Hot Pressed Oil Vs Cold Pressed Oil
Vegetable oils are widely used in cooking, so they should not only have good taste, but also retain their useful elements and vitamins, have a natural composition, and also be beneficial to the human body.
The quality of products directly depends on the method of its production, of which there are only three.
- Hot pressing.
- Cold pressed.
The first two are the most common since the production process does without the addition of a solvent - hexane or gasoline.
Hot pressing method
Hot pressing is considered the most common method in which the seeds are subjected to mechanical and thermal processing. First of all, the seeds are crushed using shafts, then water is added to the dishes where they were crushed. This is done so that the seeds do not burn during the frying process.
Further, the crushed grains are fried in special frying pans at a temperature of 100-120 degrees, which ensures the acquisition of more oil by reducing the residual oil content of the cake. After this procedure, the resulting mass is pressed at a pressure of 6 bar.
The products obtained at the end of the process are characterized by a dark color, a viscous consistency, and a strongly pronounced taste, and smell. Such oil is suitable for use in cooking, however, frequent use can lead to a lack of irreplaceable fatty acids and significantly reduce the level of immunity, since seeds lose their useful components during pre-treatment.
Cold pressing method
During cold pressing, the seeds are not subjected to grinding and heat treatment. With this method, whole seeds are squeezed out under the pressure of a special press. A feature of using this processing method is that the temperature at pressure does not exceed 40 degrees.
Cold-pressed oil is lighter in color, not so vicious, without a strong taste, but with a pleasant and delicate smell of seeds. To produce 1 liter, 6 kilograms of seeds are required, which is twice as much as with hot pressing.
Cold pressed technology
The most valuable oil is obtained precisely with the help of cold pressing in a screw oil press. This technology is not much different from juicing in a screw juicer: unroasted whole seeds are simply poured into the loading basket and squeezed out. The temperature of the apparatus rises from the pressure inside the basket and the friction of the ingredients, but not more than 40 °C. Seed consumption will be about twice as high as with hot pressing. The finished oil has a lighter shade than similar hot-pressed oil. It has a lighter taste and an unobtrusive aroma. Almost always, unrefined cold-pressed oil has sediment, usually, it sinks to the bottom of the bottle in a day.
Cold pressed oils can be purchased at any health food store and are several times more expensive than hot pressed or refined oils. But industrial production has its drawbacks. You never know what quality of raw materials the product was prepared from. In addition, the shelf life of raw-pressed cold-pressed oil is very short (for linseed oil - up to three months, after opening the package - 3-4 weeks), and it is most useful to use fresh.
If you want to use a really healthy, natural, and high-quality product, it is best to cook it yourself and the amount that you can use right away - without long storage. In a home screw oil press or using a special nozzle for a juicer, you can quickly squeeze out the right amount of oil, for example, for a week. Some types of raw materials should be dried a little in a dehydrator before squeezing in order to increase efficiency.
- Homemade butter retains all the vitamins and nutrients from seeds and nuts. Including valuable fatty acids;
- Aceso Cold-pressed oils have a natural pleasant taste;
- After squeezing, the no less nutritious cake remains, which can be used to add to cereals or make healthy bread in a dehydrator.
Benefits of Cold Pressed Oils
This method of squeezing grains is less profitable for the manufacturer, however, the resulting product has a number of advantages compared to others.
- All the useful substances that are in the seeds are preserved.
- Natural ingredients, free from harmful ingredients.
- Good taste with a slightly nutty flavor.
- Pleasant and not overpowering scent.
The use of high-quality and natural products such as Aceso herbs and oils provide vitamins E and K, provitamin A, high oleic acid, and others to the body.
The cost of oil directly depends on its quality and grain processing technology, so a high price in most cases means naturalness and biological value.