Production and trade in cold-pressed vegetable oils


In the 21st century, people are increasingly turning to natural resources to ensure the most appropriate health care. There are various plants all over the world which possess priceless qualities that have beneficial effects on the human body: they provide the necessary vital elements, improve metabolism, strengthen the immune system, and in many cases – help healing of various diseases.

Oils extracted from plant material by cold pressing include all the beneficial properties of the plants, the fruits and the nuts from which they are produced. In addition to the wonderful culinary properties, many oils contain unique substances, micronutrients and vitamins.

What do you need to know about oils?

The vegetable oil is a type of oil, extracted from oilseed and oil-bearing crops, by mechanical pressing or chemical extraction. It can be refined or unrefined. Although a lot of plant parts can be used to extract oil, it is extracted mainly from the seeds. Vegetable oils contain fatty acid esters and glycerol. 

Composition of the vegetable oil: the fatty acid is not produced by the human body, micro- and macro-elements and vitamins. Depending on the type the oil may contain Omega-3, Omega-6, Omega-9 - fatty acids, micronutrients - iron, zinc, potassium, calcium, iodine, selenium, copper, phosphorus and vitamins A, B, C, D, E, F, K, PP.

Vegetable oils are essential for the human body because they contain vitamin E, the lack of which has negative effects on the gastrointestinal tract. The constant shortage of this vitamin leads to the development of vascular disease, arthritis, liver damages and lower immunity, resulting into reduced resistance to diseases and viruses.

Unrefined oil is the one obtained at a temperature of up to 40-45 0C, without chemical treatment, which allows preserving all the beneficial qualities of the plant which it is extracted from. It has a dark colour, characteristic taste and aroma. It may be slightly turbid and can precipitate over time. The open bottles should be stored at t 5 0C - 20 0C, contact with light, heat and air should be avoided. Not all unrefined oils can be used for frying, because some of the oils have low fuming point and make foam. They are best for salads, dressings, sauces, snacks and cooked meals.

Refined oils are produced by hot processing at 160-200 0C. They have a very light colour, almost no taste and aroma, no sediment. They are recommended to be used for frying. You can store them in light and hot areas.



keywords: vegetable, cold pressing, oil, health