What is the difference between pressed oil and leaching oil

A: Many people believe that pressed oil is produced by mechanical methods, which can ensure that human health is not damaged by any chemical additives, and leaching oil is produced by adding chemical solvents, which has potential safety hazards. In fact, the notion that pressed oil is healthier than leached oil is a misconception.

The factors that affect the quality of edible oil are not what kind of oil making process is used, but the raw materials at the source and the treatment method of the first grade. Moreover, the type of oil production process is determined by the different characteristics of the oil raw materials, and is not directly related to the quality of the final edible oil. Generally speaking, oilseeds with high oil content (such as rapeseed, sesame, peanuts, etc.) are produced by pressing in order to maintain the unique flavor of oil products; The direct leaching method is used for low-oil oilseeds (such as soybeans, etc.); Some oils have special flavors, and in order to keep their products from losing their original flavors, they also use the pressing method, such as olive oil and other oils.

Compared with the pressing method, the leaching method has less residue, makes full use of oil resources, and has a high oil yield, so the market is cheaper, but cheap does not mean bad. Because no matter what process is taken, the oil obtained is the best, can not be eaten directly, must go through washing, alkali washing, deacidification, decolorization, deodorization and other processes, so that it can become a lighter, clear refined oil, to meet the standards of oil products at all levels before it can be marketed. Therefore, whether it is leaching oil or pressed oil, as long as it meets the quality standards and health standards of China's edible oils, it is safe.

Health Tips: Eating olive oil regularly can help lower LDL cholesterol (bad cholesterol).

Experts point out that the Mediterranean diet, in which olive oil is the main food fat, is hailed as one of the healthiest diets in the world. Studies have shown that olive oil contains a large amount of unsaturated fatty acids and antioxidants, which can reduce LDL cholesterol (bad cholesterol) and increase HDL cholesterol (good cholesterol), thereby achieving cardiovascular protection. Regular consumption of olive oil can help lower LDL cholesterol (bad cholesterol).

According to reports, many of the physical health indicators of residents along the Mediterranean coast are among the top in the world, and the Mediterranean Sea has become the region with the lowest incidence of the world's three major diseases (cardiovascular and cerebrovascular diseases, tumors, and Alzheimer's disease). Studies have shown that olive oil can protect the cardiovascular system in many ways, and the monounsaturated fatty acids in olive oil are able to increase the amount of good cholesterol in the body and reduce the amount of bad cholesterol. And the higher the amount of good cholesterol in the body, the lower the amount of oxidized bad cholesterol in the arteries.

According to the survey, Mediterranean residents who consume olive oil have a 45 percent lower risk of heart disease and a 13 percent lower average cholesterol, including a 21 percent drop in LDL cholesterol.

In addition, olive oil is rich in monounsaturated fatty acids and polyunsaturated fatty acids. Among them, the 3 fatty acids in the polyunsaturated fatty acids can reduce the amount of linoleic acid taken by tumor cells from the blood, which can play a role in preventing cancer. Mediterranean residents who consume olive oil have a 50 percent lower incidence of lung cancer than in the United States.

The processing technology is different, the press oil is made by direct pressing as the name suggests, while the leaching oil is to dissolve the oil in the raw material with an organic solvent first, and then separate the organic solvent. There are national standards for the content of organic solvents in leached oil products.

The requirements for processing technology, nutrients, and raw materials are different. The pros and cons are as follows:

Leaching oil: The 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, but less nutrition.

Pressed oil: It retains the characteristics of various nutrients, but it is relatively high.

1. Processing technology, the processing technology of pressing oil is "physical pressing method", and the processing technology of leaching oil is "chemical leaching method".

2. The nutrients are different, and the pressed peanut oil has complete color, fragrance and taste, and retains the characteristics of various nutrients. The leaching oil is colorless, odorless, and most of the nutrients are destroyed after processing.

3. The requirements of raw materials are different, "machine-pressed peanut oil" retains the peanut and the original flavor due to the pure physical pressing method, so the requirements for peanut raw materials are very strict, the raw materials are required to be fresh, and the acid value and peroxide value are lowAt the same time, because only pressing, the residual oil in the peanut cake is high, and the oil yield of the pressed oil is relatively low. Therefore, the ** of pressed peanut oil is relatively high.

Edible Vegetable Oil Introduction:

There are generally two methods for the preparation of edible vegetable oil, pressing method and leaching method. The former uses mechanical pressing to extract oil from oilseeds, and the latter uses the extraction principle of food engineering to extract oil from oilseeds with food-grade solvents.

