Fats and Oils Deodorization Using Adsorbent Pretreatment
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Solution Overview
Problem
Conventional deodorization processes for refining fats and oils often result in the production of unwanted by-products, particularly glycidol fatty acid esters, which can impair the taste, flavor, and hue of diacylglycerols-rich oils, especially when performed at high temperatures, while low-temperature processes fail to adequately improve sensory qualities.
Innovation Solution
A method involving preliminary treatment of fats and oils with an adsorbent, such as activated clay, followed by deodorization with steam distillation under specific temperature and time conditions to minimize by-product formation, thereby enhancing the taste, flavor, and hue of the refined oils.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If deodorization is performed at high temperature, then taste and flavor are improved, but by-products such as glycidol fatty acid esters increase
Solution Approach 1:
The patent applies preliminary action by conducting decolorization treatment with a porous adsorbent before deodorization. This preliminary step removes impurities that would otherwise react during high-temperature deodorization to form harmful by-products, enabling effective deodorization at lower temperatures without compromising taste and flavor quality.
Solution Approach 2:
The patent introduces a porous adsorbent as an intermediary substance between the crude oil and the deodorization process. This adsorbent mediates by absorbing unwanted components and coloring matter, thereby preventing their conversion into harmful by-products during subsequent heating while still allowing effective removal of odor components.
2Productivity
If deodorization temperature is increased, then odor components are removed more effectively, but glycidol fatty acid esters are produced
Solution Approach 1:
The patent applies preliminary action by conducting decolorization treatment with a porous adsorbent before deodorization. This preliminary step removes impurities that would otherwise react during high-temperature deodorization to form harmful by-products, enabling effective deodorization at lower temperatures without compromising taste and flavor quality.
Solution Approach 2:
The patent applies parameter changes by optimizing the deodorization temperature to be 200°C or lower, and by controlling the sequence of operations (decolorization first, then deodorization). These parameter changes maintain high deodorization efficiency while preventing the formation of glycidol fatty acid esters that occur at higher temperatures.
3Reliability
If conventional deodorization is performed, then edible oil quality is improved, but by-products impair taste and flavor
Solution Approach 1:
The patent applies preliminary action by conducting decolorization treatment with a porous adsorbent before deodorization. This preliminary step removes impurities that would otherwise react during high-temperature deodorization to form harmful by-products, enabling effective deodorization at lower temperatures without compromising taste and flavor quality.
Solution Approach 2:
The patent introduces a porous adsorbent as an intermediary substance between the crude oil and the deodorization process. This adsorbent mediates by absorbing unwanted components and coloring matter, thereby preventing their conversion into harmful by-products during subsequent heating while still allowing effective removal of odor components.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach effectively reduces the production of by-products like glycidol fatty acid esters, resulting in refined fats and oils with improved taste, flavor, and hue, while maintaining high diacylglycerol content, thus meeting consumer demands for higher-quality edible oils.
Implementation Method 1
treating fats and oils by bringing the fats and oils into contact with an adsorbent
Implementation Method 2
treating the fats and oils by bringing the fats and oils into contact with water vapor under at least one condition selected from the following conditions
Implementation Method 3
treatment of so-called deodorization, in which the fats and oils are brought into contact with water vapor under reduced pressure at high temperature
Data Source
AI summary
Provided is a method for manufacturing refined fats and oils. Here fats and oils are brought into contact with an adsorbent and subsequently treated with water vapor under at least one condition of the following conditions. In condition I, the time for which the fats and oils are brought into contact with the water vapor in a temperature range of 175° C. to 205° C. for from 5 to 110 minutes. In condition 2, the fats and oils are brought into contact with the water vapor in a temperature range of 205° C. to 215° C. for from 5 to 50 minutes. In condition 3, the fats and oils are brought into contact with the water vapor in a temperature range of 215° C. to 230° C. for from 5 to 30 minutes.