Expeller-Pressed vs Cold-Pressed Oils
Terms like "expeller-pressed" and "cold-pressed" often appear on cooking oil labels, leaving many wondering: what's the difference and why does it matter?
The main difference is temperature: Cold-pressed oils are extracted and processed at temperatures below 122°F (50°C), while expeller-pressed oils are exposed to heat up to 210°F (99°C). Since cold pressing uses minimal heat, cold-pressed oils retain more flavour and health benefits compared to expeller-pressed oils.
Expeller-Pressed Oils
An expeller press is a mechanical screw press that squeezes oil out of crushed seeds and nuts. In the case of expeller-pressed canola oil, for example, the canola seeds are first crushed into a fine paste. The expeller press then continuously applies pressure to the seed paste to separate the oil.
Even if no extra heat is added on purpose, the expeller press creates enough friction to heat up the oil, usually between 140°F and 210°F (60°C and 99°C). This moderate heat facilitates the oil extraction process and results in a higher yield compared to cold pressing.
Cold-Pressed Oils
Similar to expeller pressing, cold pressing utilizes a mechanical press to extract oil. However, the temperature is carefully maintained below 122°F (50°C).
The lower processing temperatures help preserve the oil's natural taste and aroma all throughout. Cold-pressing retains more of the oil’s nutrients and antioxidants, which can be lost through exposure to high heat.
While this method results in a lower yield than expeller pressing, you can get superior quality oils from it. In fact, the traditional way of making olive oil involves cold pressing, and it’s still being used by producers to create extra virgin olive oil with unique flavours.
How to Choose Between Cold-Pressed And Expeller-Pressed Oils
Cold-pressed oils are the better choice if you're looking for the highest nutritional value and stronger flavour. The lower processing temperature preserves delicate compounds, so it’s ideal for health-conscious consumers.
Keep in mind though: Cold pressed oils (like extra virgin olive oil) come at a premium price point because of high production cost and limited availability. Expeller-pressed oils, while slightly less nutrient-dense, can be a more budget-friendly option compared to cold-pressed oils.
Both cold-pressed and expeller pressed oils are best used in low-heat applications to retain their natural qualities. High-heat cooking can break down the delicate nutrients in these oils, so it's best to save them for salad dressings, dips, and drizzling over finished dishes!
If you need oils for high heat applications like cooking and frying, it's best to consider other suitable options for your bulk oil needs.
How To Know If You’re Buying Good Quality Oil
It’s not enough to rely on price alone when shopping for cold-pressed and expeller-pressed oils. Here’s what to keep an eye out for so you know you’re getting a high-quality product.
Check The Label
It should clearly indicate “cold-pressed” or "expeller-pressed." Some manufacturers also include the harvest date on the bottle for reference. Choosing organic products is also a good idea, as they usually have stricter production standards.
Choose Oils in Proper Packaging
Cold-pressed oils should be stored in dark, sealed containers to protect them from light, heat, and air. These premium oils usually have a shorter shelf life and are more susceptible to oxidation. Clear containers for these kinds of oils may affect freshness and turn them rancid faster.
Choose Reliable Brands
Suppliers should provide detailed information about the origin and production methods of their oils in the spec sheet or product description. By sourcing from reputable manufacturers and distributors, such as Distributions Katrina, you can trust the quality of what you're buying.
