What is meant by cold-pressed?

Cold-pressed oils and juices have become increasingly popular in recent years as health-conscious consumers look for ways to get more nutrients from their foods. But what exactly does “cold-pressed” mean? Here, we’ll take a deep dive into cold pressing – the process, the benefits, and what makes these products different from other oils and juices on the market.

What is Cold Pressing?

Cold pressing refers to the process of extracting juice or oil from fruits, vegetables, seeds and nuts by crushing them and pressing out the liquid. This is done without the use of any external heat source. The temperature is kept low to retain more of the nutrients, bioactive compounds and flavor from the raw ingredients.

The cold pressing process generally follows these steps:

Step	Description
1. Cleaning	The produce is thoroughly cleaned to remove dirt, chemicals and impurities.
2. Grinding	Fruits/vegetables are chopped into smaller pieces. Seeds and nuts are crushed into a meal consistency.
3. Pressing	The chopped produce or nut/seed meal is fed into a cold press machine and pressure is applied to squeeze out the moisture/oils.
4. Filtration	The extracted liquid is passed through filters to remove any remaining solids or sediment.
5. Bottling	Finally, the filtered oil or juice is bottled in light-protected containers to preserve quality.

The machines used are called cold presses because they operate at cool temperatures to protect the integrity of the ingredients. This is what distinguishes cold pressing from other extraction methods that rely on high heat like boiling, steaming or solvents.

Benefits of Cold Pressing

There are several key reasons why cold pressed oils and juices are prized over their hot pressed counterparts:

Preserves Nutrients

Heat and high friction can damage or degrade heat-sensitive vitamins, minerals and bioactive plant compounds. Cold pressing minimizes this loss by keeping temperatures low.

Retains Natural Flavor

Volatile aromatic compounds give plants their characteristic smells and tastes, but many are destroyed by high heat. Cold pressing preserves these natural flavors.

No Chemical Use

Cold pressing relies on mechanical pressure instead of chemical solvents to extract the liquids. This gives a clean, solvent-free product.

Longer Shelf Life

The absence of heat minimizes oxidation, allowing cold pressed oils to be stored for longer without going rancid.

Environmentally Friendly

Cold pressing requires less energy than hot extraction methods, making it more sustainable and eco-friendly.

Cold Pressed Oils vs. Hot Pressed Oils

Let’s compare some of the key differences betweencold pressed and hot pressed vegetable oils:

	Cold Pressed Oil	Hot Pressed Oil
Pressing Temperature	Below 120°F	Over 200°F
Processing Method	Mechanical pressing	High heat and pressure
Oil Color	Deep green or red	Light yellow
Flavor	Robust, nutty, grassy	Mild, neutral
Nutrients	Better preserved	Some loss from heat
Oxidative Stability	More stable	Less stable
Shelf Life	Months to over a year	Weeks to several months
Smoke Point	Lower	Higher

As you can see, cold pressed oils retain more flavor, nutrients and antioxidants compared to hot pressed oils. However, their lower smoke points make them unsuitable for deep frying or very high heat cooking. Hot pressed oils have muted flavors and fewer nutrients, but their higher smoke points allow them to withstand frying temperatures.

Cold Pressing Methods

There are a few different processing configurations used in cold press oil production:

Rack and Cloth Press

One of the earliest and simplest designs, involving crushing seeds or nuts into a coarse meal that is then placed in a sturdy cloth bag. The bag is squeezed between heavy wooden or metal racks to press out the oil.

Expeller Press

Uses a screw-like auger to crush and press the raw material through a barrel-like cavity. The compacted meal is continuously squeezed under high pressure as it’s pushed through, releasing oil that flows out small holes in the periphery.

Hydraulic Press

Here, pressure is generated by an upright piston driven by a hydraulic pump system. The produce is wrapped in cloth envelopes that are stacked horizontally in a cage-like chamber. The stacked bags are compressed when the piston pushes down.

Centrifuge

This machine purees the raw ingredients into a slurry that’s spun at high speeds in a centrifuge. The centrifugal force causes the denser solids to separate from the liquids.

Industrial cold presses today typically use screw-type expeller presses or hydraulic presses for higher efficiency and yields. But the rack and cloth method is still found at small artisanal oil mills.

Common Cold Pressed Oils

A wide variety of plant-based oils can be extracted via cold pressing. Some popular cold pressed oils include:

Oil	Description
Olive oil	Pressed from fresh olives, valued for its fruity flavor and heart-healthy fats.
Coconut oil	Derived from coconut meat, touted for its medicinal properties.
Sesame oil	Made from sesame seeds; has a distinctive nutty aroma.
Grapeseed oil	Extracted from grape seeds, noted for its high smoke point.
Almond oil	Made from pressed almonds; used for cooking and cosmetics.
Walnut oil	Has a rich, nutty flavor; used often in dressings and sauces.
Sunflower oil	Derived from sunflower seeds; commonly used for frying foods.
Flaxseed oil	Very high in omega-3s; should not be used for cooking.
Hemp seed oil	Nutty oil high in omega fatty acids, made from hemp seeds.
Avocado oil	Pressed from avocado flesh; has high smoke point and rich flavor.

These are just a handful of the many options. Cold pressed oils are great for drizzling over foods, using in dressings, or anywhere you want to add flavor and nutrition. They should not be used for frying due to their low smoke points.

Cold Pressed Juices

Fruits and vegetables can also be cold pressed into nutrient-filled juices. These juices are not pasteurized or heated, allowing them to retain more vitamins, minerals and enzymes. However, the tradeoff is that they have shorter shelf lives of just a few days.

