Kylmäpainatusta

Kylmäpainatusta, known in English as cold pressing, is a method of extracting oil from seeds and fruits without the use of heat. This process relies on mechanical pressure applied by machines, typically screw presses or hydraulic presses, to rupture the cell walls of the raw material and release the oil. The temperature of the oil remains low, generally below 49 degrees Celsius (120 degrees Fahrenheit), throughout the extraction.

The primary advantage of kylmäpainatusta is the preservation of the oil's nutritional value and flavor. Heat can degrade sensitive nutrients like vitamins and antioxidants, and alter the delicate flavor profiles of oils, leading to a less desirable product for culinary use. By avoiding heat, cold-pressed oils retain more of their natural goodness. This method is often used for high-value oils such as olive oil, flaxseed oil, and certain nut oils.

The process typically involves cleaning and preparing the seeds or fruits before they are fed into the press. The resulting press cake, the solid residue left after oil extraction, can still be used for animal feed or other purposes. While kylmäpainatusta yields a higher quality product, it is generally less efficient in terms of oil recovery compared to methods that employ heat, which can result in a higher cost for the final product. Despite this, the superior quality makes it a preferred choice for many consumers seeking pure and unadulterated oils.