The incoming raw materials to Oruçoğlu Yağ are being monitored at all times via fully automatic weighing and Input Quality Control, and their acceptance for utilization depends to their compliance with both Turkish Food Codex, and with the respective company specifications. Storage of oilseeds is conducted at such vertical, or horizontal chambers with such air circulation, which would delay the

product degradation.


Extraction Unit

The oils, which cannot be obtained mechanically upon the pressing process, are extracted from the oil cakes at the extraction unit by means of the hexane solvent. The obtained oil-free cakes are sent to Feed Factories, while the raw oils are sent to the Raw Oil tanks for storage.

• Refinery Unit

Raw Oils, which are obtained from Pressing and Extraction, are not sitable for direct consumption. In addition to the triglycerides, raw oils contain phosphatides, non-saponifiable substances, colores substances, free fatty acids, mono peroxides, trace metals, conjugated fatty acids, pesticides, aldehydes,

ketones, hydrocarbons, polymers, sterols, chlorophylles, vitamines, free fatty acids, mono and diglycerides, and the degradation products being derived from these natural ingredients. Amount and type of the impurities being contained in the raw oil vary as per the climatic conditions under which, and the structures of the soils in which the related plants are cultivated, and as per the storage conditions, and procession technology for the oily seeds as well.


In order to introduce the oils to the human use in healthy conditions, in other words, so as to bring the oils into consumable conditions, the aforementioned impurities should be removed carefully therefrom. This is accomplished by way of refining the oils. Throughout the refining process, the impurities, which hampers the consumption, should be removed in a way not impairing the triglyceride structure of the oil, and not causing any harm to the natural tocopheroles, which are the primer molecules being synthesized by the Vitamine E, which serves as antioxidant.


• Neutralization

This is the first step being taken in the refining process. It deals with hydrating the raw oil, and removing the Free Fatty acids being contained therein. Phospholipids, proteins and gums dissolve in the raw oil, due to their anhydrite structure. However they lose their dissolvability upon being hydrated. Phospholipids, which may be hydrated, are removed from the oil. Phospholipids, which may not be hydrated, are removed by way of acid treatment. A frequently applied method in the neutralization process is to utilize soapstock for the removal of the soda soaps, which are composed upon the saponification of the free fatty acids by means of sodium hydroxide.


• Bleaching

Colors of the oils are originated from the lipochromes, which they contain, and which give the oils their unique colors. Most common natural color pigments being contained in the vegetal oils are alpha and beta carotene, xanthophyll, and chlorophyll. However, in addition to the natural pigments, such oils, which are stored under unsuitable temperature, moisture, and oxygen conditions, which are obtained from low-quality raw materials, also contain such ingredients, which are derived from oxidative reactions, and bring in the oil its dark color. It is therefore more difficult to bleach this kind of oils.


Today’s most commonly used method to lighten the color of the oils is to have the coloring pigments in the oils, remaining phospholipids, oxidation products, trace metals, soap remnants stuck to adsorbents, and to have these adsorbents removed from the oil by way of filtration. The adsorbent being used in this method consists of the leaching earths with high surface activation. While the bleaching process is conducted under high temperatures (100°C), it is to be performed under vacuum, in other words in an oxygen-free environment so as to avoid oxidation. Finally, the bleaching process has the effect of increasing the taste stability of the oils.


• Winterization

 Upon the removal of the impurities via neutralization and bleaching processes, some oils contain such ingredients, which tarnish the oil, impair its visual appeal, and which tend to deposit under lower temperatures. These ingredients are consisted of waxes (long-chain fatty alcohols), stearins, and saturated glycerides, depending to the type of the respective oil, particularly within the sunflower seed and corn oils. Winterization is such a process to filter and remove the crystals being composed in the oils, which are gradually cooled and kept at lower temperatures while being slowly blended. Having the “pearlite” used as the winterization earth for starting the crystallization in the winterization, and for improving the filtration, and the said earth is removed from the oil by filtration process.


• Deodorization

The aim of this process is to remove the substances, which bring taste, scent, acidity, and color in the oil. The substances being removed from the oil throughout the deodorization process are classified under three groups, namely as the saponified substances (free fatty acids, partial glycerides, methyl esters, and waxy substances), non-saponified substances (paraffinic hydrocarbons, olefinic and polyolefinic substances, sterols, tritetpenic alcohols), and finally the products (aldehydes, ketones, peroxides) being derived from oxidative reactions. The substances, which give undesired tastes and scents to the oil, are bound to the fatty acid chains via weak Van der Waals forces. These substances possess lower steam pressure under high temperatures.


That is why it is possible to cause the steam pressures of these substances approach to distillation pressure by way of operating under high temperature (220-240°C) and low pressure (680 mm Hg). Furthermore, direct injection of steam into the oil is another method for the easier removal of the aforesaid substances by means of the sweeping effect f the steam. Deodorization process is performed under vacuum so as to utilize steam in high efficiency, to keep the hot oil away from atmospheric oxidation, and to avoid the composition of free fatty acids as a result of hydrolysis. Operations under temperatures higher than 240°C cause the formation of isomer structure, and loss of tocopherols, as being natural antioxidants.


