Oil qualities

Production of different qualities of oil

Natural Oils

Natural oils are only filtered after extraction; consequently, all the ingredients of the seed are contained. They have a higher proportion of fatty substances, the so-called unsaponifiables. These are partly visible as turbidity and can settle at the bottom of the oil vessel.

Our natural oils are either cold pressed or CO2 extracted.

Cold pressed oils

Cold pressed oil states that the oil was obtained by pressing without external heat and then filtered. (The oil has not undergone refining with chemical solvents and deodorization with steam). The term does not indicate the exact temperature reached. Cold-pressed oils have a limited shelf life and, with few exceptions, should not be heated to high temperatures.

CO2-extracted oils

CO2-extracted oils are obtained by extraction in supercritical carbon dioxide. The application of pressure increases the density of the carbon dioxide and produces an effective solvent. The pure oils are subjected to much less stress in this physical extraction process than in other manufacturing methods due to the moderate temperatures and antioxidant CO2 atmosphere.

Post-treated oils

Post-treated oils are required because often the inherent taste and odor of the species is not desired, or for technical purposes the oil must be free of undesirable fatty compounds.

Our post-treated oils are either deodorized or refined oils.

Deodorized oils

Deodorizing is a sub-step of refining. It involves treating the oil with steam to remove unwanted substances such as aromatics and colorants. A deodorized oil is odorless and tasteless. Since this is not a chemical process, deodorization is also allowed for organic oils.

Refined oils

Refined oil is almost odorless and tasteless. It is therefore ideal for the production of formulations in organic and natural cosmetics. Refined organic oils are produced by mechanical pressing and subsequent physical refining, with the use of processing aids in accordance with the Organic Regulation.