The influence of bleaching adsorbents on the stability of edible oils

Abstract

In order to provide oils light in color and free of objectionable odor, it is generally necessary to process them with various adsorbents such as fuller’s earth, activated clay, and activated carbon. While this treatment furnishes a more desirable product in keeping with the taste of the American public, unfortunately, it some-times results in leaving the oil more susceptible to the development of rancidity later on. This work is a study of the effect of various adsorbents, and while it does not provide any final conclusions, it does indicate that the resulting rancidity can be controlled to a large extent by the selection of the proper adsorbent.