ^ Kuo, T.M.; Gardner, H. (2002). Lipid Biotechnology. Taylor & Francis. стр. 1. ISBN 9780824744182. LCCN 2001058440. 
  30. ^ The Lipid Handbook (2007), стр. 4.

Literatura

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Spoljašnje veze

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Jestivo ulje на Викимедијиној остави.
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