News - Proteco cold pressed oils

Australian Made cold pressed oils

Mon, 26 Mar 2012 00:00:00 -1000

Research shows that 65% of Australian shoppers have a strong preference for buying locally made products and produce – but many find it difficult to identify truly Australian goods.

The Australian Made logo is recognised by 94% of local shoppers. Trust & recognition is our aim by introducing the logo to our Pressed Purity labelling. You will notice a gradual roll-out over coming months.

25 Years old and looking forward to the future

Mon, 26 Mar 2012 00:00:00 -1000

All of us at Proteco wish to thank you for 25 years of enjoyable association and business success.

Without your continued support and good-humoured patience as we shared life’s business challenges we would not be here today.

We have truly enjoyed working with you and we hope the feeling is mutual.

Proteco goes to Singapore

Fri, 10 Feb 2012 00:00:00 -1000

Proteco takes Australian grown and made cold pressed oils to Singapore. Cooking oils to suit supermarkets and food service will be presented at FHA 2012. This trade fair will showcase our full range and will be presented to supermarkets and trade buyers in Asia region.

Already interest for cold pressed almond oil and macadamia oil is strong. Proteco currently exports cold pressed oils to seven counties. The purity of Australian grown produce appeals to international consumers.

Food&HotelAsia (FHA) is undeniably Asia’s largest, most established and comprehensive international trade event for the food and hospitality industry.

FoodAsia is one of the premier events of FHA. It features a large international mix of food and drinks ranging from raw ingredients to ready-to-eat product.

Smoke point cooking oil

Tue, 10 Jan 2012 00:00:00 -1000

One of the most contentious issues between olive oil and competing vegetable oils is the smoke point.

When frying the oil in the pan is heated between 160-240°C. The optimal temperature is around 180°C. Lower temperatures are used in other forms of cooking – roasting, baking etc. In Asian countries where the wok is used for stir frying, temperatures higher than this can be expected.

The importance of smoke point from a chef’s point of view was highlighted by a chef in Blenheim, New Zealand when quizzed about which oil he used for frying. His answer was avocado oil because of its high smoke point, and secondly he liked the flavour. Pursued as to why he didn’t use some of the locally produced extra virgin olive oil, his answer was that he was so busy in the kitchen that he could not watch the frying all the time and the lower smoke point of olive oil often caught him out with the food he was frying being spoilt. Price was not an issue.

There is also a perception that ‘burned’ frying oil has deteriorated producing toxic and, in some cases, cancer inducing substances. Some of the deterioration products formed in fats and oils heated to high temperatures for prolonged periods are peroxides, aldehydes, ketones and hydroperoxides. Any of these can have toxic effects. Some are volatile – aldehydes and ketones – so do not get into the food, others are not absorbed by the intestine, but some are.

The bluish smoke given off at the smoke point is the aldehyde acrolein, a result of the breakdown of the glycerol associated with triglycerides. The smoke point marks the beginning of nutritional and flavour degradation and the production of free radicals. The presence of anti-oxidants helps prevent this and increases the smoke point.

