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Seed Oil Extraction

Expeller pressing (also called oil Screw pressing) :

is a mechanical method for extracting oil from raw materials. The raw materials are squeezed under high pressure in a single step. When used for the extraction of food oils, typical raw materials are nuts, seeds and algae, which are supplied to the press in a continuous feed. Expeller presses can recover 75% of the oil from algae. As the raw material is pressed, friction causes it to heat up; in the case of harder nuts (which require higher pressures) the material can exceed temperatures of 120 °

An expeller press is a screw type machine, which presses oil seeds through a caged barrel-like cavity. Raw materials enter one side of the press and waste products exit the other side. The machine uses friction and continuous pressure from the screw drives to move and compress the seed material. The oil seeps through small openings that do not allow seed fiber solids to pass through. Afterward, the pressed seeds are formed into a hardened cake, which is removed from the machine. Pressure involved in expeller pressing creates heat in the range of 140-210 F (60-99 C). Some companies claim that they use a cooling apparatus to reduce this temperature to protect certain properties of the oils being extracted.

It is important to note that expeller processing cannot remove every last trace of liquid (usually oil) from the raw material. A significant amount remains trapped inside of the cake leftover after pressing. In most small scale rural situations this is of little or no importance as the cake that remains after the oil has been removed finds uses in local dishes, in the manufacture of secondary products or for animal feed. Some raw materials however do not release oil by simple expelling; the most notable being rice bran. In order to remove oil from commodities that do not respond to expelling or to extract the final traces of oil after expelling it is necessary to use solvent extraction.

The earliest expeller presses utilized a continuous screw design. The compression screws in were much like the screw of a screw conveyor. That is, the helicoids flighting started at one end and ended at the other. Valerius Anderson invented the interrupted screw design and patented it in the year 1900.

What Anderson observed was that, in the continuous flighting arrangement of a compression screw, there are tendencies for slippery materials either to co-rotate with the screw or to pass through with minimal dewatering. He wrote that "brewers' slops, slaughter-house refuse" and other "soft and mushy" materials dewater poorly in continuous screw presses.

His invention consisted of putting interruptions in the flighting of a compression screw. It was much like having a hanger bearing in a screw conveyor: there is no flighting on the shaft at that point, so material tends to stop moving and pile up. It is only after solids accumulate in the gap that the downstream flighting catches material. When this happens, material is forced along its way. The result was better dewatering, a more consistent press cake.

As the years went by, applications of the interrupted screw design were expanded beyond slippery and slimy materials. This took place because competing continuous screw presses worked best only under conditions of constant feed, at constant consistency. If either the consistency or the flow rate diminished, squeezing would diminish until it was inadequate for proper moisture removal. At the same time, if the consistency increased, the press could jam. To counteract these tendencies it was necessary to build a very heavy press, frequently with an expensive variable speed drive.

In contrast, it was found that the interruptions in the flighting of the Anderson screw would provide cushion within the press. If consistency went down, compression was still effective. A plug of sufficiently solid material had to build up at each interruption before solids could progress towards the discharge. This self-correcting performance prevents wet material from purging at the cake discharge. It is achieved without varying the speed of the screw.

The economic advantages of these characteristics led to interrupted screw presses being used to dewater fibrous materials that are neither slippery nor slimy. Examples would be alfalfa, cornhusk, and, more recently, paper mill fibers.

After the 1900 patent, a major improvement was made with the addition of resistor teeth. Fitted into the gaps where there is no flighting, these teeth increase the agitation within the press, further diminishing co-rotation tendencies.
 

Oil Processing Terminology

  • Refined Oil Refers to oil processed with as many of the following methods necessary make it bland salad grade oil.
  • Unrefined Oil that has been filtered, but not refined, bleached or deodorized. Full robust flavour and odour.
  • Refined (R) Alkali treatment to remove impurities from crude oil such as gums, non-fatty materials, and acidic pigments.
  • Bleached (B) Filtered with acidified clays, removes colour pigments and some flavour bodies.
  • Organic Bleach (OGB) Processed with non-acidified clays for organic oils, removes colour pigments and some flavour bodies.
  • Deodorized (D) Steam processed in vacuum chamber, removes free fatty acids along with flavours & odours, creates bland oil.
  • Winterized (W) Cold filtered, fractional crystallization process removes waxes & starriness which causes cloudiness in oils.
  • Expeller Pressed 100% natural mechanical extraction without the use of chemicals, such as hexane.
  • Cold Pressed (CP) Mechanical extraction; stone pressed or with centrifuge at temperatures under 120 degrees.
  • Integrated (I) Mix between expeller and chemically extracted oil.
  • High Oleic Superior quality seed variety, excellent for high temperature uses.
  • OU Kosher certified by Union of Orthodox Jewish Congregations of America.
  • QAI / OTCO Organic certification by 3rd party Quality Assurance International (QAI)
  • Spectra Vac Spectra Vac is Spectrums proprietary oil processing system, which eliminates the effects of heat, light and oxygen.
  • LOCET Spectrums own Low Oil Content Extraction Technology.
 

Understanding Oil Extraction Methods :
Expeller pressed vs. solvent extracted oils:

Expeller pressing is the method of extracting oil with a mechanical press rather than utilizing a chemical extraction process. There are no solvent (chemical) residues in oil that has been expeller pressed resulting in a cleaner more pure oil, higher in natural colours and flavours. The process of extraction is the critical quality difference between oils often found in the natural foods marketplace as opposed to mass market or supermarket brands.

An expeller press is a screw type machine, which presses oil seeds through a caged barrel-like cavity. This machine uses friction and continuous pressure from the screw drives to move and compress the seed material. The oil seeps through small openings that do not allow seed fibre solids to pass through. Afterward, the pressed seeds are formed into a hardened cake, which is removed from the machine. Pressure involved in expeller pressing creates heat in the range of 140-210 F (60-99 C).

Solvent extraction is achieved through the grinding of seed. The ground seed or cake is then purged or washed with a petroleum distillate (the most common chemical used is hexane) which releases the oil in the seed. The solvent is then flashed off by heating the oil in a sealed chamber. The oil/solvent blend is next heated to 212 F (100 C) to distil off the solvent. This process theoretically leaves virtually no detectable levels of solvent in the oil if the proper techniques have been applied. However, microscopic portions (up to 25 parts per million) of hexane can remain in the meal and the finished oil. Commercial oil companies claim hexane is completely removed in the recovery phase of the extraction cycle. However, this cannot be guaranteed as manufacturing practices and quality control standards vary enormously from processor to processor.

The majority of vegetable oils sold as bottled product or food ingredient in the mass market or conventional food industry are solvent extracted oils. Mass market oils, however, are not required to be labelled as solvent extracted. The main reason for using solvent extraction is largely economic as the greater efficiencies of solvent extraction maximizes yields and profits. This is why solvent extraction has evolved into the most common form of oil removal it delivers the least expensive and subsequently the lowest quality vegetable oils.

Spectrum Ingredients is the leader in providing the highest quality expeller oils to manufacturers of food and health and beauty aid products. We are committed to supplying our customers with premium pure oils.

Fatty Acid Composition of Some Major Oil Seeds

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