Cooking oils form an essential part of all kitchens, be it the conventional Indian home or international food production conglomerates. In addition to flavor, oils determine texture, nutritional content, shelf life, and even regulatory status of food items. With the variation in types of oils, coupled with the fineness of their extraction and processing methods, this is a dynamic segment within the food sector.
At Frontline Food Consultants and Engineers (FFCE), we help businesses that want to innovate, grow, or optimize their cooking oil lines,whether it’s introducing cold-pressed artisanal oils, establishing refinery units, or creating value-added oil blends with functional health claims.
Classification of Cooking Oils
Cooking oils can be generally classified according to their source and processing method:
Source-Based Classification
Oilseeds: Flaxseeds, cottonseeds, safflower, mustard, sesame, sunflower seeds.
Oil nuts: Macadamia nuts, almonds, peanuts.
Oil rich fruits: olives, avocados.
Grain Oils: Corn, rice bran.
Tropical Oils: Coconut, palm, palm kernel.
Processing-Based Classification
Cold-Pressed or Virgin Oils
Expeller-Pressed Oils
Solvent-Extracted Oils
Refined Oils
Blended and Functional Oils
Various methods of processing cooking oil
Each type of oil source goes through a set process flow depending upon the raw materials used, type of functionality, and the target audience.
Cold-Pressing (Mechanical Pressing)
Suits well for: Sesame, groundnut, coconut, olive.
Process: Oilseeds are crushed at low or ambient temperatures (typically <50°C) in order to maintain natural antioxidants, aroma, and flavor.
Advantages:
Maintains vitamins (such as Vitamin E), polyphenols, and phytosterols.
Clean label appeal: no chemicals
Applications: Specialty oils for salad dressings, artisan cooking, or ayurvedic application.
Expeller/ Mechanical Pressing
Process: Oilseeds are pressed mechanically at higher pressures and moderate temperatures (~60–100°C).
Efficiency: More oil output than cold pressing
Use Case: Employed extensively in medium-scale edible oil units.
Solvent Extraction (Hexane-Based)
Used for oil seeds such as the soybean, rice bran, cottonseed
Process:
De-oiled cake of expellers is hexane-treated.
Oil is recovered, followed by recovery of hexane through desolventisation.
Advantages:
Maximum yield (~99%)
Economically feasible for large-scale production
Limitation: Post-refining to eliminate residues of the solvent
Oil Refining (RBD Process – Refined, Bleached, Deodorized)
The oil refining process enhances the colour, flavour, odour, and stability of the oil while making it more shelf stable. Refined oils are usually cheaper as compared to cold pressed oils.
Steps involved:
Degumming (the process of removal of phospholipids)
Neutralization (omission of free fatty acids)
Bleaching (pigment removal using earth/clay)
Deodorization (steam distillation to eliminate odor volatiles at 180–240°C under vacuum)
FFCE assists clients in optimizing these unit operations based on the type of oil and regulatory target (FSSAI, Codex, etc.).
Winterization (Dewaxing)
Highly important for sunflower, olive and rice bran oil.
Removes waxes and high melting triglycerides to ensure clarity at refrigeration temperatures.
The New Trends in Cooking Oils
The Indian edible oil industry is growing at a fast pace, and is witnessing a clear shift towards health-oriented oils such as the Rice bran oil (gamma-oryzanol-rich), flaxseed oil (omega-3), olive and avocado oils (monounsaturated fats). Moreover, the demand for blended oils (mix of PUFA and MUFA for cardiovascular well-being) is also increasing amongst the urban population. Fortified Oils such as with the nutrients vitamin A & D fortification as per FSSAI mandate for public health schemes, is also gaining popularity for healthy well-being.
FFCE enables the incorporation of premix nutrients in oil lots with homogeneous dispersion and stability confirmation.
Cold-Pressed and Organic Segments: High-end product lines for clean-label and artisanal categories.
Demands special attention in material sourcing, low-temperature handling, and preservative-free packaging.
Sustainable and Zero-Waste Processing:
Valorization of by-products such as de-oiled cakes, wax, fatty acids, and phytosterol extracts.
Applied in feed, cosmetics, and nutraceuticals—FFCE provides end-to-end value-chain assistance
FFCE’s Contribution to Cooking Oil Processing Projects
At the Frontline Food Consultants and Engineers (FFCE) , we assist the emerging and old food business operators with all the necessary cooking oil operations—be it a startup, SME, or large company. We assist the clients for the following aspects:
Plant Design and Machinery
Oil expeller plants (5–200 TPD)
Solvent extraction and refining lines
Cold-press lines with temperature control
Dewaxing, deodorization, and bottling integration
Formulation & R&D:
Development of blended oils (e.g., rice bran + safflower)
Flavor-infused oils (herb, garlic)
Fortification with vitamins or functional compounds
Shelf-life modeling and oxidative stability testing
Compliance and Certification:
FSSAI edible oil standards and packaging standards
Fortification logo (“+F”) and nutrient content claims
Organic, cold-pressed, and export approvals
Turnkey Solutions:
Turnkey factory setup from scratch including utilities (boiler, vacuum systems, chillers)
Packaging automation for pouches, PET, glass bottles, and tins
Quality assurance systems and HACCP implementation
Conclusion
Cooking oil is not just an ingredient, but a strategic category as it drives the health trend, innovation, and consumer loyalty. Whether you are refining for mass consumption or pressing for niche markets, processing precision and product positioning are keys to success in this market.
Through technical excellence, regulatory clarity, and market-ready innovation, Frontline Food Consultants and Engineers empower oil manufacturers to confidently navigate this broad landscape.
