How is this green mandarin oil extracted, and which method is preferred?
The primary process is cold pressing (expression) of the fresh unripe peel with a citrus cup presser, which preserves the vivid green-citrus character. A steam-distillation line recovers oil from pressed peel residue for household-grade use. Both methods are physical — no organic solvents are used.
Extraction Methods
| Stage | Cold pressing (primary, food grade) | Steam distillation (by-product, household grade) |
|---|---|---|
| Raw material | Fresh unripe green peel, lime-milk dipped 30-60 min, rinsed to pH neutral | Pressed peel residue from the cold-press line |
| Equipment | Citrus cup presser (Macchina Calabrese principle), or screw expeller | Vertical 304 SS still, 0.15 MPa steam, 100-105°C, 3-4 h |
| Oil recovery | Oil-water emulsion broken with 0.5% Na2SO4, disc-stack centrifuged | Florentine gravity separation after condensation |
| Yield | 0.35-0.65% of fresh peel weight | 0.35-0.45% of pomace weight |
| Character | Bright, fresh, green with bitter notes — the authentic Xiao Qing Gan scent | Lighter colour, sweeter, less bitter — for household use |
- Cold pressing keeps temperature below 30°C, protecting the delicate methyl N-methylanthranilate (MNMA) that gives the oil its fluorescent orange-flower nuance
- After pressing, the crude oil is winterized at 0-4°C for 48-72 h, then filtered to remove wax and pectin — passing the FCC cooling test
- Both routes are solvent-free; the food-grade batch is released against GB 29938-2020 and FCC 12
- Every batch is GC-MS confirmed (D-Limonene 65-75%, gamma-Terpinene 16-22%) before release
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This article was published on 2026-09-07, and last updated on 2026-09-29. The article will be continuously updated.
