Difference between cold pressed canola oil and hot pressed canola oil
Canola oil is an edible oil extracted from rapeseed and is one of the important edible oils. The equipment and process of pressing rapeseed oil in each region are different. The oil extracted by different pressing methods has some differences in flavor, color and texture. Today we are going to talk about the cold pressing process and the ripe pressing process.
Cooked canola oil in the pressing process to high-temperature frying seeds, frying pan to fry the seeds to about 130 degrees out of the pan, the oil press also needs to be preheated to about 80 degrees in advance, canola after high-temperature frying so that the unique flavor inside the canola fully released, belonging to the strong aroma of canola oil, which is why the cooked canola oil smells more fragrant reasons.
But high temperature frying canola frying temperature is high, extracted from the canola oil inside the residue is small and difficult to filter clean, high temperature so that the phospholipids inside the canola released into the canola oil, the need to add salt water for simple dephosphorylation, add salt water after the increase in the water content of the canola oil will shorten the shelf life of the rapeseed oil. If not processed properly it will cause the oil to foam, have a small amount of sediment, have a low smoke point, and be smoky when consumed.
Cold pressed oil is rapeseed without baking and frying, or slightly warmed for pressing, need to press 2 - 3 times before the oil out of the clean, press out of the gross oil needs to be heated to about 100 degrees for dehydration, and then filtered.
As the residue inside the cold pressed oil is relatively large, it is easy to filter it cleanly. The color of the cold pressed oil after filtering is cool and yellow, with very few impurities, and it does not foam when consumed, with less soot. Cold pressed canola oil can achieve zero additives, even without adding salt. From the point of view of health and nutrition, cold-pressed oil is pressed at low temperatures, so the nutrients are not destroyed, which is an advantage in this respect. If I were to say that the disadvantage is that it doesn't smell as good as cooked rapeseed oil. Selected rapeseed, non-GMO to achieve good taste. Cold pressed process keeps the nutrients intact.
