New 20: We Make Oil From Cockroaches And Worms

Video: New 20: We Make Oil From Cockroaches And Worms

Video: New 20: We Make Oil From Cockroaches And Worms
Video: Sitting On Roaches | Infested! 2024, September
New 20: We Make Oil From Cockroaches And Worms
New 20: We Make Oil From Cockroaches And Worms
Anonim

Scientists have been searching for a solution to the problem of hunger worldwide for years. And in this search process, they sporadically offer all sorts of unusual, crazy and even disgusting alternative products to put on our table.

However, the latest discovery of a group of Dutch scientists is about to break records - in search of alternatives to vegetable oil for cooking, they turned to insects.

After a series of experiments, they found that some types of worms and cockroaches could produce oil that had almost the same properties as palm oil and olive oil.

Scientists have gone even further - they have conducted an in-depth study of which types of insects are most suitable for oil production.

They have targeted four of the most common bugs on the planet - yellow mealworm, small mealworm, cricket and cockroach.

It turned out that the lowest yield was in crickets, and the highest - in cockroaches.

On the other hand, cricket oil came closest in taste to the commercially available oil, while that made from cockroaches had a particularly unpleasant, tart odor.

Cockroaches
Cockroaches

Of course, the extracted oil can be used not only in cooking. For example, cockroach oil, which is difficult to find a place on the table, can be used as a lubricant in industry.

The very process of extracting oil from insects involves their initial shock freezing, grinding of dust and extraction of the oil by simple laboratory methods.

Although the idea of replacing ordinary oil with one made by insects may seem contradictory to many, the choice of bugs as an alternative is not accidental.

The oil obtained from them contains a large amount of animal saturated fats, as well as vegetable fats that do not contain cholesterol.

In recent years, insects have made their way to the menu even in countries where the idea of fried locusts would have been unthinkable until recently.

More and more culinary and agricultural organizations are promoting their consumption, identifying them as a valuable source of protein that can replace meat.

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