Category: Oil production

Canola oil comes from the seeds of the canola plant, not from a type of bean, a fact that surprises many home cooks. The misconception is common, but understanding the true source of this versatile cooking oil helps clarify its origin and nutritional profile.

The oil palm tree, native to West Africa, yields two distinct oils, with palm kernel oil being one of them. This oil is derived from the inner seed, or kernel, of the palm fruit, and is valued for its unique fatty acid profile, including a high content of lauric acid.

According to a study published in the *Ukrainian Food Journal*, cold press extraction requires less energy than other oil extraction techniques and is considered more environmentally friendly. However, the 'best' oil extraction method is not a universal constant, but rather depends on the specific source material, desired product quality, and intended application. This guide explores the various oil extraction methods to help you determine the most suitable technique for your needs.

High oleic safflower oil contains significantly higher levels of monounsaturated fats than its traditional counterpart, giving it superior oxidative stability. This specialized product is made through a meticulous process involving the selection of specific plant varieties, advanced extraction methods, and a multi-stage refining procedure to ensure a pure, high-quality oil.

Palm kernel oil is naturally high in saturated fat, giving it a semi-solid texture at room temperature. However, contrary to its natural state, palm kernel oil can be commercially altered through a process called hydrogenation to make it more solid, stable, and versatile for use in a wide range of food products and cosmetics.