BEWIT Blackcurrant seed oil

Pleasantly soft and light blackcurrant seed oil

This unusual blackcurrant seed oil has a pleasantly mild taste and light texture. It is excellent in breakfast cereals, puddings, desserts and many other sweet and savoury dishes. It can also be taken directly, „by the spoonful“, to replenish essential fatty acids.

History

A true treasure

Sour yet pleasantly sweet blackcurrant balls are nothing new. They were found as early as the 16th century, and not only in what is now Germany. They were a fruit for the poor, wine for the rich and a real treasure for the wise women. [1, 2]

Processing method

Seed oil

Blackcurrant (Ribes nigrum) – a fruit shrub native to Europe. The resulting oil is extracted from the seeds of its fruits, dark black berries.

Composition and properties

Source of essential fatty acids

The uniqueness of currant oil lies in its fatty acid composition, which is largely made up of essential acids. Omega-6 linoleic acid, omega-3 alpha-linolenic acid and the rare gamma-linolenic acid. A small amount of stearidonic acid is also present in the oil.

Although essential fatty acids are involved in many important biochemical reactions, the human body cannot synthesize them on its own. Therefore, they should be taken with food. [2]

Use

In breakfast cereals, puddings, desserts…

Blackcurrant seed oil has a pleasantly mild taste and light texture. It is excellent in breakfast porridges, puddings, desserts and many other sweet and savoury dishes.

It is also suitable for direct consumption, „by the spoonful“.

Country of origin

China

Sources

[1] CIORNEA, E.; et al. A BIOCHEMICAL STUDY ON THE VACCINIUM MYRTILLUS, RIBES RUBRUM AND RIBES NIGRUM FRUITS FROM THE SPONTANEOUS FLORA. Neth. J. Agric. Sci. 2009

[2] Wu, D.; Meydani, M.; Lynette, S. L.; et al. Effect of dietary supplementation with black currant seed oil on the immune response of healthy elderly subjects. The American Journal of Clinical Nutrition 1999, 70 (4), 536–543.