Safeguarding Healthiness of Every Bottle of Edible Oil with Innovation

Recently, Myande Group celebrated its two major milestones: being selected as a national-level manufacturing single champion enterprise and the ground-breaking ceremony of its new Research & Development Center. “If being named a single champion enterprise summarizes Myande’s achievements over the past 20 years, then the establishment of the Research & Development Center sets the stage for the next 20 years of innovation and dreams", said Myande Chairman Mr. Xu Bin.

Over the past two decades, Myande has grown from scratch in the field of oils & fats equipment and technology. Through dedicated research and innovation, Myande has continuously sought quality improvements and has won the biggest market share in China. But how exactly is a bottle of oil produced? Raw materials are transported from silos to preparation sections, including cracking and flaking, then proceed to the extraction workshop where crude oil is produced. Then crude oil is refined through degumming, bleaching, and deodorizing processes to become the final edible oil, which is packaged for sale.

In a 3,000TPD soybean and rapeseed project which built by Myande, technicians can monitor each production stage in real time with just a click of a mouse. It not only reduces production costs and improves operational efficiency but also significantly enhances energy utilization. According to management data from the plant, the intelligent solutions provided by Myande have reduced thermal energy consumption by 26% and electrical energy consumption by 15%, resulting in annual energy savings worth 15 million yuan.

Typically, the core competitive factors in the oils & fats industry are oil yield and energy consumption. However, Myande has shifted its focus towards “oil quality and human health”.

It is well-known that trans fats increase the risk of cardiovascular disease. Over 20 years of engineering practice, Myande, adhering to the principle of “producing more oil, producing better oil” has developed a nano-cavitation reaction device and a variable-temperature deodorization system.

These technologies have achieved “zero trans fatty acids” in various oil processing applications. The levels of glycidyl esters and 3-MCPD esters are better than EU standards, significantly enhancing oil quality. The refining of crude oil into edible oil requires processes like degumming, bleaching, and deodorizing. Traditionally, these processes are based on molecular and atomic structures. Now, Myande latest advancements penetrate the nano-level, better removing non-hydratable phospholipids from oils. Additionally, reduced use of phosphoric acid results in less alkali consumption, improving refining rates. The production data shows that using the nano-cavitation reaction device reduces acid addition by 60%, alkali by over 20%, and lowers glycidyl esters by more than 0.3mg/kg. The variable-temperature deodorization system minimizes the impact of high temperatures on oils, shortens high-temperature heat exchange times, and enhances deacidification efficiency, effectively reducing harmful substances like trans fats and glycidyl esters.

Recently, a longstanding grain and oil company in Shandong signed a contract with Myande to purchase three sets of nano-cavitation refining systems, aiming to develop a high-quality edible oil brand. This is another significant achievement in Myande’s research and development, following the large-scale intelligent E-type extractor.