Sacha inchi peanut seed by Florapower

Sacha Inchi Oil extraction with the Florapower oil press!

Sacha Inchi oil

Interesting facts about oil extraction

Sacha Inchi oil is extracted from the Sacha Inchi nuts, also called Inca peanut. The cold pressing process is used to extract the oil.

The Sacha Inchi nuts are gently preheated to the pressing temperature and then dosed into a screw press. The obtained products, Sacha Inchi oil and Sacha Inchi press cake, are immediately processed. The press cake is crushed and cooled before being transferred for further processing or storage. The oil obtained is usually purified to pure oil in several purification stages (coarse filtration, fine filtration, safety filtration).

Properties and shelf life

Good Sacha Inchi oil should be clear and yellowish to greenish in color. It should also have an odor reminiscent of crushed leaves. Cold-pressed sacha inchi oil has a high proportion of polyunsaturated fatty acids and vitamin E. It is therefore very sensitive to heat. It is therefore very sensitive to heat.

To prevent the oil from becoming rancid, it should be stored in a cool, dark place. In this way, a shelf life of approx. 12 months can be achieved.

Oil presses for processing sacha inchi

Areas of use of Sacha Inchi

Sacha Inchi oil has great potential in pharmacy and medicine!

Sacha inchi oil contains almost 50% alpha linolenic acid. This has a positive effect on our cardiovascular system, nerve cells, the retina of the eyes and our skin.

discover the many benefits of this valuable oil in cosmetics!

It is used in the production of soaps as a binding and foaming agent and skin care products.

Rev up your technology with Sacha Inchi oil!

This oil not only makes your skin glow, but can also be used in technology, where Sacha Inchi oil is often used for the production of paints, varnishes and linoleum.

We will be happy to advise you on this seed and show you options. Contact us

In addition to their own knowledge acquired through press trials, the following sources were used to create the article:

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