Reduced calorie cooking and frying oils having improved hydrolytic stability, and process for preparing

• Main Authors: ROBERT JOSEPH SARAMA, JOHN KEENEY HOWIE, REGINALD SEBASTIAN CLAY
• Format: Patent
• Language: English
• Published: 20.09.2001
• Edition: 7
• Subjects: ACYCLIC OR CARBOCYCLIC COMPOUNDS; CHEMISTRY; DERIVATIVES THEREOF; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; NUCLEIC ACIDS; NUCLEOSIDES; NUCLEOTIDES; ORGANIC CHEMISTRY; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUGARS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Processes for treating a polyol fatty acid polyester comprise feeding an unrefined polyol fatty acid polyester containing impurities and soap, and a wash solution into a mixing vessel and dispersing the contents to form a mixture. The treated mixture is allowed to settle and separate into a first phase comprising treated polyol fatty acid polyester and a second phase comprising the wash solution, soap and impurities. A treated polyol fatty acid polyester is produced by the processes described herein. Impurities soluble in the wash solution, such as color bodies, and the like are among the impurities which can be removed by the processes of the present invention. Chelating agents can be included in the wash solution to aid in the removal of impurities such as trace metals. 00000