Technology production of amaranth oil

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Pseudo-cereals amaranth is known to the world for over 8,000 years.

Amaranth seeds were used in ancient times for making breads, and the leaves and stems were used to feed livestock. In the countries of the west and south-east a fairly large number of products from amaranthis produced. Such as flour, pasta, pastries and various baby food.
In today’s world the most popular and spread product from amaranth seed is amaranth oil.

Amaranth oil has a high nutritional value, contains squalene, vitamin E, calcium, phospholipids, and sterols, polyunsaturated and monounsaturated acids (linoleic acid, oleic acid), which are necessary for the normal and proper functioning of the human organism.

An important role in the efficiency of mineral properties and nutritional value of amaranth oil is the quality of the raw materials used, the method of extraction and compliance with technical and sanitary conditions.

There are three main ways of amaranth oil production:

1) Cold pressing;
2) Supercritical fluid extraction (SCFE);
3) Extraction

Amaranth has a rare type of C-4 photosynthesis. This means that it is like a sponge that absorbs heavy metals, pesticides and other pollutants. Therefore it is very important where the plant is grown and what treatment during the spin cycle is exposed.

Amaranth oil is drained for three main purposes:

  • Medical — it is important to preserve the nutrients, their biological activity and impact on the disease (the taste, color, smell do not matter);
  • Cosmetic — in this case all the elements are also important for the stored oil obtained for medical purposes. But the most important role is played by the content of squalene.
  • Food — here important are calories, digestibility and organoleptic (taste, color, smell).

To achieve these properties of amaranth oil a specially designed equipment is also used.

Let us consider each of these methods in details.

  1. Method of «cold pressing»

The method of «cold pressing» means that the seed is fed into the press by means of a worm screw and high pressure is created. The resulting oil can be compared with freshly squeezed juice! And methods of making and useful properties are very similar. The press is heated under the influence of pressure and friction. Oil comes out at a temperature of about 40 degrees. The oil is then filtered and defended, if necessary, additional processing passes, and then poured into the container.

What is the innovative method that uses Scientific Production Company «AMARANTH»?

We apply the same «cold pressing», but unlike other producers of amaranth oil, we first parse amaranth seeds on anatomical components (on a specially designed and patented by us equipment). The press gets not amaranth seeds, but that part of it which is called an embryo. It contains the germ of all the oil that is in the seed.
Thus, press presses not the solid seed, but the soft germ, which allows getting the oil at temperature below 35 degrees, by reducing the frictional force.
As a result, we get oil, keeping all its natural qualities.
It is worth noting that unfair manufacturers extraction process is carried out with violations of temperature (55-90 degrees), that is why the oil loses all its healing properties.

  1. The method of the super critical fluid extraction

Super Critical Fluid Extraction (SСFE) is a type of extraction used mostly for food and in rare cases for the pharmaceutical industry. It is preferred by many producers to use, since it gives a higher yield and is therefore more profitable than «cold pressed».
In supercritical fluid extraction occurs very active effect on seeds of amaranth, the high pressure passes through a series of chemical reactions, molecular alters the natural configuration, the double bonds are destroyed. Spin by SСFE is not for amaranth!

Supercritical fluid extraction allows almost completely remove the oil from the seeds of amaranth and where in there is no trace of solvent or in oilcake, either in the oil. This is possible due to the fact that solvents (hexane, carbon dioxide) is transformed into gaseous form upon release of pressure due to passive degassing, it does not require additional heating.
There are a number of indicators related to safety of edible oil, one of them — an acid value of not more than 4 KOH.
In oils obtained by the method SCFE level of acid number can reach 14 KOH, so if there is contained squalene amount promised by 15%, while other indicators — is poison to your cells which can greatly increase the risk of various diseases.

For example, leaving a long time out of the house, you probably forgot to close the lid of the bottle with sunflower oil, and upon arrival tasted a salad with it, you felt bitterness. This is oxidized oil containing a high peroxide value. We’ll call it the «old» oil.

This is due to the conversion of fatty acids into free radicals, which in turn are major risk factors for your health, and activate the process of development of secondary products: peroxides, hydroperoxides, aldehydes and ketones.
Proponents spin often give this type of production method for cold-pressed, but let me remind this method can not be obtained to amaranth oil while retaining all of its beneficial properties, for use in medical and cosmetic purposes.

That would reduce the peroxide and the acid number of the oil, the manufacturer is forced to its diluted with any other vegetable oil in a ratio of 30/70, where 70 is an olive oil or corn oil (usually the second, it is cheaper).

For edible amaranth oil it must be specially designed for this purpose equipment, not cheap and suitable, as many now like to use.

  1. Extraction

Extraction method is a method of separating the oil from the seeds by treating them in a special unit — the unit extractor. Pre-ground seeds, flour or cake (residues cold pressed) pour maize or olive oil in the calculated proportions and defend at temperatures up to 40 degrees under slight pressure. Due to diffusion the oils are mixed, and the product gets properties and qualities of both ingredients. The resulting substance is passed through a press, and then filtered.
You need to understand that this oil can not compete in value with the oil produced by the method of «cold pressing». Nevertheless, it is a valuable product and it should be used in food like «salad» oil.

Scientific Production Company «AMARANTH» can offer you the natural oil of the first «cold-pressed» amaranth germ and submit the necessary documents confirming its high quality.

Take care of your health — use natural amaranth oil!

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