Cooking Oil Production Refinery

Cold Pressed Oil in Hyderabad

In Industrial Mass Oil Production,
they take all kind of seeds (rotten & damaged) and
Heat them to High Temperatures
to yield
the maximum oil from the seeds. 
This makes the oil to loose its Original Taste and Aroma.

Then they later
add chemicals to get the Artificial Taste.

our

Process is Simple

&

QUALITY Oriented

SWACHH ORganic
Cold Pressed Oil


We handpick Good Quality seeds,

wash them to remove dirt and

Press the seeds without Heating them

to extract the oil.

So, our final produced oil

maintains its

Original Taste and Aroma.

Cold Pressed Organic Oil Production

LAUNCHING SOON

What is Cold Pressed Oil?

Normally Cooking Oil is extracted from heated seeds. Compared to heated seed pressing and extraction with solvents, cold pressing of oil seeds is the gentler process for extracting edible oil.

The oil seeds are not heated and the presses are constantly cooled while pressing the oil seeds, hence the name "cold pressed oil". In comparison to hot pressing oil seeds and extraction, the natural fat ingredients of the oil seeds are largely retained. Cold pressed oils are generally unrefined preserving oil health benefits in their original form, whereas hot pressed and extracted oils always need to be refined.

Nutritional Benefits of Cold Pressed Oil


Cold pressed Cooking Oils are of high nutritional quality. Because of their nutritional benefits, they are highly recommended in our food diet.


Because of our method of extracting cooking oil, the natural content of valuable fat-accompanying substances is largely retained in the oil. They are:

  • Fat-soluble vitamins: especially vitamin E 

  • Odours and Flavours etc

  • Phosphatide, Lecithin

  • Dyes: carotenoids etc

Why prefer Cold Pressed Oil over other?

Hot pressed Refined Cooking Oil:

During the hot pressing of edible oil, the oil plant seeds are crushed, heated and then finally the oil is pressed out. The oil left over in the plant residues is then often extracted using an extraction process. This is performed by removing oil from the oil plant residues using solvents like hexane or petrol. The obtained oil is then separated by using distillation from the solvent. The obtained edible oil in this way still contains multiple undesirable ingredients and accompanying substances. These undesirable ingredients are removed from the oil in a refining process in 5 steps.

  1. Delecithination: Here the valuable emulsifier lecithin is removed from the extracted oil and is sold to other industries like the cosmetics industry.

  2. Degumming: Here the mucilage substances are flocculated by using salt and acid solutions. They are later filtered out with centrifuges.

  3. Deacidification: In this step, Sodium hydroxide binds free fatty acids in order to form soap and then washes them out. These free fatty acids would otherwise lead to a slightly scratchy taste and could be converted into compounds with an intense taste and smell as part of fat spoilage.

  4. Bleaching: In this step, the oil is heated up to 70 to 90 degrees and then cleaned with the help of substances like aluminium silicates and dyes and also harmful substances like heavy metals.

  5. Steaming or deodorization: During this step, at temperatures of up to 270°C steam is used to remove unwanted taste and odour components as well as pesticides, insecticides and other hazardous substances to health.

 

After going through all the above refining processes the original taste of the oil is almost completely lost.

 

Cold Pressed Cooking oil:

 

In cold pressed cooking oil, the oil seeds are not pre-treated with heat. The natural temperature that occurs during pressing due to frictional heat should not exceed 40°C. Because of this natural cold pressing, only the easily available oils from the seeds are pressed out, so the yield is lower and the cold-pressed cooking oils become expensive.

 

Verdict:

As the Cold-pressed oils are not refined, just filtered and dried. Cold-pressed oils are characterized by a more intense taste that clearly retains the taste of the starting product. Also Cold Pressed oils retain all of the original vitamins and ingredients.

Because of the higher yield advantage of hot pressing, hot-pressed cooking oils are significantly cheaper than cold-pressed ones. Hot-pressed oils are tasteless and many vitamins and valuable ingredients are lost due to hot pressing and refining.

Swachh way of Cold Pressed Oil Production

Our Cold Pressed oils are not refined or mixed with chemicals but are mechanically cold-pressed to preserve all the vital vitamins of the oil. We only use the best and clean oil seeds and nuts from selected and trusted regional farmers.

Production of edible oil using the cold-press process is a real craft that requires a great deal of finesse. The art: Outside temperature, humidity and the different oil content of each oil fruit affect the temperature during the pressing process.

 

During production, our expert team constantly monitors the pressing in order to keep the temperature low for optimal quality oil.  

1. Selection of Seeds - We collect and process oil seeds and nuts from our own farm or buy them from trusted farmers locally. We carefully check the oil seeds and nuts before extracting the oil, both visually and in terms of taste. Sometimes we also collaborate with the farmers even before sowing to get the best quality oil seeds. In this way, we have an overview of how the seed is produced and can advise the farmer on some organic cultivation. We make sure that the oilseeds are healthy, mature, fresh and fully germinable.

2. Cleaning-  After collecting the seeds we clean all the seeds to prevent contamination and deliver the best quality oil.

3. Press Procedure- With our Press machine, we carefully monitor the pressure exerted on the oilseed to force the premium quality oil out of the seeds. Neither the oil seed nor the press machine is preheated. We produce our cold-pressed cooking oil at normal room temperatures. The oilseed only heats up through friction and pressure. We keep the pressing pressure low otherwise, the temperatures will be too high and the valuable ingredients such as vitamins, minerals and taste will be lost. During our processing, the temperature remains around 40 degrees.

4. No Refining - We let the extracted oil settle after pressing to remove the seed remains.  We do not use any other filter aids, bleaches or flavour enhancers. No further purification or refining steps are taken. The oils obtained in this way are natural cold-pressed oils.

5. Storage- We carefully fill our cooking oils by hand with the help of a semi-automatic filling system. Each of our oil bottles is individually put in and taken out, sealed and labelled.