Rapeseed, as a common oil seed, holds a significant position in the edible oil market. With increasing health awareness, changing consumption habits, and technological advancements, rapeseed oil has become increasingly popular. Rapeseed has an excellent fatty acid composition, with very low levels of saturated fatty acids compared to other common edible oils, far lower than animal fats, palm oil, and coconut oil, contributing to cardiovascular health. Furthermore, rapeseed oil has a rich aroma, giving it a unique nutty fragrance, making it popular with consumers who appreciate traditional flavors. Most importantly, rapeseed oil offers excellent value for money. Compared to high-end oils like olive oil and avocado oil, rapeseed oil is relatively inexpensive, providing high-quality nutrition at a reasonable price, making it suitable for daily family use. So how is rapeseed oil produced?
First, the rapeseed is poured into a roaster , and the temperature of the raw material is raised. This causes the proteins in the rapeseed to deform and coagulate, allowing the oil to accumulate; reducing the viscosity of the oil also enhances its aroma, achieving optimal pressing conditions. After being steamed and roasted, the rapeseed is fed into a screw oil press via an conveyor. The press extracts the oil from the rapeseed through physical pressing, yielding crude oil. The crude oil is then filtered in a centrifugal filter. Finally, the filtered rapeseed oil undergoes refining processes, including degumming, deacidification, decolorization, and deodorization, to remove impurities such as phosphorus, free fatty acids, pigments, and odor-causing substances. The refined rapeseed oil is not only cleaner but also has a longer shelf life.
