Is Styrian Pumpkin Seed Oil Cold Pressed?

Styrian pumpkin seed oil is neither cold-pressed nor hot-pressed. If a trader or producer tells you his pumpkin seed oil is cold-pressed, he does not tell the whole truth.

Styrian Pumpkin Seed Oil which is produced according to the offial specification tends more likely to be attributed to cold pressing than hot pressing by definition.

However, strictly spoken, it is not a typical cold-pressed oil. But it is neither a hot pressing product, since it is not actively heated during pressing, but the roasting mass (heating of the roasting pan to a maximum of 120° C) is mechanically pressed,. Furthermore, it is subject to a natural sedimentation (decanting) rather than a refining, which would be necessary in the case of hot-pressed oils.

The pressing of Styrian pumpkin seed oil is therefore to be assigned to a completely separate category.

The detailed answer requires that you understand what is meant by "cold pressing".

The Austrian Food Book (ÖLMB, also known as food code or Codex Alimentarius Austriacus) regulates terms and definitions in Austria. It defines "cold-pressed oils" as follows:

Cold-pressed oils are not refined oils, which are obtained by mechanical processes without heat input. They are not degummed, (partially) deacidified, bleached, deodorized and / or fractionated. Decanting, filtration and / or centrifugation are customary for removing the sludge. The filtration is carried out using paper or fabric filters or other inert filter auxiliaries.
Pre-treatment and post-treatment processes such as roasting of the raw material and / or washing, steaming of the oil are possible and are indicated by appropriate instructions.
They contain no additives.
If cold-pressed oils are additionally designated as native, pretreatment of the seed is effected exclusively by mechanical methods. Aftertreatment of the oil occurs only by decantation, filtration and / or centrifugation.

The definition of pumpkin seed oil is also provided in the same directory:

Pumpkin seeds, the seeds of the common field pumpkin Curcurbita pepo L., etc., when they are peeled and pressed, yield a green-yellow oil. However, if these cores are roasted before the pressing, a darker, yellowish-brownish to dark green-reddish oil results.

The pumpkin kernel oil produced in Austria, especially in Styria, is mainly obtained from the seedless growing seeds of the Styrian oil pumpkin (Curcurbita pepo styriaca).
These are always subjected to a roasting process before pressing. The resultant characteristic results in a dark colored, dichroic oil, which appears dark reddish-red in the incident light.
Only selected and carefully treated pumpkin seeds are pressed.

The addition of water and salt as a pressing aid is standard.

Depending on the intensity of the roasting process, a more or less pronounced roasted taste occurs.

For typical production, a slow heating by means of stirrer before pressing is customary, whereby the water content is significantly reduced and the specific roasting flavor is produced.
The oil is extracted from the roasting mass without further heat supply by mechanical / hydraulic processes.

The oil is neither degummed, (partially) deacidified, bleached, deodorized and / or fractionated.

In connection with "Seed-" or "Pumpkin Seed-" in the designation, eg "Seed Oil", "Pumpkin Seed Oil", "Farmer Pumpkin Seed Oil", "Styrian Pumpkin Seed Oil", with a reference "genuine" or "100%" or with pumpkin figures put on the market must always be pure pumpkin seed oil made by first pressing.

The term "Styrian Pumpkin Seed Oil" is subject to Regulation (EC) No 510/2006 and the current product specification for Styrian Pumpkin Seed Oil PGI.

A oil made from pumpkin seed oil by blending with other cooking oil is referred to as "salad oil" ("edible oil", "table oil"). The percentage of pumpkin seed oil is declared. In such oils, produced by the blending of pumpkin seed oil with other edible oils, which do not differ in the dark color of pure pumpkin seed oil, the impression must not be given that this is pure pumpkin seed oil.

The pressing process of Styrian Pumpkin Seed Oil PGI is defined in the specification as a traditional and gentle method. Strictly speaking, it is not a typical cold-pressed oil. However, since it is not actively heated during the pressing, but the roasting mass (heating of the roasting pan to a maximum of 120 ° C.) is mechanically pressed, it is also not hot pressing. Furthermore, it is subject to natural sedimentation (decanting) and no refining, as is customary and necessary in the case of hot-pressed oils.

The traditional production of Styrian Pumpkin Seed Oil according to the specification applies, which is rather to be defined as cold pressing rather than hot pressing. However, with its gentle traditional pressing process, it takes a special position and emphasizes the uniqueness of Styrian Pumpkin Seed Oil.