Oil Name: soy expeller large cooking oil press/cooking oil making machine
Residual oil ratio: 1%
Production capacity: 100 kg/h
Function: Making Edible Oil
Raw material can press: all kind seeds
Advantage: Simple Operation
Tempreature: <=60
color: Greeen or according to your like
After Warranty Service: Video technical support, Online support, Spare parts, Field maintenance and repair service
Local Service Location: Turkey, United Kingdom, Philippines, Brazil, Indonesia, India, Spain, Japan, Australia, Morocco, UAE, Sri Lanka, Kazakhstan, Ukraine, Kyrgyzstan
After Warranty Service: Video technical support, Online support, Field maintenance and repair service
Local Service Location: Egypt, United Kingdom, United States, Viet Nam, Philippines, Brazil, Pakistan, Thailand, Malaysia, Kenya, UAE, Colombia, Romania, South Africa, Kazakhstan, Ukraine, Uzbekistan, Tajikistan
Linseed oil is not generally recommended for use in cooking. In one study, the content of alpha -linolenic acid (ALA) in whole flaxseeds did not decrease after heating the seeds to temperatures of up to 178 °C (352.4 °F) for one and a half hours.
What is linseed oil?
Linseed oil, also known as flaxseed oil or flax oil (in its edible form), is a colourless to yellowish oil obtained from the dried, ripened seeds of the flax plant (Linum usitatissimum). The oil is obtained by pressing, sometimes followed by solvent extraction.
What is food-grade flaxseed oil?
Food-grade flaxseed oil is cold-pressed, obtained without solvent extraction, in the absence of oxygen, and marketed as edible flaxseed oil. Fresh, refrigerated and unprocessed, linseed oil is used as a nutritional supplement and is a traditional European ethnic food, highly regarded for its nutty flavor.
How is linseed oil produced?
The nutritional values are expressed as percent (%) by mass of total fat. Stand oil is generated by heating linseed oil near 300 °C for a few days in the complete absence of air. Under these conditions, the polyunsaturated fatty esters convert to conjugated dienes, which then undergo Diels-Alder reactions, leading to crosslinking.