Almost any combination of vegetables and fruits can be used in cold pressed juices. Popular varieties include:

• Green juice – Made with leafy greens like kale, spinach, parsley, celery, cucumber, etc.
• Carrot juice – Made primarily with carrots, sometimes with additions like orange or ginger.
• Beet juice – With beets as the main ingredient, known for its earthy flavor.
• Apple juice – Juiced from fresh apples, sometimes mixed with other fruits.
• Berry juice – With combinations of strawberries, blueberries, raspberries, etc.
• Orange juice – Freshly squeezed oranges, with no additives or preservatives.
• Vegetable juice – Blends of tomato, carrot, celery, spinach, beet, parsley, etc.
• Ginger juice – Derived from pure ginger root, valued for its health properties.
• Wheatgrass juice – Made from wheatgrass leaves, packed with chlorophyll.

Cold pressed juices provide more nutrients than traditional pasteurized juices, but lack the shelf stability. They must be kept refrigerated and consumed within a few days of pressing.

Health Benefits of Cold Pressed Oils and Juices

So what are the health implications of consuming cold pressed products? Here are some of the top benefits:

Higher Nutrient Levels

Cold pressing retains more vitamins, minerals and phytonutrients compared to heat processing. For example, cold pressed olive oil has higher polyphenols, carotenoids and Omega-3s than heat treated olive oil.

Greater Antioxidant Activity

The preservation of phytonutrients, flavonoids and phenols boosts the antioxidant status of cold pressed oils and juices. These compounds help neutralize harmful free radicals in the body.

Improved Heart Health

The Omega-3 fatty acids in cold pressed oils support better cardiovascular function. The beneficial mono- and polyunsaturated fats can improve cholesterol levels.

Anti-Inflammatory Effects

Phytochemicals found abundantly in cold pressed items have natural anti-inflammatory properties that can alleviate pain and swelling.

Better Immunity

Cold pressed fruits and vegetables provide various nutrients, enzymes and probiotics that may bolster immune function and resistance to diseases.

Increased Energy Levels

The rapid nutrient absorption from cold pressed juices can provide an energy boost and combat fatigue compared to cooked foods.

Keep in mind that cold pressed oils should not be used for deep frying due to their low smoke points. But when used properly, they can be beneficial additions to a healthy diet.

Cold Pressing Equipment

Producing quality cold pressed oils and juices requires specialized equipment that can efficiently crush produce and extract liquids while maintaining low temperatures. Here is some of the key machinery used:

Washer

An industrial washer cleans fruits and vegetables to remove dirt, debris and microbes before pressing. It may use water, chemical solutions or ozone for disinfection.

Crusher

The ingredients need to be pulverized into a coarse meal or mash before the oil can be extracted. Hammermills, grinders and shredders are used for this crushing stage.

Screw Press

Also called expeller presses, these are screw-like augers in a caged barrel that compact and press the crushed material to squeeze out oil.

Hydraulic Press

Uses piston-generated pressure against stacked cloths filled with pre-crushed ingredients to forcibly separate the liquids.

Filtration System

The extracted oil and juices contain some fine particulates and must be filtered before bottling. Plate filters, screen filters and paper filters are common options.

Homogenizer

This helps evenly distribute the solids in juice products for consistent texture, appearance and mouthfeel.

Bottle Filler

Once filtered and homogenized, the finished products are bottled using automated bottle filling machines.

Labeler

The bottled goods are capped and labeled via automated label applicators and conveyor systems.

Turnkey systems that integrate this processing equipment in a continuous production line are available. The machinery can be customized to match the hourly output volumes required.

Quality Standards

Cold pressed oils and juices are held to certain quality standards to ensure safety, purity and freshness for consumers. Some key quality indicators include:

Raw Ingredients

Only fresh produce is used, free of insect infestation, mold, decay, or contamination. Ripe fruits and vegetables with peak freshness are preferred.

Processing Temperature

Temperatures are kept below 120°F throughout the pressing and bottling process to preserve nutrients.

Absence of Solvents

No chemical solvents are permitted. The only ingredients should be the raw produce used for pressing.

Shelf Life

Bottled oils should retain quality and freshness for 9-12 months. Juices should have use-by dates within 3-5 days of production.

Packaging

Opaque, light-protective bottles are used. Oils are sometimes nitrogen flushed or have added antioxidants.

Labelling

Ingredients, nutrition facts, volume/weight, recommended use and storage are clearly specified.

Certifications

Quality seals like USDA Organic, Non-GMO Project Verified, or food safety recognitions indicate proper processing protocols.

Reputable cold press companies adhere to such standards and quality checks from raw material audits to finished product testing.

Storage and Shelf Life

Proper storage is important for preserving freshness and extends the shelf life of cold pressed items. Here are some tips:

Keep in Opaque, Airtight Bottles

Light and air accelerate spoilage. Store in the original dark bottles, and keep tightly sealed.

Refrigerate After Opening

Store opened cold pressed oils in the fridge to prevent oxidation and rancidity.

Minimize Temperature Fluctuations

Avoid transferring bottles back and forth between cold and warm environments to limit condensation.

Watch Use-By Dates

Discard juices once they pass the printed use-by/expiration dates for safety.

Check for Signs of Spoilage

Look for changes in color, smell, taste, fizzing or mold growth. Discard if any are noticed.

Avoid Direct Sunlight

Heat and UV exposure hastens nutrient breakdown. Keep bottles out of