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The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

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Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Cold-Pressured Oil Formulation|Food Research Lab(FRL)

01 May

Cold-Pressured Oil Formulation – Food Research Lab(FRL)

by Food Research Lab

in New product development

Comments

The world health organization (WHO) and the Food and agricultural organization (FAO) suggest that the average consumption of oil in a day per person is 100 to 150 grams, in contrast to 20 -30 grams per day which is the required amount. This means humans are consuming almost 5x higher oil/ fat content than required by the body.

Introduction:

Cold pressed oils and their difference to refined oils:

The oils are extracted from fruits, vegetables, seeds and nuts, such as sunflower, canola, sesame, coconut without applying external heat. Moreover, the food product companies try to keep the heat production minimal during the extraction procedure. This is because the flavour and nutritional quality get degraded with heat. Cold pressing oil is extracted in the natural process which involves crushing the seeds and pushing out the oil through a tremendous amount of pressure from cold pressed oils development companies . In ancient times, oils were extracted from oilseeds using a mortar and pestle made out of stone or wood under pressure. This was considered a simple method as didn’t involve any generation of heat. Due to frictional and mechanical energy dissipated the extraction technique utilizes very little heat; however, this temperature does not exceed 49 °C, retaining all the beneficial properties with natural flavour. This method is expensive as it takes a longer time for extraction and produces a lower yield; however, it is the safest and natural extraction method during a new product development.

Coconut oil is rich in medium-chain triglycerides (MCT). MCT unlike low chain triglycerides is easily digestible by the body, ready to absorb and utilise the energy. Coconut oil is loaded with antibacterial, antifungal and antiviral properties, as it contains lauric acid and caprylic acid. Coconut oil also boosts immunity and aids in staying off illness.

Table 1 Nutritional composition of a cold pressed coconut oil (1tsp)

Energy (Kcal)	Carbohydrates (g)	Proteins (g)	Total Fat(g)	Saturated fat(g)
40	0	0	4.5	0.4 – 0.5

Olive oil aids in weight loss as it reduces hunger pangs and improves metabolism. Olive oil also helps in reducing the risk of heart disease, colon cancer, asthma and diabetes. Olive oils also lower cholesterol and blood pressure aiding anti-inflammatory, free radical damage and supporting gut health.

Avocado oil has a thicker consistency and contains powerful nutrients, which keeps your satiety level in control.

Sesame oil contains polyunsaturated fatty acids, such as omega 3, 6 and 9, which aids in the reduction of body fat. The polyunsaturated fatty acids increase the plasma levels of leptin (hormone) which regulates body weight. Leptin aids in controlling the satiety centre of the brain providing a satisfying feeling. Sesame oil is also known for treating arthritis, diabetes, lowering cholesterol and combating free radical damage.

In contrast, refining is a process of oil purification, which uses high heat and chemical solvents, which damaged the beneficial properties present in the oil such as bioactive compounds. Manufacturers choose the double refining method as their yield is significantly higher compared to cold pressing. To make the oil presentable and attractive, an external heat of 200 ℃ is applied along with neutralized for acidity, bleached with chemicals such as acetic acid and hexane to removing colours and finally deodorized, to remove natural aroma. This results in removing all gums, proteins, phospholipids from oil resulting in nothing but pure empty calories. Moreover, high trans-fat directly equates to the amount of bad cholesterol and additional additives are added to improve shelf-life, boost colour and odour which are harmful upon continuous consumption.

Scientists recommend cold-pressed oils as they are healthier compared to refined oils, containing antioxidants, cholesterol-free and do not contain harmful solvent residues such as bleach.

Advantages of cooking with cold-pressed oils

1. Cold pressed oil extremely rich in nutrients, containing higher levels of phenolic acid, and retaining most of proteins, phospholipids, vitamins, antioxidants and lecithin.

2. Best Cold-pressed oils retain the all-natural aroma, flavour, and antioxidant properties making them great for cooking as well as skincare requirements. The antioxidants fight against infections and tumours.

3. Olive oil, pistachio oil and avocado oil contain a high amount of monounsaturated fatty acids. These fats lower the risk of heart conditions by lowering low-density lipoproteins and overall cholesterol levels. These monounsaturated fatty acids also improved the functions of blood vessels and aid in controlling blood sugar levels.

4. Sesame, grape seed, flaxseed oil contain a high amount of polyunsaturated fatty acids, such as omega 3 and omega 6 fatty acids. Omega 3 fatty acids are good for heart conditions and omega 6 fatty acids aid in controlling blood sugar levels, reducing the risk of diabetes.

5. Nutritionists recommend sesame, sunflower and coconut oils to be topped on salads, bread and cooked meat to gain maximum benefit and they don’t react well to high heat conditions such as cooking.

6. Vitamin E is naturally present in oilseeds and is available in abundance in cold-pressed oils. Vitamin E is beneficial for the skin, heart, brain, hair due to their powerful antioxidants.

7. The fatty acid composition of cold-pressed oils is more balanced and better suited for human consumptions.

8. Cold pressed oils are free from chemicals like hexane, sodium hydroxide, sodium bicarbonate and bleaching agents.

9. Cold pressed coconut oils contain a high amount of lauric acid and triglycerides, which protect us from weight gain and heart diseases.

10 Virgin oils are complimented for their natural flavour and aroma along with other spices used in various cuisines.

11. Cold-pressed oils are additive fee, such as solvents and preservatives that are not meant for human consumption.

12. Cold-pressed oils lower the carbon footprint consuming less processed things and saving the environment.

Advantage of cooking with cold pressed oils

Disadvantages of cold-pressed oil

1. There a few disadvantages of cold-pressed oils even being free of chemicals and preservatives, these oils have a short shelf life, with a maximum of 6 months. The shelf-life can be improved by storing in dark bottles with refrigeration. They can also be stored in clay containers which extend the shelf life by almost a year.

2. Customers need to be aware of the source of oil as it would be preferable to obtain organic source to gain maximum benefits.

References:

Alagawany, M., El-Hindawy, M. M., Mohamed, L. A., Bilal, R. M., & Soomro, J. (2020). The use of cold pressed oils as eco-friendly alternatives for antibiotics in high and low-CP diets of laying Japanese quail. Animal Biotechnology, 1-8.
Grajzer, M., Szmalcel, K., Kuźmiński, Ł., Witkowski, M., Kulma, A., & Prescha, A. (2020). Characteristics and Antioxidant Potential of Cold-Pressed Oils—Possible Strategies to Improve Oil Stability. Foods, 9(11), 1630.