Linseed Oil Pressed
Linseed oil is made from linseed. Linseed is the seed of flax. It belongs to the flax family. In China, it was mainly planted in the area of the Huns in the old days, and it was the area where "Hu people" gathered, hence the name. The oil content of Linseed is 30%-45%, and the oil yield is between 30-40% depending on the quality and process; cold-pressed Linseed oil is rich in α-linolenic acid, which is the best choice for supplementing linolenic acid.
1. Hot pressing method: It refers to the oil that is physically pressed by an oil press after oil crops are fried or steamed at high temperature. It is a relatively traditional pressing process with a high oil yield.
Process characteristics of hot pressing of Linseed oil:
1. It can increase the oil yield, improve the taste of the oil, and have a strong fragrance.
2. It is easy to cause high-temperature oxidative polymerization and decomposition to produce peroxides and certain harmful substances, destroying beneficial nutrients.
3. High temperature causes protein denaturation, greatly reduces the content of polyunsaturated fatty acids in Linseed oil, and produces trans fatty acids.
4. There are many impurities, such as linseed seed dander, phospholipids, free fatty acids, etc., which affect the appearance and color of the oil and the internal quality of the oil.
Advantages: Linseed oil has a rich and mellow taste and a high oil yield.
Disadvantages: Roasting seeds at high temperature will reduce the content of active ingredients in oil and cause protein denaturation.
2. Cold pressing method: refers to the vegetable oil squeezed by physical machinery under low temperature conditions, so it is called cold pressing method, without the traditional high-temperature frying or steaming process, so the oil is still distributed in the undeformed In protein cells, there are very rich ingredients inherent in Linseed.
Process characteristics of hot pressing of linseed oil:
1. It can increase the oil yield, improve the taste of the oil, and have a strong fragrance.
2. It is easy to cause high-temperature oxidative polymerization and decomposition to produce peroxides and certain harmful substances, destroying beneficial nutrients.
3. High temperature causes protein denaturation, greatly reduces the content of polyunsaturated fatty acids in linseed oil, and produces trans fatty acids.
4. There are many impurities, such as linseed seed dander, phospholipids, free fatty acids, etc., which affect the appearance and color of the oil and the internal quality of the oil.
Advantages: Linseed oil has a rich and mellow taste and a high oil yield.
Disadvantages: Roasting seeds at high temperature will reduce the content of active ingredients in oil and cause protein denaturation.
Process characteristics of linseed oil cold pressing method:
1. Avoid the harmful substances brought about by the degradation of oils and sugars and the denaturation of proteins during high-temperature pressing.
2. It avoids the darkening of linseed oil caused by high temperature and the phenomenon of burnt smell.
3. After multiple filtrations, it avoids direct contact between chemical substances and active ingredients and secondary pollution caused by sulfuric acid degumming, caustic soda deacidification, and activated clay decolorization processes in the hot-pressing process.
4. Avoid high-temperature distillation and deodorization, effectively prevent the damage of polyunsaturated fatty acid in linseed oil - α-linolenic acid by high temperature, effectively retain more complete nutrients, and make it easier for human body to absorb and supplement nutrients.
Advantages: Almost all the nutrients in Linseed are retained, the taste is refreshing and not greasy, and the content of polyunsaturated fatty acids is rich.
Disadvantages: low oil yield and relatively high cost.
