Refined, bleached, deodorized

Wkiterization is a specialized appHcation of fractional crystallization that is utilized to remove saturates or waxes from Hquid oils. Salad oils, which do not cloud at refrigerator temperature, have been produced by winterizing lightly hydrogenated soybean ok. However, many producers now use refined, bleached, deodorized oks for this purpose (24). 

OSI results range from 4 hr at 110°C for refined, bleached, deodorized oil, to 80 hr at 110°C for high-stability frying oil (Stauffer, 1996). Because the OSI can be determined at various temperatures, the temperature of the test should always be specified when reporting OSI results. 

Lightly hydrogenated, winterized soybean salad oil became popular in the United States in the early 1960s (6), and all retail salad oil was of this type until the mid-1980s, when a new Wesson Oil was introduced. This oil, processed by the Wesson patented process, was stable and had a long shelf life without the need for hydrogenation. All other manufacturers soon changed to RED (refined, bleached, deodorized) salad oil. 

Fig. 1. Avrami equation plots for refined, bleached, deodorized (RBD), palm oil (PO) under isothermal.

Table 15.4. Analytical Requirements for Refined, Bleached, Deodorized, and Winterized Soybean Oil (Brekke, 1980)...

Kritchevsky, D., Tepper, S. A., Kuksis, A., Wright, S., and Czamecki, S.K. Cholesterol vehicle in experimental atherosclerosis. 22. Refined, bleached, deodorized (RBD) pahn oil, randomized pahn oil and red palm oil. Nutrition Research, 20(6), 887-892. 2000. 

Regardless of the source of long-chain n-3 fatty acids, such oils must undergo appropriate processing. Thus refining, bleaching, deodorization, and addition of appropriate antioxidant stabilizers must be practiced to allow use of these oils in food formulations (5). The types of food in which such n-3 oils may be incorporated are listed in Table 3. These include foods that will be used within a short period of time and in which the products do not develop off-flavors during their predicted shelf Hfe. 

PPO = processed palm oil, stands for different categories of treatment, i.e. neutralized, bleached, deodorized and/or fractionated according to the degree of processing different export duty tariffs may apply N/RPO = neutralized/refined palm oil, BPO = bleached palm oil, CPL = crude palm olein, N/RBPO = neutralized/refined bleached palm oil, N/RPL = neutralized refined palm olein, BPL = bleached palm olein, N/RBDPO = neutralized refined bleached deodorized palm oil, N/RBPL = neutralized refined bleached palm olein, N/RBDPL = neutralized/refined bleached deodorized palm olein. Dp = duty on PPO and Dc = duty on CPO source A. Mohd Nasir. ... 

Chem. Descrip. Refined, bleached, deodorized soybean oil, TBHQ Uses Emollient, carrier, dispersant in skin care, cosmetics, pharmaceuticals lubricating oil in industrial paints/coatings Regulatory EU, Japan approved Properties 1.5 red max. color bland odor Picco 1104 [Eastman]... 

Satue, M.T., Huang, S-W. and Frankel, E.N. Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached, deodorized olive oil. J. Am. OH Chem. Soc. 72,1131-1137(1995). 

In one study (Dayrit et al., 2008), phosphorus-31 nuclear magnetic resonance spectroscopy ( P NMR) was used to differentiate virgin coconut oil from refined, bleached, deodorized coconut oil. MGs, DGs, sterols and FFAs in virgin coconut oil and refined coconut oil were converted into dioxaphospholane derivatives and analyzed by NMR. 

P NMR is a useful method for the analysis of constituents in coconut oil and gives a valuable way of distinguishing virgin coconut oil from refined, bleached, deodorized coconut oil. 

Chem. Desctip. Rapeseed oil, low emcic acid, refined, bleached, deodorized CAS 120962-03-0 EINECS/ELINCS 232-299-0... 

Chem. Descrip. ybean oil, refined, bleached, deodorized CAS 8001-22-7 EINECS/ELINCS 232-2744... 

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