What Makes Cold-Pressed Oil So Expensive?

If you know a little about the oil pressing process, then you will know that cooking oil production process can be divided into hot pressing oil process and cold pressing oil process. 

Hot pressed oil usually takes soybean, cottonseed, peanut and sesame as the main ingredients. Because soybean oil contains bean smell, cottonseed contains gossypol toxin and the aflatoxin in metamorphic oil, need refining to be able to remove.

What is cold pressed oil? What is hot pressed oil?

Cold Press Oil: cold press oil is in the oil press before the state of heating or low temperature, into the press press. The extracted oil is at a lower temperature and has a lower acid value. It generally does not need to be refined. The refined oil is obtained after precipitation and filtration.

Hot Pressing Oil: that is, before pressing oil, the oil will be cleaned and broken before high temperature heating treatment, so that a series of changes occur in the oil: damage oil cells, promote protein denaturation, reduce oil viscosity, etc., to be suitable for pressing oil and improving oil yield.

Let's talk a little bit more about the difference between the two.

Hot pressed oil will have a more fragrant flavor and a darker color. But hot pressing destroys a small portion of the nutrients.

We often buy edible oil in daily life, most of them are also hot pressed oil. Hot pressed oil can destroy some of the nutrients, but it tastes better when used to make food.

Cold pressed oil is generally processed at less than 60 degrees Celsius and retains the most complete nutrients.

However, the oil yield of the cold pressing process is only half of that of the hot pressing process. As a result, most cold-pressed oils are about 50% more expensive than hot-pressed oils.

In addition, cold pressed oil is clear in color, light in taste, not easy to put, and short in storage time.