초록 ▼

A close-coupled method of treating unrefined, unbleached soybean oil to produce a stable edible frying oil. The close-coupled process involves performing a series of steps to refine and bleach unrefined, unbleached soybean oil in a continuous sequence without intermediate storage and without substan

A close-coupled method of treating unrefined, unbleached soybean oil to produce a stable edible frying oil. The close-coupled process involves performing a series of steps to refine and bleach unrefined, unbleached soybean oil in a continuous sequence without intermediate storage and without substantial exposure to oxygen in the air which can lead to oxidation of heated oil, as follows: treating unrefined, unbleached soybean oil with a caustic agent; heating and water washing the treated soybean oil; degassing the soybean oil to remove a substantial portion of any oxygen and water entrained in the oil; dispersing into the oil a minor amount of finely divided, activated metallic salts and oxides including bleaching earths, clays, etc.; and heating the resulting dispersion in a carbon dioxide atmosphere. The treated oil is then degassed to remove entrained carbon dioxide, filtered to remove particulates and then cooled to provide a refined, bleached soybean oil.

대표청구항 ▼

A close-coupled method for improving the odor and flavor stability of unrefined, unbleached soybean oil at a temperature of about 350 degrees F. to 400 degrees F., said method comprising performing a series of steps in continous sequence without intermediate storage and without substantial exposure

A close-coupled method for improving the odor and flavor stability of unrefined, unbleached soybean oil at a temperature of about 350 degrees F. to 400 degrees F., said method comprising performing a series of steps in continous sequence without intermediate storage and without substantial exposure to oxygen in the air, as follows: mixing unrefined, unbleached soybean oil with a caustic agent; water washing the caustic-treated, unbleached soybean oil to produce refined, unbleached soybean oil; degassing the wet refined soybean oil under vacuum to remove a substantial portion of oxygen and water entrained in said wet oil; dispersing in said degassed oil a minor amount of a treating agent for bleaching said oil, said treating agent consisting essentially of finely divided, activated metallic salts or oxides; heating the dispersion; contacting the heated dispersion with carbon dioxide for a predetermined time to bleach and stabilize said heated oil; degassing the treated oil to remove a substantial portion of the carbon dioxide from said treated oil; filtering the degassed treated oil to remove the spent treating agents; and cooling the filtered oil to produce refined, bleached soybean oil having improved odor and flavor stability at said temperature of about 350 degrees F. to 400 degrees F.