Removal of phthalates

Abstract

The present invention relates to a process for reducing the content of phthalates from a vegetable oil, wherein the process is comprising the step of subjecting a vegetable oil to an evaporation, wherein the evaporation is performed in a stripping column at a pressure of between 1 and 4 mbar, preferably between 2 and 3 mbar, and a temperature in a range of from 270 to 320°C, with a residence time of the oil of preferably from 1 to 10 minutes, more preferably from 1 to 5 minutes and obtaining a retentate vegetable oil. It further relates to the use wherein the evaporator is applied at a pressure, preferably between 2 and 3 mbar and a temperature of from 270 to 320°C with a residence time of the oil of below 20 minutes for obtaining a retentate vegetable oil having a reduced content of phthalates.

Description

REMOVAL OF PHTHALATESCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Patent Application No. 23190063.0, filed August 7, 2023, which is incorporated by reference herein in its entirety.FIELD OF THE INVENTION

[0002] The present invention relates to a novel process for reducing the content of phthalates in vegetable oils.BACKGROUND OF THE INVENTION

[0003] Phthalates are a class of lipophilic chemicals commonly used in plastic products. Phthalates consist of a rigid planar aromatic ring with two nonlinear fatty acid sidechains. According to the length of the carbon chain of the side chain, the phthalates can be divided into two groups: short carbon chain of 1 to 6 carbon atoms on the alkyl group, and long carbon chain phthalates wherein the number of carbon atoms of the alkyl chain is greater than 6. Commonly used phthalates are di-2-ethylhexyl phthalates (DEHP), di-butyl phthalate (DBP), di-isobutyl phthalate (DIBP, and di-isononyl phthalate (DNP).

[0004] Due or the toxicological properties and potential risk for human health, more attention is given to the removal of phthalates from edible products. Due to the fat solubility of phthalates, they may be found in edible oils.

[0005] From a health perspective, it is therefore desirable to reduce, or even completely remove, phthalates contamination from edible vegetable oils.

[0006] Crude oils, as extracted from their original source, are not suitable for human consumption due the presence of impurities - such as free fatty acids, phosphatides, metals, and pigments - which may be harmful or may cause an undesirable colour, odour or taste. Crude oils are therefore refined before use. The refining process typically consists of three major steps: degumming, bleaching, and deodorizing. Optionally, a fourth step of chemical refining is included. An oil obtained after completion of the refining process (called a “refined oil” or morespecifically a deodorized oil) is normally considered suitable for human consumption and may therefore be used in the production of any number of foods and beverages.

[0007] Unfortunately, existing refining processes are not fully effective to remove phthalates. There is a need in the industry to identify an efficient and effective method for reducing phthalates levels in vegetable oils. The present invention provides such a process.SUMMARY OF THE INVENTION

[0008] The present invention relates to a process reducing the content of phthalates from a vegetable oil, wherein the process is comprising the step of subjecting a vegetable oil to an evaporation, wherein the evaporation is performed in a stripping column at a pressure of between 1 and 4 mbar, preferably between 2 and 23 mbar, and a temperature in a range of from 270 to 320°C, and obtaining a retentate vegetable oil, wherein the residence time in the stripping column is below 20 minutes, preferably from 1 to 10 minutes, more preferably from 1 to 5 minutes.

[0009] The present invention further relates to the use of an evaporator for reducing the content of phthalates from a vegetable oil, wherein the shock evaporator is a stripping column operating at a pressure between 1 and 4 mbar, preferably between 2 and 3 mbar and a temperature of from 270 to 320°C and a residence time below 20 minutes, preferably from 1 to 10 minutes, more preferably from 1 to 5 minutes.DETAILED DESCRIPTION

[0010] The present invention relates to a process reducing the content of phthalates from a vegetable oil, wherein the process is comprising the step of subjecting a vegetable oil to an evaporation, wherein the evaporation is performed in a stripping column at a pressure of between 1 and 4 mbar, preferably between 2 and 3 mbar, and a temperature in a range of from 270 to 320°C, and obtaining a retentate vegetable oil wherein the residence time in the stripping column is below 20 minutes, preferably from 1 to 10 minutes, more preferably from 1 to 5 minutes.Vegetable oil as starting material

[0011] The vegetable oil that is subjected to the evaporation of the process of the inventionmay be derived from one or more vegetable sources and may include oils and / or fats from a single origin or blends of two or more oils and / or fats from different sources or with different characteristics. They may be derived from standard oils or from specialty oils such as oils that have been subjected to fractionation and so on.

