Processing of vegetable oils

• Main Authors: BHAGGAN, KRISHNADATH, FAVRE, THOMAS LOUIS FRANCOIS
• Format: Patent
• Language: English; French; German
• Published: 04.01.2012
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; CANDLES; CHEMISTRY; DETERGENTS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; ESSENTIAL OILS; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM; FATTY ACIDS FROM FATS, OILS OR WAXES; FATTY ACIDS THEREFROM; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; PERFUMES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A method of treating a vegetable oil comprises: contacting the vegetable oil with a natural adsorbent to give a pH in the range of from 6 to 8; and separating the treated oil from the adsorbent. The treated oil may be interesterified by reaction in the presence of an enzymatic catalyst for interesterification.