Algae Cooking Oil: Is It Better Than Coconut / Olive Oil?

What Is Algae Cooking Oil?

There is a brand new oil on the market that’s taking the health-world by storm. You may be surprised to learn that this oil is derived from an unexpected plant source – algae. More specifically, it’s made from microalgae. The main reason why algae oil is getting so much attention is its fatty-acid composition. It boasts an extremely low saturated fat content while simultaneously having a high monounsaturated fat (MUFA’S ) content. You may have learned that these fats are considered “bad” and “good” respectively.

The process of producing algae oil also happens to be much gentler on the environment, which offers an additional perk. The algae is grown in a pure, controlled environment using the same type of fermenters that wine, beer, and vitamins are made in. It’s fed plant sugars, and makes oil in just a few days. The algae is then expeller pressed to release the oil, using the same methods used to make coconut and seed oils. The oil is then refined and bottled, while the leftover algae is used for renewable energy and more. That means there’s no waste.

Smoking Point: Olive vs. Coconut vs. Algae Oil

An oil’s smoke point refers to the temperature at which an oil burns, thereby inducing free-radical production. You want to avoid burning oils because free radicals can be harmful to the body. Having excess free radicals and oxidants can lead to oxidative stress, which is associated with chronic health conditions like cardiovascular disease, neurological disease, and cancer.² So use your oils appropriately!

Algae oil has the highest smoke point, which makes it an incredibly versatile oil. It can be used for everything from dressings to baking, sautéing, and high-heat frying. And it’s light taste means it won’t overpower the other flavors of your food.