SOYBEAN OIL

APPLICATION

high quality vegetable oil

 

ADVANTAGES

  • more tocopherols, less phospholipids and peroxides
  • low contents of chlorophyll and free fatty acidsform

 

RAW MATERIAL

full fat soya

Extruded soya oil compared to oil produced by traditional technologies, contains more tocopherols, phospholipids, and less peroxides. It is characterized by low contents of chlorophyll and free fatty acids.

Soybean oil is obtained by mechanical extraction of soybean seeds. Technology BRONTO using oil press model OP-1000 which has prolonged pressing cagea in combination with an extruder for dry extrusion model E-1000 provides high quality soybean oil with high yield and high-protein soybean cake.

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