Abstract
AbstractCottonseed salad oil is normally prepared by winterization, a process whereby oil is chilled slowly to form crystals of disaturated triglycerides, which are then removed by filtration. Hydrogenated soybean oil is similarly processed. Unhydrogenated soybean, corn, and safflower oils do not require winterization. A recent approach is to winterize from solvent, resulting in increased salad oil yield. The main control method is the cold test, a measure of the time required for the oil to cloud in an ice bath. Crystal inhibitors, such as oxystearin or polyglycerol esters, are used to lengthen the cold test.
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