Tea seed oil

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"Tea oil" redirects here. For oil from the leaves of Melaleuca alternifolia, see Tea tree oil.
Camelia oil chinese.jpeg

Tea seed oil (also known as Tea Oil Camellia or oil-seed Camellia) is an edible, pale amber-green fixed oil with a sweet, herbal aroma. It is cold-pressed mainly from the seeds of Camellia sinensis.

Cautions[edit]

Tea seed oil should not be confused with tea tree oil (melaleuca oil), an inedible essential oil extracted from the leaves of the paperbark, Melaleuca alternifolia, and used for medicinal purposes. Also, it should not be confused with Camellia oil pressed from seeds of Camellia japonica, also known as Tsubaki oil.[1]

Culinary uses[edit]

With its high smoke point (252°C, 485°F), tea seed oil is the main cooking oil in some of the southern provinces of China, such as Hunan—roughly one-seventh of the country's population.

Tea seed oil resembles olive oil and grape seed oil in its excellent storage qualities[citation needed] and low content of saturated fat. Monounsaturated oleic acid may comprise up to 88 percent of the fatty acids. It is high in vitamin E and other antioxidants and contains no natural trans fats.

Tea seed oil is used in salad dressings, dips, marinades and sauces, for sautéing, stir frying and frying and in margarine production.[citation needed]

Tea seed oil is also used as an ingredient in the Chinese medicated oil Po Sum On.

Research by the Institute of Preventative Medicine of Sun Yat-Sen University has found camellia extract to be used in washing and laundry powders.[2]

References[edit]

  1. ^ How to Use Tsubaki Oil.
  2. ^ Camellia Oil (Research Document), Brett Greene, November 2009 [unreliable source?].

External links[edit]