Publication Date:
2012-06-01
Description:
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). Content Type Journal Article Category Original Paper Pages 1-7 DOI 10.1007/s11746-012-2079-x Authors Salisa Chumsantea, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Takham, Bangkhuntien, Bangkok, 10150 Thailand Kornkanok Aryusuk, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Takham, Bangkhuntien, Bangkok, 10150 Thailand Supathra Lilitchan, Department of Nutrition, Faculty of Public Health, Mahidol University, Ratchathewi, Bangkok, 10400 Thailand Narumon Jeyashoke, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Takham, Bangkhuntien, Bangkok, 10150 Thailand Kanit Krisnangkura, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Takham, Bangkhuntien, Bangkok, 10150 Thailand Journal Journal of the American Oil Chemists' Society Online ISSN 1558-9331 Print ISSN 0003-021X
Print ISSN:
0003-021X
Electronic ISSN:
1558-9331
Topics:
Chemistry and Pharmacology
,
Process Engineering, Biotechnology, Nutrition Technology
