1. Pressing Method

Hot Pressing (Aromatic Sesame Oil): Sesame roasting (120–130°C) → Screw/Hydraulic pressing → Filtration; Oil yield: 46–50%; characterized by a rich aroma and high efficiency.

Cold Pressing (Light-Aroma Type): Pressed at low temperatures (≤80°C) without roasting; characterized by a light aroma and optimal nutrient retention; suitable for cold dishes and high-end culinary applications.

2. Solvent Extraction Method

Principle: Press cake/residue → n-Hexane solvent extraction → Miscella (mixed oil) → Solvent removal → Degumming/Deacidification/Decolorization/Deodorization → Refined oil.

Characteristics: Oil yield of 98%+; low production cost; characterized by a faint aroma and significant nutrient loss; primarily used for blended oils and food processing.

Cold-Pressed Sesame Oil (Raw-Pressed/Low-Temperature Pressed): Raw materials are not roasted; the entire process involves physical pressing at temperatures ≤60°C; no chemical solvents are used; the primary focus is on high nutritional value and a light, fresh aroma. 

Cold Pressing Process Flow

1. Material Selection: White sesame/Black sesame seeds; moisture content: 6.5% ± 0.3%; impurity level: ≤1%.

2. Washing and Drying: Removal of impurities and draining; no roasting or heat-drying is performed.

3. Low-Temperature Pressing: Screw or hydraulic press; pressing chamber temperature: ≤60°C; pressure: 30–50 MPa; Oil yield: 42–47% (approx. 45% for white sesame, approx. 42% for black sesame).

4. Filtration and Refining: Coarse filtration → Fine filtration (plate-and-frame/vacuum) → Low-temperature centrifugation; no degumming, deacidification, decolorization, or deodorization is performed. 5. Packaging: Sealed and protected from light; shelf life of 12–18 months at room temperature.

Advantages of Cold-Pressed Sesame Oil: Light golden-yellow color, high clarity, and low impurity levels.

1. Active Nutrients Fully Preserved

Retention rates for antioxidants—such as sesamin, sesamolin, and sesamol—range from 85% to 90%, significantly higher than those achieved through hot-pressing or aqueous extraction methods.

Vitamin E and plant sterols remain virtually undamaged by high temperatures.

The molecular structures of unsaturated fatty acids (oleic acid and linoleic acid) remain intact, with no formation of trans fatty acids.

2. Low-Temperature, Chemical-Free Processing for Enhanced Safety

The entire pressing process is conducted at temperatures ≤ 60°C, involving no roasting or high-temperature baking.

No solvents (such as n-hexane) are used, and no refining or deodorization processes are applied; consequently, there are no solvent residues or chemical additives.

Free from excessive Maillard reaction byproducts, burnt residues, and the risk of benzo(a)pyrene contamination.

3. Easily Digestible, Gentle, and Non-Irritating

The oil's molecular structure remains intact, and it features a low acid value, making it gentler on the digestive system.

Suitable for long-term consumption by the elderly, children, pregnant and nursing women, and individuals with sensitive constitutions.