The Importance of Avocado Oil Filtration
SIMEC avocado oil cold-pressing technology controls the pressing temperature between 40-50°C, maximizing the retention of both natural nutrients and unique flavor. Subsequent continuous filtration and purification processes remove impurities and optimize oil quality, ensuring customers receive pure extra virgin avocado oil that meets high-end market standards.
Filtration is the core process for cold-pressed avocado oil to achieve high-end positioning, marketability, and nutritional preservation. Through filtration, the avocado oil undergoes refinement, removing impurities while retaining essential nutrients. This turns the crude oil into premium finished oil.
Notably, the avocado oil’s core nutritional fatty acids and key bioactive compounds remain virtually unchanged before and after filtration, ensuring consistent product quality. Meanwhile, solid particles and colloidal substances in the crude oil are effectively separated, fully satisfying customers’ demand for oil purity.
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| Avocado Purification Apparatus | Extra Virgin Avocado Oil |
Filtration process ensures food safety
Avocado oil is rich in unsaturated fatty acids (e.g., oleic acid accounts for over 70%). Impurities accelerate rancidity and may breed microorganisms or generate harmful substances. GB 2716 strictly stipulates that edible vegetable oils must have an impurity content ≤ 0.05% and a peroxide value ≤ 0.25g/100g. Unfiltered crude oil often fails quality inspections due to exceeding these standard limits. By completely removing these impurities, filtration ensures that the oil’s impurity content, moisture, and acid value all comply with GB 2716 “National Food Safety Standard for Vegetable Oils”. This eliminates health risks at the source and serves as a core prerequisite for food-grade quality.
Filtration enhances sensory quality and market value
Unfiltered crude oil is turbid and prone to off-flavors of fruity fermentation. Filtered avocado oil, however, appears clear and pale golden yellow. It retains the natural fruit aroma with a mellow and smooth taste. Market research shows that avocado oil meeting purity standards can command a 20%-30% price premium. Consumers also demonstrate significantly higher repurchase rates. The sensory improvement brought by filtration is key to achieving product differentiation.
Filtration extends shelf life and improves oil versatility
Impurities shorten the oil’s shelf life. Unfiltered crude oil may turn rancid after 1-2 months of storage, with an inventory loss rate exceeding 15%. Filtered oil, by contrast, slows oxidation and extends the shelf life to over 6 months. Meanwhile, pure oil has stronger adaptability: it resists clumping and phase separation during cosmetic emulsification, and its smoke point rises to 240℃ for cooking applications, satisfying the requirements of multi-scenario processing.
In summary, filtration of cold-pressed avocado oil is not only the foundation for ensuring safety and compliance, but also a core method to improve quality and optimize the business benefits. It plays an important role in promoting the healthy development of the avocado oil industry.