method for deodorising vegetable oil

Vegetable Oils(油) soybean oil, corn germ oil, rapeseed oil, sesame oil, perillaoil, cottonseed oil, peanut oil, ricebranoil, olive oil, sunflower oil, safflower oil, Vegetable Fats(脂) coconut oil,palm oil,palm kernel oil, cacao fat Marine Oils(油) fish oils Animal Fats(脂) tallows∙ lards∙ butters Characteristics

Rural vegetable oil production. Rural oil extraction usually occurs near the areas of raw material production. This provides the smallscale processor with access to raw materials, helps to ensure that perishable oil crops are processed quickly, and reduces transport costs.

The present invention relates to improved methods for refining vegetable oils and byproducts thereof. In an organic acid refining process, vegetable oil is combined with a dilute aqueous organic acid solution and subjected to high shear to finely disperse the acid solution in the oil. The resulting acid-and-oil mixture is mixed at low shear for a time sufficient to sequester contaminants into

A method of producing a refined, bleached and deodorised vegetable oil comprises degumming a vegetable oil, bleaching the degummed oil and deodorising the bleached oil, wherein the degumming, bleaching and deodorising conditions are selected to reduce the content of 3-chloropropane-1,2-diol and esters thereof in the deodorised oil to less than 8 ppm.

Deodorising is the final stage in oil refining. Deodorising removes odoriferous material, free fatty acids and other undesired minor components to produce a bland oil with a good shelf life. State-of-the-art deodorising. Over the latest years, the aim of a state-of-the-art deodorising became: Maximise: odour, flavour removal; free fatty acid

Deodorization of refined and bleached oil is carried out under vacuum and at an absolute pressure of 1–6 mm of mercury in the United States, depending on the type of vacuum system on the deodorizer. Modern deodorizers in Europe and the United States are operated at 2–3 mm of mercury or even lower vacuum (1 mm) via a special ejector design to be discussed in Chapter 14.

Rural vegetable oil production. Rural oil extraction usually occurs near the areas of raw material production. This provides the smallscale processor with access to raw materials, helps to ensure that perishable oil crops are processed quickly, and reduces transport costs.

Sunflower oil Grape oil Soybean oil corn germ oil Olive oil (pomace) PV (meq kg-1) Heating time (h) Fig. 1. Changes in the peroxide values (PV) of the oils during heating at 180 heating of corn germ oil after: 0 C. Oxidation stability The oxidation stability (or induction period, IP) is defined as the time during which the oil

REFINING METHOD CHEMICAL PHYSICAL. Some vegetable oils, mainly sunflowerseed oil and corn germ oil, contain waxes that give the oil an unpleasant cloudiness when cooled down to temperatures available in refrigerators. In order to avoid this problem, it is necessary to submit the oils to a DEWAXING treatment.

Fat and oil processing, method by which animal and plant substances are prepared for eating by humans. More than 90 percent of the world production of fats and oils is used in edible products, and the objective of most processing steps is to convert crude fats of low palatability or undesirable