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Processing of Vegetable Oils – Loss of Minor Components: A Review.

Prashant Kumar, P. K. and Ajit Singh, Bhatnagar and Gopala Krishna, A. G. (2019) Processing of Vegetable Oils – Loss of Minor Components: A Review. Beverage and Food World, 46 (12). pp. 21-26.

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Abstract

The demand for vegetable oils and fats in India during 2016 was about 216.6 lakh tons while it produced about 72.5 lakh tons during the same period. About 146.1 lakh tonnes of vegetable oil was imported during 2016-17 in to the country to meet the demand. Vegetable oils are produced mainly by two methods, viz., expeller pressing and solvent extraction of the oilseeds. Expeller pressed vegetable oils are nearly natural and those produced by solvent extraction undergo further processing to get refined oils which are devoid of major amounts of natural components such as colour, flavour / aroma and other oil soluble substances found in the expeller oils. Expeller pressed vegetable oils retain natural aroma of the oilseed, contain pigments and various other constituents which have biological effects such as antioxidant, anti-aging, anticancer, hypocholesterolemic, hypotriglyceridemic, and many others. While those prepared by solvent extraction undergo processing steps such as degumming, dewaxing, bleaching, alkali refining, distillation / steam stripping of free fatty acids at high temperatures and the deodourization to obtain a colourless, odourless and bland vegetable vegetable oil leaving behind waste sludges, DOD etc. During these processing steps many natural substances such as phospholipids, glycolipids, waxes, odouriferous substances, colouring pigments are removed intentionally to provide a colourless, odourless refined oil while phytosterols, phytostanols, squalene, tocopherols, tocotrienols are all removed to varying extents due to processing conditions employed, hence depriving the consumer of the health benefits these would provide in the long run. Therefore, there is a need to develop unrefined vegetable oils with very low free fatty acids level and with minimal processing and retaining all the natural materials which are removed either intentionally or unintentionally to provide the health benefits of the lost nutrients to the consumer.

Item Type: Article
Uncontrolled Keywords: vegetable oils, minimal processing, natural materials
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Feb 2021 04:22
Last Modified: 08 Feb 2021 04:22
URI: http://ir.cftri.com/id/eprint/14785

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