Cold-Pressed Soybean Oil
Cold-pressed oil is considered the healthiest: it has a distinct odor and doesn’t have a long shelf life.
Crude Soybean Oil
Any oil—after pressing or extraction—is filtered; this product is called crude oil.
Unrefined Soybean Oil
Unrefined oil also has a strong odor, a bright color, and a distinct soybean flavor; it often forms a sediment, but all the beneficial substances are preserved.
This oil contains lecithin in quantities that can significantly improve brain function.
Hydrated Soybean Oil
To obtain unrefined oil, it undergoes a hydration process (removal of lecithin): the product’s biological value decreases, but its shelf life increases to 4 months.
There is currently frequent discussion regarding lowering the upper limit of permissible urease activity to 0.050 pH units.
A common question arises: How long does it take to fill and empty the MOS-500 mechanical oil separator?
When a customer chooses an oil press or an extruder, they rarely see the people behind the scenes who decide what pressing temperature is best suited to their raw materials, whether the seed chamber can handle a particular variety of rapeseed, and why one model produces oilcake with an oil content of 8 per cent whilst another produces oilcake with a higher oil content. We’d like to give you a little glimpse behind the scenes – not to talk about the equipment models themselves, but to explain how the team that designs, tests and refines them works.
Soybean processing flow:
EXPERTS
