Bulk Edible Oil Blog

The Meaning Of Expeller Pressed vs Cold Pressed

Posted by Alexa Ketterling

It can be hard to know exactly what you may be getting when it comes to oil. Oils are produced in multiple ways. Some are expelled using solvents like hexane, while others are expeller-pressed with a mechanical press that squeezes the oil out.

How the oil is produced isn't always clearly marked either. Sometimes it is described in the title, in full works or abbreviated form, or sometimes you might find that it is only described on the spec sheet. Worse still, some industrial suppliers make no mention of how the oil is made on any documents. It will be in your hands to make sure you ask all the right questions and receive the proper documentation.

Here at Centra Foods, we make it a point to be as clear and explicit as possible. That is why today I will explain what solvent expelling, expeller pressing and cold pressing methods all look like in detail.

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How Much Will You Save By Switching From Drums To Totes Of Edible Oil?

Posted by Alexa Ketterling

Do you remember going to the grocery store when you were little with your parents? Did you ever want something in a small package to snack on but find that your mom or dad would grab the big box? Well if you ever experienced this you probably also experienced them showing you the price per ounce for both and comparing to teach you the difference and help pick the best option for the price.

I'm sure many of us can say we have memories like this. And adults, whether grocery shopping or working for our company, if we want a lower priced item for the same exact ingredient, the best way to do this is to purchase a larger packaging size.

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3 Problems With Buying Olive Oil In Bulk

Posted by Alexa Ketterling

If you are a small business looking to get cheaper prices on your olive oil, it’s smart to begin purchasing bulk quantities. You can save a lot of money by switching to larger packaging, getting your oil packed onto a pallet and ordering from a bulk supplier.

What most suppliers don't always tell you is that the transition from wholesale orders (buying one or two cases at a time) to bulk orders (buying a full pallet) brings its own intrinsic issues. You have to consider closely if the switch you’re looking to make, while helping you save money, may be too tough to handle in other ways.

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Is My Cloudy Olive Oil Bad?

Posted by Alexa Ketterling

Have you ever had olive oil arrive to your home and it looks cloudy? Or perhaps you’ve pulled your olive oil out of a cold cabinet or garage, and seen the same thing?

You may ask yourself: Is this bad? Great question, and a common one, to boot.

The answer is simple: No, it is not bad. Have no fear, the oil has just simply solidified, which is a completely natural process that happens in the cold.

Here is a step by step guide for thawing out your oil whether you’re at home, in a small manufacturing facility, restaurant or commercial kitchen.

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The Shelf Life Of Olive Oil

Posted by Alexa Ketterling

Olive oil shelf life is truly a important thing we need to be aware of. Every distributor may have a different answer for you in regards to how long they suggest olive oil to last for. As for Centra Foods, our oils have a shelf life of 2 years (or 24 months) which is based on the date of manufacturing.

Here’s more about what you need to know about the shelf life of olive oil and why it’s so variable.

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Quality Control Of Oils & Fats

Posted by Hannah Broaddus

What should you expect when it comes to the quality control of natural fats and oils used as ingredients in food manufacturing? There's a lot of different documents that you as a food manufacturer can ask for.

If you're wondering what's normal to expect from your bulk oil supplier in terms of quality assurance documentation, here's the list of the QA docs we most often get requests for.

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How Long Will It Take My Olive Oil To Defrost?

Posted by Hannah Broaddus

Picture this: it’s February and you plan to use the olive oil that’s been sitting in your warehouse for a week. You plug the pump into your drum and… nothing happens. You can’t actually GET to your oil to use it. It’s completely solid, like cold butter. Now what?

This is an all too real situation that happens to many a food manufacturer. Anyone who has a cool warehouse in the winter or is located in the northern half of the US can expect to experience this at some point.

As we head into November (and officially the colder months of the year) I want to make sure we talk about this today.

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How To Taste Olive Oil

Posted by Hannah Broaddus

Olive oil has a specific way that it should be tasted to get the full effect of the oil -- just like you would taste wine. I do a lot of olive oil tastings in meetings with customers, along with training our staff internally.

Here's a quick run down if you've never officially been taught how to taste olive oil.

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The Difference Between Solvent Expelled, Expeller Pressed and Cold Pressed Oil

Posted by Hannah Broaddus

It’s hard to know exactly what you’re getting when it comes to oil. Oils are produced in lots of different ways — some are expelled using solvents like hexane, some are expeller pressed with a mechanical press that physically squeezes the oil out.

How an oil is produced isn’t always “clearly marked” either. Sometimes the descriptors are in the title, sometimes they’re in abbreviated form (so you’ve got to know the lingo), and sometimes they’re only in the description on the spec sheet. We’ve even found that some vendors are not so adept at quality control, so sometimes you will find no mention of how the oil is made on any documents — and it will be in your hands to make sure you ask the right questions and get the proper documentation.

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FDA Changes Nutrition Facts Label Requirements

Posted by Hannah Broaddus

This last year the FDA officially updated the nutrition fact label requirements for all retail products. This means that if you manufacture a food product, your design and quality assurance teams will have to update the information that you include in the nutrition facts on the back of your product package.

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