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Tea oil
From Wikipedia, the free encyclopedia
Tea oil (also known as camellia oil) is an edible, pale amber-green fixed oil with a sweet, herbal aroma. It is cold-pressed mainly from the seeds of Camellia oleifera but also from Camellia sinensis or Camellia japonica.
With its high smoke point (485° F.), tea oil is the main cooking oil in the southern provinces of China—roughly one-seventh of the country's population. In Japan tea oil is derived from Camellia japonica, mainly from Goto Islands of Nagasaki Prefecture and Izu Islands of Tokyo Prefecture.
Tea oil resembles olive oil and grape seed oil in its excellent storage qualities and low content of saturated fat. Monounsaturated oleic acid may comprise up to 88% of the fatty acids. It is high in vitamin E and other antioxidants and low in trans fat.
In addition to its use in salad dressings, dips, marinades and sauces, for sautéing, stir frying and frying and in margarine production, tea oil is used to manufacture soap, hair oil, lubricants, paint and a rustproofing oil as well as in synthesis of other high molecular weight compounds. Japanese tea oil is used for setting the hair of Sumo wrestlers and for tempura.
Tea oil should not be confused with tea tree oil (melaleuca oil), an essential oil extracted from the leaves of the paperbark Melaleuca alternifolia and used for medicinal purposes.
- Ruter, John M. (2002). "Nursery production of tea oil camellia under different light", in J.Janick and A.Whipkey (eds.): Trends in new crops and new uses. Alexandria, VA: American Society for Horticultural Science Press, pp. 222-224. OCLC 51677926.