Vegetable Oil Preparation: The Extraction Procedure

There are several ways to extract the oil from plant components. The mechanical method is the most common. 

Vegetable oils are an essential part of many cultures, as they are an integral component of the gastronomy, ceremonies and much more. Also, they are part of the business world: these oils are often vital for the flavor, texture and overall results of cuisine and manufacturing activities. Oil, palm, olive, and many other kinds of vegetable oils are in the market to fit these demands. But how is the procedure to extract them from plants and seeds in the industry? This requires a complicated process that turns solids into the bottles and tanks of that precious liquid used to produce delicious dishes and products. Today, you are going to explore this world.

What are vegetable oils?

They are the fatty acids extracted from several natural elements. Seeds and plants are often the primary sources, but you can also find fruits, like the olive, which produces one of the most demanded oils in the market. The best way to distinguish the natural oils from vegetable ones is to call them unsaturated fatty acids. These are differentiated from the saturated fatty acids by its solidity at room temperature: unsaturated -or vegetable oils- are completely liquid at room temperature, while the others are mostly creamy, or even solid.

How are they extracted?

Vegetable oils are extracted according to their sources. The shape and nature of the different sources are what defines the overall process. Some seeds only require pressure, while other sources require pressure and heat to release the oils.

The mainly used methods are the following:

• Pressed: This can be done with heat or without it (“expeller pressed” and “cold pressed,” respectively). It requires pressure among the elements. The pressed process allows the cellular structure to break and change, releasing the oil from the fatty portion of the natural source. The cold pressed method is below 120°F, and the other can almost always reach up to 200°F to extract the oil.

• Solvent: this requires the use of a solvent to break the structure and extract the oil. This is a cheaper process, but will often leave a chemical trail, making the oil acquire a distinctive flavor. This happens because while the solvent is indeed taken out of the oil, it leaves small traces of it in the composition of the final product. One solvent frequently used is CO2, in its liquid form, and under pressure, which allows the elements of the vegetal that constitute the oil to be released. Then, without the pressure, the CO2 is released.

• Refined: This oils are produced by the refining, bleach and deodorize method. This process saponifies the oils in the manufacturing process and then centrifuges to release them. The bleaching process changes the overall aspect of the oil, passing it through a filtering material, clarifying, and modifying the density. The deodorization is done to allow the aroma qualities to be more pleasant. It removes all the undesirable odors through heat and vacuuming.  

The different plants, fruits, and seeds will require different methods of processing to create the oils you find in your kitchen and manufacturing company. Coagro Corp knows how to bring you the ones produced with the best methods to have the quality and flavor you need. They make sure to bring your business the product your processes require. And they offer you 17.5L and 35L presentations. Contact them through their social media profiles to find out more about what they can contribute to your industry!

Most oils have easier process compared to others. The infusion process is perhaps the most complex.  

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