High-stability liquid oils

Fractionation technology, in particular solvent fractionation, has been utilized to produce some very highly specialized edible oil products. High-stability liquid oils, with AOM stability results of 350 hours minimum without the beneht of added antioxidants, and cocoa butter equivalents are two examples of products that can be produced with fractionation technology. Fractionation technologies may also be used to produce basestocks for utilization as components in hnished products for various applications. 

Fractionation or winterization is a process in which the more saturated molecular species in the oil are solidified during low temperature treatment and subsequently removed cold storage stability is thereby increased. When partially hydrogenated soybean oil is fractionated, the more saturated molecular species are removed to produce a clear oil that meets the requirements of a salad oil and a high-stability liquid oil. 

High-Stability Liquid Oils—Modification of oils by utilizing hydrogenation with fractionation permits the development of liquid oils with high-resistance oxidative degradation. Liquid oils with a 350-h AOM stability and others with exception frying stabilities are available commercially. 

Compressors are used whenever it is necessary to flow gas from a lower pressure to a higher pressure system. Flash gas from low-pressure vessels used for multistage stabilization of liquids, oil treating, water treating, etc., often exists at too low a pressure to flow into the gas sales pipeline. Sometimes this gas is used as fuel and the remainder flared or vented. Often it is more economical or it is necessary for environmental reasons to compress the gas for sales. In a gas field, a compressor used in this service is normally called a flash gas compressor. Flash gas compressors are normally characterized by low throughput rate and high differential pressure. 

Lee [73] studied the stability of miconazole on dry heating in vegetable oils. Miconazole was stable when subjected to dry heat (160 °C for 90 min) in either peanut or castor oil as determined by high performance liquid chromatography analysis. Thus, ophthalmic preparations of miconazole can be prepared in peanut or castor oil with dry heat sterilization without the loss of the drug due to degradation. The procedure also facilitates quick and easy dissolution of the drug in the oil base. 

The high stability of these self-emulslfled systems to coalesence is considered to be due to a liquid crystalline Interface surrounding the oil droplets. 

Three major oil types have been developed that maintain different degrees of clarity or oxidative stability at and below room temperature in temperate chmates. These liquid oils are identified by their functionality traits cooking, salad, and high stability. The definition for each of these classifications is as follows ... 

High-stability oils produced by either technology can be used by food processors wherever liquidity and oxidative stability influence the hnished product s quality or handling conditions. The identihed functionalities of the monounsaturated oils in specihc applications are as follows (106) ... 

Product compatibility—High-stability oils are compatible with all other fats and oils products because crystal type is not a concern. Liquid oils do not have a crystal stmcture. 

Home frying does not require any shelf life for the fried food. Therefore, use of any liquid oil is acceptable for home frying. High oxidative stability is required for the... 

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