Is it hot-pressed oil or cold pressed oil that is best?

Hot pressing and cold pressed are the two main production processes in an oil press. In general, hot pressing is most common in the south. Cold pressed can be used in certain areas of the north. Hot pressing can also be used in certain areas in the north. Different pressing methods can have different oil quality. The term “cooked oil” is used for hot pressing oil.

Cold pressed oil can also be called raw oil. Cold pressed oil differs from hot pressing oil in that it must be fried and steam-frozen before being pressed.

Hot pressing has the advantage that oil can be very fragrant and more oily than oil that is cold pressed. Cold pressed oil retains its original flavor and nutrients while hot pressing oil has a darker color due to high temperature processing oil. Therefore, the oil must be filtered before it can be eaten.

Cold pressed oil has a good color, it is relatively pale and doesn’t get angry. However, the oil isn’t fragrant and is not bitter. Cold pressed oil won’t foam in frying, and it won’t swim. Cold pressed oil is good for its characteristics and does not suffer from the negative effects of high-temperature oil pressing.

Cold pressed product oils preserve the flavor and color of the oil. The physiological substances in the oil (vitamin E has an anti-aging function, while sterol has a function of strengthening skin and increasing the body’s metabolism) are also preserved. This means that the oil has been strained after it has been cooked in a wok.

The oil from cooked nuts and sesame is especially fragrant and pure. Both cold pressed oil as well as hot pressing oil offer their advantages. Local reality should be considered first.oil press equipment
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