[0012] Examples of suitable vegetable oils include soybean oil, com oil, cottonseed oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, safflower oil, sunflower oil, sesame seed oil, rice bran oil, coconut oil, canola oil, cocoa butter, shea butter, camelina oil and any fractions or derivatives thereof.

[0013] In one aspect, the vegetable oil is palm oil, palm oil fractions and mixtures thereof. The palm oil fractions encompass palm oil stearin and palm oil olein fractions, including single and double fractionated fractions, palm mid fractions, and blends of two or more thereof.

[0014] The vegetable oil that is subjected to the evaporation may have a content of phthalates of 7 ppm or higher.

[0015] In one aspect, the vegetable oil that is subjected to the evaporation of the process is a degummed, bleached, vegetable oil.

[0016] In an aspect of the invention, the vegetable oil that is subjected to the evaporation of the process is a degummed, bleached, deodorized vegetable oil.

[0017] In an aspect of the invention, the vegetable oil that is subjected to the evaporation of the process is a chemical neutralized, bleached, deodorized vegetable oil.Degumming

[0018] The crude vegetable oil may be subjected to one or more degumming steps. Any of a variety of degumming processes known in the art may be used. One such process (known as "water degumming") includes mixing water with the oil and separating the resulting mixture into an oil component and an oil-insoluble hydrated phosphatides component, sometimes referred to as "wet gum" or "wet lecithin". Alternatively, phosphatide content can be reduced (or further reduced) by other degumming processes, such as acid degumming (using citric or phosphoric acid for instance), enzymatic degumming (e.g., ENZYMAXfrom Lurgi) or chemical degumming (e.g., SUPERIUNI degumming from Unilever or TOP degumming from VandeMoortele / Dijkstra CS). Alternatively, phosphatide content can also be reduced (or further reduced) by means of acid conditioning, wherein the oil is treated with acid in a high shear mixer and is subsequently sent without any separation of the phosphatides to the bleaching step.Chemical neutralization or alkali treatment

[0019] The chemical neutralization step or the alkali treatment will consist of an alkali refining type step comprising: (a) mixing a crude or partially refined oil with an aqueous alkali solution to produce a mixture of partially refined oil and soapstock; (b) separating off the soapstock (e.g. using a centrifuge or a settling tank); and (c) washing the partially refined oil (preferably with water at a temperature in the range 70-105°C). The washed, partially refined oil can then be delivered to the next refining steps (bleaching and deodorization).

[0020] Alkalis which can be used for alkali refining will typically be strong alkalis such as sodium hydroxide, potassium hydroxide or sodium carbonate. Sodium hydroxide, for instance, will preferably be used at a concentration of approximately 25%. This and other possible variations of the alkali refining step will be apparent to the person skilled in the art and need not, therefore, be described in detail here.Bleaching

[0021] The bleaching step in general is a process step whereby impurities are removed to improve the color and flavor of the oil. It is typically performed prior to deodorization. The nature of the bleaching step will depend, at least in part, on the nature and quality of the oil being bleached. Generally, a crude or partially refined oil will be mixed with a bleaching agent which combines, amongst others, with oxidation products, phosphatides, trace soaps, pigments and other compounds to enable their removal. The nature of the bleaching agent can be selected to match the nature of the crude or partially refined oil to yield a desirable bleached oil. Bleaching agents generally include natural or "activated" bleaching clays, also referred to as "bleaching earths", activated carbon and various silicates. Natural bleaching agent refers to non-activated bleaching agents. They occur in nature, or they occur in nature and have been cleaned, dried, milled and / or packed ready for use. Activated bleaching agent refers to bleaching agents that have been chemically modified, for example by activation with acid or alkali, and / or bleaching agents that have been physically activated, for example by thermal treatment. Activation includes the increase of the surface in order to improve the bleaching efficiency.

[0022] Further, bleaching clays may be characterized based on their pH value. Typically, acid-activated clays have a pH value of 2.0 to 5.0. Neutral clays have a pH value of 5.5 to 9.0.A skilled person will be able to select a suitable bleaching agent from those that are commerciallyavailable based on the oil being refined and the desired end use of that oil.

