Optimization of Deodorization Design for Four Different Kinds of Vegetable Oil in Industrial Trial to Reduce Thermal Deterioration of Product

Abstract

AbstractTrans fatty acids (TFA) have been shown to be associated with various health disorders. Due to thermal stress, one major source of dietary TFA is high‐temperature deodorization of vegetable oils. In this study, precision minimal deodorization was proposed to obtain healthier “zero‐TFA” vegetable oils (TFA ≤0.3%). By optimizing temperatures for different deodorizers, dual columns with dual temperatures (DCDT) deodorizers were proposed, transformed, and industrially implemented among dozens of plants. The deodorization temperatures were optimized and customized, respectively, for four kinds of vegetable oil (soybean oil and rapeseed oil: tray column 205 °C and packed column 225 °C, maize oil and sunflower seed oil: tray column 210 °C and packed column 230 °C). Industrial trials showed that all four kinds of oils can achieve “zero‐TFA” by DCDT deodorization at the customized mild temperatures, and meanwhile oil physicochemical qualities and shelf‐life stabilities were compared with corresponding conventional refining oils. The initial free fatty acid and color were a little higher than that of conventional refining oils, but no significant differences were shown in change trends of these physicochemical indexes during the shelf life, which indicated a good and stable oil quality of “zero‐TFA” oils for future industrial productions and sales.