Benders'dictionary of nutrition and food technology

342oleic acid Mono-unsaturated fatty acid (C18:1 ω9); found tosome extent in most fats; olive and rapeseed oils are especiallyrich sources.oleomargarine See margarine.oleo oil See premier jus; tallow, rendered.oleoresins In the preparation of some spices such as pepper,ginger and capsicum, the aromatic material is extracted withsolvents which are evaporated off, leaving behind thick oilyproducts known as oleoresins.See also essential oils.oleostearin See premier jus; tallow, rendered.oleovitamin Preparation of fish liver oil or vegetable oil containingone or more of the fat-soluble vitamins.Olestra (Olean) TM A sucrose polyester used as a fat replacer;it has the cooking and organoleptic properties of triacylglycerol,but is not hydrolysed by lipase, and not absorbed from theintestinal tract.olfaction The sense or process of smelling. Sensory cells in themucous membrane lining the nasal cavity communicate with thecentral nervous system via the olfactory (first cranial) nerve.oligoallergenic diet Comprising very few foods, or an elementaldiet used to diagnose whether particular symptoms are the resultof allergic response to food.oligodipsia Reduced sense of thirst.oligodynamic Sterilising effect of traces of certain metals. Forexample, silver at a concentration of 1 part in 5 million will killEscherichia coli and staphylococci in 3 h.oligopeptides See peptides.oligosaccharides carbohydrates composed of 3–10monosaccharide units (with more than 10 units they are termedpolysaccharides).See also prebiotics.olive Fruit of the evergreen tree, Olea europaea; picked unripewhen green or ripe when they have turned dark blue or purplish,and usually pickled in brine or used as a source of oil. Oliveshave been known since ancient times. The tree is extremely slowgrowing and continues to fruit for many years; there are claimsthat trees are still fruiting after 1000 years.Composition /100 g: water 75.3 g, 607 kJ (145 kcal), protein 1 g,fat 15.3 g (of which 14% saturated, 77% mono-unsaturated, 9%polyunsaturated), carbohydrate 3.8 g (0.5 g sugars), fibre 3.3 g, ash4.5 g, Ca 52 mg, Fe 0.5 mg, Mg 11 mg, P 4 mg, K 42 mg, Na1556mg, Cu 0.1mg, Se 0.9µg, vitamin A 20µg RE (750µgcarotenoids), E 3.8 mg, K 1.4 mg, B 1 0.02 mg, B 2 0.01 mg, niacin0.2 mg, B 6 0.03 mg, folate 3 µg.