[0023] The bleaching step for obtaining the degummed and bleached vegetable oil is performed at a temperature of from 80 to 115°C, from 85 to 110°C, from 90 to 105°C, or from 95 to 100°C, in presence of neutral and / or natural bleaching earth in an amount of from 0.2 to 5%, from 0.5 to 3%, or from 0.7 to 1.5% based on amount of oil.

[0024] In one more aspect of the invention, the vegetable oil that is subjected to the evaporation of the present invention, is a degummed, bleached and deodorized vegetable oil.Deodorization

[0025] Deodorization is a process whereby free fatty acids (FFAs) and other volatile impurities are removed by treating (or “stripping”) a crude or partially refined oil under vacuum and at elevated temperature with sparge steam, nitrogen or other gasses. The deodorization process and its many variations and manipulations are well known in the art and the deodorization step of the present invention may be based on a single variation or on multiple variations thereof.

[0026] For instance, deodorizers may be selected from any of a wide variety of commercially available systems (such as those sold by Krupp of Hamburg, Germany; De Smet Group, S.A. of Brussels, Belgium; Gianazza Technology s.r.l. of Legnano, Italy; Alfa Laval AB of Lund, Sweden Crown Ironworks of the United States, or others). The deodorizer may have several configurations, such as horizontal vessels or vertical tray-type deodorizers.

[0027] Deodorization is typically carried out at elevated temperatures and reduced pressure to better volatilize the FFAs and other impurities. The precise temperature and pressure may vary depending on the nature and quality of the oil being processed. The pressure, for instance, will preferably be no greater than 10 mm Hg but certain aspects of the invention may benefit from a pressure below or equal to 5 mm Hg, e.g. 1 - 4 mm Hg (1.33 to 5.32 mbar).The temperature in the deodorizer may be varied as desired to optimize the yield and quality of the deodorized oil. Deodorization is typically performed at a temperature of the oil in a range of 200 to 270°C, with temperatures of about 220-270°C being useful for many oils. Typically, deodorization is thus occurring in a deodorizer whereby volatile components such as FFAs and other unwanted volatile components that may cause off-flavors in the oil, are removed. Deodorization may also result in the thermal degradation of unwanted components.The deodorization step for obtaining the degummed, bleached and deodorized vegetable oil that is subjected to the evaporation of the process, is performed at a temperature of from 200 to 270°C,from 210 to 260°C, from 215 to 250°C, from 215 to 245°C, or from 220 to 240°C.

[0028] The deodorization step is taking place for a period of time from 30 min to 240 min, from 45 min to 180 min, from 60 min to 150 min, or from 90 min to 120 min.

[0029] The deodorization step for obtaining the degummed, bleached and deodorized vegetable oil that is subjected to the evaporation of the process, is performed in the presence of sparge steam in a range of from 0.50 to 2.50 wt%, from 0.75 to 2.00 wt%, from 1.00 to 1.75 wt%, or froml.25 to 1.50 wt% based on amount of oil, and at an absolute pressure of 10 mbar or less, 7 mbar or less, 5 mbar or less, 3 mbar or less, 2 mbar or less.Evaporation of the present invention

[0030] The evaporation of the present invention (also called shock evaporation or high temperature stripping) is a stripping technique in presence of a stripping agent (such as steam) (steam distillation), and it involves high temperatures (i.e. 270-320°C), at reduced pressure (1 to 4 mbar) and short residence times (less than 20 minutes, preferably from 1 to 10 minutes, more preferably from 1 to 5 minutes) to avoid formation of unwanted by-products (formation of trans fatty acids, and / or polymerisation products). This technique can be used for compounds that have a low volatility. The high temperature allows the removal of low volatile components, and by keeping the residence time short, the by-product formation is suppressed.

[0031] The evaporation is conducted in a stripping column.

[0032] The stripping column can be any type of stripping column. For example, a scrubber is a well-known stripping column.

[0033] The stripping column may be a packed column.

[0034] The packing can be random packing or structured packing. Preferably the packing is a structured packing.

[0035] The term structured packing is well-known in the technical field, and it refers to a range of specially designed materials for use in absorption and distillation columns. Structured packings typically consist of thin corrugated metal plates arranged in a way that force fluids to take complicated paths through the column and thereby creating a large surface, which can enhance the interaction between oil and stripping agent.

[0036] The packing in the equipment of the present invention is having a specific surface of from 100 to 750 m2 / m3.

[0037] Furthermore, the stripping column has an oil loading of from 0.5 to 4.0 kg / m2h surface of packing.

