From the beginning of human history, people have used oils from seeds and nuts. Most of the time, these oils are used as food, especially in cooking. But sometimes they have other uses. For example, oils are used in paint and in cleaning products like soap.
The oil comes from various parts of plants, in most cases from what are commonly called seeds (including sunflower, palm kernel, safflower, cotton, sesame, and grape seed oils)
The average bottle of cooking oil contains vegetable oil, with no additives, preservatives, or special flavors. A few special cases involve merely squeezing the oil from the flesh of the fruit of the plant.
For example, coconut oil comes from the coconut’s white meat, palm oil from the pulp of the palm fruit, and olive oil from the flesh of fresh olives. Atypically, corn oil is derived from the germ (embryo) of the kernel.
Some vegetable oils, such as olive, peanut, and some coconut and sunflower oils, are cold-pressed. This method, which entails minimal processing, produces light, flavorful oil suitable for some cooking needs.
Most oil sources, however, are not suitable for cold pressing, because it would leave many undesirable trace elements in the oil, causing it to be odiferous, bitter tasting, or dark. These oils undergo many steps beyond mere extraction to produce bland, clear, and consistent oil.
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