Membrane Assisted Edible Oil Deacidification

Abstract

Although humans started using edible vegetable oils as a part of food, ages ago, there have been considerably lesser improvements in the way they are refined. Chemical and Physical Refining processes are surely the best in terms of the quality of the oil obtained, but they lead to neutral oil loss and higher energy consumption respectively, necessitating the urge to find processes with lower oil losses or energy required, yet giving similar quality oil. These drawbacks are majorly due to the deacidification step, which is a part of the whole refining process. To address this, many researchers and scientists have been working for decades and have found some good alternatives, which carry out decidification in a sustainable and greenway. This article focuses on one such solution i.e., Membrane Assisted Edible Oil Deacidification, which has the potential to be introduced as an alternative for the conventional refining methods.