PURIFICATION OF COLD-PRESSED VEGETABLE OILS

VACUUM FILTERATION WITH THE INNOVATIVE FHDS MEMBRANE ALLOWS TO PURIFY FRESHLY PRESSED OIL WITHOUT LOSS OF PRODUCT, TIME AND EFFORT

When purifying cold-pressed oils, it is very important to preserve valuable food components. Various technologies offer purification in several stages, at each of which losses of valuable raw materials, time, and resources occur, and the quality of filtration is not always at a high level.

Soybean oil in the photo

Even with the apparent visual purity of the oil, there remains a mass of small plant particles in it, which affect the taste of the oil. It is bitter and has extra aromas. Our membrane completely excludes plant particles from entering the filtered oil. This is clearly visible under a microscope with a magnification of 150 times.

ADVANTAGES OF VACUUM FILTRATION TECHNOLOGY WITH FHDS MEMBRANE:

there are no losses, the membrane takes oil from the fuse without a residue;
does not affect quality, all valuable components remain in the oil (confirmed by analyses);
has a low power consumption of 40-60 W/h (vacuum pump works periodically);
the technology is fail-safe, can work around the clock, does not require supervision;
the pores of the membrane are not clogged, it is enough to blow out the remaining oil with compressed air;
removes all mechanical inclusions and parts of plants, oil after filtration is not bitter, has a delicate aroma;
work in a vacuum environment guarantees the removal of dissolved gases, preventing oxidation by oxygen, this significantly increases the shelf life of the oil;
the membrane is made of hydrophobic material and does not allow water to pass through;
under load, the membrane can withstand temperatures up to +150°C

Quality of filtration

After filtering, the oil does not become bitter, the aroma becomes thinner and nobler, the oil applied to the skin does not cause irritation, while all active substances remain in it.

Oil oxidation

The fact that the filtration takes place under a vacuum completely eliminates the contact of the oil with oxygen. As a result, oxidation processes are stopped, and this has a positive effect on the oil's shelf life.