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Reducing Oil Losses in Alkali Refining
Author(s) -
Chumsantea Salisa,
Aryusuk Kornkanok,
Lilitchan Supathra,
Jeyashoke Narumon,
Krisnangkura Kanit
Publication year - 2012
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/s11746-012-2079-x
Subject(s) - demulsifier , rice bran oil , refining (metallurgy) , tannic acid , chemistry , neutralization , alkali metal , soybean oil , emulsion , chromatography , bran , pulp and paper industry , food science , organic chemistry , raw material , antibody , engineering , immunology , biology
Neutralization is an important step in the chemical refining of edible oils. Free fatty acids (FFA) are generally removed in neutralization as sodium soaps but neutral oil is also entrapped in the emulsion and removed with the soap during centrifugation. Thus, alkali neutralization causes a major loss of neutral oil in the chemical refining of edible oils. The effects of demulsifiers (NaCl, KCl, Na 2 SO 4 and tannic acid) on reducing alkali refining losses of refined palm, soybean, and sunflower oils (used as model oils) incorporated with FFA from rice bran oil were investigated. Adding small amounts of demulsifiers to the alkali neutralization step significantly reduced neutral oil loss of these model oils. All demulsifiers except for tannic acid had similar effects on refining losses in all oil model systems. The optimum demulsifier content was 1.0 % (w/w of oil).