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Quality control in edible oil processing

  • Technical
  • Symposium: Quality Control In Fats, Oils And Oilseeds
  • Published:
Journal of the American Oil Chemists Society

Abstract

This paper describes a Q.C. program for the manufacture of edible products from crude degummed oil. Tests done at various stages in the production are discussed, including test methods used and what is considered as acceptable results. Processes covered include receiving oil, alkali refining, bleaching, hydrogenation, deodorization, bulk shipping and packaged finished product.

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Authors and Affiliations

  1. CSP Foods Ltd., Box 8060, L9H 5E7, Dundas, Ontario, Canada

    A. Roden

  2. CSP Foods Ltd., Box 580, S0E 1E0, Nipawin, Saskatchewan, Canada

    G. Ullyot

Authors
  1. A. Roden
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  2. G. Ullyot
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Cite this article

Roden, A., Ullyot, G. Quality control in edible oil processing. J Am Oil Chem Soc 61, 1109–1111 (1984). https://doi.org/10.1007/BF02636233

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  • DOI: https://doi.org/10.1007/BF02636233

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