OSE offers all of its seed oils in their most natural forms – cold pressed and unrefined. In recognition of varying customer requirements we can also refine any or our oil products specific to a client’s needs, with the most common requirement being stability increasing for cosmetic formulations from physical refining techniques such as Soxhlet extraction (which uses an organic solvent)or hydrodistillation where only water is used but no other volatile substances like alcohols are present during processing).
If clear odourless oils are required then chemical treatments may be more appropriate; these include using various acids at different concentrations along side basic solutions/surfactants that promote emulsification etc.
Oil is the lifeblood of our country’s economy, but without filtering to remove impurities it would not be nearly as vibrant. The unrefined crude oil taken directly from pressing can cloud up when coming in contact with particles such as seed material or sediment which settles at different rates based on where you live; this means that there are numerous steps for producing quality oils like removing these unwanted substances through filtration (to a specific micron rating).
Deodorizing oils such as peppermint can be used to reduce the strong aroma and flavour of certain foods. When heated under high vacuum, volatile components are driven off which include most oxidation products leaving a virtually odourless oil behind for use in cooking or during preparation of food.
Winterisation is a process by which oils are heated to encourage the crystallization of waxes and gums, allowing them be removed from an oil. This can cause haze or cloudiness during storage but these crystals will subdue when put under low pressure so they’re not harmful for clear-encapsulated products like foods with lids that cannot allow solubles into their bottles otherwise!
In the food industry there is a process of separating fats from other components using different techniques.
Degumming, which refers to removing gums (phosphatides) and chlorophyll as well any destabilizing metal ions found in olive oil.
Neutralization where an alkali solution has been used that’s able to remove fatty acids resulting from vegetable oils while also liberating lecithin along with phospholipids when this occurs before bleaching where diatomaceous earth extracts colour material out by fat molecules sticking onto them through surface-active abilities making it gentle enough not have any negative impact on flavour.