Abstract
AbstractA lot of commercially extracted crude soybean oil was water degummed with and without a phosphoric acid pretreatment. The degummed oils were bleached and then deacidified‐deodorized in a single step to yield physically (steam) refined soybean salad oils. Their flavor and oxidative stability were compared to caustic‐refined oils given otherwise identical processing treatments. Physically refined oils without a phosphoric acid pretreatment were of poor initial quality compared to those given the phosphoric acid pretreatment. However, caustic‐ and steam‐refined oils processed with the phosphoric pretreatment were of comparable quality.
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