Fat	Quality	Smoke Point
Almond oil		420°F	216°C
Avocado oil		520°F	271°C
Butter		350°F	177°C
Canola oil	Expeller Press	464°F	240°C
Canola oil	High Oleic	475°F	246°C
Canola oil	Refined	470°F	240°C
Coconut oil	Unrefined	350°F	177°C
Coconut oil	Refined	450°F	232°C
Corn oil	Unrefined	320°F	160°C
Corn oil	Refined	450°F	232°C
Cottonseed oil		420°F	216°C
Flax seed oil	Unrefined	225°F	107°C
Ghee (Indian Clarified Butter)		485°F	252°C
Grapeseed oil		420°F	216°C
Hazelnut oil		430°F	221°C
Hemp oil		330°F	165°C
Lard		370°F	182°C
Macadamia oil		413°F	210°C
Olive oil	Extra virgin	375°F	191°C
Olive oil	Virgin	420°F	216°C
Olive oil	Pomace	460°F	238°C
Olive oil	Extra light	468°F	242°C
Olive oil, high quality (low acidity)	Extra virgin	405°F	207°C
Palm oil	Difractionated	455°F	235°C^[1]
Peanut oil	Unrefined	320°F	160°C
Peanut oil	Refined	450°F	232°C
Rice bran oil		490°F	254°C
Safflower oil	Unrefined	225°F	107°C
Safflower oil	Semirefined	320°F	160°C
Safflower oil	Refined	510°F	266°C
Sesame oil	Unrefined	350°F	177°C
Sesame oil	Semirefined	450°F	232°C
Soybean oil	Unrefined	320°F	160°C
Soybean oil	Semirefined	350°F	177°C
Soybean oil	Refined	450°F	232°C
Sunflower oil	Unrefined	225°F	107°C
Sunflower oil	Semirefined	450°F	232°C
Sunflower oil, high oleic	Unrefined	320°F	160°C
Sunflower oil	Refined	450°F	232°C
Tea seed oil		485°F	252°C
Vegetable shortening		360°F	182°C
Walnut oil	Unrefined	320°F	160°C
Walnut oil	Semirefined	400°F	204°C

The comparative list of smoke points given above is from Wikepedia. Other sources confirm that within a few degrees these figures are acceptable.

You will note that refining oils tends to increase the smoke point as impurities and free fatty acids are removed. Hence refined ‘extra light’ olive oil has a higher smoke point than extra virgin olive oil. The table shows that high quality extra virgin olive oil (evoo) has a higher smoke point than lower quality evoo – due to the presence of more anti-oxidants and low free fatty acid levels. Another selling point for high quality evoos.

Another point to consider is that when frying very little oil penetrates the food and so even if smoke point is exceeded, the toxins formed are unlikely to enter into the component that is eaten in any quantity. Drying the food after frying to remove the external oil also reduces toxin intake if the smoke point has been exceeded.

Olive oil is a good compromise on the smoke point, health and penetration issues.

As far as the loss of health attributes is concerned, tocopherols (includes Vitamin E) are destroyed or inactivated at 180°C while phenols (anti-oxidants such as the bitter component oleuropein) are more resistant to heat and will be retained at higher temperatures.

In summary on smoke point, with frying at the ideal temperature around 180°C high quality extra virgin olive oil is fine, and there are the added health attributes.

Ibisworld identifies Proteco as leading manufacturer

Tue, 29 Nov 2011 00:00:00 -1000

Cold pressed oils to prosper

Cold pressed oils is a small but growing category in this industry. Unlike commercial oil, which is extracted from their original source at a very high heat using chemicals and solvents, cold pressed oils are pressed from their source naturally at a temperature below 40 degrees Celsius. This allows the oil to retain a stronger flavour and character, but also reduces the oil’s smoking point and shelf life. The lower smoking point makes cold pressed oil unsuitable for most frying but the superior flavour results in a product preferred by many chefs and home cooks for things like sauces, marinades and salad dressings. Demand for cold pressed oils is expected to continue to grow over the five years through 2015-16 as interest in fresh, quality produce grows. The rising prominence of celebrity chefs and the prevalence of cooking shows like Masterchef have helped spawn a renewed interest in gourmet food and cooking in Australia. This is expected to see more home cooks using higher-quality cold pressed oils in their cooking. Producers in this segment will also benefit from heightened interest in locally produced foods. Proteco is the leading manufacturer of cold pressed oils in Australia. The company produces a wide range of cold pressed oils, including macadamia, almond and apricot oil.

Reported; Ibisworld 'Cooking oil and margarine manufacturing in Australia' current report 2011

Export success

Fri, 07 Oct 2011 00:00:00 -1000

Now exporting Australian cold pressed oils to 8 countries. Considerable growth the past three years has seen Proteco expand our customer base and ship increasing quantities to various export markets.

Bulk deliveries of macadamia, sesame and flaxseed for cosmetic and food manufacturers. In addition a network of wholesale distributors is being established to support our Pressed Purity range of bottled retail pack size. These specialty oils are distributed through, restaurants, health food and supermarket outlets.

