Process for the refining of edible oils

Details Process for the refining of edible oils Process for the refining of edible oils

C - Chemistry, Metallurgy

11

B

C11B 3/04 (2006.01) A23D 9/00 (2006.01) C11B 3/00 (2006.01) C11B 3/14 (2006.01)

Patent

CA 2150949

A method for refining triglyceride oils, preferably of natural origin. The method is particularly suitable for the refining of oils meant for direct consumption such as are sunflower oil, palm oil and olive oil. The method consists of a two-step treatment comprising a heating treatment and a subsequent stripping treatment. The stripping temperature is at 30-200 °C and the heating treatment consists of keeping the oil at an elevated but moderate temperature (30-180 °C). A stable oil results, which may be characterised further either by a specific flavour profile which may be appraised as natural and attractive or by the absence of any flavour.

Procédé de raffinage d'huiles triglycérides, de préférence d'origine naturelle. Le procédé s'applique notamment au raffinage des huiles destinées à la consommation directe, par exemple l'huile de tournesol, l'huile de palme et l'huile d'olive. Le procédé consiste à effectuer un traitement en deux étapes, à savoir un traitement thermique suivi d'un traitement de distillation. La température de distillation est comprise entre 30 et 200 °C et le traitement thermique consiste à maintenir l'huile à une température élevée mais modérée (30 à 180 °C). On obtient une huile stable éventuellement caractérisée soit en ce qu'elle présente un profil de goût dont on peut estimer qu'il est naturel et attrayant, soit en ce qu'elle ne présente aucun goût.

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