COLD PRESSING

Cold pressing technology allows to recover oil in the regiment of moderation without necessity of pre-heating up to 120 C and using of cleaning solvents (as in case of hot pressing or extraction). Using such a technology we avoid local overheating and raw materials burning. As a result the oil derived gets no colouring agents, phospholipids,  sweeteners, low molecular weight proteins and other compoments, thus being of top quality. While processing such highly wholesome substances as vitamins and enzimes, vulnerable to high temperatures,  practically do not change their structure. Oils recovered (in case of sunflowerseeds processing) are esculent with no extra cleaning and suitable for further reprocessing, for example, into biofuel.

Cold pressing technology affects well the cake quality. It’s well-known that meal is  a valuable component of mixed feed industry. Cake’s nutritional value is determined by protein (up to 37%) and residual fat (up to 12%) content. Protein derived by cold pressing is thermally non-modified, hence does not loose its useful properties and all substances wholesome for animals remain unaltered, whereas meals derived by hot pressing loose up to 15% of properties valuable for consumers.