Grape seed oil is pressed from the seeds of grapes and is thus an abundant by product of winemaking.
Grape seed oil has a moderately high smoke point of approximately. Due to its clean, light taste, and high polyunsaturated fat content, it may be used as an ingredient in Salad dressings and mayonnaise and as a base for oil infusions of garlic, rosemary, or other herbs or spices. It is widely used in baked goods, pancakes, and waffles. It is sprayed on raisins to help them retain their flavor.
The grape seeds oil refining section mainly contain alkali degumming, bleaching, deodorization, dewaxing.
Degumming. By utilization of degumming hydrophilic impurities, through a certain amount of water, NaCl, and phosphoric acid electrolyte solution, adding hot oil under stirring to make stripper coagulating sedimentation of insoluble impurities.
Deacidification. According to grape seed crude oil acid value, removes free fatty acid in crude oil. Deacidification can increase transparency, improve smoke point and prevent oxidative deterioration.
Decolorization. Heating oil until 105-110 degrees Celsius for dehydration in vacuum, filter removes clay and activated carbon by using clay and activated carbon adsorbing coloring substances such as grade seed leaf.
Deodorization. Heating oil up to 180 degrees Celsius and vacuum 260Mpa, using direct steam to further remove residual oil odor agent free fatty acid, color and reduce the peroxide value by gas stripping principle.
Dewaxing. Slowly freeze grape seed oil, gradually cooled to about -10 ℃ fully crystallized, and then filtered offer frozen wax, until getting national level standard grape seed oil.
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