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Steam‐Refined soybean oil: I. effect of refining and degumming methods on oil quality
Author(s) -
List G. R.,
Mounts T. L.,
Warner K.,
Heakin A. J.
Publication year - 1978
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/bf02676942
Subject(s) - phosphoric acid , refining (metallurgy) , chemistry , soybean oil , flavor , pulp and paper industry , yield (engineering) , chromatography , food science , organic chemistry , materials science , metallurgy , engineering
A lot of commercially extracted crude soybean oil was water degummed with and without a phosphoric acid pretreatment. The degummed oils were bleached and then deacidified‐deodorized in a single step to yield physically (steam) refined soybean salad oils. Their flavor and oxidative stability were compared to caustic‐refined oils given otherwise identical processing treatments. Physically refined oils without a phosphoric acid pretreatment were of poor initial quality compared to those given the phosphoric acid pretreatment. However, caustic‐ and steam‐refined oils processed with the phosphoric pretreatment were of comparable quality.