Abstract
The edible oil deacidification by liquid-liquid extraction is an alternative route to obtain vegetable oils with low content of free fatty acids. The difference in polarity between the triacylglycerol, the main component of vegetable oils, and the solvent, ethanol, guarantees the formation of two phases and permits the removal of free fatty acids. Phase equilibrium data are important for the design of extraction process. This work presents experimental data for the system degummed rice bran oil + free fatty acids + ethanol + water + oryzanol + tocotrienols, at (283.2 to 333.2) K. The addition of the water to the system improves the heterogeneous area. This effect permits the processing of oils with high free fatty acid contents and reduces the loss of neutral oil. In the present work the effect of temperature was also evaluated on the partition of free fatty acids and of oryzanol and tocotrienols.
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