Brändle Produktbild



P. Brändle GmbH, Robert Bosch-Straße 10, 72186 D - Empfingen (Verkäufer)
Allgemeine Verkaufs- und Lieferbedingungen
(November 2018 version)

1. What is the difference between cold-pressed and refined oils?

Cold-pressed edible oils are made from suitable and carefully treated seeds, germs or fruits. They are obtained without heat input exclusively by mechanical processes. They are not degummed, (partially) deacidified, bleached, deodorised and/or fractionated. Decanting, filtering and/or centrifuging are common methods for removing turbidity. Filtration is carried out with paper filters, cloth filters or other filter aids. Refined edible oils are degummed, deacidified and deodorised. They can be bleached and/or fractionated (winterised). Partially refined is defined as edible oils which have undergone only some of the processing steps mentioned (e.g. degumming). Refining removes any accompanying substances that may affect the quality of the products. The main issues here are taste, shelf life, technical processing, odour and colour. This makes the oil almost odourless, tasteless and longer lasting. This makes it very versatile. These oils are excellent for steaming, cooking, baking, roasting and deep frying.

2. Are essential fatty acids (omega-3 and/or omega-6 fatty acids) lost during the refining process?

Refining does not change the fatty acid composition of the edible oil.

3. What are omega-3 and omega-6 fatty acids?

The human body can produce all the fatty acids it needs itself, with the exception of the polyunsaturated fatty acids linoleic acid (omega-6) and alpha-linolenic acid (omega-3). These essential fatty acids must be ingested with food.
In most foods, the content of linoleic acid is significantly higher than alpha-linolenic acid. It is known that omega-3 fatty acids have an anti-inflammatory effect and thus play a role in fighting various diseases. It is therefore important that foods rich in omega-3 fatty acids are included in the diet. The German Nutrition Society (DGE) recommends a ratio of omega-6 to omega-3 fatty acids of 5:1.

4. Which vita oils have a high content of omega-3 fatty acids?

The highest proportion of omega-3 fatty acids is found in vita linseed oil with approx. 52 g/100 ml, vita walnut oil with approx. 11 g/100 ml and vita rapeseed oil with approx. 8 g/100 ml.

5. Does linseed oil become unhealthy if it is bitter and is not cooled?

Linseed oil becomes a little more bitter every day. This means that the fresher (younger) a linseed oil is, the less bitter substances it contains. This process can only be stopped by "deep-freezing" or slowed down by cooling. In practice, it will be difficult (rather impossible) to establish a cold chain for linseed oils and sell the product from the refrigerated counter or freezer in shops. The increase in bitter substances, however, does not affect the "effectiveness" of this high-quality oil. The amount of omega-3 fatty acids does not decrease, it just becomes more bitter. This must not be confused with rancid or spoiled. All attempts by seed growers and manufacturers to "eliminate" bitter substances in production or to prevent their formation have been unsuccessful in the last 20 years to the present day.

6. How long can linseed oil be stored if the bottle has already been opened?

We recommend storing the linseed oil unopened in the refrigerator and using it within 4-6 weeks after opening.

7. Up to what temperatures can the oils be heated?

8. How are oils stored properly?

We recommend storing our oils in a cool and dark place.

9. What is the difference between rapeseed oil and canola seed oil?

Our refined rapeseed oil is called "rapeseed oil". The cold-pressed rapeseed oil has the name "canola seed oil". Both oils are pressed from the rapeseed kernels.

10. Which oils are suitable for baby food?

Only refined oils should be used for baby food, such as our vita rapeseed oil.

11. Why do some oils form flakes when stored in a cool place?

Some oils, such as olive oil and peanut oil, form streaks and/or flakes at lower temperatures. This is due to the natural accompanying substances (waxes) and the fatty acid composition. The different fatty acids become solid at different temperatures. Since natural oils are composed of various fatty acids and waxes, parts remain liquid at low temperatures and others become solid (flakes, streaks). This process has no influence on the quality. At room temperature the oils become clear again.