Candlenut

Candle nut (Aleurites moluccanus) is also known as kemiri in Indonesia and kukui Hawaii. The candlenut tree (Aleurites moluccana L. Wild)—found in tropical subcontinents—belongs to the Euphorbiaceae family and is a multipurpose tree native to the Indo-Malaysia region.

The seeds are toxic when raw, but edible when dried in small quantities. Candlenut have been used as a source of oil for cosmetic. Candlenuts contain nutrients and non-nutrients such as saponins, flavonoids, polyphenols, vitamins, folate, protein, and carbohydrates. The micronutrients contained in candlenut consisted of minerals such as potassium, phosphorus, magnesium, calcium, iron, zinc, copper and selenium.

The species has been used for various purposes; for an instance, the seeds can be used as media for lighting, cooking and medicine and the stems can be used for wood. Previous research on its pharmacological use found that candlenut is also prospective medicine for ulcers, headache, fever, diarrhea and hypocholesterolaemia and many more.

Approximately 60% of the candlenut seed is oil, which is obtained using several extraction techniques. Candlenut oil has a high iodine number (≥125) and lower pour point and is primarily for cosmetics, varnishes, paints, and high-quality biofuel production.

The candlenut oil contains 15% oleic acid, 40% linoleic acid, and less than 30 % linolenic acid, it contains high unsaturated fatty acids, which is a prospective raw material for epoxidation.
Candlenut

Peanut oil

Peanut grow naturally in the southern region of the United States. Oil makes up about half of the peanut.

Peanut oil is considered a premium cooking and frying oil because of the pleasant flavor and cost. The oil separated from peanuts maintains the pleasant peanut flavor rather than the meal.

Peanut oil is frequently used in combination with other vegetable oils to make all-purpose cooking oil. Peanut oil is often used for popping popcorn, because its smoking point is 440 to 46o °F. This allows popcorn kernels to be heated and popped before the oil starts smoking and breaking down.

The oil is made by steaming the peanuts to inactive enzymes and often the cellular structure, then pressing them; the oil is then clarified and sometimes refined to remove some of the distinctive flavor and impurities that would lower the smoke point.

Adding peanut oil to the regular diet may lower total cholesterol by 10% and LDL cholesterol by 14%. Monounsaturated fats in peanut oil improve the liver’s ability to remove excess cholesterol from the blood so it won’t clog the arteries.
Peanut oil

Bitter orange uses in food

Bitter orange, probably originated from the South-East Asiatic, first propagated in India and Persian, then in the tenth and eleventh centuries the Arabians divulged it among the Mediterranean countries.

Bitter orange is grown in Asia and parts of the Mediterranean. Bitter orange oil from the tree’s leaves is called petitgrain and oil from the flowers is called neroli.

Oil of bitter orange extensively used as a flavor in most food products, alcoholic and non-alcoholic beverages, frozen dairy desserts, confectionary, baked goods, gelatins and puddings., condiments and relishes.

Marmalade

Bitter orange peel is added to various foods such as beer, liquors and other beverages and cakes. Bitter orange juice may be added in limited amounts to sweet orange juice.

The fruit is excellent for cooking and is ideal for marmalade, jams, and jellies. Only bitter oranges have the aromatic, rough, thick rind suited for the purpose.

Only bitter oranges can be used to make proper marmalade, which depends not only on their bitterness but also on the aromatic rind, which is quite different from that of the sweet orange.

Orange-flower water often made from bitter orange flower is frequently used to add aroma to various dishes especially desserts.
Bitter orange uses in food 

Garlic Oil

Garlic Oil
The essential oil of garlic can be recovered by steam distillation of the freshly crushed cloves, the yielding being 0.1 to 0.2%.

Garlic oil is a powerful flavoring agent and is widely used in seasonings either as a liquid flavor or dispersed as a dry-carrier.

Many problems arise when fresh garlic is included in a food product.

The commercially-available vegetable occurs as a compound bulb made up of 10 to 14 small “cloves” encased in a tough outer skin.

The bulb must first be cleaned and sorted, the outer tissues removed and the cloves separated. The garlic is then ready for mincing, cutting or crushing.

The whole process is tedious and the manufacturing department becomes permeated with the smell.

