Refining of vegetable oil

The present invention relates to a process for refining high acidity vegetable oil comprising the steps of: a) stripping an optionally bleached vegetable oil with steam at a temperature of 120 to 250 DEG C and a pressure of 0.7 to 5 mbar for 1 to 60 minutes; b) treating the oil obtained in step a) w...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	VAN PUTTE, KAREL P. A. M, GANGULI, KESHAB LAL, STAVRIDIS, VANGELIS
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a process for refining high acidity vegetable oil comprising the steps of: a) stripping an optionally bleached vegetable oil with steam at a temperature of 120 to 250 DEG C and a pressure of 0.7 to 5 mbar for 1 to 60 minutes; b) treating the oil obtained in step a) with lye; c) bleaching the oil obtained in step b); d) stripping the bleached oil obtained in step c) with steam at a temperature of 120 - 250 DEG C and a pressure of 0.7 - 5 mbar for 5 - 120 minutes. The resulting oil is bland, transparent and colourless. Refined olive oil is suited for blending with a virgin olive oil or to be used as an ingredient for the preparation of spreads, mayonnaises, tomato sauces and salad oils.