[0038] The height to diameter ratio of the stripping column may be from 0.1 to 10.

[0039] The evaporation is performed in the stripping column at a pressure between 1 and 4 mbar, preferably between 2 and 3 mbar.

[0040] The stripping agent is steam or any other stripping gas, such as nitrogen gas.

[0041] Preferably steam is used as stripping agent.

[0042] In an aspect of the invention, the evaporation of the current process is performed at a temperature of 270 to 320°C, from 280°C to 310°C, or preferably from 285°C to 300°C.In an aspect of the invention, the evaporation of the current process is performed at a temperature of 270 to 285°C.

[0043] In an aspect of the invention, the residence time is not more than 20 minutes, preferably not more than 15 minutes. More in particular, the process of the present invention allows a residence time from 1 to 10 minutes, preferably from 1 to 5 minutes.

[0044] These short residence times are further beneficial to avoid further formation of the process contaminants.

[0045] In the process according to the invention, two fractions are obtained from the evaporation: a retentate vegetable oil and a distillate.

[0046] The present invention further relates to a process for reducing the content of phthalates from a vegetable oil, wherein the process is comprising the step of subjecting a vegetable oil to an evaporation, wherein the evaporation is performed in a stripping column with packing, at a pressure of between 1 and 4 mbar, preferably between 2 and 3 mbar, and a temperature in a range of from 270 to 320°C and obtaining a retentate vegetable oil.The refining ability is obtained from the use of the stripping column. It is to be understood that in order to operate the stripping column, valves, pumps, heat exchangers (heating and / or cooling of the oil), and the like, are needed. An in-line heater may be used before the stripping column.It has been found that the height to diameter ratio of the stripping column may be from 0.1 to 10. The packing can be random packing or structured packing. Preferably the packing is a structured packing.

[0047] The process according to the invention may result in a retentate vegetable oil having a reduced content of phthalates and a distillate having an elevated content of phthalates, compared to the vegetable oil that is subjected to the evaporation.

[0048] In one aspect of the invention, the process according to the invention may result in a retentate vegetable oil having a content of phthalates that is reduced for at least 50%, at least 60%, preferably at least 70%.

[0049] The yield of the retentate vegetable oil of the evaporation may be more than 40%, more than 55%, more than 60%, more than 65%, more than 70%, more than 80%, or even more than 90%. The yield is expressed as the ratio of the amount of retentate vegetable oil that is obtained versus the amount of vegetable oil that was subjected to the evaporation.

[0050] In an aspect of the invention, a bleached vegetable oil is subjected to the claimed evaporation, followed by a cooling step and a deodorization step.

[0051] In another aspect of the invention, a deodorized oil is subjected to the claimed evaporation, followed by a cooling step.Further treatment

[0052] In another aspect of the invention, the process is characterized in that it is comprising a further deodorization step of the retentate vegetable oil obtained from the evaporation.

[0053] In one aspect of the invention, the deodorization is carried out at a temperature below 270°C, below 260°C, below 240°C, below 220°C, below 215°C, below 210°C, below 200°C, below 190°C, below 185°C, below 180°C, from 130 to 210°C, or from 150 to 175°C.

[0054] In another aspect of the invention, the further deodorization is carried out in the presence of sparge steam in an amount of from 0.1 to 2.0 wt%, 0.2 to 1.5 wt%, 0.3 to 1.0 wt%, or 0.4 to 0.8 wt% based on amount of oil.

[0055] In one more aspect of the invention, the further deodorization is carried out for a period of time from 20 to 120 min, or from 30 to 60 min.

[0056] This further treatment may result in a further improvement of the flavour of the retentate vegetable oil. The refined vegetable oil after evaporation and / or further deodorization has an overall flavour quality score (taste), according to AOCS method Cg 2-83, in a range of from 7 to 10, or from 8 to 10 or from 9 to 10 (with 10 being an excellent overall flavour quality score and 1 being the worst score).

