Amaranth oil, high in squalene and unsaturated fatty acids, used in food and cosmetic industries.
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Amaranth oil is extracted from the seeds of two species of the genus Amaranthus - A. cruentus and A. hypochondriacus - that are called, collectively, grain amaranth. A manufacturer of this unique oil writes:
The oil is valued for its ability to add temperature stability at both high and low temperatures. Commercial uses of amaranth oil include foods, cosmetics, shampoos and intermediates for manufacture of lubricants, pharmaceuticals, rubber chemicals, aromatics and surface active agents. As a food oil, amaranth oil has a delicate and agreeable taste. Berger et al, in a study of the cholesterol-lowering properties of amaranth grain and oil in hamsters, report that amaranth oil significantly reduced non-HDL cholesterol and raised HDL cholesterol, as well as lowering very low density lipoprotein cholesterol (VLDL cholesterol) by 21-50%.
Chemically, the major constituents of amaranth oil are:
The melting point of amaranth oil is -27°C.
The oil content of the actual amaranth grain ranges from 4.8 to 8.1%, which is relatively low compared to other sources of seed oil.
Categories: Cooking oils | Vegetable oils