Oil Bottling Solution

Oil extraction and refinement are separate processes
The first Extraction removes the oil, typically from a seed, nut or fruit.
The second Refinement changes the appearance, texture, taste, smell, or stability of the oil to meet buyer expectations.
Then filtration which is a non-chemical process which screens out larger particles could be considered a step in refinement, although it doesn’t change the state of oil.

There are three broad types of oil extraction:
Chemical solvent extraction, most commonly using hexane.
Pressing, using an expeller press or cold press (pressing at low temperatures to prevent oil heating).
Decanter centrifuge device which employs a high rotational speed to separate components of different densities.
In large-scale industrial oil extraction, you will often see some combination of pressing, chemical extraction or centrifuging in order to extract the maximum amount of oil possible.

oil can either be unrefined or refined using one or more of the following refinement processes (in any combination):

-Distilling, which heats the oil to evaporate off chemical solvents from the extraction process.
-Degumming, by passing hot water through the oil to precipitate out gums and proteins that are soluble in water but not in oil, then discarding the water along with the impurities.
-Neutralization, or deacidification, which treats the oil with sodium hydroxide or sodium carbonate to pull out free fatty acids, phospholipids, pigments, and waxes.
-Bleaching, which removes “off-colored” components by treatment with fuller’s earth, activated carbon, or activated clays, followed by heating, filtering, then drying to recoup the oil.
-Dewaxing, or winterizing, improves the clarity of oils intended for refrigeration by dropping them to low temperatures and removing any solids that form.
-Deodorizing, by treating with high-heat pressurized steam to evaporate less stable compounds that might cause “unusual” odors or tastes.
-Preservative addition, such as BHA and BHT to help preserve oils that have been made less stable due to high-temperature processing. Oil is preserved naturally by phytochemicals, such as polyphenols, plant sterols and vitamin-E which collectively affect color, flavor, aroma and nutrient value.

Heating oil changes its characteristics. Oils that are healthy at room temperature can become unhealthy when heated above certain temperatures, so when choosing a cooking oil, it is important to match the oil’s heat tolerance with the temperature which will be used.
Deep-fat frying temperatures are commonly in the range of 170–190 °C (338–374 °F), less commonly, lower temperatures ≥ 130 °C (266 °F) is used.

All oils vary in response to heat, light, and oxygen.
For preservation and increasing oil shelf life, a blanket of inert gas, usual nitrogen, is applied to the vapor space in the storage container immediately after production – a process called tank blanketing.
In a cool, dry place, oils have greater stability but may thicken, although they will soon return to liquid form if they are left at room temperature.
To minimize the varying effects of heat and light, oils should be removed from cold storage just long enough for use.

Proper disposal of used cooking oil is an important waste-management concern. Oil can solidify in pipes, leading to blockages
Because of this, cooking oil should never be dumped in the kitchen sink or in the toilet bowl.
The proper way to dispose of oil is to put it in a sealed non-recyclable container and discard it with the regular garbage. Placing the container of oil in the refrigerator to harden also makes disposal easier and less messy.

Cooking oil can be recycled. It can be used as animal feed, directly as fuel, and to produce biodiesel, soap, and other industrial products.