What You Need to Know
The process relies on shear forces generated by the rotating screw to disrupt cell membranes, liberating intracellular lipids and proteins that form a colloidal emulsion. Ambient temperature preserves heat‑labile nutrients such as vitamin E and polyunsaturated fatty acids, while controlled pressure prevents thermal denaturation of proteins. The resulting emulsion is stabilized by protein–fat interactions without added emulsifiers.
The Science
Primary Reaction
Mechanical rupture of nut cell walls releasing lipids, proteins, and soluble carbohydrates into an emulsion