Vegetable fats – oil.

Vegetable fats come from seeds or oily fruits. The most famous oily plants are: military, sunflower, rape, len, peanuts, coconut palm, olive tree. Vegetable fats are obtained by pressing or extraction of some oily plants. The best quality oil – bright and clean comes from cold pressing. The performance of this process is low, so hot oil is more likely, or extracts with the help of organic solvents. The oil obtained in the last two methods contains many undesirable ingredients and therefore is cleared of it, called raffin. The refining reduces the nutritional value of oils by removing dyes from them, vitamins and other valuable nutrients. This process increases the durability of the obtained fat. The refined oil is transparent, colorless and without smell. Clear dark color (np. Dark yellow) refined oil testifies to the change in its features, So at least partial corruption. The fragrance is a sign is a sign, that fat cannot be considered useful for consumption. Of the edible oils, vegetarians usually use soybean, sunflower, peanut, olive oil, and in Poland rapeseed oil.

Soybean oil-soy of soybeans is light moon, A kind of pleasant smell and a mild taste. Well -cleaned (refined) There is no taste and smell. Has properties similar to oil, But she is richer than her in the necessary unsaturated fatty acids.

Sunflower oil - obtained from sunflower seeds. Has a light yellow color, Pleasant smell and mild taste. Contains a lot of unsaturated fatty acids.

The peanut Olej — receives the squash of the curves of greens called the peanuts. It has a light yellow color with a greenish shade, There is no smell, The taste is very mild. Is a very good source of unsaturated fatty acids. Has very good organoleptic features, Especially suitable for cold use for paying salads, salads and for the production of cold sauces.