Why Cold Pressed Oil Foams and How to Use It Safely
Introduction
Cold pressed oil, such as sesame (gingelly), groundnut, and coconut oil, is widely appreciated for its natural extraction process, rich flavor, and health benefits. However, many users notice that these oils foam when heated, especially during summer or rainy seasons. This can be surprising for those used to refined oils, but foaming is completely natural.
In this blog, we’ll explain why cold pressed oil foams, how it differs from refined oils, and practical tips for cooking safely while enjoying the full benefits of Sekkadi cold pressed oils.
Understanding Foaming in Cold Pressed Oil
Cold pressed oil is extracted without heat or chemicals, which helps retain its natural nutrients, aroma, and flavor. When you heat these oils, foam formation is common. This occurs due to:
- Natural compounds in the oil : Minerals and proteins in cold pressed oil react when heated
- Moisture content: Even small amounts of water in the oil or vessel can cause bubbling
- Seasonal humidity: Higher humidity during monsoon and winter increases foaming
Foaming is not a sign of poor quality. On the contrary, it indicates that the oil is pure, natural, and unrefined.
Role of Moisture, Sunlight, and Sedimentation in Cold Pressed Oil
The primary reason for foam formation in cold pressed oil is natural moisture content. This moisture is influenced by seasonal sunlight availability, especially during winter and rainy seasons.
At Sekkadi, oils are extracted using a traditional cold-press method, followed by a natural sedimentation process. During this process, foam and fine particles are allowed to settle naturally.
- We do not use high heat to remove moisture
- The oil is kept for sedimentation so that soil particles naturally settle down
- Sunlight plays a key role in this process
During sedimentation, the oil is exposed to natural sunlight. In summer, strong UV rays help the moisture evaporate within 2–3 days. However, in winter and the rainy season, sunlight is weaker and less consistent, so moisture takes
3–5 days to evaporate.
We intentionally follow this slow sedimentation method because:
- UV rays help preserve natural minerals and vitamins
- No artificial heat means nutrients remain intact
- The oil stays pure and traditional, just as it was made earlier
Because moisture is not forcefully removed, some foaming may still occur, especially in winter and monsoon seasons.
Why Refined Oils Don’t Foam
Unlike cold pressed oils, refined oils rarely foam when heated. The reason lies in their processing:
- Chemical refining removes natural moisture, minerals, and nutrients
- Anti-foaming agents such as polydimethylsiloxane are added
While refined oils look clear and foam-free, they lack the natural goodness, aroma, and nutritional value of cold pressed oils like Sekkadi.
Is Foaming Harmful?
Foaming in cold pressed oil is completely safe and does not affect quality or nutrition.
Only avoid the oil if:
- It smells rancid
- It tastes bitter or unpleasant
Otherwise, foaming is a natural sign of authenticity.
Simple Ways to Reduce Foaming
1. Use Tamarind (Traditional Method)
- Make a small tamarind ball (about 1 inch)
- Fry it in oil for 1–2 minutes
- Tamarind absorbs excess moisture and reduces foam
This method works especially well for sesame, groundnut, and coconut oils.
2. Moderate Heat
Avoid high flame. Use medium heat to reduce bubbling and preserve nutrients.
3. Fry a Small Piece of Raw Rice
A tiny piece of raw rice absorbs moisture quickly and helps control foaming.
Seasonal Factors That Affect Foaming
Foaming levels change with seasons due to sunlight and moisture:
- Summer: Strong sunlight helps reduce moisture during sedimentation, resulting in less foaming
- Winter & Monsoon: Limited UV rays prevent full moisture evaporation, causing more foaming
Even though sedimentation takes longer in winter and rainy seasons, Sekkadi does not use artificial heat to speed up the process. This ensures the oil retains its natural minerals and vitamins obtained through sunlight, even if mild foaming remains.
Tamarind and tamarind extract are traditionally used to balance this moisture, which is why they are highly effective in reducing foaming during cooking.
Benefits of Using Cold Pressed Oil
- Rich in nutrients, vitamins, and antioxidants
- Authentic aroma and taste
- Free from chemicals, preservatives, and additives
Choosing Sekkadi cold pressed oil means choosing purity over convenience.
Tips for Storing and Using Cold Pressed Oil
- Store in a cool, dry place
- Always check aroma before use
- Use tamarind or raw rice to control foaming
- Avoid overheating
Conclusion
Foaming in cold pressed oil is a natural and harmless process caused by moisture, sunlight exposure, and traditional sedimentation methods. Unlike refined oils, Sekkadi cold pressed oils retain their nutrients without artificial heat or chemicals.
By understanding seasonal changes and using simple traditional techniques, you can enjoy healthier, tastier cooking every day.
Happy Customers
-
Pure Cold Pressed Groundnut Oil
Price range: ₹140.00 through ₹1,400.00 -
Pure Cold Pressed Gingelly (Sesame) Oil
Price range: ₹200.00 through ₹2,000.00 -
Pure Cold Pressed Coconut Oil
Price range: ₹100.00 through ₹450.00
