Optimizing Supercritical CO₂ Extraction Parameters for Higher Sesame Oil Yield and Natural Flavor Retention

Are you struggling to balance yield and quality in sesame oil production? Many processors still rely on traditional solvent extraction or mechanical pressing—methods that compromise flavor integrity and introduce chemical residues. Enter supercritical CO₂ extraction, a green, efficient, and scalable technology gaining traction in premium edible oil manufacturing.

Why Supercritical CO₂ Stands Out

Unlike conventional methods, supercritical CO₂ operates at low temperatures (typically 35–60°C), preserving heat-sensitive compounds like sesamol and sesamin—key contributors to sesame oil’s distinct aroma and antioxidant profile. A 2023 study by the Journal of Food Engineering found that CO₂-extracted sesame oil retained up to 92% of its original volatile compounds, compared to just 67% with hexane-based extraction.

“The real advantage isn’t just purity—it’s consistency. With precise control over pressure and temperature, you can standardize output across batches, which is critical for B2B clients demanding uniformity.” — Dr. Lena Müller, Food Process Engineer, ETH Zurich

Key Parameters That Make or Break Your Results

For example, a pilot plant in Egypt reported a 22% increase in yield after tuning their system from 25 MPa/45°C to 30 MPa/52°C for local black sesame variety—a change that also improved shelf life by reducing oxidation rates.

Common Misconceptions Debunked

Many manufacturers hesitate due to perceived high capital costs—but here's what most overlook:

• Lower long-term cost per liter: Despite initial investment (~$80k–$150k), energy savings and reduced waste make ROI achievable within 18–24 months.
• No solvent disposal fees: Eliminates regulatory compliance costs associated with hexane handling.
• Higher market value: Premium buyers pay up to 30% more for "chemical-free" oils—especially in EU and North America.

In short: this isn’t just about better taste—it’s about building trust with global food brands who prioritize clean labels and sustainable sourcing.

What’s your biggest challenge when optimizing supercritical CO₂ parameters? Share your experience in the comments—we’re collecting real-world insights for our next technical guide.