Part VII: How are oils made?
What and how are oils made?
Oils are made from oilseeds, i.e. from raw materials that contain a sufficient amount of fat (most often in seeds or fruits). The world's most widely grown oilseeds have long included soybeans, rapeseed, peanuts, sunflowers, cottonseeds, palm kernels and copra. In the Czech Republic, this is most often oilseed rape, followed by leguminous soybeans, poppy seeds, annual sunflowers, white mustard and oil flax. Oilseeds are used to prepare oils for both food and non-food purposes.
IN THE FOOD INDUSTRY, OILS ARE PRODUCED EITHER BY COLD PRESSING OR REFINING. OILS
PRODUCED IN DIFFERENT METHODS HAVE THEIR ADVANTAGES AND DISADVANTAGES.
Cold-pressed oils
Cold-pressed oils are produced only mechanically by leaching or pressing without thermal heating. Only the processes of water washing, settling, filtering and centrifugation are used to purify the oil. This also applies to virgin oil, which can only be called oil obtained from the fruits of the olive tree.
Cold-pressed oils have a very intense taste of the raw material of origin, they retain a number of vitamins, minerals and other beneficial substances. For this reason, they are primarily intended for cold preparation. These oils spoil faster than refined oils (they are more prone to rancidity) and there is a possibility that traces of some contaminants from the environment or agriculture may remain in them. The limit can often be a higher price.
WE COLD-PRESS OILS IN OUR FAMILY PRESSING MILL WITHOUT PREVIOUS HEATING OF THE SEEDS. THE OILS RETAIN ALL THE HEALTHY SUBSTANCES, THEIR COLOR AND TASTE AND FRAGRANCE.
Refined oils
Refined oils are processed at high temperatures. The refining process removes essentially all undesirable substances. These are residues of mechanical impurities, proteins, carbohydrates, water, accompanying substances (such as traces of pesticides and other substances from the environment) and odor components. At the same time, however, some positively acting substances are also removed, such as vitamin E and plant sterols.
Refined oils have a neutral taste, a longer shelf life and are more versatile (for cold and hot cooking). They tend to be more affordable. However, high temperatures can cause some undesirable substances to form in them.
The series was prepared for us by Věra Boháčová, DiS., who is an expert in the field of nutritional counseling. She graduated as a certified nutritional therapist at a higher medical school and has been engaged in nutritional counseling for adults and children for more than 20 years. She also works as a lecturer at a private higher medical school, where she works with future nutritional therapists. You can read about her work on her website.
Oils are made from oilseeds, i.e. from raw materials that contain a sufficient amount of fat (most often in seeds or fruits). The world's most widely grown oilseeds have long included soybeans, rapeseed, peanuts, sunflowers, cottonseeds, palm kernels and copra. In the Czech Republic, this is most often oilseed rape, followed by leguminous soybeans, poppy seeds, annual sunflowers, white mustard and oil flax. Oilseeds are used to prepare oils for both food and non-food purposes.
IN THE FOOD INDUSTRY, OILS ARE PRODUCED EITHER BY COLD PRESSING OR REFINING. OILS
PRODUCED IN DIFFERENT METHODS HAVE THEIR ADVANTAGES AND DISADVANTAGES.
Cold-pressed oils
Cold-pressed oils are produced only mechanically by leaching or pressing without thermal heating. Only the processes of water washing, settling, filtering and centrifugation are used to purify the oil. This also applies to virgin oil, which can only be called oil obtained from the fruits of the olive tree.
Cold-pressed oils have a very intense taste of the raw material of origin, they retain a number of vitamins, minerals and other beneficial substances. For this reason, they are primarily intended for cold preparation. These oils spoil faster than refined oils (they are more prone to rancidity) and there is a possibility that traces of some contaminants from the environment or agriculture may remain in them. The limit can often be a higher price.
WE COLD-PRESS OILS IN OUR FAMILY PRESSING MILL WITHOUT PREVIOUS HEATING OF THE SEEDS. THE OILS RETAIN ALL THE HEALTHY SUBSTANCES, THEIR COLOR AND TASTE AND FRAGRANCE.
Refined oils
Refined oils are processed at high temperatures. The refining process removes essentially all undesirable substances. These are residues of mechanical impurities, proteins, carbohydrates, water, accompanying substances (such as traces of pesticides and other substances from the environment) and odor components. At the same time, however, some positively acting substances are also removed, such as vitamin E and plant sterols.
Refined oils have a neutral taste, a longer shelf life and are more versatile (for cold and hot cooking). They tend to be more affordable. However, high temperatures can cause some undesirable substances to form in them.
The series was prepared for us by Věra Boháčová, DiS., who is an expert in the field of nutritional counseling. She graduated as a certified nutritional therapist at a higher medical school and has been engaged in nutritional counseling for adults and children for more than 20 years. She also works as a lecturer at a private higher medical school, where she works with future nutritional therapists. You can read about her work on her website.