Filling, Packing, and Shipping

The oil being obtained from the refining process is put in the Finished Oil tanks, upon going under process

quality controls. Filling of the packages, being determined in parallel with the incoming orders from the sales department, is performed in compliance with the ISO 9001:2008 Quality Management System and ISO 22000:2005 Food Safety Management System Certificates being held, and in a fully automated system, free from human contact. Filled up products are shipped in compliance with the Food Safety regulations.


Press Unit

Oilseeds, which are being received from special silos via carriers, are then screened, and cleared from

impurities. Upon being passed through the electronic weigh-bridge, they arrive at the crushing units, where shell-crushing processes are conducted. Shells are crushed in the crushers, and upon being squashed in the rollers, and the flaking process is performed. While roasting is conducted in the fryingpans at 100 degrees of temperature, they are squeezed in the pressers. 50% of the oil in the seeds are taken as a result of the squeezing process at the pressing unit. Oil cakes and raw oils are thereby obtained. Oil cakes are sent to the extraction unit, while the raw oils are sent to the Raw Oil tanks for storage.




Oruçoğlu Yağ San. ve Tic. A.Ş. has renovated its production technology by means of the turn-key facility it purchased from a foreign company in the year 2002. Thanks to the constituted state-of-the-art technology, the whole process has been brought under control by way of maintaining such automation, which rules out any human mistake Upon bringing into control such values as temperature, pressure, etc., which directly affect the quality at the production lines, no poor quality product is allowed due to any deviation in these values.


With its second Raw oil unit, established in the year 2009, it has become one of the exceptional companies, which are capable of processing two different products at once. Within the scope of the joint project, having been participated in the year 2012 together with Zafer Development Agency, construction and floor revision works of the filling unit were fulfilled, and by means of the 6th established Production line, filling capacity has been doubled up, and a fully hygienic and enclosed working environment has been created with such improvements under the conditions of ISO 22000:2005 Food Safety.



Oruçoğlu has introduced the first product, having been developed by its RE & DE department, which is titled as the Catering Sunflower Seed Oil, to the market in the year 1999. As an outcome of a hardworking period for 1 year, Catering Sunflower Seed Oil has become an oil with high frying performance and with high durability, thanks to the food additives permitted by Turkish Food Codex. While higher number of fries can be made with Catering Sunflower Seed Oil, oil draught ratio thereof is lower than the same of others. This product has wholly been designed for professional kitchens.


Increases in the cardio-vascular disease cases in parallel with the changes in the nutrition habits all around the world have stirred up an increase in the demand for health products. As long as the preventive effect of the consumption of polyunsaturated fatty acids (EPA, DHA) on the cardio-vascular diseases has been explored especially in Europe, production and consumption of products enriched with Omega 3 have been escalated. Oruçoğlu has broken the ground in this field in Turkey, by means of the sunflower seed oil with Omega 3 additive it introduced to the Turkish market in the year 2000. As being used in enriching such foods as yoghurt, mayonnaise, fruit juice, etc. all around the world, Omega-3 fatty acids have been added into sunflower seed oil by Oruçoğlu, and in perfect harmony with the Omega-6 fatty acids being found in sunflower seed oil, Oruçoğlu has thereby developed a product with inhibitive effect against cardio-vascular diseases.


Oruçoğlu RE & DE department, in collaboration with product directorate, estimates the expectancies of the customers, and thereby aims at providing ease of use to the customers in the ever-developing fields of not only oil, but also package.



In view of its own category, Oruçoğlu Yağ San. ve Tic. A.Ş. is the first company to have obtained the ISO 9001 Quality Certificate in the year 1999, foundation of which had been laid two years before. Not viewing the quality certificates it holds as pieces of paper, our corporation aims at utilizing the international standards for increasing its product qualities, and thereby winning the favor of the customers.


Throughout all the operations being performed from the receipt of raw materials until the output of the finished products, production is being performed in compliance with the following certificates being held.


TS EN IS0 9001:         2008 Quality Management System

ISO 22000:                 2005 Food Safety Management System

OHSAS 18001:            2007 Labor Health and Security Management System

ISO 14001:                 2009 Environmental Management System


Halal Certificate

Incoming raw and ancillary materials are tested by the quality department prior to being admitted in the warehouse. Any raw and ancillary material, which does not comply with Oruçoğlu standards, is rejected.

All stages of production, from raw materials to finished goods, are controlled at the Oruçoğlu laboratories by analysts, who are specialized in quality control analyses. In accordance with the adopted principle of ‘good manufacturing at once’, any non-conformance to arise at any stage is corrected before passing to the next stage.


The companies, which are selling goods, or services to Oruçoğlu Yağ San. ve Tic. A.Ş., are chosen upon

being respectively assessed by the Quality Department. The companies, from which goods, from tin cans,

to PET jars, are being purchased, are inspected in terms of their hygiene and quality systems.





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Consumer Line

Tel: 0800 447 00 00




SINCE 1968


Extraction Unit

Filling, Packing, and Shipping

Press Unit

SINCE 1968
SINCE 1968