Unlocking Premium Peanut Oil Quality with Low-Temperature Screw Press Technology

For small-scale oil mills aiming to produce high-value peanut oil, temperature control during extraction is not just a detail—it’s the difference between premium nutrition and degraded quality. Traditional hot pressing can destroy up to 40% of vitamin E and plant sterols, key nutrients that drive consumer demand in Europe, North America, and Southeast Asia. By adopting low-temperature screw press technology (typically below 60°C), producers can preserve these compounds while maintaining consistent yield—often improving extraction efficiency by 8–12% compared to conventional methods.

Why Temperature Matters More Than You Think

Research from the Journal of Food Engineering shows that when peanut kernels are pressed above 70°C, oxidative rancidity increases significantly due to lipid peroxidation. At 55°C or lower, however, the oil retains over 90% of its natural tocopherol content—a major selling point for health-conscious buyers in the U.S. and EU markets. This makes cold-pressed peanut oil ideal for premium foodservice suppliers, organic brands, and private-label retailers looking for clean-label ingredients.

Real-World Optimization: Case Study from a Vietnamese Small Mill

A family-run oil mill in Can Tho, Vietnam, switched from traditional hot pressing to a low-temp screw press system after seeing inconsistent yields and complaints about "burnt taste." With guidance on raw material preparation (moisture content kept between 6–8%) and precise screw speed adjustment (18–22 rpm), they achieved:

• 11% higher oil yield per ton of peanuts
• 30% improvement in shelf life (tested via Rancimat method)
• Positive feedback from local distributors regarding aroma and clarity

Common Mistakes—and How to Avoid Them

Many new operators make two critical errors:

1. Overloading the press: Exceeding recommended throughput causes friction heat spikes—leading to nutrient loss and premature wear on bearings.
2. Ignoring pre-drying: Peanuts with moisture >10% create steam during pressing, which lowers effective temperature and reduces oil flow rate.

Best practice? Run a test batch every week using a calibrated thermometer probe placed directly into the press chamber. Record data in a simple logbook—this builds operational confidence faster than any manual ever could.

As global demand for functional oils rises—from nutraceuticals to gourmet cooking—the ability to extract pure, nutritious peanut oil isn’t just a competitive edge—it’s becoming essential. Whether you’re targeting export markets or building a regional brand, mastering this technique positions your business as a trusted source of quality, not just quantity.