Refining and degumming systems for edible fats and oils

@article{Carr1978RefiningAD,
  title={Refining and degumming systems for edible fats and oils},
  author={Roy A. Carr},
  journal={Journal of the American Oil Chemists’ Society},
  year={1978},
  volume={55},
  pages={765-771}
}
  • Roy A. Carr
  • Published 1978
  • Chemistry
  • Journal of the American Oil Chemists’ Society
  • Crude edible fats and oils contain variable amounts of nonglyceride impurities, such as free fatty acids, non-fatty materials generally classified as “gums”, and color pigments. Most of these impurities are detrimental to end product fresh and aged quality characteristics, hence must be eliminated by a purification process before the finished fats and oils are suitable for human consumption. The object of this process is to remove these objectionable impurities with the least possible loss of… CONTINUE READING
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