What You Need to Know
Involves thermal disruption of cell walls (100°C for 30-60 min) followed by expeller pressing to separate oil from fibrous material, preserving lipophilic antioxidants like α-carotene and β-carotene.
Produces the most nutrient-dense edible oil with distinctive red hue and earthy flavor, fundamental to West African and Brazilian cuisines.
Key Parameters
Temperature
100°C
95°C - 110°C
Time
60 minutes
45 minutes - 90 minutes
Equipment
Steam sterilizerMechanical screw pressDecanter centrifugeVacuum dryer
Steps
- 1.
Palm nut soup (Ghana): Provides base flavor and rich mouthfeel
- 2.
Moqueca (Brazil): Imparts distinctive color and depth
The Science
Primary Reaction
Thermolysis of plant cell walls