Cold pressed or refined – A comparison
Example rapeseed oil and rape oil
There are huge differences between virgin, cold pressed vegetable oils and vegetable oils that are refined. This is clearly shown in the example of rapeseed oil and rape oil. The oil extracted from the bright yellow flowering rape is becoming increasingly recommended by nutritionists as a very good and healthy oil for daily use in the kitchen.
The cold pressed rape oil is characterised by a lightly nutty and particularly mild flavour. After pressing, the rape oil is simply filtered and therefore earns the name “virgin” (=”untreated”).
During refining (treatment with chemicals or high temperatures) not only are valuable contents such as vitamins and valuable phytochemicals lost, but also flavourings.
Cold pressed = higher content of natural protective substances
Mother Nature has provided the rape seed with a range of protective factors which also protects the rape oil produced by cold pressing against oxidative processes, and therefore from spoiling. The factors include primarily the antioxidant vitamin E which is present in high concentrations in rapeseed oil (30 mg / 100 g oil). It protects the oil from oxidative spoiling and our body from the effects of damaging free radicals, which can cause damage to blood vessels or trigger cancer, among other things. Also an extraordinarily effective scavenger is lutein, which is a phytochemical of the carotinoid family. Lutein is also considered to be an effective protective substance against age-related macular degeneration (AMD). The colours are largely lost during refining or steam-washing, and therefore they are only found in significant quantities in virgin, cold pressed rape oils.
Cold pressed rapeseed oil and refined rape oil – the important differences
|Cold pressed rapeseed oil
||Normal rape oil from refining|
|Colour||Lovely natural golden colour;
the colorants (among others lutein) are at the same time valuable antioxidants
|Colourless, the natural colorants are largely removed during refining|
|Taste||Round, lightly nutty taste
|Little to no taste|
|Ingredients||A high content of vitamin E, lutein and other valuable biochemicals||The natural vitamin E is lost during refining. Therefore some oils are subsequently supplemented with vitamin E. Lutein and other biochemicals are largely removed during refining.|
In contrary to many other vegetable oils, high-quality cold pressed rapeseed oil can be used for roasting, frying or baking. It is particularly recommended for cold dishes, such as salads, dips, mayonnaises, etc. Use possible up to 170 °C.
|Chemical treatment||None, no additives||High solvent usage for
the refinery process
|Energy costs||Relatively low energy costs
for cold pressing
|Higher energy costs|