Vegetable oils with high oil content (such as peanuts and rapeseeds) are usually made by pressing and then leachingVegetable oils with low oil content (such as soybeans, etc.) are usually produced by direct leaching process. In order to make full use of the oil and improve the economic efficiency, the oil cake after pressing generally continues to leach to make oil.

The above content reference:

People's Daily Online-There is no superiority or disadvantage between the edible oil leaching method and the pressing method.

People's Daily Online-The difference between pressed oil and leached oil?

The pressed oil can be eaten directly, and the static method can filter out the residue, and the leaching oil can be treated later, but it cannot completely remove the harmful components.

In order to retain the special flavor of the oil contained in some oilseeds, so that its products do not lose the original flavor and excellent quality, such as the production of sesame oil, fragrant peanut oil, cocoa butter and other oils, most of them can not be extracted by solvent leaching, but need to take high temperature frying seeds and pressing method to extract oil, in order to ensure the maximum oil yield, the pressed cake meal still needs to be leached.

Long-term consumption of leaching oil has certain harm to the human body: it breaks the dietary balance, leads to three highs, cardiovascular and cerebrovascular diseases, obesity and other diseases, because it contains many strong carcinogens, resulting in a high incidence of cancer, destroying the nutrition in vegetable oil, especially vitamin E (tocopherol), resulting in a significant increase in infertility rate and stunted growth in children.

First, the nature is different.

1. Leaching oil: vegetable oil made by leaching oil production process.

2. Pressed oil: oil produced by direct pressing.

Second, the raw materials are different.

1. Leaching oil raw materials: mainly used for the production of low oil content raw materials, such as soybeans, rice bran, etc. Non-flavor essential oil, high oil yield, low residual oil rate of filter cake, large processing capacity, high degree of automation. Therefore, it is an advanced method widely used in edible oil production at home and abroad.

2. Pressed oil raw materials: mainly used for processing special essential oils, such as flavor, peanut oil, sesame oil, etc., which requires oil retention, low oil yield, and high residual oil in cakes.

Third, the processing methods are different.

1. Leaching oil processing method: After vacuum deodorization, the inherent odor and residual volatile substances in the oil are removed. Some oils and fats (such as rice bran oil, sunflower oil) also need to add a dewaxing process, as a salad oil, but also add a winterization degreasing process.

2. Processing method of pressing oil: The oil produced by pressing or leaching is collectively referred to as **. As an edible oil, it must be refined.

Press oils that require special flavors and colors are typically filtered, hydrated and degummed, alkaline deacidification, washed soap, and vacuum dewatered. If the color exceeds the specified standard, it is necessary to use activated clay for decolorization.

Fourth, the nutrients are different.

1. The leaching oil is tasteless, and most of the nutrients are destroyed after processing;

2. The color, aroma and taste of the pressed oil are complete, and various nutrients are retained.

First, the nature is different.

Leaching oil is a vegetable oil made by the leaching oil making process;

Pressed oil is the oil produced by direct pressing of oil.

Second, the raw materials are different.

Leaching oil raw materials are mainly used to produce low oil content raw materials, such as: soybean, rice bran, etc.;

The raw materials of pressed oil are mainly used for processing special essential oils, such as: flavors, peanut oil, sesame oil, etc.

Third, the processing methods are different.

Leaching oil is a product in which the oil seed kernel is crushed, rolled, steamed and fried, and the oil in the oil is extracted by using food-grade solvents. It is also necessary to increase the dewaxing process, as a salad oil, and also to increase the winterization degreasing process;

Pressed oil is a product of oil seed kernels being crushed, rolled, steamed, fried, and pressed to squeeze out the oil contained in the oil. Special flavors and colors of pressed oils are also required to be filtered, hydrated and degummed, alkaline refining and deacidified, washed soap and vacuum dewatered.

Fourth, the processing technology is different.

The processing technology of leaching oil is chemical leaching;

The processing technology of pressed oil is the physical pressing method.

Fifth, the nutritional content is different.

The leaching oil is odorless, and most of the nutrients are destroyed after processing; The pressed oil has a complete color, aroma and taste, and retains the characteristics of various nutrients.

The official account of Qinghai TV's "Economic and Television Act".

