I was looking over my Mountain Rose Herb (www.mountainroseherb.com) catalog that I was given in Joan Morais' (http://www.joanmorais.com/) Whipped Butter and Lotion Sticks class at The Nova Studio (www.thenovastudio.com) on July 12, 2008.
On page 44 of the catalog describes the ways that Vegetable and Carrier Oils of their oils (and of the industry). I would like to share with you...
There are a varying degree of quality and are processed by different methods. The following is some information to help you understand the methods of extraction.
Cold Pressed - Mechanical extraction where heat is reduced and minimized, thus maintaining the oils' original constituents and depth. Temperatures are rigorously controlled not to exceed 80-90 degrees F (Fahrenheit). Not practical extraction method for some vegetable oils, but highly regarded as the method of choice.
Expeller Pressed - Natural, mechanical extraction and processing, where only a small amount of heat is produced from friction created by hydraulic presses. Usually around 120-200 degrees F. This makes a fine food grade oil and base for body care because of its fairly undisturbed molecular state.
Refined - Fully processed; exposed to refinement methods that include flash fluctuation in temperatures as high as 450 degrees F and winterization as low as -30 degrees F; deodorization, which removes heavy and/or strong odors; and bleaching, where clays and other mediums alter or remove color and scent. An economical oil in cosmetics and body care, but not the healthiest food grade oil.
Partially Refined - Limited processing may include, but is not limited to, deodorization, winterization and natural bleaching. Used to stabilize oils which may go rancid quickly, and to minimize order and deep color.
Unrefined - Mechanical extraction and screen filtering with no additional refining. Ensures finest quality, best for food and cosmetics. Oil closely retains natural aroma, flavor and color.
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