Why Low-Temperature Screw Pressing Is Transforming Peanut Oil Quality

In the global edible oil market, premium peanut oil is no longer just about taste—it’s about nutrition, purity, and consistency. Recent studies show that cold-pressed peanut oil retains up to 40% more vitamin E and 30% higher levels of plant sterols compared to traditional hot-press methods. This isn’t just a lab finding—it’s a real-world shift in how small-scale producers are achieving better yields and stronger brand positioning internationally.

The Science Behind Temperature Control

When temperature exceeds 60°C during extraction, heat-sensitive compounds like tocopherols (vitamin E) begin to degrade. In contrast, maintaining press temperatures between 40–55°C—what we call “low-temperature screw pressing”—preserves these nutrients while also improving oil clarity and shelf life. A case study from a Nigerian oil mill revealed that after adopting this method, their outturn increased by 8–12%, with fewer impurities requiring filtration.

Practical Tips for New Operators

Many new oil producers mistakenly assume higher pressure = more oil. But in reality, over-compression at high temps leads to gum formation and reduced yield. Key steps include:

• Pre-drying peanuts to 6–8% moisture content before pressing
• Adjusting screw speed based on feed rate (typically 20–35 rpm for optimal flow)
• Using automated temperature sensors to maintain consistent output

These adjustments alone can reduce waste by up to 15% and improve final product quality significantly—critical when exporting to EU or Middle Eastern markets where food safety standards are strict.

For those ready to scale, integrating an automated low-temperature screw press system makes all the difference. Unlike manual setups, modern machines offer precise control over temperature, pressure, and throughput—ensuring batch-to-batch consistency without constant operator intervention. One Indonesian producer reported a 30% increase in daily capacity within two weeks of switching to such equipment.

What’s Next? Standards, Sustainability, and Export Readiness

As global buyers increasingly demand transparency—from farm to bottle—cold-pressed oils are gaining favor. The International Olive Council (IOC) and ISO 22000 certifications now recognize cold-pressed methods as best practice for preserving nutritional value. For small mills aiming to enter export markets, this means not only better margins but also faster buyer trust.