Tag: Solvent extraction

Over 90% of commercially sold sunflower oils are extracted using chemical solvents like hexane, a process that can leave residues and strip nutrients. Understanding how oil is extracted is crucial for evaluating whether expeller pressed sunflower oil is better for you than its chemically processed counterparts.

According to the International Olive Oil Council (IOOC), refined olive-pomace oil is explicitly defined as oil obtained from crude olive-pomace oil through refining methods. This means that, unlike extra virgin olive oil, pomace olive oil is indeed a refined product, extracted using chemical solvents and high heat from the leftover olive pulp and pits.

Olive pomace oil is a common cooking oil, with its production making use of the last 5–8% of oil left in the olive pulp after the initial pressing for virgin oils. The final product consists primarily of refined olive-pomace oil and a small addition of virgin or extra virgin olive oil to improve flavor and nutritional profile.

According to the Food and Agriculture Organization of the United Nations, accurate fat measurement is critical for evaluating the nutritional value of food and animal feed worldwide. Understanding the difference between fat and crude fat is essential for correctly interpreting nutrition labels and assessing product quality, a distinction that primarily hinges on the analytical method used.

Approximately 5-8% of oil remains in olive pulp after the initial pressing for extra virgin oil. This leftover material, known as pomace, is used to create a distinctly different product: olive pomace oil.

According to the European Food Safety Authority (EFSA), a re-evaluation of hexane used in food extraction is underway to update safety data. Given the extensive refining process, is hexane in seed oil bad for you, or is the concern more a symptom of a misunderstanding about modern food production?

Gamma-oryzanol is a mixture of ferulic acid esters and phytosterols naturally present in rice bran oil, making it a high-value nutraceutical. Knowing how to make gamma-oryzanol involves understanding complex industrial extraction methods rather than simple kitchen recipes. This guide explores the sophisticated processes used to isolate this potent antioxidant from its source.

Over 90% of food products require accurate fat content labeling for nutritional information and quality control. The procedure for the determination of fat content varies depending on the food matrix and the type of fat being measured, requiring specific and reliable laboratory methods for precise results.

Defatted soy flour is a versatile ingredient derived from soybeans, but unlike a whole bean, it is considered a processed food due to the manufacturing steps it undergoes. The processing removes most of the natural oil, resulting in a protein-dense powder widely used in the food industry for its functional and nutritional benefits.

Derived from soybeans, solvent extracted defatted soya flour is a protein-rich powerhouse containing less than 1% oil, according to the FAO. This low-fat, high-protein powder is a versatile ingredient that has become a staple in many food manufacturing and home cooking applications due to its nutritional and functional properties.