The Cooking Oil Manufacturing Process involves several steps to extract edible oil from seeds or nuts and prepare it for consumption. It begins with the selection and cleaning of raw materials such as groundnut, sunflower, mustard, soybean, coconut, or sesame seeds. The seeds are first cleaned to remove dirt, stones, and other impurities to ensure high-quality oil
After cleaning the seeds are often dehulled or peeled to remove the outer shell and reduce impurities. The next step is crushing or grinding the seeds to break them into smaller pieces which makes it easier to extract oil. For large-scale production the crushed seeds may be conditioned by heating to improve oil yield
Oil extraction is done either by mechanical pressing or solvent extraction. In mechanical pressing cold press or hot press machines are used to extract oil from the crushed seeds. Cold pressing preserves the natural nutrients and flavor of the oil while hot pressing increases yield but may affect some nutrients. Solvent extraction is used for large-scale industrial production to extract remaining oil from seed cakes using chemical solvents
After extraction the crude oil is filtered to remove solid residues and then refined to improve its quality and shelf life. Refining includes degumming to remove gums, neutralization to remove free fatty acids, bleaching to remove color pigments, and deodorization to remove odor and taste. Some oils may also undergo winterization to remove waxes for better clarity
The final step is packaging where the refined oil is filled into bottles or containers and sealed for distribution. The leftover seed cake can be used as animal feed fertilizer or in other industries. Proper quality control and hygiene practices are followed throughout the cooking oil manufacturing process to ensure safe and high-quality edible oil for consumers
