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The flavor problem of soybean oil. I. A test of the water washing‐citric acid refining technique
Author(s) -
Dutton Herbert J.,
Moser Helen A.,
Cowan John C.
Publication year - 1947
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02643330
Subject(s) - flavor , citric acid , refining (metallurgy) , soybean oil , pulp and paper industry , chemistry , food science , mathematics , engineering
Summary The future of the soybean oil industry depends in part upon increasing the flavor stability of edible soybean oil. A procedure, which is reported to have been used by the German soybean oil refiners for combating flavor instability, has been tested on laboratory scale and appears to have distinct merit. Oils subjected to a particularly thorough degumming operation and to the subsequent addition of a small amount of citric acid during deodorization possessed a significantly higher flavor stability than did those subjected to a conventional type of refining.