What is the difference between low temperature pressed oil and hot pressed oil?
Now there are various edible oils in supermarkets. Different edible oils have different functions. Due to different processing techniques, the characteristics of edible oils have also changed, such as low-temperature pressed oil and hot pressed oil.
Most of the vegetable oil we eat in our daily life is hot-pressed oil, which means that the oil is cleaned and crushed before being subjected to high-temperature heating treatment, which causes a series of changes in the oil seed: Destroy oil cells, promote protein denaturation, reduce oil viscosity, etc., so as to be suitable for pressing oil and increase oil yield.
However, the crude oil pressed out from the oil seed after high temperature treatment is dark in color and high in acid value, so the crude oil must be refining before consumption. At the same time, high-temperature pressing of oil seed causes the biologically active substances (vitamin E, sterols, carotenoids, etc.) in the oil seed to be greatly lost during the pressing process, resulting in the loss of nutrients.
In recent years, with the continuous improvement of people's living standards, people increasingly favor low-temperature pressed oil in terms of edible oil. Low-temperature pressed oil is sent to the oil press for pressing at low temperature without heating before the oil is pressed. The pressed oil has less impurities, low temperature and low acid value, and generally does not require refining, and refined oil can be obtained after precipitation and filtration. Low-temperature pressed oil has pure natural characteristics, avoiding the adverse effects of traditional high-temperature pressing oil processing.The low-temperature pressed product oil retains the natural flavor and color of the oil, and completely preserves the biologically active substances in the oil. For example, vitamin E has anti-aging functions; sterols have skin health effects and enhance human metabolism. The original flavor of low-temperature pressed oil is the choice for a healthy life. But most oils are not suitable for low temperature pressing, Take soybean, high erucic acid rapeseed, cottonseed, peanut, sesame as examples, The beany flavor in soybean oil, the pungent flavor in high erucic acid rapeseed oil, the gossypol toxin in cottonseed oil, and the aflatoxin in spoiled oil must be refined before it can be removed. The aroma of strong peanut oil must be obtained through a hot pressing process. Generally speaking, low-temperature pressed oil has a low smoke point and unstable water content, which is not conducive to long-term storage.
Most of the vegetable oil we eat in our daily life is hot-pressed oil, which means that the oil is cleaned and crushed before being subjected to high-temperature heating treatment, which causes a series of changes in the oil seed: Destroy oil cells, promote protein denaturation, reduce oil viscosity, etc., so as to be suitable for pressing oil and increase oil yield.
However, the crude oil pressed out from the oil seed after high temperature treatment is dark in color and high in acid value, so the crude oil must be refining before consumption. At the same time, high-temperature pressing of oil seed causes the biologically active substances (vitamin E, sterols, carotenoids, etc.) in the oil seed to be greatly lost during the pressing process, resulting in the loss of nutrients.
In recent years, with the continuous improvement of people's living standards, people increasingly favor low-temperature pressed oil in terms of edible oil. Low-temperature pressed oil is sent to the oil press for pressing at low temperature without heating before the oil is pressed. The pressed oil has less impurities, low temperature and low acid value, and generally does not require refining, and refined oil can be obtained after precipitation and filtration. Low-temperature pressed oil has pure natural characteristics, avoiding the adverse effects of traditional high-temperature pressing oil processing.The low-temperature pressed product oil retains the natural flavor and color of the oil, and completely preserves the biologically active substances in the oil. For example, vitamin E has anti-aging functions; sterols have skin health effects and enhance human metabolism. The original flavor of low-temperature pressed oil is the choice for a healthy life. But most oils are not suitable for low temperature pressing, Take soybean, high erucic acid rapeseed, cottonseed, peanut, sesame as examples, The beany flavor in soybean oil, the pungent flavor in high erucic acid rapeseed oil, the gossypol toxin in cottonseed oil, and the aflatoxin in spoiled oil must be refined before it can be removed. The aroma of strong peanut oil must be obtained through a hot pressing process. Generally speaking, low-temperature pressed oil has a low smoke point and unstable water content, which is not conducive to long-term storage.
