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

  • Published:
Journal of the American Oil Chemists’ Society

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.

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Authors and Affiliations

  1. Northern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 61604, Peoria, Illinois

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

Authors
  1. G. R. List
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  2. T. L. Mounts
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  3. K. Warner
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  4. A. J. Heakin
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List, G.R., Mounts, T.L., Warner, K. et al. Steam-Refined soybean oil: I. effect of refining and degumming methods on oil quality. J Am Oil Chem Soc 55, 277–279 (1978). https://doi.org/10.1007/BF02676942

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  • DOI: https://doi.org/10.1007/BF02676942

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