Improved deodorization technology for the production of high quality food oils

Greyt W.D., . (2001) Improved deodorization technology for the production of high quality food oils. [Proceedings Paper]

The quality of a refined oil is usually evaluated by traditional quality parameters such as a low residual free fatty acid FFA content a high oxidative stability a light colour and a neutral odour and taste. Recently more attention is also paid to the nutritional quality of edible oils. High quality food oils should contain low trans fatty acid TFA levels high amounts of natural antioxidants and vitamins and low levels of polymeric and oxidized triglycerides. These quality issues have long not been addressed in palm oil refining. Due to its relatively saturated character palm oil is less sensitive towards formation of TFA and polymeric triglycerides. However palm oil is also a known source of natural antioxidants e.g. tocotrienols ... and vitamins. Today an increased interest is observed in the valuable minor components of edible oils because of their apparent positive nutritional aspects. Process conditions can be optimized to maximize their retention in the refined oil. On the other hand they are sometimes removed from vegetable oils soyabean rapeseed sunflower ... during deodorization and valorized with a high added value as so-called nutraceuticals. In any case improved deodorization technology is required which enables the controlled stripping and recovery of valuable minor components without affecting the general quality characteristics of the refined oil. Intensive research aiming at a bettter understanding of the deodorization process resulted in the development of the Dual Temp deodorization concept. Comparison with the more conventional packed column technology showed that this technology may also be beneficial for the refining of palm oil. The combination of a deodorization and stripping under mild conditions lower temperature and a further stripping at higher temperature for a shorter time enables the production of a refined palm oil with an excellent overall quality and a controlled retention of tocotrienols. In addition it may result in the production of a distillate enriched in tocotrienols.

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Abstract

The quality of a refined oil is usually evaluated by traditional quality parameters such as a low residual free fatty acid FFA content a high oxidative stability a light colour and a neutral odour and taste. Recently more attention is also paid to the nutritional quality of edible oils. High quality food oils should contain low trans fatty acid TFA levels high amounts of natural antioxidants and vitamins and low levels of polymeric and oxidized triglycerides. These quality issues have long not been addressed in palm oil refining. Due to its relatively saturated character palm oil is less sensitive towards formation of TFA and polymeric triglycerides. However palm oil is also a known source of natural antioxidants e.g. tocotrienols ... and vitamins. Today an increased interest is observed in the valuable minor components of edible oils because of their apparent positive nutritional aspects. Process conditions can be optimized to maximize their retention in the refined oil. On the other hand they are sometimes removed from vegetable oils soyabean rapeseed sunflower ... during deodorization and valorized with a high added value as so-called nutraceuticals. In any case improved deodorization technology is required which enables the controlled stripping and recovery of valuable minor components without affecting the general quality characteristics of the refined oil. Intensive research aiming at a bettter understanding of the deodorization process resulted in the development of the Dual Temp deodorization concept. Comparison with the more conventional packed column technology showed that this technology may also be beneficial for the refining of palm oil. The combination of a deodorization and stripping under mild conditions lower temperature and a further stripping at higher temperature for a shorter time enables the production of a refined palm oil with an excellent overall quality and a controlled retention of tocotrienols. In addition it may result in the production of a distillate enriched in tocotrienols.

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. TP684 P3N277 2000 Call Number
AGROVOC Term:	ELAEIS GUINEENSIS
AGROVOC Term:	PALM OILS
AGROVOC Term:	DEODORIZING
AGROVOC Term:	EXPERIMENTATION
AGROVOC Term:	EXPERIMENTAL DESIGN
AGROVOC Term:	PRODUCTION
AGROVOC Term:	QUALITY
AGROVOC Term:	MALAYSIA
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:27
URI:	http://webagris.upm.edu.my/id/eprint/16035

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