Is there any chemical residue in the extracted oil? Expert: Safety!
Simply put, the chemical leaching process uses vegetable oil to extract solvent oil and other chemical agents. After fully soaking the oil raw materials, the oil is extracted at high temperatures above 120-130 ° C, and then processed into edible oil through processes such as degreasing, degumming, dehydration, decolorization, deodorization, and deacidification. In this process, many chemical media are used to turn the crude oil into a clear finished oil.
The biggest characteristic of chemical leaching is high oil yield and low production cost. Li Lite, former vice president and professor of food engineering at China Agricultural University, said that using extraction methods can fully press oil raw materials, with very low oil residue, not exceeding 1. The high oil yield, especially the ability to extract more oil from low oil content oilseeds, is the most important reason for choosing the chemical leaching process. However, the leaching process not only uses chemical agents with trace chemical residues, but also destroys the bioactive substances and nutritional components in the oil.
According to the reporter's understanding, the use of chemical extraction technology to produce edible oil is a commonly used method worldwide. Japan, the United States, the European Union and other countries and regions with stricter food safety standards are all using the extraction method, with over 80 edible oil factories adopting it. But long-term research and practice around the world have proven that the current residue standards are reliable, and officially produced extracted oil can be consumed with confidence. Li Li emphasized.
High grade oils such as peanut oil and olive oil are suitable for cold pressing
Cold pressed oil is a production process of physical pressing, and its cold pressing temperature is generally between 60-80 ° C, allowing the active and nutritional components in the oil to be retained. Many manufacturers claim that cold pressed oil has pure natural properties, avoiding the adverse effects of traditional high-temperature oil processing. The cold pressed finished oil retains the natural flavor and color of the oil, and fully preserves the active substances in the oil. The most crucial thing is that the physical pressing oil process does not use chemical agents, has no chemical residues, does not damage unsaturated fatty acids such as linoleic acid and nutritional components such as vitamin E, but has a low oil production rate.
However, most oilseeds are not suitable for cold pressing. The beany smell contained in soybean oil, the pungent taste in high mustard pickled Chinese cabbage seed oil, the gossypol toxin in cottonseed oil, and the aflatoxin in deteriorated oilseeds must be refined before removal. The fragrance of sesame oil and strong flavored peanut oil also needs to be obtained through hot pressing technology. So, the cold pressing method of physical pressing is currently mainly used in high-end oil products such as peanut oil, olive oil, nut oil, sesame oil, etc. in China. Wang Junzi, Secretary General of the China Vegetable Oil Industry Association, believes that from a safety and environmental perspective, pressed oil, due to its ability to maintain its original nutrition and relatively pure quality, meets the public's pursuit of health and environmental protection needs.
Expert statements
Both pressing methods must comply with relevant standards
Is cold pressed oil really healthier than extracted oil? Not necessarily! The raw materials for cold pressed oil must be carefully selected. Otherwise, due to the different maturity of the raw materials and the influence of harmful substances contained in the raw materials, residual oils and fats in pipelines, storage tanks, and filters can easily cause an increase in the peroxide value of the filtered oil and produce unpleasant odors. Professor Wang Xingguo, Vice President of the Chinese Society of Fats and Fats and from the School of Food at Jiangnan University, stated that regardless of the process, the oil obtained can only be crude oil, which generally contains harmful substances to the human body and cannot be consumed directly. Further refining is needed to remove these harmful substances.
Professor Nong Shaozhuang, a director of the National Society of Food and Nutrition and a member of the National Teaching Guidance Committee for Food Quality and Safety, stated that each oil has its own advantages and disadvantages, and the quality of edible oil depends on whether the operation in the production process is standardized. As long as it meets national standards, it can be safely consumed. In a sense, pressing represents traditional processes, while leaching is a manifestation of modern large-scale industry. Whether leaching or pressing, as long as all final indicators meet the relevant standard requirements, it is sufficient.
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