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The effect of processing conditions upon the nutritional quality of vegetable oils
Author(s) -
Wilding M. D.,
Rice E. E.,
Mattil K. F.
Publication year - 1963
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/bf02654740
Subject(s) - refining (metallurgy) , food science , vegetable oil , chemistry , pulp and paper industry , microbiology and biotechnology , biology , engineering
On the basis of the chemical, physical, and biological criteria used, all of which have been shown to be sensitive indicators of heat damage to oils, it must be concluded that the overall nutritional quality of an oil is not adversely affected by alkali refining, adsorptive decolorizing, or deodorization; that higher temperatures of deodorization (238C) produce oils nutritionally equivalent to those deodorized at lower temperatures (160C); and that the normal processes used in manufacturing edible oils improve the resistance of these oils to heat damage.