Cold Pressed Cooking Oil

In the world of cooking oils, we often hear the term "cold pressed." So, what does cold pressed mean? Does it refer to the low-temperature pressing process or does it actually involve cold water?

In fact, cold pressing does not mean using cold water to press oilseeds. In fact, the "cold" in "cold pressing" refers to the low temperature used in the pressing process. This low-temperature pressing process can retain the natural nutrients and active substances in the oilseeds to the greatest extent, while avoiding the loss of nutrients and the production of harmful substances that may be caused by high-temperature treatment.

Advantages of low temperature pressing process：

Retain natural nutrients: Traditional hot pressing process often needs to be carried out at high temperature, which will destroy many nutrients in oilseeds, such as vitamin E, unsaturated fatty acids, etc. The low temperature pressing process can be carried out at a lower temperature, thereby maximizing the retention of these natural nutrients and making edible oil healthier.

Maintain the activity of oil: Some active substances in oilseeds, such as phytosterols, phenolic compounds, etc., are easy to lose their activity at high temperatures. The low temperature pressing process can maintain the activity of these active substances, so that edible oil has better health functions.

The production process of cold-pressed edible oil usually includes the following steps:

1.Raw material screening: First, select high-quality, pest-free, and impurity-free oilseeds as raw materials. This step is the key to ensuring the quality of the final product.

2.Cleaning and drying: After the raw materials are cleaned, they must be dried to remove excess water. This is because too much water will affect the subsequent pressing effect.

3.Low temperature pressing: In this step, the dried oilseeds are placed in the press and pressed at a lower temperature. In this process, the oil in the oilseeds will be squeezed out to form preliminary edible oil.

4.Filtration and refining: The edible oil obtained from the initial pressing will contain some impurities and residues, and needs to be filtered and refined. This step can remove impurities and improve the purity and transparency of the edible oil.

Storage and packaging: The refined edible oil will be stored and packaged. In this process, the quality and hygiene safety of the edible oil must be ensured.

At MCRAYONE, we are committed to providing innovative and efficient production solutions for the global food oil industry. At MCRAYONE, we are committed to providing innovative and efficient production solutions for the global food oil industry.