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Steam‐Refined soybean oil: II. effect of degumming methods on removal of prooxidants and phospholipids
Author(s) -
List G. R.,
Mounts T. L.,
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/bf02676943
Subject(s) - refining (metallurgy) , phosphoric acid , chemistry , flavor , soybean oil , oil refinery , pulp and paper industry , chromatography , organic chemistry , food science , engineering
Abstract The first paper in this series described the effect of refining and degumming methods on the quality of steam‐ and caustic‐refined soybean oils. Flavor evaluations demonstrated that phosphoric acid‐pretreated oils were superior to water‐degummed oils particularly in the steam‐refining mode. The present study reports observations on the function of the phosphoric acid pretreatment. The effects of iron on the flavor and oxidative stability are reviewed. Data on phosphatide and iron removal during caustic and steam refining are presented and the results discussed. The poor initial quality of the water‐degummed, steam‐refined oil is attributed to oxidation resulting from incomplete iron removal during the prerefining stage. Significant correlations were obtained between the initial flavor scores of processed oils and their iron contents. Phosphoric acid pretreatment apparently alters iron compounds in crude soybean oil and facilitates their removal during subsequent processing.