SEEDS PLANT OIL

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  • Country Origin: Italy
IMAGE 1- Rice Bran Oil Rice bran oil is obtained only from squeezed rice seeds BASSO Rice bran oil is obtained from crushing rice germ and bran of the Oryza Sativa L. variety. Among its remarkable features we point out the organoleptic profile (delicate flavor) and the high smoke point. However, the most important feature is the high concentration of components with a strong nutraceutical value, such as gamma-oryzanol and vitamin E. To this respects, several studies attest that gamma-oryzanol is able to regulate colesterol levels and triglycerides in the blood and to encourage a modest increase in HDL, so-called good cholesterol. Also, the interaction with tocopherols improves its antioxidant action. In order to preserve the nutritional characteristics related to the presence of γ-oryzanol and vitamin E, this oil is best consumed as a dressing on salads and cold dishes based on vegetables or fish. It gives dishes a slightly sweet taste which mixes well with flavored vinegar and several spices. Its high antioxidants content gives this oil great stability over time and makes it perfect for deep-frying cooking and to prepare stir-fry food. Finally, its low viscosity means lower absorption during the cooking process and therefore a lower caloric intake. / IMAGE 2- Soy Bean Oil Seed Oils for each type of use. BASSO soy bean oil is extracted from the dried seeds of the Glicine Max L. plant. It has a high content of linoleic acid – an omega-6 fatty acid – and it also presents a fairly good omega-3 fatty acid content compared to other seed oils. Such characteristics, combined with a good presence of lecithin, gives it interesting cholesterol-lowering properties when used for dressing dishes. Due to its modest content of vitamin E, it is easily subject to oxidative phenomena, particularly during the cooking phase. / IMAGE 3- Peanut Oil Seed Oils for each type of use. BASSO Peanut oil is extracted from the dried seeds of the Arachis Hypogaea plant and it is the most similar to extra virgin olive oil in terms of chemical composition. It is very balanced in its fatty acid composition due to the high content of monounsaturated fatty acids, which prevent oxidative processes by giving the oil greater resistance to high temperatures. This oil has a high content of vitamin E – a powerful antioxidant – and of linoleic acid, one of the essential omega-6 fatty acids that are not processed by our body and therefore must be taken in via a balanced diet. Our peanut oil is the most indicated seed oil for frying, due to its high smoke point (about 230 ° C) and its resistance to thermal degradation. It can be used for the preparation of vegetable preserves, for dressing sauces and mayonnaise, or in the preparation of desserts instead of butter / IMAGE 4- Corn Oil Seed Oils for each type of use. BASSO Corn oil is extracted from the dried seeds of the Zea Mais L. Plant. It is rich in polyunsaturated fatty acids, particularly linoleic acid, and it has a low saturated fatty acids content which makes it suitable for a balanced anti-cholesterol diet. This oil has a medium content of vitamin E and it is indicated for raw dressing. Our corn oil is used for dressing raw or cooked dishes in a way that does not alter their flavor. It is not recommended for frying because it does not show great resistance to high temperatures. / IMAGE 5- Sunflower Oil BASSO Sunflower oil is extracted from the dried seeds of the Helianthus Annus plant and it is rich of polyunsaturated fatty acids, particularly linoleic acid, one of omega-6 essential fatty acids that are not processed by our body and, therefore, must be taken in via a balanced diet. Another peculiarity of this oil is its richness in Vitamin E and tocopherols, which are powerful antioxidants displaying a strong anti-aging action when the oil is used raw, as they are able to counterbalance the presence of harmful free radicals in our body. Therefore, our sunflower oil is best used on raw dishes in order to take full advantage of its Vitamin E content. It is ideal for dressing salads or cold dishes, for the preparation of canned vegetables or as a base for sauces. It is less suitable for frying because it degrades easily at high temperatures. / IMAGE 6- Palm Oil Seed Oils for each type of use. BASSO Palm oil is made from palm fruits (Elaies guineensis) and is intended to meet the needs of the food and catering industry. Being particularly rich in saturated fatty acids, it has a chemical composition very similar to that of butter. This composition gives it greater stability at high temperatures and makes it suitable for the preparation of bakery products, when crispness is needed. It is also particularly indicated for frying due to its high smoke point (about 240 ° C) which is reached very slowly. Our palm oil is a valuable alternative to the use of animal fats in the industrial production of bakery products, in catering and in fried food chains / IMAGE 7- Grapesee Oil Basso Grapesee Oil is obtained from selected grape seeds The Basso Grapeseed oil is extracted from the Vitis ninifera L. dried seeds using a solvent. The crude oil is submitted to a refining process to obtain a clear, odorless oil, whose color is pale yellow with green reflexes. Then it is analyzed to check compliance with our standard requirements. In order to take full advantage of its polyphenolic content, it is preferable to use it as a condiment for salads, vegetables and cheeses. It can also be used in frying because of its high smoke point (235 ° C) accompanied by moderate stability over time. / IMAGE 8- Orofri Seed Oils for each type of use. Orofri oil BASSO is a result of a harmonious blend of seed oils that combines the richness in vitamin E content and polyunsaturated fatty acids, precursors of "omega-6", typical of sunflower oil, with versatility and oxidation stability at high temperatures of double-fractionated Palm oil. The result is a new product, ideal for frying, since it has a good resistance to high temperatures and makes foods crispy without changing their taste. It is also used in the preparation of fragrant baked products, both sweet and savory