The difference between cold pressed oil and hot pressed oil; Study on the performance of cold pressed oil

1. The difference between cold pressing and hot pressing lies in the manufacturing process. Cold pressed oil needs no heating or low temperature before pressing, and is directly sent to the oil press for pressing. The pressed oil has low temperature and acid value, and generally does not need refining. Precipitating and filtering to obtain refined oil. The edible vegetable oil in our life is mostly hot pressed oil, that is, before pressing oil, the oil is washed, crushed and heated at high temperature, which makes a series of changes in the oil.

2. Study on the properties of cold-pressed olive oil: During 65438-0999, the International Committee for Food Standardization determined the physical and chemical indexes of cold-pressed olive oil and established the product quality standards. The clinical functional activity of cold pressed evening primrose oil was also studied abroad. The results showed that the lipophilic antioxidants in cold-pressed evening primrose oil had strong functional activity and high application value. Because the antioxidant active components of evening primrose oil obtained by traditional pressing method are less than one millionth, Basant K Puri of Imperial College London, London, England used cold pressing technology to improve the yield of antioxidant active components in oil, and conducted functional activity tests to prepare evening primrose oil containing pentacyclic triterpenoids (3-O- trans coffee derivatives of betulinic acid and oleanolic acid) and low residue. The conclusion is that lipophilic pentacyclic triterpenoids have the ability of scavenging free radicals and inhibiting cyclooxygenase and neutral elastase, and the products of non-residue commercial evening primrose oil prepared by cold pressing method are more beneficial to human health than those prepared by traditional methods.