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Deodorization of edible oil

  • Oil Processing
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

Deodorization is a high-temperature, high-vacuum steam-distillation process to remove volatile, odoriferous materials present in edible fats and oils. This paper reviews and discusses the effect of temperature vs time, vacuum vs stripping steam, the importance of air exclusion, heating media, and flavor reversion.

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Author information

Authors and Affiliations

  1. Rust International Corporation, PO Box 101, 35201, Birmingham, AL

    F. A. Dudrow

Authors
  1. F. A. Dudrow
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Cite this article

Dudrow, F.A. Deodorization of edible oil. J Am Oil Chem Soc 60, 272–274 (1983). https://doi.org/10.1007/BF02543499

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  • DOI: https://doi.org/10.1007/BF02543499

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