Oils labeled ‘expeller pressed’ use a mechanical method to extract food oils. Not only is this method more natural because it does not use harsh chemicals like hexane, but it also leaves us with a much more stable and quality oil.
High Oleic oils have a unique nutrition profile that features high-oleic acid and low linolenic acid. High Oleic oils are typically low in saturated fats and are known for their versatility and natural stability. For operators or manufacturers, these oils present some of the most cost-effective solutions to manage oil costs.
The smoke point is the temperature at which an oil will begin to smoke when heated. If oil begins to smoke frying is occurring at temperatures that are too high and should be adjusted to conditions that will work with the oil that is being used. This number can vary by the following oil type, methods of refinement, and methods of extraction.
Solvent extraction using hexane is by far the most widely used extraction process in the world for common oil seeds. Manufacturers of these oils introduce hexane solvents which help separate the oil from the seed. The hexane is then distilled off until no detectable levels are left in the oil.