Oil extraction from plants like olives, grapes, and tea is different depending on how the plant is pressed. Low-temperature pressing, which is used for most oils, requires a certain temperature in the press room. This is why oil plants that produce fried or steamed oil use heating to speed up the process. Tea seed oil is usually extracted using a pre-pressing method, which is the most efficient way to get oil out of the plant.

Low-temperature cold-pressed peanuts are peanuts that have been cold-pressed at a low temperature. This means that the peanuts have been extracted from the peanut skin without damaging the peanut meat.



Low-temperature cold-pressed peanut oil is a healthy, edible oil that is comparable to Western olive oil. It is more suitable for oriental people in terms of color, taste, and texture. Low-temperature cold-pressed peanut oil adopts low-temperature cold-pressed technology, which makes the color, aroma, and taste of peanut oil to the extreme. The low-temperature cold-pressed peanut oil uses export-grade large peanuts as raw materials and is pressed under the state of cold pressing at 60°C. At the same time, during the production process, the peanut oil produced is pure and golden in color. The "60°C cold pressing" technology also makes the peanut oil completely retain the natural aroma components in peanuts, thus exuding the original peanut aroma. The peanut oil processed under this technique has a purer quality and a softer, finer, smoother, fragrant but not greasy taste. The low-temperature cold-pressed peanut oil satisfies the Chinese people's requirements for the color, aroma, and taste of dishes.

The cooking fumes we release are a lot of thermal oxidation decomposition products of credit oil and food at high temperatures. Almost 220 different chemical substances were detected, including aldehydes, hydrocarbons, fatty acids, alcohols, aromatic compounds, esters, lactones, and heterocyclic compounds. Some mutational carcinogens, like volatile nitrosamines, were also found in cooking fumes.

The high-temperature pressing of peanuts produces a different kind of oil than the low-temperature cold pressing process. Low-temperature cold pressing preserves the active ingredients in peanuts, while high-temperature pressing causes them to heat up and lose their flavor. This new oil has a higher smoke point, meaning it can withstand higher temperatures. This makes it safer to cook with, as it won't spoil as quickly.

Some oils are not as popular as others. These oils are coconut oil, rice oil, and other oils that some people don't like as much.