This can give rise to the problem of cross-contamination unless great care is taken.

Like all other natural products, the flavoring effect of fresh garlic is variable whereas that of garlic oil is relatively consistent.

It is not surprising, therefore, that garlic oil is now widely used in place of the fresh vegetable.

To overcome the objectionable odor associated with both fresh garlic and garlic oil, the use of an encapsulated garlic oil is strongly recommended.

This dry powder is almost free of odor and does not release its contents until the capsule is broken down by admixture with water.
Garlic Oil

Onion Oil

Onion Oil
The distillation of so-called “onion oil” is very involved operation as yields are small and differ greatly depending on the variety of onion used and the distillation technique employed as the components are to some extent water soluble. The average yield is 0.015% of a dark brown oil which may crystallize on standing.

The comparative flavoring strength of the oil is in order of 4000 times that of fresh onion. In this form it is much too powerful to incorporate directly into foods and diluted versions, both liquid and dry, are available for this purpose. It is necessary to establish with the supplier the relative flavoring strength a compared with either fresh or dehydrated onion. It has to be appreciated that, though these products may have the flavoring character of fresh onion, they do not contribute any of the textural quality given by the raw vegetable.

In addition to their characteristics flavor notes, it is well recognized that onions when freshly cut have a marked pungency and lachrymatory property. This is an important factor in the flavor profile but these attributes are difficult to define, let alone assess accurately. The pungency level is somewhat related to flavor strength and aromatic character but its nature is not yet well understood.

Component of Onion oil
Oil of Onion obtained by steam distillation or by solvent extraction of the expressed juice differs in detail profile though each has been shown to contain a mixture of similar di – and trisulfides. The following components have been identified:
Ethanol
hydrogen sulfide
1-propanol
1-propanethiol
2-propanol
methyl disulfide
methanol
methyl 1-prophyl disulfide
propanal
1-prophyl disulfide
1-butanal
methyl trisulfide
acetone
methyl 1-prophyl trisulfide
methyl ethyl ketone
1-prophyl trisulfides

Sulfides are not the only odorous components but they are so powerful as to predominate.

The lachrymatory character of fresh onions (thiopropanal-S-oxide) does not exist in the essential oil and is not really part of the onion flavor. American wild onions are very flavorful but do not have this lachrymatory.
Onion Oil

Basic properties of Fats and Oils

Basic properties of Fats and Oils
Fats and oils are lipids and are important in designing a well-balanced meal plan. The effect of heat on fats and oils is of great importance to culinary science and again can be explained if the properties and chemistry of fats are understood. Included are melting points, smoke points, deterioration, and use as a cooking medium. Most fats do not have sharply defined melting points but they soften over a range of 10 degree to 20 degree F. The reason is the presence of a number of different triglycerides in a given fat. As the temperature rises, different ones melt. The length and degree of unsaturation in the fatty acid components greatly determine the melting point. It is this response of fats to temperature that facilitates the spreading of melting butter on toast and basting with melting fats.

Fats and oils have much higher boiling than does water because of their large molecular size. Fats are nonpolar so they do not form hydrogen bonds. They do, however, form weaker bonds all along their large molecule. It takes relatively high temperature to break all of them and convert the liquid to a gas. The smoke point is defined as the point when visible gaseous products are produced from fat breakdown. This point seems to depend on the initial amount of free fatty aids in the oil or fat. The amount of free fatty acids is generally much lower in vegetable oil or than animal fats. Other material in fats, such as carbohydrates, proteins and emulsifiers, will lower the smoke points. As the fat or oil is used, the smoke pointy lowers due to breakdown of the fats and the build up of other materials. Caution must be taken when smoke appears because it is a warning that the ignition point is nearing.

Other factors that can deteriorate fats and oils are absorption of odors and rancidity. When using fats and oils as a cooking medium, smoke point, absorbed odors, and rancidity all must be observed closely or one risks a fire or the transmission of off flavors and odors to the foods. Foods are cooked in fats by sautéing and deep-fat frying. Liquid fats and oils are better heat conductors than air, and foods heated in fats are not only cooked but also browned due to caramelization and the sugar protein reaction. Texture is important as these fried foods must be crisp.
Basic properties of Fats and Oils