MIX OF AROMATIC CANOLA OIL AND PISTACHIO TEREBINTHUS OIL

Technical Field

The subject invention is related to an oil mix obtained by addition of Pistachio Terebinthus Oil at a certain proportion to canola oil having neutral flavor, which has specific flavor, aroma and color.

Infrastructure of Invention

Canola oil was obtained by Canadian researchers as an acceptable kind of oil for human health in terms of its Erucic Acid level by improvement of rapeseed colza and this kind of oil obtained was named "CANOLA" as the abbreviation of "Canadian Oil Low Acid. Canola is the second oil plant produced most in the world. The burning point of canola oil is 238 °C. It resists against high temperature more than the sunflower seed oil. The saturated fat rate of canola oil is low. The saturated fat rate is about 15% in olive oil, 12% in sunflower seed oil while this rate is 7% (5.4% to 9.4%) in canola oil.

Canola oil is the most important oil for human health with its ingredient of low saturated oil rate, Omega 9 (Oleic Acid), Omega 6 (Linoleic Acid) and Omega 3 (alpha Linoleic Acid) fatty acid. Nutritionists have considered canola oil to be the most suitable oil for human health in terms of the fatty acids it contains and their rates. Because, compared to other oils, canola oil has been understood to have the least saturated oil rate, which is 7% in average. On the other hand, monounsaturated fatty acid rate (Oleic Acid) is 61 % and polyunsaturated fatty acid rate (Linoleic Acid and alpha Linoleic Acid) is 32%. Canola oil resembles olive oil with its content of low saturated fat rate and monounsaturated fatty acid at high rate (Oleic Acid).

Canola oil reduces the serum cholesterol level by decreasing the low-density lipoprotein (LDL) level by means of the monounsaturated fatty acid rate (Oleic Acid) it contains. Furthermore, canola oil reduces the serum triglycerides by means of alpha Linoleic Acid (Omega 3) which is polyunsaturated fatty acid. Thus, thrombocyte aggregation decreases while the time of coagulation of blood extends, which has an important role in prevention of coronary heart diseases. Of polyunsaturated fatty acids, Linoleic Acid (omega 6) and alpha Linoleic Acid (omega 3) cannot be synthesized in human body. It is obligatory to take these fatty acids, which are essential oils, externally by way of diet.

Canola oil has Linoleic Acid (omega 6) at a rate of 21 % and alpha Linoleic Acid (omega 3) at a rate of 1 1 %. Found in canola oil, alpha Linoleic Acid (omega 3) is transformed by liver to Eicosapentaenoic Acid (EPA=omega 3) and Docosahexaenoic Acid (DHA=omega 3) in human body. These unsaturated fatty acids are taken to body directly with consumption of fishes like salmon, mackerel. These fatty acids (EPA, DHA) have efficacy in growth, vision, reproduction, mainly in nervous system along with a healthy skin, cell growth and cholesterol metabolism. Besides, Linoleic Acid is an important building block for brain tissue and cell membranes. It is also important for growth and development of babies.

Central nervous system, eyes and thrombocyte in blood incur damage especially in lack of Linoleic Acid. In canola oil, the rate of monounsaturated fatty acid (60% Oleic Acid) to the total polyunsaturated fatty acids (21 % Linoleic Acid and 1 1 % alpha Linoleic Acid) is 2. This rate is an important rate required to be found in terms of human health. Canola oil is also a rich source of Vitamin E. Vitamin E enhances the absorption of polyunsaturated fatty acids. Furthermore, it prevents free radicals form being formed by also avoiding its damage to human cell by means of antioxidant effect. Description of the Invention

The subject invention is related to a new oil mix obtained by addition of Pistachio Terebinthus Oil at a certain proportion to canola oil having neutral flavor, which has specific flavor, aroma and color. Canola oil the characteristics and the importance for human health of which have been told by us earlier is not accepted in certain communities due to the fact that its taste is neutral, it does not have any aroma and gives off an intense odor similar to that of fish during the process of frying. At the end of the studies we carried out, we have obtained a new mix of oil by adding Pistachio Terebinthus Oil, which is an aromatic one, at a certain proportion to canola oil, which has specific flavor, aroma and color. During the tasting tests we carried out, we have determined that the invented oil mix will be accepted more compared to canola oil. The rate of Pistachio Terebinthus Oil required to be present in the mix accepted with its specific flavor, aroma and color is within the ranges of minimum 8% and maximum 12% and the subject invented mix will be consumed especially in breakfast, salads, mayonnaises and cold dishes. Furthermore, during frying process using this invented oil mix, intensive fish odor felt at the time when frying process is made using canola oil is not felt, which will be an important factor for preference of the mix oil over canola oil.

We have determined that the fatty acid content of the invented oil mix resembles the fatty acid content of canola oil, which indicates that the Pistachio Terebinthus Oil within the range of minimum 8% and maximum 12% in the mix does not affect negatively the fatty acid content of canola oil. Furthermore, the level of Vitamin E in subject invented oil mix is higher than that of canola oil.

In subject invented oil mix, an oil mix which has specific flavor, aroma and color is obtained by addition of aromatic Pistachio Terebinthus Oil to canola oil with neutral flavor. The ideal rate of Pistachio Terebinthus Oil in the mix obtained is 10% (± 2).

When put into practice commercially, the invented oil mix will:

1 . contribute to human health significantly;

2. ensure that the oil of the plant Pistachio Terebinthus growing up in nature is brought in the economy;

3. ensure that canola oil being a healthy oil is consumed by more people.