High temperature vacuum steam distillation process to purify and

Details High temperature vacuum steam distillation process to purify and High temperature vacuum steam distillation process to purify and

1986-11-14

1988-12-06

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Processes

Preparing or treating triglyceridic fat or oil, or processes...

260420, 260428, 426486, 426487, 426488, 426601, C11B 300

Patent

active

047895543

ABSTRACT:
Deaerated oil having a level of less than about 0.10% by volume of dissolved oxygen is heated at a temperature between about 530.degree. F. (277.degree. C.) and about 650.degree. F. (343.degree. C.) and stripped with a stripping medium with a molar ratio of stripping medium to oil of between about 0.05 and about 9.7, at an absolute pressure of between about 0.5 mm Hg and about 50 mm Hg., for a time of between about 5 seconds and about 15 minutes. The combination of stripping parameters is selected so that the stripping factor "f" is greater than about 0.6, where f=KP.sub.v S/PO, where K is between about 1 and about 200, and where P.sub.v (the vapor pressure of the component to be stripped) is not more than about 0.1 mm Hg at 500.degree. F. (277.degree. C.) and not more than about 2.0 mm Hg at 600.degree. F. (343.degree. C.). This vacuum steam stripping at very high temperatures for short residence times improves the frylife of the edible oil while minimizing undesirable thermally induced side reactions such as polymerization, trans-isomerization and hydrolysis.

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Encyclopedia of Chemical Technology, vol. 9, ed. by R. E. Kirk and D. F. Othmer, Interscience Publishers, N.Y., N.Y., 1980, pp. 816-817.
Komoda and Harada, "A Dimeric Oxidation Product of [Gamma]-Tocopherol in Soybean Oil", JAOCS, vol. 46, No. 1, pp. 18-22 (1969).
Patterson, "Bleaching Practices in Europe", JAOCS, vol. 53, No. 6, pp. 339-343 (1976).

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