Cold pressed and refined oils

Definition and production

The guidelines for edible fats and oils of the German Food Code distinguish between the following production methods:

Cold pressed

The oil is obtained exclusively by mechanical processes without the addition of heat. It is not refined or fractionated, the removal of trub substances (e.g. filtration, centrifugation, winterization) is common. Pre- and post-treatment processes (peeling or roasting of the seeds, gentle steam washing of the oil) are permitted and must be specified.

Virgin

A virgin oil is a cold-pressed oil in which no pre- or post-treatment takes place. Only the removal of trub substances is permitted.

Refined

The crude oil can be produced by pressing without the addition of heat, but also by hot pressing or extraction with solvents. It is then degummed, if necessary, and then deacidified, bleached and deodorized. Deacidification can be carried out chemically (neutralization with caustic soda) or physically (deodorization with steam).

Differences between cold pressed and refined oils

Depending on the vegetable origin of the oil, the appearance, smell and taste of cold-pressed vegetable oils are very different. The color can vary from light yellow to dark green, orange-red or brown, and the odor and taste can be mild or very intense. Depending on the raw material, large differences can also occur between individual production batches of the same variety. Cold pressing is a very gentle process, which has basically not changed for centuries. As a result, all oil-soluble ingredients of the original fruit are retained in the oil (e.g. fat-soluble vitamins, phytosterols) and water-soluble substances such as polyphenols can also be found in cold pressed oils.

During refining, the oil is heated to over 200 °C and treated with steam during deodorization. Water-soluble and steam-volatile substances are removed or reduced. Refining removes undesirable constituents and makes the oil largely standardized and usually readily heatable. Refined oils are predominantly yellowish with a neutral odor and taste and are very versatile.

Both qualities therefore have advantages and disadvantages, depending on the product and the intended use, the optimum oil can be selected. We will be happy to advise you on this.