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Which Edible Oil Processing Method To Choose?

There are two methods to produce edible vegetable oil: oil pressing methods and solvent oil extracting method. Pressing is a mechanical method, which is originated from the traditional oil-making methods in workshops. Although today's oil pressing method is a large-scale and industrialized operation, its basic principle has not changed. Solvent oil extraction method is a method of extracting oil from oilseeds by using internationally recognized and commonly used food-grade solvents based on the principle of extraction in food engineering. This extraction is essentially a physical dissolution process, in which there is no chemical reaction between oil and solvent.

From the development history of edible oil production process in the world, the extraction process is the most advanced production process recognized internationally. At the beginning of the 20th century, extraction method was first applied and developed in developed countries. In developed countries such as Europe and the United States, more than 90% of vegetable oils are now produced by extracting method.

The solvent oil extraction process adopts n-hexane as the main component. It was once called "No.6 solvent oil", and now it is revised as "vegetable oil extraction solvent". It is a special solvent specially designed for oil processing and production by the state. It is essentially different from ordinary gasoline with complex composition and high boiling point. This extraction solvent must be food-grade, i.e. after heavy metal removal treatment, the residual amount of lead, arsenic and other hazardous substances is <10μg/kg (part per hundred million). So it is absolutely safe to use qualified solvents for oil extraction and removing it in vegetable oil refining process to the greatest extent according to national standards.

There is no difference between extracting process and presssing process. The first consideration is the variety of vegetable oils and their processing characteristics. There are only two kinds of oil production processes which are suitable for raw materials. At present, the international common practice is: vegetable oils with high oil content (such as peanuts and rapeseed) are usually produced by pressing and leaching; vegetable oils with low oil content (such as soybeans) are usually produced by direct leaching. In order to make full use of oil resources and improve economic benefits, oil cakes after pressing should generally continue to be leached to produce oil. Compared with the crushing process, the leaching process has the advantages of less residual oil in meal, high oil yield, low processing cost, good production conditions and full utilization of oil resources. In a word, whether it is extracted oil or pressed oil, as long as it meets the quality and hygienic standards of edible oil in China, it is high quality and safe edible oil, and consumers can rest assured that they can eat it.

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