In a nutshell...

Product developers and consumers alike are discovering there's oil in them thar' nuts

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Oils with higher smoke points are generally milder in flavor. Low- or no-heat nut oils are typically reserved for salad dressings and ambient temperature applications, while medium-smoke point oils may be used for baking (muffins, savory breads and brownies) and light sauteing. In general, heat affects the flavor of nut oils, and high temperatures during processing tend to dissipate it.

Flavors characteristic of their sources make oils from hazelnuts, walnuts -- even pistachios , perfect for salads or last-minute seasonings on savory dishes and sauces. Flavor is a function of extraction levels, and higher extraction oils are generally less flavorful than lower extraction oils, as are refined oils. Flavor intensity varies among various brands; some may be slightly bitter, and others light and without much nut flavor.

Another important characteristic of nut oil is its fatty acid composition. The proportion of saturated, and mono- and polyunsaturated lipids defines their functionality, and therefore the texture, appearance and stability of the products that are made from them. The functionality of nut oil varies, depending on the application and the other ingredients present.

Chefs and product developers around the world are focused on infusing products with flavor at every step of the process, from purchasing to presentation. With its promise of flavor and functionality, nut oils would appear the ideal complement to those efforts. The question is whether the food industry can motivate consumers to pay the accompanying price. Those sold on the benefits of nut oils will remain loyal only if the product is of the highest quality and purity.

Kantha Shelke is a principal at Corvus Blue LLC, a Chicago-based firm that specializes in competitive intelligence and expert witness services. The firm helps businesses and professional organizations in the health and wellness sector to focus on what matters most. Kantha may be reached at kantha@ais.net or (312) 951-5810.

 

Almond oil is very high in monounsaturated fats, dietary fiber, calcium and alpha-tocopherol. The mild-toasted almond nutty taste, enhanced by roasting, makes almond oil an ingredient of choice for several applications in confectionery production. Refined almond oil is used extensively in salad dressings and finishing sauces. Almond oil is very expensive, so the demand for it is limited. Its flavor is not concentrated enough to impart a strong almond taste to sweets. It has a high smoke point so it may be used for high-heat cooking.

Smoke Point: 430 degrees F

Common Uses: Salad dressings, sauces, and baked desserts.

Brazil nut oil is yellow-colored oil with a pleasant, sweet smell and taste. In addition to being light oil for salad dressings, Brazil nut oil is employed in commercially prepared finishing sauces for foodservice applications because of its flavor and ability to sustain body and texture through extended hold. Brazil nut oil also is gaining popularity in the chocolate candy sector.

Common Uses: Flavoring ingredient in Latin baked products, sauces and candies.

Cashew oils are high in monounsaturated fats and very rich in plant sterols and carbohydrates. The oil has been used effectively to enhance the flavor of light salad dressings. Cashew oil is a rich source of anacardic acid , sought for its antibiotic activity against gram positive bacteria in medicinal preparations.

Common Uses: Flavoring ingredient in light salad dressings.

Coconut oil contains medium-chain fatty acids such as lauric (C-12), caprylic (C-10) and myristic (C-14) acids and has been used for healthy cooking by East Indian and island civilizations for thousands of years. Recent anti-saturated fat campaigns and the promotion of polyunsaturated fats are partially responsible for coconut oils not being classified with healthful nut oils. World politics and flawed studies continue to plague the reputation of coconut oil, which, despite its saturated fat content, is one of the healthiest oils. Coconut oil is rich in lauric acid, which also is present in human milk and is valued particularly for its antimicrobial and antifungal properties, as well as its ability to boost the immune system. In the United States, it is most often used in commercially prepared products such as cookies and candies.

Smoke Point: 350 degrees F

Common Uses: Commercial baked goods, shortening production and candy.

Walnut oil, known in French as huile de noix, has a distinctively nutty flavor and fragrance associated with English walnuts, black walnuts and white walnuts or butternuts. Cold-pressed walnut oil is intensely flavorful and expensive and is often combined with less flavorful oils when used in salad dressings. The less expensive refined version is blander and has a higher smoke point , allowing it be used in sauces, main dishes and baked goods, and for sauteing.

Walnuts are high in polyunsaturated fats and gamma-tocopherol and rich in omega-3 fatty acids. It has gained tremendous popularity in recent years, since medical research confirmed the nutritional benefits of walnuts , supporting the Chinese view of walnuts as a "brain food." Walnuts are also the best source of delta-tocopherol.

Smoke Point: 400 degrees F

Common Uses: Sauces, baked goods and for sauteing.

Hazelnut or Filbert oil has an aromatic and strong hazelnut flavor that lends itself to combinations with other mildly flavored oils, fruit vinegars and other mellow-flavored vinegars. Refrigeration is recommended to extend shelf life since the oil spoils quickly. Hazelnut oil is expensive and solidifies upon refrigeration.

Smoke Point: 430 degrees F

Common Uses: Salad dressings, baking, flavoring ingredient and condiments.

Macadamia nut oil, once the world's most expensive nut, has become popular as a healthy cooking oil. It can be used for high-temperature cooking because of its very high smoke point (410 degrees F).

Macadamia nut oil contains low amounts of essential fatty acids and equal amounts of Omega-3 to Omega-6 fatty acids. Macadamia oil is least likely to develop the unhealthful trans fatty acids and lipid peroxides when heated because of its high alpha tocopherol and monounsaturated contents and its high smoke point.

Smoke Point: 390 degrees F

Common Uses: As a flavoring oil in salads, dressings and pasta.

Pecan oil is high in gamma-tocopherol and monounsaturated fats and contains about 2 grams of protein and fiber per ounce. Pecans oils are particularly beneficial for cardiovascular wellness.

Smoke Point: 450 degrees F

Common Uses: To flavor sweets and savory sauces.

Pine nut or Pignola oil is obtained from pine nuts and is one of the most expensive oils on the market. It is therefore used sparingly. Its strong nutty flavor is used to flavor commercial South East Asian preparations.

Common Uses: Salad dressings, as a condiment or to dress freshly cooked vegetables.

Pistachio oils contain extensive amounts of antioxidants and 1 ounce contains 6 grams of protein, 3 grams of fiber, 15 micrograms of folic acid and 7.5 milligrams of gamma-tocopherol. Pistachio nut oils are rich in phytosterols, which have been shown to counter arteriosclerosis, the accumulation of fatty deposits in blood vessels.

Smoke Point: 300 degrees F

Common Uses: To flavor rice dishes and as dipping oil.

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