Glycidyl fatty acid esters (GEs) are found in some refined edible oils. It is thought that GEs may be broken down by lipase and release glycidol which has been classified as a genotoxic and carcinogenic compound. GEs are formed during deodorization step in the oil refining process. The deodorizing temperature occurs at temperatures of about 200 to 250°C. The cooking temperature is also around 2...

Cocoa butter (CB) technological quality and financial value depend widely on the free fatty acids (FFA) content. has to contain less than 1.75% (FFA, based oleic acid) be in compliance with EU directive 2000/36/EC (2000) needs from off-flavours rancidity a sensory (taste, odour, colour) point of view. Free are carboxylic acids, generated triglycerides via hydrolysis their ester bounds by enzyma...

The effect of different stages chemical refining process on the oxidative stability Bene kernel oil during intense and long thermal

kilka fish are known as the main industrial and pelagic species of iran that are captured abundantly in the southern caspian sea. this study was conducted to survey the effectiveness of refinement steps on kilka (clupeonella delicatula) crude oil quality and fatty acid profiles. neutralization, bleaching, winterization and deodorization were performed on crude oil with deodorization done under ...

this study was performed to investigate the effects of refining on the mechanical and optical properties of waste newspaper. waste newspapers were prepared from gorgan ettelaat newspaper agency and were cut to 5 centimeter pieces, and then were soaked with sufficient distillated water. after 1 day fibers were separated by disintegrator and freeness values for each pulp before and after refining...