Freezing point of Olive Oil - Does it matter?
Steve
I bought two brands of olive oil. I keep them in the refrigerator. I
noticed one was always frozen solid every day. The other was never
completely frozen.
Does that mean anything?
Is one more healthy than the other?
Thanks.
Steve
Ron Peterson
> I bought two brands of olive oil. I keep them in the refrigerator. I
> noticed one was always frozen solid every day. The other was never
> completely frozen.
> Does that mean anything?
The one that freezes solid has more waxes and saturated fatty acids.
> Is one more healthy than the other?
There might be a slight difference. Canola oil is similar to olive
oil, but has considerably more omega 3 fatty acids.
--
Ron
trigonom...@gmail.com
with some other oil than olive oil. This is
a fairly common problem since olive oil is
rather expensive compared to say canola.
I suppose it is possible the product varies
some but is one of the brands an off brand?
Ron Peterson
> I'll suggest the one that doesn't freeze maybe diluted
> with some other oil than olive oil. This is
> a fairly common problem since olive oil is
> rather expensive compared to say canola.
There is considerable variation in the palmitic fatty acid content of
olives depending on variety and when picked.
> I suppose it is possible the product varies
> some but is one of the brands an off brand?
Extra-virgin olive oil would be of the best quality which is
characterized by low acid content and high phenol content, but I don't
know if that affects the melting point.
--
Ron
Mr. Natural-Health
Olive oil does not freeze in a normally working refrigerator.
What you are talking about is the solidification of the saturated fat
in olive oil.
Please STOP abusing the English language. And, say what you mean next
time.
Mark Thorson
>
> I'll suggest the one that doesn't freeze maybe
> diluted with some other oil than olive oil.
> This is a fairly common problem since olive oil
> is rather expensive compared to say canola.
That's what I was going to say. It is probably
the single most commonly adulterated food product.
Ron Peterson
<zx...@naturalhealthperspective.com> wrote:
> Olive oil does not freeze in a normally working refrigerator.
> What you are talking about is the solidification of the saturated fat
> in olive oil.
I have a bottle of extra virgin olive oil that is 9% saturated fat,
which is at the low end of saturated fat content for olive oils. I
have placed it in the refrigerator to see the degree of
solidification. Walnut oil shows no signs of solidification in the
refrigerator, but does freeze solid in the freezer.
--
Ron
Steve
<6bac7147-3ebb-46ce...@x69g2000hsx.googlegroups.com>,
Ron Peterson <r...@shell.core.com> wrote:
They're both extra-virgin.
The one was Kirkland certified-organic extra-virgin (CostCo's most
expensive one, in the glass bottle), the other is CostCo's cheapest
extra-virgin (not their cheapest olive oil, but their cheapest
extra-virgin olive oil - in the plastic bottle). (CostCo also sells an
Imported in-between priced model in a tall dark squared-off glass
bottle.)
The difference is so striking that I have to wonder if
trigonometry1972 is right and the cheap one is adulterated, even
though it gives no hint on the label. Is that possible?
Steve
Ron Peterson
> They're both extra-virgin.
> The one was Kirkland certified-organic extra-virgin (CostCo's most
> expensive one, in the glass bottle), the other is CostCo's cheapest
> extra-virgin (not their cheapest olive oil, but their cheapest
> extra-virgin olive oil - in the plastic bottle). (CostCo also sells an
> Imported in-between priced model in a tall dark squared-off glass
> bottle.)
> The difference is so striking that I have to wonder if
> trigonometry1972 is right and the cheap one is adulterated, even
> though it gives no hint on the label. Is that possible?
Do they indicate the percentage of saturated fat?
Refrigerating my 9% saturated fat extra virgin olive oil for a few
hours showed no signs of solidification.
--
Ron
Steve
<120a300c-a5e1-473e...@s19g2000prg.googlegroups.com>,
Ron Peterson <r...@shell.core.com> wrote:
It takes at least 8 to 12 hours, maybe closer to 24 hours to freeze
for me. Of course it depends on the temp of your frige, how much is in
your bottle and how warm it is to begin with. My frige might be a lot
colder than yours.
The one is slushy, so it's not completely unfrozen. It's at least 50%
frozen, maybe 90%. It's little bits that are frozen, floating in
liquid oil. The other one freezes completely solid - it's one chunk
that doesn't budge until I run it under hot water.
I'm surprised yours is only 9% sat fat, both mine are 14%. What does
that mean?
The cheap one:
Serving Size: 15ml
Calories 125
Fat Cal 125
Total Fat 14g
Saturated Fat 2g
Trans Fat 0mg
(Poly and Mono not listed)
The expensive one:
Calories 120
Fat Cal 120
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Steve
<nomail-C1C494....@newsclstr03.news.prodigy.net>,
Steve <nom...@msn.com> wrote:
My cheap oil must be "winterized". This is the first google hit for:
freezing-point olive-oil:
http://www.oliveoilsource.com/olivechemistry.htm
Freezing Point: Olive oil will harden at refrigerator temperatures -
around 10 degrees F [<-10F must be a typo because that's not a frige].
Water is a pure substance so it freezes at an exact temperature. Olive
oil is a complex mixture of oils and waxes. The heavier oils and waxes
will form needle-like crystals as the temperature is lowered, then the
other oils will start to settle out. Winterization is the commercial
process whereby these waxes are removed to keep the oil clearer when
stored on a cold shelf. It is used mostly for aesthetics and to
improve mixing when combined into mayonnaise, sauces, and dressings..
Because olive oil is a natural product and different from year to year
even from the same bottler, each batch of oil will "freeze" at a
different temperature. There is no exact freezing temperature.
Freezing olive oil will not harm it; it will actually prolong it's
nutritional benefits and its flavor. It is a myth that the freezing
point of olive oil can be used to predict whether it is pure, virgin
or extra virgin.
Steve
<nomail-C4DE7A....@newsclstr03.news.prodigy.net>,
Steve <nom...@msn.com> wrote:
More detail at the same site:
http://www.oliveoilsource.com/olive_chemistry_freezing.htm
Mr. Natural-Health
> different temperature. There is no exact freezing temperature.
> Freezing olive oil will not harm it; it will actually prolong it's
> nutritional benefits and its flavor.
Brings back the fond days of computing the molarity of liquids in my
high school chemistry class.
http://cls.umc.edu/COURSES/LabMath/molarity.htm
Still the average person equates 32 degrees Fahrenheit with freezing.
So, do I.
> It is a myth that the freezing
> point of olive oil can be used to predict whether it is pure, virgin
> or extra virgin.
I agree. That is why the use of correct English is MORE important.