Seed to Oil

Transforming a harvested plant seed into a liquid cooking oil is a multi-step process that, when done the Jensen Foods way, results in a superior tasting, longer-lasting product.

Where cooking oil comes from.

Cooking oils are derived from both plant and animal sources. These days, however, with the growing health concerns over animal fats, there is little call for pork lard or beef tallow. To meet the market requirements for pure, light, versatile cooking oils that are low in—or free of—saturated fats, cholesterol, trans fat, and other undesirable nutrients, Jensen Foods has optimized the seed-to-oil process to produce premium quality vegetable oils at an economical cost.

From rough start to smooth finish.

It all begins with the careful selection of seeds grown in excellent soil under desirable weather conditions by farmers we trust to ensure the best quality, consistency, taste and performance.

Harvested seeds arrive at our refineries, where they undergo a multi-step process of extraction, refinement and finishing. First, the seeds are cracked or flaked by heat to form a mash. Hexane is added to the mash to bind with and extract the seed oil. After separation, the oil is heated, releasing the hexane as gas, leaving only the crude oil, ready for refining—the process of separating gums and other impurities by mechanical or chemical means. After refining, the oil goes through bleaching, an absorption procedure that uses activated clays or silica to remove color bodies, trace metals, soaps and phosphatides.

If the oil is to become shortening, it is hydrogenated at this point. If it is intended as cooking oil, it now goes into deodorization, where it is steam-distilled under vacuum to remove undesirable flavors, odors and oxidation compounds. To create clear salad oil or other oils that must remain liquid under refrigeration, an extra step is now taken called winterization, which is a cooling process that removes all solids, such as crystal of styrene.

The oil is now ready for blending with other refined oils, if desired, to achieve different cooking effects. Other additives are introduced at this point, as well, including antioxidants, anti-foaming agents, and citric acid to protect against flavor degradation.

Planting the seed for flavor, value and performance.

Whatever your cooking needs, Jensen Foods has the production capability to deliver the oil to suit your demands. For example, our XTREME® line of premium-quality fry oils are specially formulated for a light, clean taste without flavor transfer from food to food, and an exceptionally high smoke point for long-lasting, economical performance. And our Copper Valley brand is an entire selection of cooking oils designed to bring a mild flavor profile with ultimate value to the foodservice operator.

Check with your Jensen Foods sales representative about the best solution for your foodservice needs.

Why Seed to Oil?

Longer fry life means making it less expensive per day, and provides more consistent food quality throughout the fry life cycle.