The definition and principle of cold pressed oil
Definition: Cold pressing is a process of pressing oilseeds at relatively low temperatures to extract oil. Generally, during the oil pressing process, the temperature is controlled between 40 – 60°C (different oils may vary slightly). This can prevent the nutrients in the oil from being destroyed by high temperatures and retain the natural flavor and nutrition of the oil to the greatest extent. Element.
Principle: The oil is squeezed out of the oil seeds or fruits through physical pressure. For example, in the production of cold-pressed olive oil, the olive fruits are washed and sent directly to the screw press. Under the action of low temperature and mechanical pressure, the oil in the olives is gradually squeezed out, while maintaining the vitamin E and vitamin E in the oil. Squalene and other nutrients as well as a unique fruity aroma.
Disadvantages of cold pressed oils
Lower oil yield: Compared with the hot pressing process, the oil yield of cold pressing is significantly lower. Because in low-temperature environments, the oil molecules in oil are inactive and difficult to be completely extracted. For example, cold-pressed soybean oil may yield an oil yield of only 10% – 12%, while hot-pressed soybean oil may yield an oil yield of 16% – 18%. This makes the production cost of cold-pressed oil relatively high and the price more expensive.
Short shelf life: Since cold-pressed oil has not undergone high-temperature sterilization and deep refining, it contains more impurities (such as phospholipids, free fatty acids, etc.) and higher activity of natural antioxidant ingredients. These factors make cold-pressed oil susceptible to oxidation, microbial contamination and other factors during storage, and its shelf life is relatively short. Generally, the shelf life of cold-pressed oil is about 6-12 months, and it needs to be stored at low temperature, protected from light, and sealed.
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