The process of cold pressing lacks pre-heating of the oilseeds. The oil retains most of its beneficial properties, being thus ideal for cold cuisine. During cold pressing, oilseeds enter the press at ambient temperature (20 °C) and the temperature of the pressed oil normally does not exceed 50 °C.
• Simplicity of the technological equipment
• Low energy demands of the technology
• Small area requirements
• Low contents of phosphorus in oil