In the production of soybean oil, hot pressing and cold pressing are two common technological methods. There are some differences between them in production technology, product characteristics and application scope. The comparison between hot pressing and cold pressing of soybean oil will be made from the aspects of process principle, product characteristics and application scope.

The first is the process principle. Hot pressing is pressing after heating or cooking soybeans, and the oil in soybeans is quickly melted and squeezed out by high-temperature thermal action, thus obtaining soybean oil. The cold pressing method is to press the soybean oil without heating, and does not use high-temperature heat to maintain the nutritional components and natural flavor of soybean oil.

The second is the product characteristics. Hot pressed soybean oil is heated at high temperature in the production process, which makes the oil more completely separated, lighter in color, stronger in smell and stronger in taste, but it will lose some nutrients. Cold pressed soybean oil, on the other hand, is squeezed at low temperature, which retains more nutrients, such as vitamin E, so it presents the characteristics of deep yellow, pure fragrance and light taste. Cold pressed soybean oil is relatively more natural and pure, which is suitable for edible oil and seasoning.

Last but not least, the scope of application. Hot pressing can extract soybean oil efficiently, which is suitable for industrial scale production with high production efficiency, but some nutrients may be lost due to high temperature heating. Cold pressing uses low temperature to extract oil, which can retain the nutrients and natural flavor of soybean oil to the greatest extent, and is suitable for small batch and high-end market production.

To sum up, there are some differences between hot pressing and cold pressing of soybean oil in process principle, product characteristics and application scope. When choosing to use, you can make a reasonable choice according to different cooking needs and taste preferences.