Disease from the mouth, with the growth of living standards, people's requirements for life have gradually improved, vegetables must be free of pesticides, oil should also be the best way to press, but in fact, as long as it is in line with safety regulations and health regulations are safe.

Aunt Li, a citizen of Xining, bought a barrel of rapeseed oil from an oil mill, and when she returned home, she told everyone that the edible oil squeezed by this pressing method was safer than the leaching oil produced by mechanical methods, and there were no additives. But the family didn't think so, so Aunt Li also had a dispute with the family, so which one is better?

The reporter learned from the manual on the safe consumption of edible agricultural products issued by the Ministry of Agriculture that the factors affecting the quality of edible oil are not the way to use the procurement decision, but the processing method of raw materials and **. Moreover, the type of oil production process is determined by the different characteristics of the raw materials, and is not directly related to the quality of the final edible oil.

No matter what process is taken, the edible oil obtained can only be used, and it must be washed and decolorized to make it a lighter color, clear refined oil, and can only be officially sold if it reaches the standard of oil products. Therefore, whether it is the pressed oil or other oils purchased by Aunt Li, as long as it meets the regulations, it is safe.

Nowadays, there are often merchants selling goods with various signs such as safe import, advertising that such goods are safer and more secure, and are helpful to health, but in fact, some are gimmicks of merchants, hoping that customers will consume rationally.

1. Nutritional difference: the pressed oil retains the original nutrients and natural flavor of the raw materials, while the leaching oil is inferior to the pressed oil in terms of nutrition and taste due to its high temperature and chemical processing.

2. Difference between harmful residues: there are almost no harmful residues in pressed oil, while leaching oil has many substances that are not beneficial to the human body due to some chemical additives in the processing process, and leaching oil will produce a strong carcinogen benzopyrene during processing.

3. The difference in the production process: leaching oil is a product of crushing, rolling, steaming and frying, and using food-grade solvent to extract the oil from the oil. Pressed oil is a product in which the oil contained in the oil is squeezed out by crushing, rolling, steaming and frying, and pressing.

Pressing the oil is a bit better.

"Machine-pressed peanut oil" because of the use of pure physical pressing method, retains the peanuts and the original flavor, so the requirements for peanut raw materials are very strict, the raw materials are required to be fresh, the acid value and peroxide value are low.

The leaching oil is colorless and odorless, and due to multiple chemical treatments, some of the natural components in the oil are destroyed, and there are solvent residues.

Therefore, pressed oil is better than leached oil in terms of nutrition and flavor, but whether it is leached oil or pressed oil, as long as it meets China's edible oil quality standards and health standards, it is safe.

Pressed oil is better.

The difference between the two methods of pressing and leaching is that the pressing method relies on physical pressure to separate the oil directly from the oil, and the whole process does not involve any chemical additives, so as to ensure that the product is safe, hygienic, pollution-free, and natural nutrition is not destroyed.

Whereas, the leaching method uses solvent oil.

No. 6 light gasoline) is processed by the "six degreasing" process (i.e., degreasing, degumming, dehydration, deodorization, and deacidification), which is one of the reasons why the leaching oil is generally lower than the pressed oil. Obviously, from the perspective of pursuing natural health, pressed oil is more in line with people's consumption psychology.

The earliest method of oil extraction used was pressing, which began to use hydraulic pressing about two centuries ago. Due to the labor-intensive nature of hydraulic presses and the slow processing of large quantities of oil, methods for continuous or tangerine extraction have recently been developed, including the French screw press and the Anderson screw press.

These devices are effective for oilseeds with a high oil content (30% to 50%) such as corn germ and sunflowerseeds, but not very effective for oilseeds with low oil content (21%) such as soybeans. Presses or screw presses can be used prior to solvent leaching and in combination with solvent leaching techniques.

Summary. Pressed oil is better.

Pressed oil is better.

Pressed rapeseed oil contains more nutrients and eats more delicious, leached rapeseed oil has a poor taste and low nutritional value, followed by pressed rapeseed oil almost does not contain harmful substances, and leached rapeseed oil contains a lot of chemical residues, and carcinogens will be produced in the process of producing limb disturbances.

Regardless of whether the oil is pressed or leached, you should go to the regular canal to buy edible oil with a clear origin and shelf life. Although the self-pressed oil that has not been refined on the market has a special flavor, it contains more impurities, especially the aflatoxin content may be higher, and the earth-pressed oil has not undergone strict testing and quarantine, so there are many food safety risks.