OLEAGINOUS VEGETABLE OILS AND PROCESS FOR OBTAINING

摘要

Use of salt for carrying out a process for obtaining vegetable oils having organoleptic properties of interest from crude oil seeds, said method comprising: a step of salting substances derived from crude oil seeds allowing obtaining salted substances, derived from crude oil seeds, and a step of roasting said salted substances; the conditions of use of salt making it possible to obtain an improved oil yield by mechanical pressure ranging from 10 to 40% relative to the total weight of the crude oilseeds, and advantageously from 30 to 40%, and to confer on the vegetable oil obtained said organoleptic properties.