[0057] In one preferred aspect, wherein the further deodorization is carried out at a temperature below 220°C, below 215°C, below 210°C, below 200°C, below 190°C, below 185°C,below 180°C, from 130 to 210°C, or from 150 to 175°C, it may result in a retentate vegetable oil that is reduced in phthalates, and that has a reduced content of GE, and that has a taste that is acceptable to good. The GE content of the retentate vegetable oil is below 1 ppm, below 0.8 ppm, below 0.5 ppm, below 0.3 ppm, below 0.1 ppm, or below LOQ (limit of quantification). The retentate vegetable oil after further treatment with sparge steam has an overall flavour quality score (taste), according to AOCS method Cg 2-83, in a range of from 7 to 10, or from 8 to 10 or from 9 to 10 (with 10 being an excellent overall flavour quality score and 1 being the worst score).The use of an evaporation of the present invention

[0058] The present invention further relates to the use of an evaporator for reducing the content of phthalates from a vegetable oil.In an aspect of the invention, the evaporator is a stripping column operatable at a pressure between 1 and 4 mbar, preferably between 2 and 3 mbar and a temperature of from 270 to 320°C.

[0059] In an aspect of the invention, the evaporator is allowing for a residence time of below 20 minutes, preferably from 1 to 10 minutes, more preferably from 1 to 5 minutes.

[0060] In one aspect, the current invention relates to the use, wherein the evaporation is performed at a temperature of from 270 to 320°C, from 280 to 210°C, preferably from 285°C to 300°C.

[0061] In an aspect of the invention, it relates to the use wherein the evaporation is performed at a temperature of 270 to 285°C.

[0062] The use of the evaporator allows reducing the content of phthalates in the vegetable oil.

[0063] In one aspect, the current invention relates to use wherein in the retentate vegetable oil the content of phthalates is reduced for at least 50%, at least 60%, preferably at least 70%, compared to the content of phthalates present in the starting material, i.e.. the vegetable oil that is subjected to the evaporation.

