Steam-Refined soybean oil: I. effect of refining and degumming methods on oil quality View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1978-02

AUTHORS

G. R. List, T. L. Mounts, K. Warner, A. J. Heakin

ABSTRACT

A lot of commercially extracted crude soybean oil was water degummed with and without a phosphoric acid pretreatment. The degummed oils were bleached and then deacidified-deodorized in a single step to yield physically (steam) refined soybean salad oils. Their flavor and oxidative stability were compared to caustic-refined oils given otherwise identical processing treatments. Physically refined oils without a phosphoric acid pretreatment were of poor initial quality compared to those given the phosphoric acid pretreatment. However, caustic- and steam-refined oils processed with the phosphoric pretreatment were of comparable quality. More... »

PAGES

277-279

References to SciGraph publications

  • 1973-06. Long term storage of soybean and cottonseed salad oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1948-02. The flavor problem of soybean oil. III. A four-sample, glass laboratory deodorizer in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1965-01. A light test to measure stability of edible oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1976-06. Steam refining in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1932-04. Peroxide formation as a measure of autoxidative deterioration in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1947-09. The flavor problem of soybean oil II. Organoleptic evaluation in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1947-08. The flavor problem of soybean oil. I. A test of the water washing-citric acid refining technique in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02676942

    DOI

    http://dx.doi.org/10.1007/bf02676942

    DIMENSIONS

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