Cooking Oil Glossary:
Cold-Pressed, MUFA, Smoke Point

Cold-pressed oil is extracted from seeds or nuts using mechanical pressing under controlled low-temperature conditions, without solvent extraction during pressing.

Because the oil is not subjected to the intensive refining steps used for refined oils, it can retain more of the seed or nut’s characteristic flavour, aroma, fatty acids, and naturally occurring compounds.

The exact nutritional profile still depends on the raw material, processing conditions, filtration, storage, and individual oil.

Kachi Ghani is a traditional pressing method commonly associated with mustard oil. Seeds are crushed slowly in a ghani, traditionally made from wood or stone.

Kachi Ghani oil can fall within the cold-pressed category when extraction takes place under appropriate low-temperature conditions. The term describes the pressing method, while cold-pressed describes the broader extraction approach.

Kachi Ghani mustard oil is therefore commonly sold as a type of cold-pressed mustard oil.

Wood-pressed oil is produced using a wooden ghani or churner to mechanically press seeds or nuts.

It is commonly associated with low-speed, low-temperature extraction. As with any cold-pressed oil, the actual processing temperature and production method matter more than the equipment name alone.

Refined oil goes through additional processing after crude oil extraction to remove impurities, strong flavours, odours, colour compounds, free fatty acids, and other components.

Depending on the oil and manufacturing process, refining can include steps such as degumming, neutralisation, bleaching, and deodorisation. Solvent extraction may be used earlier to obtain crude oil from some oilseeds, but it is not a required step for every refined oil.

Refining usually produces an oil with a more neutral taste, lighter aroma, and greater consistency during storage and cooking. It can also reduce some naturally occurring compounds originally present in the seed or fruit.

Unrefined oil has not gone through the full bleaching, neutralisation, and deodorisation process used for refined oils.

Cold-pressed oils generally sit within this category. They tend to retain more of the raw ingredient’s natural flavour and aroma, although filtration or settling may still be used after pressing.

Cooking oils contain different combinations of fatty acids. Three major groups are MUFA, PUFA, and saturated fat.

MUFA

MUFA stands for monounsaturated fatty acids.

Groundnut and olive oils are commonly associated with a higher proportion of monounsaturated fats, although the exact percentage varies by oil, variety, and production batch.

Cold-pressed groundnut oil contains approximately 55% naturally occurring MUFA, based on the values supplied for this product.

PUFA

PUFA stands for polyunsaturated fatty acids.

This group includes omega-6 and omega-3 fatty acids. Sunflower oil is generally richer in polyunsaturated fat, while mustard oil naturally contains both monounsaturated and polyunsaturated fatty acids.

Because polyunsaturated fatty acids contain more double bonds, they are generally more susceptible to oxidation during prolonged or repeated heating than monounsaturated or saturated fats.

The complete behaviour of an oil still depends on its fatty-acid composition, naturally occurring antioxidants, processing, cooking temperature, heating duration, and reuse.

Saturated Fat

Saturated fats contain no carbon-carbon double bonds, which generally makes them less susceptible to oxidation during heating.

Coconut oil naturally contains a much higher proportion of saturated fatty acids than oils such as groundnut, mustard, sunflower, sesame, or olive oil.

This does not make one oil universally better than another. The amount used, overall dietary pattern, cooking method, and the oil’s full fatty-acid profile all matter.

Smoke point is the temperature range at which an oil begins producing visible smoke and heat-related degradation starts accelerating.

It is useful when choosing an oil for a particular cooking temperature, but smoke point should not be used as the only measure of cooking performance.

Cold-pressed groundnut oil has a tested smoke-point range of approximately 160–170°C.

Cold-pressed mustard oil has a tested smoke-point range of approximately 190–200°C.

These values help indicate which cooking temperatures each oil can handle, but heating duration and repeated use also matter.

Oxidative stability describes how well an oil resists oxidation when exposed to heat, oxygen, and storage conditions.

Oxidation is a chemical process that can change an oil’s flavour, aroma, and composition over time. Higher temperatures and repeated heating can speed it up.

An oil’s oxidative stability depends on several factors, including:

• Its balance of saturated, monounsaturated, and polyunsaturated fatty acids
• Naturally occurring antioxidants
• Cooking temperature
• How long it remains heated
• Exposure to air and light
• How many times the oil is reheated
• Storage conditions

This is why smoke point and oxidative stability should be considered together rather than using smoke point alone to judge an oil.

Cold-pressed groundnut oil contains approximately 55% naturally occurring MUFA.

It also contains approximately 20mg of Vitamin E per 100ml, based on the supplied product values, with the Vitamin E naturally present rather than added during processing.

Vitamin E functions as an antioxidant within oils and food.

Its tested smoke-point range is approximately 160–170°C.

Cold-pressed mustard oil naturally contains a combination of monounsaturated and polyunsaturated fatty acids.

Its tested smoke-point range is approximately 190–200°C, making it suitable for cooking methods that reach higher temperatures, including tadkas and tempering.

Sesame oil naturally contains both monounsaturated and polyunsaturated fatty acids.

Sesame seeds also naturally contain antioxidant compounds associated with sesame, including lignans such as sesamin and sesamolin.

Sunflower oil naturally contains both monounsaturated and polyunsaturated fatty acids, with the balance varying considerably between sunflower varieties.

Sunflower oil can also contain naturally occurring Vitamin E.

Coconut oil has a fatty-acid profile that differs substantially from most seed oils because a larger share of its fat is saturated.

It can also contain naturally occurring minor compounds from coconut, with the amount influenced by extraction and processing.

Olive oil generally contains a high proportion of monounsaturated fatty acids, particularly oleic acid.

Depending on the olive oil grade and processing method, it can also contain naturally occurring Vitamin E and phenolic compounds.

Extra virgin, virgin, and refined olive oils differ in processing, flavour, antioxidant content, and cooking characteristics. Olive oil should therefore not be described as suitable only for salads. Certain grades can also be used for cooking at suitable temperatures.