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Effect of water quality on degumming and stability of soybean oil
Author(s) -
AlKahtani H. A. M.,
Hanna M. A.,
Handel A. P.
Publication year - 1984
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/bf02672054
Subject(s) - distilled water , chemistry , phosphorus , soybean oil , peroxide value , salt (chemistry) , hydrogen peroxide , chromatography , food science , biochemistry , organic chemistry
Solvent‐extracted crude soybean oil was degummed with deionized distilled water containing various amounts of CaCO 3 −MgCO 3 FeCl 2 , and NaCl. The total phosphorus content remaining in the degummed oil was determined and the peroxide value of the degummed oil held at 98–101 C was measured daily for 10 days. The results were compared statistically with those from oil degummed with deionized distilled water as a control. It was found that 250 mg/L of CaCO 3 −MgCO 3 significantly reduced the efficiency of the degumming process. FeCl 2 at concentrations of 150 and 250 μg/L and NaCl at 300 mg/L resulted in the removal of more phosphorus than the control at the 5% level of significance. Generally, the stability of the degummed oils decreased as the salt concentrations increased. The rate of oxidation was greater for oils degummed in the presence of FeCl 2 than of NaCl and CaCO 3 −MgCO 3 under the same conditions.