Precise deodorization design for four different kinds of vegetable oils
in industrial trial production
Abstract
Trans fatty acids (TFA) have been shown to be associated with various
health disorders. The major source of dietary TFA is high-temperature
deodorization of vegetable oils. In this study, precision minimal
deodorization was proposed to obtain healthier zero-TFA vegetable oils.
Dual columns with dual temperatures (DCDT) deodorizer was designed,
transformed and industrially implemented among dozens of plants. Also
the deodorization temperatures were optimized and customized
respectively for four kinds of vegetable oil (soybean oil and rapeseed
oil: tray column 205°C and packed column 225°C, maize oil and sunflower
seed oil: tray column 210°C and packed column 230°C). Four kinds of oils
can all achieve zero-TFA by DCDT deodorization at the customized
temperatures, and meanwhile oil qualities and shelf life stabilities
were compared with corresponding conventional refining oils. The initial
FFA and color were a little higher than conventional refining oils,
however, they showed no significant differences in odors and shelf life
stability, which indicated a good and stable oil quality of zero-TFA
oils for future industrial productions and sales.