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