Deodorization is a high-temperature,
high-vacuum steam-distillation process to remove volatile, odoriferous
materials present in edible fats and oils.
Deodorization of fats and oils is
necessary to remove the disagreeable flavor and odors that are naturally
present or created during processing. Steam stripping of the oils is used to
remove these volatile flavor and odor components.
Crude forms
of edible oils are deodorized via steam distillation to evaporate all odor
substances and leave the oil with a stable taste profile.
Effective deodorization is a complex vacuum steam
distillation process that involves using high pressure steam to heat the oil to
a precise temperature for stripping impurities and then cooling it to retain
the natural oil characteristics.
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