Datetime: 2023-04-07 12:02:22 Visit: 0
Avocados are a famous tropical fruit and one of the woody oil species. The amount of kernel oil is 8%-29%, and its refining is a non-drying oil without irritation, low acidity, and can be preserved for a long time after emulsification. In addition to food, it is also one of the raw materials for advanced skin care products and spa.
Avocado trees are particularly demanding for the environment, and Kenya, in Africa, has plenty of sunshine and abundant rainy season rainfall, and has become the second largest avocado producer in Africa and the ninth largest in the world in recent years.
New Zealand's Allan Woolf (New Zealand Plant and Food Research Institute),Marie Wong(Massey University),C.Requejo-Jackman and other industry academic authorities in the "What is unrefined, extra virgin cold-pressed avocadooil?” and "Gourmet and Health-Promoting Specialty Oils" and other literature proposed a method to classify avocado oil based on extraction method and fruit quality:
a."Extra virgin" corresponds to the use of high-quality fruit, and only physically extracted avocado oil. Pressing temperatures below 50 degrees Celsius do not use any chemical solvents. Extra virgin avocado oil has a PV reference value of up to 4mcq/kge.
b."Virgin" is avocado oil that uses slightly poorer quality fruit (with a small amount of spoilage) and is extracted only physically. The press temperature is below 50 degrees Celsius and no chemical solvents are used.
c."Pure avocado oil" is an oil in which the quality of the fruit is not the main concern; It is usually bleached and deodorized and infused with the natural flavor of herbs or fruits. The Mexican standard "Norma Mexicana NMX-F-052-SCFL-2008" states that avocado crude oil is an amber-colored fatty liquid that is extracted by physically pressing the flesh and seeds of the avocado. "Pure" avocado oil contains at least 98.5% refined avocado oil.
d.Avocado oil is made by blending it with other oils such as olive oil and walnut oil, so it exhibits variable sensory and chemical properties.
