Edible oil deodorization

Abstract

Deodorization of fats and oils is necessary to remove the disagreeable flavor and odors that are naturally present or created durign processing. Steam stripping of the oils is used to remove these volatile flavor and odor components. This paper discusses the process specifications for deodorization and the mechanical design of edible oil deodorizers.

Oil production from catfish viscera

“…The decreases in FFA during the deodorization process may have been due to the vaporizability of FFA. Considerable amounts of FFA were vaporized during distillation (8,21). An acceptable level of FFA in refined fish oil is between 1.8 and 3.5% (15).…”

“…Bleaching removes soap, trace metals, sulfurous compounds, and part of the more stable pigments and pigment-breakdown products, aldehydes, and ketones (6). The purpose of deodorization is to remove residual FFA, aldehydes, and ketones, which are responsible for an unacceptable oil odor and flavor (6)(7)(8).…”

Changes in Edible Fats and Oils During Processing

“…Deodorization is the last major step in the refining of edible oils. This processing operation removes undesirable odors and flavors from the oil and ensures their shelf-life stability (Gavin 1978). Prior to deodorization, the oil may contain volatile odor and flavor-active components originally present in the crude, the "soapy" odor created by alkali-refining, the "earthy" odor generated by bleaching and the typical hydrogenation odor caused by hardening (Chang 1967).…”

Fish Oil Extraction, Purification, and its Properties

“…Therefore, undesirable odours and volatile components should be removed during refining and deodorization to obtain food grade oil with good cooking quality. Deodorization has been considered as a unit process that finally establishes the oil flavour and odour characteristics that are most readily recognized by the consumer [18][19][20]. Steam deodorization is possible because of the great differences in volatility between the TAG and the substances that give oils and fat their natural flavours and odours.…”