Process of Production
You can get oil in two ways – by pressing and by extraction. The essence of the pressing is mechanical spinning oil from the crushed raw material. It may be cold and hot, that is with preheating seeds. The oil of cold press is most useful. It has a pronounced odor, but doesn’t have long shelf life. Extraction involves extracting oil from raw materials using organic solvents. This method is more economical, because it allows extract maximum oil. Received oil, by one or another way, necessarily filtered, and obtained a so-called crude oil. Then it goes through hydration (treated with hot water) and neutralization. After these operations we receive unrefined oil. It has a slightly lower biological value than crude, but it also has longer shelf life. This oil is traditionally used for salads.
Refined oil processed by full refining scheme that ensures a long shelf life, transparency and lack of taste. Oil becomes impersonal that let you use it not only for cooking but also for the production of mayonnaises and margarines. Refined oil contains not much phosphates. In addition to general stages (sedimentation, filtration, neutralization and hydration), refined oil goes through stage of deodorization, bleaching and freezing. During the deodorization using steam under vacuum removes all aromatic substances from oil, can lead to premature deterioration of oil. Bleaching – processing of oil by adsorbents of organic origin (mostly by special clays) which absorb dye components, then fat illuminates. Pigments are moving into the oil from the seed, and also threaten by oxidation of the product. Freezing – Removing waxes. All the seeds are covered by waxes, this is a kind of protection against environmental factors. It adds turbidity to oil.