Which is the best choice between leaching oil and cold pressed oil? Look at what the Party newspaper says

Is there any chemical residue in the leaching oil? Expert: Safety!

Simply put, "chemical leaching" process uses "vegetable oil extracting solvent oil" and other chemicals. After fully soaking the oil raw materials, the oil is extracted at high temperatures over 120-130 degrees C, and then processed into edible oil by degreasing, degumming, dewatering, decolorization, deodorization and deacidification. In this process, many kinds of edible oil are used. Chemical medium, make crude oil into clarified product oil.

Chemical leaching is characterized by high oil yield and low production cost. Especially, more oil can be extracted from oils with low oil content, which is the most important reason for choosing chemical leaching process. However, the leaching process not only uses chemical agents, there are trace chemical residues, but also destroys the bioactive substances and nutrients in the oil.

"The world's long-term research and practice has proved that the current residual standards are reliable, and the leachate oil produced regularly can be safely eaten." Li Li Li Li, former vice president of China Agricultural University and professor of food engineering, stressed that.

Peanut oil, olive oil and other high-grade oil products are suitable for cold pressing

Cold pressing oil is the production technology of "physical pressing". The temperature of cold pressing is generally between 60 ~80 degree C, so that the active ingredients and nutrients in the oil can be retained. The key point is that the cold pressing process does not use chemical agents, no chemical residues, and does not destroy unsaturated fatty acids such as linoleic acid and vitamin E, but the oil yield is low.

However, most oils are not suitable for cold pressing. Soybean oil contains beany smell and spicy taste in high erucic acid rapeseed oil, which can only be removed by refining, while sesame oil and aromatic peanut oil must be obtained by hot pressing.

Cold-pressed oil has pure natural characteristics, avoiding the adverse effects of traditional high-temperature oil processing, thus retaining the natural flavor and color of the oil, and preserving the active substances in the oil completely. Therefore, the cold pressing method of "physical pressing" is currently basically used in high-grade oil products such as peanut oil and olive oil in China. Wang Junzi, secretary-general of China Vegetable Oil Industry Association, believes that cold-pressed oil meets the public's demand for health and environmental protection because it can maintain the original nutrition and the quality of oil is relatively pure.