In recent years, some of the
cooking oil processing enterprises have produced such as cold pressed peanut oil, cold-rolled rapeseed oil, cold pressed soybean oil, some enterprises are still in the plans to produce cold pressed sunflower seed oil, cold pressed tea seed oil, cold pressed sesame oil and so on.
Such cold pressing method, maximum retained oil inherent in various physiological active substances and nutrients, and most of these cold oil don't need to be refined, and can be put on the market only after precipitation and filtration, the bright spot of cold pressing oil is that pressed oil contains rich nutrition, authentic, therefore, has won the acceptance of some consumers. In fact, for foreign customers, cold oil is the most popular. For now, cold pressing oil is indeed commendable is such a time which edible oil is over refined, play a certain guarantee for the safety of edible oil.
But our perception of cold-pressed oils were mixed, cold oil contains rich nutritional value, and without excessive processing and refining, have one more safeguard for human health and food safety, so its development momentum is very good; But for increasingly high oil health standard, the cold pressing oil maybe is difficult to pass.
To this end, our chief engineer requires a higher lever for the cold oil equipment design process, put forward more rigorous and reasonable process design, fully consider the different oil to do different processing, oil plants should be treated different; For cold pressed oils shall strictly control the production equipment, production must be according to the design process, through the control step by step in the strict rules. In addition, we also want the companies which produce cold oil ,must be more strictly with good high quality raw materials procurement, storage and so on, Locked good processing each link of cleaner production; And they should pay close attention to quality testing, packaging, storage, transportation and sale off, to ensure the quality and safety of cold oil product .
