Deodorizing of oil

Isopropyl alcohol is also employed widely as a solvent for cosmetics (qv), eg, lotions, perfumes, shampoos, skin cleansers, nail poHshes, makeup removers, deodorants, body oils, and skin lotions. In cosmetic appHcations, the acetone-like odor of isopropyl alcohol is masked by the addition of fragrance (144). 

Zosel, K. Process for the Simultaneous Hydrogenation and Deodorization of Fats and Oils. 

The supercritical fluid extraction of oil seeds has been investigated extensively by several authors [34,98]. Possible applications of supercritical fluids in the edible-oil industry include deacidification, deodorization, and fractionation of crude oils and chemical conversion (like hydrogenation, and enzymatic reactions). 

Wolff, R.L. (1993a) Occurrence of artificial trails polyunsaturated fatty acids in refined (deodorized) walnut oils. Sci. Aliment., 13, 155—163. 

The major conceptual limitation of all regression techniques is that one can only ascertain relationships, but one can never be sure about underlying causal mechanism. The explanation of conclusions with the assistance of other sciences would avoid reaching nonsense conclusions. A hypothetical paradigm can be to use the electronic nose for detecting the adulteration of refined olive oil with refined seed oils when these kinds of oils do not contain volatiles (refined process of vegetable oils includes the deodorization). 

Historically, the standard deodorizer held 60,000 lb of oil (one railroad tank car). Except for refineries making only a few kinds of oil, as for export, building of continuous deodorizers slowed with the advent of Just-In-Time (JIT) delivery, supplier self-certification, and customers buying on the basis of their projected production schedules. This has led to development of improved batch-continuous systems, which are designed to handle many batches of different oil blends per day, with minimum cross-contamination and delays for process. 

The steam stripper is steam-jacketed, and the oil must leave the bottom at a temperature less than 100°C. In order to ensure complete removal of the solvent from the oil and to deodorize the oil, use excess steam amounting to 30 percent of the weight of the oil. 

Since alpha-tocopherol was an essential component of the Swoboda and Peers system (52) which yielded metallic/fIshy flavors, its structural role in the directing of the flavor was of Interest. Either alpha-tocopherol (670 ppm) or Trolox C (1000 ppm) were added to steam deodorized menhaden oils (2 h at 130°C, 4 mm Hg 32) and allowed to oxidize while exposed to air and protected from the light at 65 C. As observed In previous studies (54-56), the high level of alpha-tocopherol exhibited a prooxldant effect whereas Trolox C possessed a distinct antioxidant effect in oxidizing menhaden oils (57). 

Short chain fatty acids are formed by peracld oxidations of autoxldatlvely-derlved n-alkanals (63), and the Incorporation of the peracld Inhibitor, dllauryl thlodlproplonate (63), Into deodorized fish oils was Investigated as a means of preventing the formation of flshy/burnt flavors. Although results of these studies showed substantial reduction of these acids to concentrations well below threshold (<10 ppb), burnt/flshy flavors... 

A typical chemical composition of crude, refined, and deodorized canola oils is presented in Table 12. The deodorized oil data represents the oil quality used as a food ingredient. 

The values for the crude oil compare closely with those of other commercial oils, such as soybean oil, when produced according to good extraction practices. Chlorophylls and sulfur compounds levels are higher in canola oil compared with most other commodity oils. The deodorized oil data reflect good refining practice and are similar to the data obtained with other deodorized commodity oils processed for food applications. 

The removal of the free fatty acids in the bleached oil is done by steam distillation in a deodorizer. This, simultaneously, deodorizes the oil. Because deodoriza-tion is, also, the last process normally carried out on edible oils, this step may be delayed until other processes, such as hydrogenation of the oil, have been done. 

The deodorized coconut oil flows down to the drop tank and holding chamber of the distilling column. Residence time in the deodorizer ranges from 1.5 h to 2 h. The oil from the column is withdrawn by a hermetically sealed and heat-resistant pump and conveyed to the economizer, which preheats the incoming deodorizer feedstock. The oil is cooled down to 50°C, at which temperature citric acid is added. Citric acid enhances the stability of oil by immobilizing iron and copper, which are pro-oxidants. (Note The deodorization step is omitted in the production of Cochin oil.)... 

Approximately 0.5% of crude coconut oil is not saponified by caustic treatment. The unsaponifiable matter consists mainly of tocopherols, sterols, squalene, color pigments, and carbohydrates. The odor and taste of coconut oil is largely due to 5- and y-lactones, which are present in trace quantities (24). Among the unsaponifi-ables, tocopherol contributes to the oxidative stability of crude coconut oil. A typical sample of crude coconut oil contained 55 ppm total tocopherols of which 40.7 ppm is cx-tocopherol (25). Most of the unsaponifiables are removed in the process of refining, bleaching, and deodorizing of crude coconut oil. 

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