SOY PRESS CAKE AND SOY SOLVENT CAKE

Soybean press cake also known as an oil cake is a product resulting from the mechanical soy extraction with the help of oil press.
Solvent cake is a product passed through a solvent extraction and chemical soy defatting.

The main differences between these two products:

• the oil content in the press cake is not less than 5% while in the solvent cake is not more than 2%

• protein content in the press cake - from 30% to 40% while in the solvent cake from 40% to 48%

Consumers who are into buying these products usually are guided by:

• the price difference between the press cake and the solvent cake (at the moment of purchasing)
• protein content
• feed formula (where oil cake or solvent cake are added)
• shelf life

Solvent cake has a longer shelf life. Since the fat content is lower and the process of oxidation (racidification) takes much longer time. The oil cake has poor storage stability because of the oil oxidation as the max. storage period is 18 months. 

Technology of soy solvent cake production is a quite complicated, difficult, expensive and dangerous. To remove the oil the chemical explosive materials and heating are used.  Hundreds of tons of soybeans per day can be processed with the help of this technology.

Technology of soy press cake production leaves the "extra" oil content in the ready product. You can process up to 100 tons of soybeans per day! But the main plus is that this technology is less capital-intensive, safe and ecofriendly.