One of the factors influencing the formation of human dietary patterns is eating habits in how to select, prepare, cook, consume and store food. Fats and oils play an important role in the taste, smell, texture and nutritional quality of foods. Fats are divided into two categories: saturated and unsaturated. Saturated and trans fatty acids increase the risk of cardiovascular diseases.
Sesame oil is produced by extracting oil from sesame seeds, which is mainly available in cold-pressed (virgin) and refined forms on the market. Due to its high content of unsaturated fats (80%), including omega-6 and omega-9, antioxidant properties and vitamin E, sesame oil is one of the suitable oils for consumption with salads and rice and light frying. For applications requiring heat, refined sesame oil is recommended. Sesame oil has a light yellow color and a pleasant, odorless taste, and can be used to flavor various foods. This oil reduces bad cholesterol levels, helps treat constipation, and promotes healthy skin and hair, and can be used as a useful food in the family diet. Since deep frying causes oxidative changes in oils and fats, alters the nutritional properties of oils, and causes the formation of many oxidized compounds, it is recommended that pure sesame oil not be used for deep frying, and instead, sesame-containing frying oil be used, which has good stability against high temperatures.
With more than 80 years of experience in producing oilseed products, Oghab Halva Company is today known as the largest producer of sesame products and produces and markets refined sesame oil products, sesame-containing frying oil, and sesame and canola oils of the highest quality.