The three names describe how much the oil is processed after the seed is crushed. Filtered oil is pressed and then filtered. Refined oil goes through further steps that strip out colour, smell and free fatty acids. Cold-pressed oil is pressed slowly without added heat and only lightly settled or filtered.
Each suits a different buyer. Pick the type first, then write the specification around it.
Filtered groundnut oil
Most Gujarat mills make filtered oil. Kernels are crushed in an expeller, which builds heat through friction and pressure. The oil is then passed through filter presses to remove fine solids.
The result keeps a golden colour and a clear groundnut aroma. Indian households prize this taste. It is often sold in 15 kg tins and larger PET jars. Its free fatty acid level and colour vary with the seed lot, so batches are less uniform than refined oil.
Refined groundnut oil
Refined oil starts as crude oil from pressing or solvent extraction. It then goes through the refining steps listed below.
The result is light in colour, neutral in taste and has a higher smoke point. It suits food manufacturers and frying operations that want consistency. Refining also allows lower grade seed or press cake oil to be used, so the label alone tells you little about the seed. Ask whether the crude oil was pressed or solvent extracted.
- Degumming, to remove phospholipids.
- Neutralising, usually with alkali, to remove free fatty acids.
- Bleaching with earth or carbon, to lighten colour.
- Deodorising under vacuum with steam, to remove smell and remaining free acids.
Cold-pressed groundnut oil
Cold-pressed oil is made at low speed so the oil does not get very hot. Traditional wooden presses (ghani or chekku) and some modern low-speed expellers are used. The oil is settled and filtered but not refined. The traditional method is explained in what kachi ghani or cold-pressed oil is.
It keeps the most flavour and natural minor components. It also usually has a higher free fatty acid level and a shorter shelf life than refined oil. There is no single universal temperature that defines cold-pressed, so agree the process in writing and visit the press if the claim matters to your label.
What to put in your specification
- Process type, stated plainly: filtered, refined, or cold-pressed.
- Free fatty acid or acid value limit suited to that type. See what FFA level edible oil should have.
- Peroxide value at dispatch.
- Colour, by an agreed method such as Lovibond.
- Moisture and insoluble impurities.
- Fatty acid profile, to confirm the oil is pure groundnut oil.
- Aflatoxin and pesticide residue limits for your market.
How we help
We match you with mills that actually make the type you need, check their press or refinery on site, and test samples at an NABL-accredited lab. We then compare the pre-shipment sample against your approved one. Ask for a free sourcing review.