EDIBLE OIL / COOKING OIL

1. HOT PRESSED

Hot pressed oil refers to an oil extraction method where heat is applied to the seeds or nuts before pressing them to extract the oil. This heat helps to increase the oil yield and speed up the extraction process. It’s commonly used for oils like olive oil and coconut oil. Hot pressed oils are refined to make them fit for consumption.

2. COLD PRESSED

Cold pressed oil is an oil extraction method where the seeds or nuts are pressed at low temperatures, usually below 120 degrees Fahrenheit (49 degrees Celsius). This gentle process helps to preserve the natural flavor, aroma, and nutrients of the oil. Cold pressed oils are often considered to be of higher quality compared to oils extracted using heat.

COMPARISON BETWEEN HOT & COLD PRESSED OILS

  • Hot pressed oils and cold pressed oils differ in terms of the extraction method and the impact on the oil’s flavor, aroma, and nutritional profile.
  • Hot pressed oils are extracted by applying heat to the seeds or nuts before pressing them. The heat helps to increase the oil yield and speed up the extraction process. However, this method can also lead to some loss of flavor, aroma, and nutrients due to the high temperatures involved.
  • On the other hand, cold pressed oils are extracted without the use of heat or with minimal heat, usually below 120 degrees Fahrenheit (49 degrees Celsius). This gentle extraction process helps to preserve the natural flavor, aroma, and nutritional value of the oil. Cold pressed oils are often considered to be of higher quality as they retain more of the beneficial compounds present in the seeds or nuts.
  • Overall, hot pressed oils may have a higher yield but can sacrifice some of the oil’s qualities, while cold pressed oils maintain the natural attributes of the seeds or nuts, resulting in oils with distinct flavors, aromas, and potential health benefits.

WHAT IS HOT PRESSED OIL AND HOW IT IS MADE?

Hot pressed oil means the seeds roasted and pressed under very high temperature.

  • In Hot-Pressed Oil the seeds are heated by roasting.
  • In order to retain the fragrance of the raw seeds (which might go away during roasting), some chemicals are added. Chemicals are also added to increase the yield.
  • After treating with chemicals, the seeds are pressed under high temperature and the color of the oil extracted remains dark.
  • Besides, the acidic value of the oil is very high due to the use of chemicals, which almost resembles crude oil.
  • The oil is refine by the removal of dust particles, stone particles, reducing the acidic value and so on.

ADVANTAGES OF HOT PRESSED OILS

  • Increased Yield: Hot pressing helps to extract a higher quantity of oil from the seeds or nuts.
  • Pathogen Reduction: The heat used during hot pressing can help kill potential pathogens or bacteria in the oil.
  • Efficiency: The hot pressing method is generally faster compared to cold pressing.
  • Cost-Effectiveness: Hot pressing can be more cost-effective for commercial oil production due to the higher yield.
  • Versatility: Hot pressed oils can be used in various culinary applications and industrial processes. It’s important to note that while hot pressed oils have these benefits, they may have slightly reduced flavor, aroma, and nutritional content compared to cold pressed oils.

DISADVANTAGES OF HOT PRESSED OILS

Hot pressed oils do have a few potential disadvantages to consider:

  • Nutrient loss: The heat used in the extraction process can lead to some loss of heat-sensitive nutrients, such as certain vitamins and antioxidants.
  • Flavor alteration: The heat involved in hot pressing can alter the flavor profile of the oil, sometimes resulting in a less nuanced or more neutral taste compared to cold pressed oils.
  • Lower quality: Hot pressing can extract more oil from the seeds or nuts, but it may also result in a lower quality oil due to the potential for increased oxidation and degradation of the oil’s natural compounds.
  • Potential for chemical changes: The high temperatures used in hot pressing can cause chemical changes in the oil, such as the formation of harmful compounds or the breakdown of beneficial compounds.

It’s worth noting that the extent of these disadvantages can vary depending on the specific oil and the extraction process used. It’s always a good idea to consider the pros and cons of different oil extraction methods and choose the one that aligns with your preferences and needs.

SMOKE POINT

The smoke point of hot pressed oils can vary depending on the type of oil. The smoke point is the temperature at which an oil starts to smoke and break down, producing harmful compounds and off-flavors. Generally, hot pressed oils have higher smoke points compared to cold pressed oils. For example, oils like canola, sunflower, and peanut oil have higher smoke points, making them suitable for high-heat cooking methods like frying and sautéing. It’s important to choose an oil with a smoke point appropriate for the cooking method to avoid the oil becoming rancid or releasing harmful smoke.

EXTRACTION PROCESS

The extraction process of hot pressed oils involves heating the seeds or nuts before pressing them. This heat helps to increase the yield of oil and also aids in killing any potential pathogens. The heated seeds or nuts are then pressed to extract the oil, which is then separated from the solid residue. This method is commonly used for oils like olive oil and coconut oil.

REFINEMENT PROCESS

After the extraction process, hot pressed oils may undergo a refinement process to improve their quality and remove impurities. This refinement typically involves steps such as degumming, neutralization, bleaching, and deodorization. Degumming helps remove any gums or phospholipids, while neutralization reduces acidity. Bleaching helps remove pigments and impurities, and deodorization removes any unwanted odors or flavors. These processes aim to enhance the taste, color, and stability of the oil. However, not all hot pressed oils undergo extensive refinement, as some may be marketed as “unrefined” or “virgin” oils, which retain more of their natural characteristics.

HOW TO STORE

To store hot pressed oils properly, it’s important to follow a few guidelines:

  • Keep it cool: Store hot pressed oils in a cool, dark place away from direct sunlight or heat sources, as exposure to light and heat can lead to oxidation and spoilage.
  • Seal it tight: Ensure the container is tightly sealed to prevent air from entering, which can also cause oxidation and rancidity.
  • Avoid moisture: Moisture can promote the growth of bacteria and mold. Make sure the container is dry and avoid storing the oil near areas with high humidity, like the stove or sink.
  • Check for freshness: Periodically check the oil for any signs of spoilage, such as a rancid smell or off-flavors. If the oil has gone bad, it’s best to discard it.

Remember, different oils may have different shelf lives, so it’s a good idea to check the specific recommendations for the type of hot pressed oil you have.