Abstract
AbstractThe first paper in this series described the effect of refining and degumming methods on the quality of steam‐ and caustic‐refined soybean oils. Flavor evaluations demonstrated that phosphoric acid‐pretreated oils were superior to water‐degummed oils particularly in the steam‐refining mode. The present study reports observations on the function of the phosphoric acid pretreatment. The effects of iron on the flavor and oxidative stability are reviewed. Data on phosphatide and iron removal during caustic and steam refining are presented and the results discussed. The poor initial quality of the water‐degummed, steam‐refined oil is attributed to oxidation resulting from incomplete iron removal during the prerefining stage. Significant correlations were obtained between the initial flavor scores of processed oils and their iron contents. Phosphoric acid pretreatment apparently alters iron compounds in crude soybean oil and facilitates their removal during subsequent processing.
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