Countries currently receiving Proteco oils:

Indonesia

China

New Zealand

Singapore

Maldives

France

Canada

Japan

display stand cold pressed oils

Wed, 24 Aug 2011 00:00:00 -1000

Feature display stands now instock. Full range of cold pressed oils can be displayed. These ready to assemble shelves have the Wow factor and look great. Available for retailers, such as health food, pharmacy, deli's and grocery stores.

Holds all sizes, 375ml, 2 litre mini drum, 10 litre bag in box and natural peanut butter.

Pressed Purity produces a full range of specialty cold pressed oils including;

Almond oil

Apricot kernel oil

Avocado oil

Macadamia oil

Olive oil

Peanut oil

Pumpkin seed oil

Safflower oil

Sesame oil

Sunflower oil

Walnut oil

Flaxseed oil

Fish oil

Cod liver oil

LSA omega oil

Natural peanut butter

How to store flaxseed oil

Tue, 24 May 2011 00:00:00 -1000

Flaxseed, fish and cod liver oils are highly ‘ polyunsaturated’. Whilst this is a nutritional feature (Omega-3), the delicate nature of these oils mean they are susceptible to oxidation leading to rancidity.

At each stage of production exposure to oxygen, light and heat must be minimized.

Any unopened PET bottle of oil that is 6-12mths old will have its sides sucked in, in effect the oil has absorbed the air in the top of bottle and continued to suck through the bottle walls. Oils naturally want to absorb oxygen.

For this reason most cold pressed oils (olive, macadamia, etc) are packaged in glass to prevent oxygen migration into the oil. PET plastics breathe, hence the wide use of metalized foil barrier bags for breakfast cereals, crackers, etc.

Flaxseed oil is the most delicate of all food oils, most health-food shops store refrigerated as do consumers once opened (this slows the oxidation effect).

Proteco uses food grade nitrogen to displace oxygen at every step of production. Critically, we also flush bottles with nitrogen prior to filling, this removes the oxygen head space usually left in the top and reduces the dissolved oxygen content.

Aluminum bottle (Pressed Purity flaxseed oil)

Pro

100% barrier resistance – no oxidation
Light free - no light contacts the oil
Un breakable - no damage in transit or stores
Looks great – premium ‘organic’ look & feel
Food grade coated – internal coating extremely safe
Shelf stable – no need for refrigeration until opened
Tamper evident – easy pour cap
Light weight – reduces carbon footprint, eco friendly

Con

Higher unit cost

Glass bottle

Pro

100% barrier resistance – no oxidation

Con

Breakable – can lead to oily mess
Light transmits – light speeds deterioration and shortens shelf life
Limited bottle shapes – looks like cooking oil
Heavy – more fuel for transport

PET bottle

Pro

Un breakable - no damage in transit or stores
Dark colour – minimal light enters bottle

Con

PET breaths – quickly oxidizes delicate flaxseed oil
Refrigeration – should be stored refrigerated
Consumer fear – ‘ healthfood’ consumers often avoid petroleum based plastics

Peanut butter on Sunrise channel 7

Tue, 24 May 2011 00:00:00 -1000

Pressed Purity natural peanut butter featured on Sunrise Channel 7.

Australian owned, grown and made. Kochie demonstrates Australian made food is cheaper than imported products. To our suprise, featured in the middle of table was a jar of our Kingaroy grown and made natural peanut butter.

http://au.tv.yahoo.com/sunrise/video/play/-/9480336/

Queensland Flood Crisis

Wed, 12 Jan 2011 00:00:00 -1000

Fortunately our town (Kingaroy) has not been flooded, however all roads to us are cut or washed away. Our staff are safe but most cannot get to work. Shops are fast running out of basic foods, and petrol/fuel is rationed. It is expected several more days will pass before any trucks can restock.

Our average yearly rainfall is 650mm. We have received nearly this amount in the past 4weeks alone.

These road/transport closures will affect our deliveries and ability to receive required packaging and supplies. Thank you for your support, we hope to resume to normality as soon as possible.