Oil is not equal to oil. Which refines behind the terms and cold
pressed Damit's puts tastes better: Many vegetable fats and oils
are refined after pressing the raw material, in order unwanted
escort substances such as smell -, bitter or coloring materials
to avoid. Arrears also injurious to health, as for instance plant
protection agents, are eliminated. The refining removes these
materials by chemical procedures and treatment with water vapour.
A goal: as pure an oil as possible.
in the taste, poor in vitaminen however also valuable escort substances
are lost such as vitamine and flavours. Back remain relatively
taste-neutral refined oils and fats, which are longer stop and
more highly heat upable. From the refining to to differentiate
the fat hardening (hydrogenation) is, with which liquid oils into
firm fats is converted, as e.g. with margarine.
oils only for cold meal cold pressing oils have the typical self-taste
of the oil fruit in contrast to the refined still, like with the
native olive oil. By the careful production many natural contents
materials, like vitamine and flavours, remain. Cold pressed oils
own itself thereby well for the cold kitchen. One should avoid
high heating up however.