Oil refining-De-fat
Oil is a mixture of various fatty acid triglycerides (triglycerides for short). Different fatty acids have different melting points of fats. Triglycerides with high saturation have a high melting point; triglycerides with low saturation have a lower melting point.
After degumming, deacidification, bleaching, deodorizing, and dewaxing, rice bran oil is edible, but with different uses, people have different requirements for oils.For example, salad oil must not contain solid fat ("stearic" for short) so that it can remain transparent within 5.5 hours at 0°C (ice-water mixture). Rice bran oil still contains some solid fats after the above five removals, which cannot meet the quality standard of salad oil. To obtain rice bran salad oil, these solid fats must also be removed. This process of removing solid fat from oil is called "de-fat" of oil, and its method is "winterisation". When palm oil, peanut oil or cottonseed oil is used to produce salad oil, it is also required to "de-fat".
The solubility of solid fat in liquid oil increases as the temperature rises. When the temperature gradually drops to a certain point, the solid fat begins to crystallize out. The temperature at this time is called the saturation temperature. The greater the solid fat concentration, the higher the saturation temperature.
Hot tags:Oil refining,de-fat,degumming, deacidification, bleaching, deodorizing, dewaxing,rice bran oil
After degumming, deacidification, bleaching, deodorizing, and dewaxing, rice bran oil is edible, but with different uses, people have different requirements for oils.For example, salad oil must not contain solid fat ("stearic" for short) so that it can remain transparent within 5.5 hours at 0°C (ice-water mixture). Rice bran oil still contains some solid fats after the above five removals, which cannot meet the quality standard of salad oil. To obtain rice bran salad oil, these solid fats must also be removed. This process of removing solid fat from oil is called "de-fat" of oil, and its method is "winterisation". When palm oil, peanut oil or cottonseed oil is used to produce salad oil, it is also required to "de-fat".
The solubility of solid fat in liquid oil increases as the temperature rises. When the temperature gradually drops to a certain point, the solid fat begins to crystallize out. The temperature at this time is called the saturation temperature. The greater the solid fat concentration, the higher the saturation temperature.
Hot tags:Oil refining,de-fat,degumming, deacidification, bleaching, deodorizing, dewaxing,rice bran oil
