Probleme der physikalischen Raffination von Sojaöl

Grothues, B.

doi:10.1002/lipi.19820840106

Cited by 7 publications

(2 citation statements)

References 34 publications

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“…-Starting with water-degummed oil at about 100 ppm of P and using high amounts of acid and clay and high temperatures (170 C) (24,25,27). -Starting with acid-degummed oil at about 30 ppm of P and using relatively low amounts of acid and clay at standard bleaching temperature (105 C) (20,26).…”

Section: Physical Refiningmentioning

confidence: 99%

“…The attempts at pretreating water-degummed oil at well above 30 ppm of P oil for physical refining are now largely abandoned. It was found to be too costly, and oil of good quality could not be produced reliably (25). Instead, the approach via the production of low-gum oil either by acid degumming or special pretreatment of beans (seed) is being emphasized (20).…”

Section: Physical Refiningmentioning

confidence: 99%

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Canola oil processing in Canada

Mag

1983

J Americ Oil Chem Soc

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Canola is the registered trademark of the Canola Council of Canada for the seed, oil and meal derived from rapeseed cultivars low in erucic acid and low in glucosinolates. Conversion to canola cultivars on a commercial scale started in 1976; in 1981, ca. 87% of the brassica‐based oil crop in Canada was of canola quality. Canola oil is the most important oil in Canada. Processing of the oil is, in its essentials, conventional. A few problems not usually encountered with other oils are its chlorophyll content which requires extra processing and analytical effort, and certain limitations in crystallization behavior when highly hydrogenated. Advantages are that stable oils can be produced at moderate degree of hydrogenation, and without hydrogenation in the case of salad oil. New developments in processing of the oil have led to the production of acid‐degummed, crude oil on a commercial scale. This opens the possibility to apply physical refining to the oil.

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Section: Physical Refiningmentioning

confidence: 99%

Section: Physical Refiningmentioning

confidence: 99%

Canola oil processing in Canada

Mag

1983

J Americ Oil Chem Soc

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Effects of plant-scale alkali refining and physical refining on the quality of rapeseed oil

Čmolík¹,

Schwarz²,

Svoboda³

et al. 2000

Eur. J. Lipid Sci. Technol.

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Physical refining of edible oils

Čmolík¹,

Pokorný

2000

Eur. J. Lipid Sci. Technol.

129

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Crude oils obtained by oilseed processing have to be refined before the consumption in order to remove undesirable accompanying substances. The traditional alkali refining is often replaced by physical refining in which the use of chemicals is reduced. The most widely used method is steam refining. The crude oil quality is very important in order to obtain high quality refined oil. Furthermore, the oil should be efficiently degummed to remove phospholipids as well as heavy metals and bleached to remove pigments. The most important step consists of the application of superheated steam under low pressure and at temperatures higher than 220°C. Both free fatty acids and objectionable volatiles, formed by cleavage of lipid oxidation products, are removed. A disadvantage is the partial loss of tocopherols. Side reactions, particularly isomerization of polyunsaturated fatty acids, should be minimized. The quality of physically refined oil is close to that of alkali refined oils, but losses of neutral oil are lower and the environment is less polluted. Among other methods of physical refining the application of selective membranes is promising.

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Probleme der physikalischen Raffination von Sojaöl

Cited by 7 publications

References 34 publications

Canola oil processing in Canada

Canola oil processing in Canada

Effects of plant-scale alkali refining and physical refining on the quality of rapeseed oil

Physical refining of edible oils

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