Classification Method for Avocado Oil
Avocado oil has become common in kitchens around the world, renowned for its rich health benefits and wide applicability in cooking. On the shelves of supermarkets, different types of avocado oil attract the attention of consumers with their diverse packaging and labels, such as “extra virgin avocado oil”, “virgin avocado oil” and “pure avocado oil” and other names frequently appear. If you purchase avocado oil in bulk, you may come across a producer offering significant differences in price regarding “extra virgin avocado oil” versus “crude avocado oil”. What are the core differences between them? Let’s take a deep dive into the world of avocado oil and learn the difference between regular avocado oil and extra virgin avocado oil.
Since avocado oil lacks universally defined quality parameters, people usually use the recommended values for olive oil as a reference. The quality standards for olive oil can be found in the Codex Alimentarius and the International Olive Council’s regulations.
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Actually, a classification method for avocado oil can be developed based on its extraction method and fruit quality.
Avocado Oil Classification: Extra virgin avocado oil
Definition Method: Avocado oil of a higher quality, “extra virgin”, corresponds to that produced from high-quality fruit, extracted only with mechanical methods, using a temperature below 50 °C and without the use of chemical solvents.
Avocado Oil Classification: Virgin avocado oil
Definition Method: “Virgin” avocado oil is produced with fruit of a lower quality (with small areas of rot and physical alterations), extracted by mechanical methods, using a temperature below 50 ° C and without the use of chemical solvents.
Avocado Oil Classification: Pure avocado oil
Definition Method: “Pure” avocado oil is a type of oil for the production of which the quality of the fruit is not important; it is a bleached and deodorized oil, infused with the natural flavor of herbs or fruits. “Pure” edible avocado oil is a product with at least 98.5% refined avocado oil.
Avocado Oil Classification: Mixed avocado oil
Definition Method: “Mixed” avocado oil is combined with olive, macadamia, and other oils. Therefore, it presents sensory and chemical characteristics that are variable.
Avocado Oil Classification: Crude avocado oil
Definition Method: The “crude oil of avocado” is a slightly amber-colored fatty liquid, obtained by physical extraction of the avocado pulp and the seed of the avocado fruits.
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In actual trade activities, avocado oil can be classified according to different levels of free fatty acid content. (% m/m expressed in oleic acid)
Extra virgin avocado oil ≤ 0.8
Virgin avocado oil ≤ 2
Ordinary virgin avocado oil ≤ 3.3
Pure avocado oil ≤ 1.03
Refined avocado oil ≤ 0.3
Crude avocado oil: no limit
It is imperative to discuss the extraction methods of avocado oil: refining and physical pressing. Refined avocado oil is commonly refined, involving processes like filtering and deodorization, resulting in a neutral- flavored oil with a higher smoke point. Extra virgin avocado oil undergoes physical pressing, a cold processing technique that preserves the fruit’s natural flavors and nutrients by pressing the avocado oil at low temperatures. This gentle extraction method yields an oil with a distinct flavor profile and lower smoke point.
As a technology and equipment supplier, SIMEC focus on the extraction method of extra virgin avocado oil. Adopting SIMEC physical pressing method, there’s no heating for the avocado pulp and no temperature rise during the cold extraction process of avocado oil. The quality of avocado oil can achieve the procurement standard in cosmetic and food industries.