Most factories simply forego steaming in favor of using a catalyst to dissolve the oil, which is then mechanically extracted. Unfortunately, this rapid, high-volume process destroys the nutritive content of the sesame and requires that vegetable oil and other additives be added to the resulting product to improve its flavor.
相較之下，機械化蒸胚的方式會讓芝麻殘留多餘水分（榨出來的麻油存放不久）；而一般工廠生產線乾脆省除蒸胚程序，以溶劑溶解油脂，再用機器提煉萃取，大量而速成，卻讓營養成分遭受破壞，甚至得摻入沙拉油等人工添加物來改良口味。