pwd	VCOaJYSJDaGgs
rc	4413
date	2017/2/17(金)14:51
uname	SweetHeart
email	
host	ool-2f14e98e.dyn.optonline.net
subject	re(1):BRAGGからの回答が来ました
size	1809
how	-1
link	1
resp	103918.msg
tree	103918
psemail	
res	1

Thank you for your e-mail and interest in Bragg Live Foods.

 

We appreciate your concern regarding the authenticity of Bragg Organic Extra Virgin Olive Oil. Although Dr. Oz did advocate the “fridge test” as a way to authenticate the quality of extra virgin olive oil, he also qualified that the fridge test was not 100% reliable in detecting either the purity or quality of olive oil. All olive oils contain a small amount of saturated fatty acids that solidify at room temperatures. The amount of solidification is directly proportional to the amount of saturated fatty acids in the oil which depends mostly on the varieties of olives used to make the oil and to a lesser extent where the olives were grown. Solidification does not indicate freshness, purity, flavor, extra virgin grade, or any other quality parameters. A study conducted by the University of California Davis Olive Oil Center, showed that after refrigerating 7 samples of different types of oil, including 2 samples of extra virgin olive oil, some showed minor congealing at the bottom of the bottles but none solidified completely. The study noted that although it is true that waxes and long chain fatty acids in extra virgin oil can lead to the oil solidifying in the cold, relative amounts of these compounds vary from oil to oil.

ということです。もともとはDr. Ozが広めたものなのですね。なるほどという感じです。
オイルによって、完全には固まらないけれども、多少の固形化はあるということなので、
冷蔵庫に長時間入れてもサラサラなのは、やっぱりクエスチョンマークということ
でしょうかね〜？われわれのOILは断固として自信を持ってPUREですという一文がほしかったなーと
思うのですが、、、。それは前提の上での回答だったのかもしれません。

念の為、しつこいですが、どんなEVOOにも多少の白濁は少なくとも起こるのかなど含めて
再質問を送ってみました。