Vegetabilsk fedtstof og olie

Vegetabilsk fedtstof og olie (de spiselige flydende kaldes madolie) er betegnelsen for flydende fedt udvundet fra plantedele, typisk planternes frø. Vegetabilsk olie bruges bl.a. i madlavningen, i fødevare- og kosmetikindustrien og som biobrændsel.

Ikke alle slags vegetabilsk fedtstof eller olie bør spises, f.eks. ikke ricinusolie.

Vegetabilsk olie udvindes ved koldpresning eller varmpresning af det fedtholdige plantemateriale. Koldpressede olier har typisk en kraftigere farve og smag, ligesom deres indhold af antioxidanter og vitaminer er bevaret. Varmpressede olier er ikke nær så sunde og anvendes typisk til stegning og friture.

Næringsinformation

De forskellige typer af vegetabilsk olie har hver især en forskellig sammensætning af fedtsyrer, hvilket gør dem anvendelige til forskellige formål. Olier er flydende ved stuetemperatur pga. deres generelt høje indhold af umættede fedtsyrer.

Olier med højt indhold af flerumættede fedtsyrer (f.eks. majsolie og vindruekerneolie) bør ikke anvendes til stegning, da de bliver usunde ved for kraftig opvarmning, men de er til gengæld fine i f.eks. dressinger. For alle olier gælder det dog, at stegning ikke bør foregå ved for høj temperatur, da den ødelægger fedtsyrerne og der udvikles røg.

Fysiske egenskaber

Egenskaber for vegetabilske olier
Næringsværdi angivet som % af total fedtmasse.
Type	Presseproces	umættede fedtsyrer	Enkeltumættet fedtsyre		Flerumættet fedtsyre				Røgtemperatur
Type	Presseproces	umættede fedtsyrer	Total	Oliesyre (ω−9)	Total	α-Linolenic acid (ω−3)	Linoleic acid (ω−6)	ω−6:3 ratio	Røgtemperatur
Avocado-olie		11.6	70.6	67.9	13.5	1	12.5	12.5:1	250 °C
Paranød-olie		24.8	32.7	31.3	42.0	0.1	41.9	419:1	208 °C (406 °F)
Rapsolie		7.4	63.3	61.8	28.1	9.1	18.6	2:1	204 °C (400 °F)
Kokosolie		82.5	6.3	6	1.7	0.019	1.68	88:1	175 °C (347 °F)
Majsolie		12.9	27.6	27.3	54.7	1	58	58:1	232 °C (450 °F)
Bomuldsfrøolie		25.9	17.8	19	51.9	1	54	54:1	216 °C (420 °F)
Cottonseed	hydrogenated	93.6	1.5		0.6	0.2	0.3	1.5:1
Linolie		9.0	18.4	18	67.8	53	13	0.2:1	107 °C (225 °F)
Vindruekerneolie		9.6	16.1	15.8	69.9	0.10	69.6	very high	216 °C (421 °F)
Hampefrøolie		7.0	9.0	9.0	82.0	22.0	54.0	2.5:1	166 °C (330 °F)
Olivenolie (extra virgin)		13.8	73.0	71.3	10.5	0.7	9.8	14:1	193 °C (380 °F)
Palmeolie		49.3	37.0	40	9.3	0.2	9.1	45.5:1	235 °C (455 °F)
Palm	hydrogenated	88.2	5.7		0
Jordnøddeolie		16.2	57.1	55.4	19.9	0.318	19.6	61.6:1	232 °C (450 °F)
Rice bran oil		25	38.4	38.4	36.6	2.2	34.4	15.6:1	232 °C
Sesamolie		14.2	39.7	39.3	41.7	0.3	41.3	138:1
Soybean		15.6	22.8	22.6	57.7	7	51	7.3:1	238 °C (460 °F)
Sojaolie	partially hydrogenated	14.9	43.0	42.5	37.6	2.6	34.9	13.4:1
Solsikkeolie		8.99	63.4	62.9	20.7	0.16	20.5	128:1	227 °C (440 °F)
Valnøddeolie	unrefined	9.1	22.8	22.2	63.3	10.4	52.9	5:1	160 °C

