Foods and Their Adulteration (1907)
by Harvey Washington Wiley
After the first pressing from which the best oil is secured the resulting pomace is removed from the press, heated or mixed with hot water, and again subjected to a much higher pressure from which a second quantity of oil is secured, still suitable for edible purposes but of a lower quality than that first produced. While the oils which are obtained in this way are used largely for technical purposes such as lubricating, soap making, etc., they are not infrequently employed as edible oils.🏁
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After the first pressing from which the best oil is secured the resulting pomace is removed from the press, heated or mixed with hot water, and again subjected to a much higher pressure from which a second quantity of oil is secured, still suitable for edible purposes but of a lower quality than that first produced. While the oils which are obtained in this way are used largely for technical purposes such as lubricating, soap making, etc., they are not infrequently employed as edible oils.🏁