Walnut oil is composed largely of polyunsaturated fatty acids (72% of total fats), particularly alpha-linolenic acid (14%) and linoleic acid (58%), oleic acid (13%), and saturated fats (9%).[1]
Culinary useedit
A cup of California roasted walnut oil
Walnut oil is edible and is generally used less than other oils in food preparation, often due to high pricing. It is light-coloured and delicate in flavour and scent, with a nutty quality.[2] Although chefs sometimes use walnut oil for pan-frying, most avoid walnut oil for high-temperature cooking because heating tends to reduce the oil's flavour and produce a slight bitterness. Walnut oil is preferred in cold dishes such as salad dressings.[2]
Cold-pressed walnut oil is typically more expensive due to the loss of a higher percentage of the oil. Refined walnut oil is expeller-pressed and saturated with solvent to extract the highest percentage of oil available in the nut meat. The solvents are subsequently eliminated by heating the mixture to around 400 °F (200 °C). Both methods produce food-grade culinary oils. Walnut oil, like all nut, seed and vegetable oils can turn rancid.
Over 99% of walnut oil sold in the US is produced in California.[3]
Artistic useedit
Walnut oil was one of the most important oils used by Renaissance painters. Its short drying time and lack of yellow tint make it a good oil paint base thinner and brush cleaner.
Some woodworkers favour walnut oil as a finish for implements that will come in contact with food, such as wooden bowls, because of its safety. Rancidity is not an issue because walnut oil dries when applied to wood in a thin coating. People who mix oil and wax to formulate wood finishes value walnut oil as an ingredient because of the edibility of both ingredients. The oil typically is combined with beeswax in a mixture of 1/3 oil to 2/3 beeswax.[4]
Referencesedit
^ ab"National Nutrient Database for Standard Reference, Release 28". USDA National Nutrient Database. 2017. Retrieved 3 November 2017.
^ abBen-Erik van Wyk (2014). Culinary Herbs and Spices of the World. University of Chicago Press. p. 154. ISBN9780226091839.
^Schimek, Erik (2010-03-19). . Erik Organic. Archived from the original on 2011-05-08. Retrieved 2011-11-10.
February 15, 2024
walnut, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, july, 2009, learn, . This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Walnut oil news newspapers books scholar JSTOR July 2009 Learn how and when to remove this template message Walnut oil is oil extracted from walnuts Juglans regia The oil contains polyunsaturated fatty acids monounsaturated fatty acids and saturated fats 1 Contents 1 Composition 2 Culinary use 3 Artistic use 4 ReferencesComposition editWalnut oil is composed largely of polyunsaturated fatty acids 72 of total fats particularly alpha linolenic acid 14 and linoleic acid 58 oleic acid 13 and saturated fats 9 1 Culinary use edit nbsp A cup of California roasted walnut oilWalnut oil is edible and is generally used less than other oils in food preparation often due to high pricing It is light coloured and delicate in flavour and scent with a nutty quality 2 Although chefs sometimes use walnut oil for pan frying most avoid walnut oil for high temperature cooking because heating tends to reduce the oil s flavour and produce a slight bitterness Walnut oil is preferred in cold dishes such as salad dressings 2 Cold pressed walnut oil is typically more expensive due to the loss of a higher percentage of the oil Refined walnut oil is expeller pressed and saturated with solvent to extract the highest percentage of oil available in the nut meat The solvents are subsequently eliminated by heating the mixture to around 400 F 200 C Both methods produce food grade culinary oils Walnut oil like all nut seed and vegetable oils can turn rancid Over 99 of walnut oil sold in the US is produced in California 3 Artistic use editWalnut oil was one of the most important oils used by Renaissance painters Its short drying time and lack of yellow tint make it a good oil paint base thinner and brush cleaner Some woodworkers favour walnut oil as a finish for implements that will come in contact with food such as wooden bowls because of its safety Rancidity is not an issue because walnut oil dries when applied to wood in a thin coating People who mix oil and wax to formulate wood finishes value walnut oil as an ingredient because of the edibility of both ingredients The oil typically is combined with beeswax in a mixture of 1 3 oil to 2 3 beeswax 4 References edit a b National Nutrient Database for Standard Reference Release 28 USDA National Nutrient Database 2017 Retrieved 3 November 2017 a b Ben Erik van Wyk 2014 Culinary Herbs and Spices of the World University of Chicago Press p 154 ISBN 9780226091839 Walnut industry California Walnuts 2017 Schimek Erik 2010 03 19 Finishing with Walnut Oil and Beeswax Erik Organic Archived from the original on 2011 05 08 Retrieved 2011 11 10 Retrieved from https en wikipedia org w index php title Walnut oil amp oldid 1196402270, wikipedia, wiki, book, books, library,