Se også

Carbon black

Referencer

1 2 3 "FoodData Central". United States Department of Agriculture. 1. april 2019. Tal er mest fra denne database medmindre anden kilde er vist
↑ "USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996" (PDF).
↑ "Avocado oil, fat composition, 100 g". FoodData Central, United States Department of Agriculture. 1. april 2019. Hentet 23. februar 2025.^{[permanent dødt link]}
↑ Wong M, Requejo-Jackman C, Woolf A (april 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. The American Oil Chemists' Society. Hentet 26. december 2019.
↑ "Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.
1 2 3 Katragadda, Harinageswara Rao; Fullana, Andrés; Sidhu, Sukh; Carbonell-Barrachina, Ángel A. (maj 2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120 (1): 59-65. doi:10.1016/j.foodchem.2009.09.070.
↑ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.
1 2 3 4 5 6 Wolke RL (16. maj 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Hentet 5. marts 2011.
↑ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.
↑ "Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.
↑ "Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.
↑ "Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.
↑ "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.
↑ "Grape seed oil, fat composition, 100 g". FoodData Central, United States Department of Agriculture. 1. april 2019. Hentet 23. februar 2025.^{[permanent dødt link]}
↑ Callaway, James; Schwab, Ursula; Harvima, Ilkka; Halonen, Pirjo; Mykkänen, Otto; Hyvönen, Pekka; Järvinen, Tomi (april 2005). "Efficacy of dietary hempseed oil in patients with atopic dermatitis". Journal of Dermatological Treatment. 16 (2): 87-94. doi:10.1080/09546630510035832. PMID 16019622.
↑ Melina V. "Smoke points of oils" (PDF). veghealth.com. The Vegetarian Health Institute.
↑ "Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.
↑ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.
↑ "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.
↑ "Oil, peanut". FoodData Central. usda.gov. Arkiveret fra originalen 23. maj 2023. Hentet 26. november 2025.
↑ Orthoefer, Frank T. (2020). "Rice Bran Oil". Bailey's Industrial Oil and Fat Products. s. 1-25. doi:10.1002/047167849X.bio015.pub2. ISBN 978-0-471-38460-1.
↑ "Rice bran oil". RITO Partnership. Arkiveret fra originalen 10. juni 2021. Hentet 22. januar 2021.
↑ "Oil, sesame, salad or cooking". FoodData Central. fdc.nal.usda.gov. 1. april 2019. Arkiveret fra originalen 23. maj 2023. Hentet 26. november 2025.
↑ "Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.
↑ "Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.
↑ "FoodData Central". fdc.nal.usda.gov. Arkiveret fra originalen 23. maj 2023. Hentet 26. november 2025.
↑ "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture. Arkiveret fra originalen 23. maj 2023. Hentet 26. november 2025.
↑ "Smoke Point of Oils". Baseline of Health. Jonbarron.org.

Externe henvisninger

Wikimedia Commons har flere filer relateret til Vegetabilsk fedtstof og olie

[USDA_ndbcolumn-1] 1 2 3 "FoodData Central". United States Department of Agriculture. 1. april 2019. Tal er mest fra denne database medmindre anden kilde er vist

[The_margarine_shall_be_made_from_one_or_more_of_the_following_vegetable_oils;_canola,_safflower,_sunflower,_corn,_soybean,_or_peanut_oil.-2] "USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996" (PDF).

[3] "Avocado oil, fat composition, 100 g". FoodData Central, United States Department of Agriculture. 1. april 2019. Hentet 23. februar 2025.^{[permanent dødt link]}

[4] Wong M, Requejo-Jackman C, Woolf A (april 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. The American Oil Chemists' Society. Hentet 26. december 2019.

[5] "Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.

[Rao-6] 1 2 3 Katragadda, Harinageswara Rao; Fullana, Andrés; Sidhu, Sukh; Carbonell-Barrachina, Ángel A. (maj 2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120 (1): 59-65. doi:10.1016/j.foodchem.2009.09.070.

[7] "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.

[post-8] 1 2 3 4 5 6 Wolke RL (16. maj 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Hentet 5. marts 2011.

[9] "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.

[10] "Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.

[11] "Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.

[12] "Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.

[13] "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.

[14] "Grape seed oil, fat composition, 100 g". FoodData Central, United States Department of Agriculture. 1. april 2019. Hentet 23. februar 2025.^{[permanent dødt link]}

[15] Callaway, James; Schwab, Ursula; Harvima, Ilkka; Halonen, Pirjo; Mykkänen, Otto; Hyvönen, Pekka; Järvinen, Tomi (april 2005). "Efficacy of dietary hempseed oil in patients with atopic dermatitis". Journal of Dermatological Treatment. 16 (2): 87-94. doi:10.1080/09546630510035832. PMID 16019622.

[16] Melina V. "Smoke points of oils" (PDF). veghealth.com. The Vegetarian Health Institute.

[17] "Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.

[18] "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.

[19] "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.

[20] "Oil, peanut". FoodData Central. usda.gov. Arkiveret fra originalen 23. maj 2023. Hentet 26. november 2025.

[baileys-21] Orthoefer, Frank T. (2020). "Rice Bran Oil". Bailey's Industrial Oil and Fat Products. s. 1-25. doi:10.1002/047167849X.bio015.pub2. ISBN 978-0-471-38460-1.

[22] "Rice bran oil". RITO Partnership. Arkiveret fra originalen 10. juni 2021. Hentet 22. januar 2021.

[23] "Oil, sesame, salad or cooking". FoodData Central. fdc.nal.usda.gov. 1. april 2019. Arkiveret fra originalen 23. maj 2023. Hentet 26. november 2025.

[24] "Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.

[25] "Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. maj 2016. Arkiveret fra originalen 23. maj 2023. Hentet 6. september 2017.

[26] "FoodData Central". fdc.nal.usda.gov. Arkiveret fra originalen 23. maj 2023. Hentet 26. november 2025.

[27] "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture. Arkiveret fra originalen 23. maj 2023. Hentet 26. november 2025.

[BoH-28] "Smoke Point of Oils". Baseline of Health. Jonbarron.org.