Partially defatted soya is achieved through mechanical extraction of oil. Usually only 12% of the oil is extracted, hence resulting to a final product with fat content at around 8% fat. Also the protein content is higher (40%) comared to full fat soya cake.
Extruding and expelling is a variation of mechanical extraction. Soy beaan flakes are fed to a dry extruder and do not require steaming. After dry extrusion, the meats are passed through a screw press to extraxt the oil. notably this treatments improve the rumen by-pass protein value of the meal for ruminants, including combinations of heating, mechanical and chemical treatments.
