Nutritional low-smoke oil and its preparation process

By using decolorization and deodorization processes, combined with low-temperature degumming and deacidification, the problems of high oil fume, high DAG content, and strong fishy smell during vegetable oil cooking are solved. This achieves efficient refining of oils, reduces oil fume and fishy smell, increases vitamin E content, and saves energy.

CN122405367APending Publication Date: 2026-07-17WILMAR SHANGHAI BIOTECH RES & DEV CENT
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
WILMAR SHANGHAI BIOTECH RES & DEV CENT
Filing Date
2026-05-28
Publication Date
2026-07-17

AI Technical Summary

Technical Problem

Existing technologies are insufficient to effectively reduce the amount of oil fumes, lower DAG content, improve vitamin E retention, and reduce fishy smell during cooking with vegetable oils, especially for highly refined oils and certain vegetable oils such as flaxseed oil, corn oil, and sunflower oil.

Method used

The decolorization and deodorization process is adopted. By recirculating the deodorized oil to the oil to be treated, combined with low-temperature degumming and deacidification, the refining process is optimized to reduce the amount of oil fumes, DAG content and fishy smell, while increasing the vitamin E content.

Benefits of technology

It achieves reduced oil fume and DAG content, increased VE retention rate, reduced fishy smell after cooking, and saves energy and improves production efficiency.

✦ Generated by Eureka AI based on patent content.

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Abstract

本发明属于油脂精炼领域，涉及一种营养的低油烟油脂及其制备工艺。具体而言，本发明提供一种油脂精炼的方法，所述方法包括脱色处理和脱臭处理，将脱臭油回流至待脱色处理或待脱臭处理的油脂中的步骤；其中，以待脱色处理或待脱臭处理的油脂总重计，所述脱臭油的含量为1‑20%或15‑35%。本发明得到的油脂如植物油的油烟量更低，同时VE保留率更高，DAG含量更低，烹饪后油脂如亚麻籽油无明显腥味，油脂酸价更低，过氧化值更低，含磷量更低，色泽稳定性更高。且脱胶和碱炼温度低，所需热量更少，节约能源并减少换热时间，提高生产效率。
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Citation Information

Patent Citations

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  • Production process and transition device for reducing the amount of oil smoke from refined edible vegetable oil

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  • Rice oil and preparation method thereof

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