Steam-Refined soybean oil: II. effect of degumming methods on removal of prooxidants and phospholipids View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1978-02

AUTHORS

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

ABSTRACT

The first paper in this series described the effect of refining and degumming methods on the quality of steam- and caustic-refined soybean oils. Flavor evaluations demonstrated that phosphoric acid-pretreated oils were superior to water-degummed oils particularly in the steam-refining mode. The present study reports observations on the function of the phosphoric acid pretreatment. The effects of iron on the flavor and oxidative stability are reviewed. Data on phosphatide and iron removal during caustic and steam refining are presented and the results discussed. The poor initial quality of the water-degummed, steam-refined oil is attributed to oxidation resulting from incomplete iron removal during the prerefining stage. Significant correlations were obtained between the initial flavor scores of processed oils and their iron contents. Phosphoric acid pretreatment apparently alters iron compounds in crude soybean oil and facilitates their removal during subsequent processing. More... »

PAGES

280-284

References to SciGraph publications

  • 1977-01. Quality of oil from damaged soybeans in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1956-12. The phosphorus content of refined soybean oil as a criterion of quality in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1951-02. The flavor problem of soybean oil. VII. Effect of trace metals in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1945-12. Catalytic effect of metals and light on fats and oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1976-06. Processing effects on oil quality 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
  • 1976-06. Steam refining in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1974-10. Iron and phosphorus contents of soybean oil from normal and damaged beans 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
  • 1976-01. Comparison of oxalic acid and phosphoric acid as degumming agents for vegetable oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1978-02. Steam-Refined soybean oil: I. effect of refining and degumming methods on oil quality 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
  • 1951-01. Protective films for pilot-plant deodorizers in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1952-02. The flavor problem of soybean oil. x. Effects of processing on metallic content of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1977-10. “Zerotrans” margarines: Preparation, structure, and properties of interesterified soybean oil-Soy trisaturate blends in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02676943

    DOI

    http://dx.doi.org/10.1007/bf02676943

    DIMENSIONS

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