Choosing between cold-pressed and hot-pressed sunflower oil extraction isn’t just about preference—it’s a strategic decision that impacts yield, nutrition retention, and profit margins. Based on real-world data from 12 mid-scale oil mills in Ukraine and Turkey, we break down what truly matters when selecting your processing method.
Cold pressing keeps the temperature below 40°C (104°F) throughout the process, preserving natural enzymes and volatile compounds like vitamin E and phytosterols. Hot pressing typically operates at 80–110°C (176–230°F), which increases oil flow but risks degrading heat-sensitive nutrients.
| Parameter | Cold Pressed | Hot Pressed |
|---|---|---|
| Average Yield (%) | 38–42% | 45–52% |
| Vitamin E Retention (%) | 90–95% | 65–75% |
| Color Stability (after 3 months) | Light yellow, stable | Slightly amber, prone to oxidation |
Client Case – Turkey-based Mill: After switching from hot to cold pressing, they saw a 15% increase in premium product sales within 6 months—despite slightly lower yields—because customers valued “cold-pressed” labeling for health-conscious markets in Germany and Scandinavia.
If your sunflower seeds have high moisture content (>8%) or poor hull removal, hot pressing may be necessary to avoid clogging presses and reduce mechanical wear. But if you’re sourcing pre-dried, dehulled seeds (ideal moisture: 4–6%), cold pressing becomes both feasible and economically superior.
For instance, one mill in Romania reported a 12% drop in maintenance costs after adopting cold press with properly conditioned raw material—proving that process choice must align with upstream quality control.
Don’t fall into the trap of assuming “more oil = better.” In fact, over-processing can lead to off-flavors, reduced shelf life, and loss of functional benefits—especially critical for B2B buyers in Europe who now demand clean-label oils.
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