[0064] Without being bound by a scientific explanation, the current invention relates to a process that allows the reduction of the content of phthalates and at the same time surprisingly also the formation of by-products such as trans fatty acids and / or polymerisation products is avoided. It is commonly known that the formation of trans fatty acids is prone to high temperature and longer residence times. The selected process conditions of the present invention, in respect ofresidence time, temperature and pressure allow obtaining satisfying results with respect to the avoidance or at least significant reduction of forming trans fatty acids and / or polymerisation products.CLAUSES1. A process for reducing the content of phthalates from a vegetable oil, wherein the process is comprising the step of subjecting a vegetable oil to an evaporation, wherein the evaporation is performed in a stripping column at a pressure of between 1 and 4 mbar, preferably between 2 and 3 mbar, and a temperature in a range of from 270 to 320°C and obtaining a retentate vegetable oil.2. A process for reducing the content of phthalates from a vegetable oil, wherein the process is comprising the step of subjecting a vegetable oil to an evaporation, wherein the evaporation is performed in a stripping column at a pressure of between 1 and 4 mbar, preferably between 2 and 3 mbar, and a temperature in a range of from 270 to 320°C and obtaining a retentate vegetable oil having a content of phthalates that is lower than the content in the starting material.3. A process for reducing the content of phthalates from a vegetable oil, wherein the process is comprising the step of subjecting a vegetable oil to an evaporation, wherein the evaporation is performed in a stripping column at a pressure of between 1 and 4 mbar, preferably between 2 and 3 mbar, and a temperature in a range of from 270 to 320°C and obtaining a retentate vegetable oil having a content of phthalates that is lower than the content in refined, bleached oil.4. The process of anyone of the preceding clauses wherein the residence time in the stripping column is below 20 minutes.5. The process of anyone of the clauses wherein the residence time is from 1 to 10 minutes, preferably from 1 to 5 minutes.The process of anyone of the clauses wherein the stripping column is a packed column having a specific surface of from 100 to 750 m2 / m3. The process according to anyone of the preceding clauses wherein the stripping column has an oil loading of from 0.5 to 4.0 kg / m2h surface of packing. A process for reducing the content of phthalates from a vegetable oil, wherein the process is comprising the step of subjecting a vegetable oil to an evaporation, wherein the evaporation is performed an oil refining equipment consisting of a stripping column with packing and not more than one oil collection tray, at a pressure of between 1 and 4 mbar, preferably between 2 and 3 mbar, and a temperature in a range of from 270 to 320°C and obtaining a retentate vegetable oil. A process for reducing the content of phthalates from a vegetable oil, wherein the process is comprising the step of subjecting a vegetable oil to an evaporation, wherein the evaporation is performed in an oil refining equipment consisting of a stripping column with packing and not more than one oil collection tray at a pressure of between 1 and 4 mbar, preferably between 2 and 3 mbar, and a temperature in a range of from 270 to 320°C and obtaining a retentate vegetable oil having a content of phthalates that is lower than the content in the starting material. A process for reducing the content of phthalates from a vegetable oil, wherein the process is comprising the step of subjecting a vegetable oil to an evaporation, wherein the evaporation is performed in an oil refining equipment consisting of a stripping column with packing and not more than one oil collection tray at a pressure of between 1 and 4 mbar, preferably between 2 and 3 mbar, and a temperature in a range of from 270 to 320°C and obtaining a retentate vegetable oil having a content of phthalates that is lower than the content in refined, bleached oil. The process of anyone of the preceding clauses 8 to 10 wherein the residence time in the stripping column is below 20 minutes. The process of anyone of the clauses 8 to 11 wherein the residence time is from 1 to 10 minutes, preferably from 1 to 5 minutes.The process of anyone of the clauses 8 to 12 wherein the stripping column is a packed column having a specific surface of from 100 to 750 m2 / m3. The process according to anyone of the preceding clauses 8 to 13 wherein the stripping column has an oil loading of from 0.5 to 4.0 kg / m2h surface of packing. Use of shock evaporator for reducing the content of phthalates from a vegetable oil, wherein the evaporator is a stripping column operable at a pressure between 1 and 4 mbar, preferably between 2 and 3 mbar and a temperature of from 270 to 320°C. The use according to clause 15 wherein the evaporator allows for a residence time of below 20 minutes. The use according to clause 15 or 16, wherein the content of phthalates is reduced for at least 50%, preferably at least 70%. Use of an evaporator for reducing the content of phthalates from a vegetable oil, wherein the evaporator is an oil refining equipment consisting of a stripping column with packing and not more than one oil collection tray, operatable at a pressure of between 1 and 4 mbar, preferably between 2 and 3 mbar, and a temperature in a range of from 270 to 320°C. Use of an evaporator for reducing the content of phthalates from a vegetable oil, wherein the evaporator is an oil refining equipment consisting of a stripping column with packing and not more than one oil collection tray, and the operator is applied at a pressure of between 1 and 4 mbar, preferably between 2 and 3 mbar, and a temperature in a range of from 270 to 320°C for obtaining a retentate vegetable oil having a content of phthalates that is lower than the content in the starting material. Use of an evaporator for reducing the content of phthalates from a vegetable oil, wherein the evaporator is an oil refining equipment consisting of a stripping column with packing and not more than one oil collection tray, and the operator is applied at a pressure of between 1 and 4 mbar, preferably between 2 and 3 mbar, and a temperature in a range offrom 270 to 320°C for obtaining a retentate vegetable oil having a content of phthalates that is lower than the content in refined, bleached oil. Use of an evaporator for reducing the content of phthalates from a vegetable oil, wherein the evaporator is a stripping column and the evaporator is applied at a pressure between 1 and 4 mbar, preferably between 2 and 3 mbar and a temperature of from 270 to 320°C with a residence time of the oil of below 20 minutes for obtaining a retentate vegetable oil having a content of phthalates that is lower than the content in refined, bleached oil.

Claims

CLAIMS1. A process for reducing the content of phthalates from a vegetable oil, wherein the process is comprising the step of subjecting a vegetable oil to an evaporation, wherein the evaporation is performed in a stripping column at a pressure of between 1 and 4 mbar, preferably between 2 and 3 mbar, and a temperature in a range of from 270 to 320°C and obtaining a retentate vegetable oil and wherein the residence time in the stripping column is below 20 minutes, preferably from 1 to 10 minutes, more preferably from 1 to 5 minutes The process according to claim 1, wherein the vegetable oil is a degummed and bleached vegetable oil.3 The process according to anyone of preceding claims, wherein the vegetable oil is a degummed, bleached, and deodorized vegetable oil. The process according to anyone of preceding claims, wherein the evaporation is followed by a deodorization step conducted at a temperature not higher than 260°C.5 Use of an evaporator for reducing the content of phthalates from a vegetable oil, wherein the evaporator is a stripping column in operation at a pressure between 1 and 4 mbar, preferably between 2 and 3 mbar and a temperature of from 270 to 320°C.6 The use according to claim 5wherein the evaporator allows for a residence time of below 20 minutes, preferably from 1 to 10 minutes, more preferably from 1 to 5 minutes.7 The use according to claim 5 or 6, wherein the content of phthalates is reduced for at least 50%, preferably at least 70%.