It is one of the two primary sources of vitamin E. Sunflower seeds and almond nuts are two major and significantly essential sources of this vitamin. But we know that highly-processed food tends to lose its vitamins and minerals. Yet, the cold-pressing method allows us to save as many vitamins as possible.
How does cold-pressing work for sunflower oil?
Extra virgin or cold-pressing is the most popular method of plant oil manufactured in European countries. The temperature should not exceed 27 degrees under Celsius when cold pressing is used.
At first sight, it may seem that the process is too easy. The seeds should be put into a pressing machine, where the product is made under the influence of weight. But the truth is that the process is not so simple and needs more attention to have a high-quality product in the end.
Sunflower oil production stages
So, it all starts with the land used for growing of plants. For example, Ukraine is famous for the most productive soil in the world. Thus, having the best conditions for a high-quality harvest. The harvest is collected, now is time for a laboratory. Its task is precise quality control. Once the laboratory has done its work, the next stage is a two-level purification process designed to remove any small-sized rubbish. The next step is a shell removing. Finally, after all the preliminary work, it is time for the main task is to put clean and high-quality sunflower seeds into the pressing machine.
Once the oil is received is necessary to filter it. This by-product generated during separation should be removed before bottling. Thus, the end-user will receive the best and clean product. So, now you know the production process of sunflower oil in Ukraine.
Pros and cons of the cold-pressing method
When this technology is used, we receive 30% of the oil out of the taken portion of sunflower seeds. The cold-pressing method saves vitamins, antioxidants, and lecithin.
Then why some manufacturers use the heat-pressing method. The point is the heating of seeds up to 100 degrees under Celsius allows receiving more product, up to 10%. Thus, we see that the main disadvantage is that manufacturer receives less volume of the end product if using the extra virgin method. Plus, the shelf life of an extra virgin is around ten months, which is much shorter comparing to the oil made by the hot-pressing process.
Yet, the point is to provide customers with the healthiest products.