Hexane is a petrochemical solvent that has been used since the 1940s to extract oil from oilseeds (rapeseed, sunflower, soya…). This method is very cost-efficient and achieves a yield of up to 99%, making it the most widely used industrial technique for producing refined oils.

⚠️ Why is hexane a problem?

Neurotoxicity: Hexane is classified as neurotoxic, with potential risks to the nervous, reproductive and endocrine systems. Public health issues relate primarily to chronic exposure.

Possible residues in food: Analyses have identified traces of hexane in some refined oils as well as in by-products (milk, butter, meat) derived from animals fed with hexane-extracted oilcake.

Loss of nutritional value: Chemical extraction and subsequent refining affects the flavour and reduces the content of sensitive nutrients in vegetable oils.

Environmental impact: Hexane is highly volatile and contributes to air pollution and poses a risk to workers exposed in the extraction plants.

🫒 How can you avoid hexane in your food?

• Choose virgin oils, extra virgin oils or oils from first cold pressing: they are extracted mechanically without chemical solvents.
• Favour organic oils, where the use of hexane is strictly prohibited.
• Avoid ” refined “, ” neutral ” or ” deodorised ” oils: they often come from chemical extraction.

🌿 In conclusion

Hexane offers a very high yield for the industry, but its use raises major challenges: public health, nutritional quality, transparency and environmental impact. To consume in a healthier and more sustainable way, opt for organic, virgin and cold-pressed oils.