The present invention relates to a process for reducing the content of MOSH and/or MOAH from a vegetable lauric oil, wherein the process is comprising the step of subjecting a vegetable lauric oil to a short-path evaporation, wherein the short-path evaporation is performed at a pressure of below 1 mbar, at an evaporator temperature in a range of from 150 to 200° C. and with a feed rate per unit area of evaporator surface of the shorth-path evaporation equipment in a range of from 10 to 50 kg/h.Math.m.sup.2, and thus obtaining a retentate vegetable lauric oil and a distillate. The present invention further relates to the use of short-path evaporation for reducing the content of MOSH and/or MOAH from a vegetable lauric oil, wherein the short-path evaporation is performed at a pressure below 1 mbar, below 0.05 mbar, more preferably below 0.01 mbar, or even below 0.001 mbar.

A method for reducing mineral oil content in edible vegetable oil includes the following steps carrying out the molecular distillation on the edible vegetable oil having mineral oil exceedance; mixing water, the vegetable oil and an emulsifier with stirring to form an unstable emulsion; standing the emulsion for 1 to 5 hours for layer separation to form oil phase and emulsified phase, or oil phase, emulsified phase and water phase, and then separating different phases; freezing the oil phase after stirring, and then treating the oil phase with high-voltage pulsed electric field followed by ultrafiltration to obtain a vegetable oil I; subjecting the emulsion phase to low-temperature plasma treatment and then to high-voltage pulsed electric field treatment to break emulsion, drawing the upper oil phase for ultrafiltration followed by molecular distillation to obtain a vegetable oil II.

A method for reducing mineral oil content in edible vegetable oil includes the following steps carrying out the molecular distillation on the edible vegetable oil having mineral oil exceedance; mixing water, the vegetable oil and an emulsifier with stirring to form an unstable emulsion; standing the emulsion for 1 to 5 hours for layer separation to form oil phase and emulsified phase, or oil phase, emulsified phase and water phase, and then separating different phases; freezing the oil phase after stirring, and then treating the oil phase with high-voltage pulsed electric field followed by ultrafiltration to obtain a vegetable oil I; subjecting the emulsion phase to low-temperature plasma treatment and then to high-voltage pulsed electric field treatment to break emulsion, drawing the upper oil phase for ultrafiltration followed by molecular distillation to obtain a vegetable oil II.

The present invention relates to a process for improving the quality of edible oils or fats and in the process an edible oil is passed through an oil refining equipment consisting of a stripping column with packing and not more than one oil collection tray. It further relates to the use of the refining equipment consisting of a stripping column with packing and not more than one oil collection tray, for degrading, decomposing or breaking down oxidation products of triglycerides, diglycerides, monoglycerides and/or fatty acids.

The present invention relates to a process for improving the quality of edible oils or fats and in the process an edible oil is passed through an oil refining equipment consisting of a stripping column with packing and not more than one oil collection tray. It further relates to the use of the refining equipment consisting of a stripping column with packing and not more than one oil collection tray, for degrading, decomposing or breaking down oxidation products of triglycerides, diglycerides, monoglycerides and/or fatty acids.

Disclosed are methods and systems that enable real-time, continuous reduction in the rate of degradation of oils used to fry foods. The disclosed methods and systems accomplish this by reducing the rate of accumulation of undesirable oil breakdown byproducts, keeping the levels of these undesirable compounds below those at which food quality is negatively impacted and oil degradation accelerates. The disclosed methods and systems thus enable improved frying oil lifetimes, decreased frying oil consumption, greater consistency in fried food quality, and/or improvements in worker safety relative to conventional frying methods.

Disclosed are methods and systems that enable real-time, continuous reduction in the rate of degradation of oils used to fry foods. The disclosed methods and systems accomplish this by reducing the rate of accumulation of undesirable oil breakdown byproducts, keeping the levels of these undesirable compounds below those at which food quality is negatively impacted and oil degradation accelerates. The disclosed methods and systems thus enable improved frying oil lifetimes, decreased frying oil consumption, greater consistency in fried food quality, and/or improvements in worker safety relative to conventional frying methods.

A method for reducing the content of a saturated hydrocarbon in oils and/or fats. The method includes subjecting raw material oils and/or fats to a short path distillation treatment under a temperature condition of 50° C. or higher and 270° C. or lower. In the short path distillation treatment, a feed rate of the raw material oils and/or fats to a short path distillation apparatus may be 30.0 kg/h.Math.m.sup.2 or less per unit area of an evaporation surface of the short path distillation apparatus. The feed rate may be 5.00 kg/h.Math.m.sup.2 or more and 25.0 kg/h.Math.m.sup.2 or less per unit area of an evaporation surface of the short path distillation apparatus.

A method for producing edible oil, having a high content of unsaturated fatty acids, from a product of microalgae. The microalgae product is treated to form an intermediate product that is subjected to a material separation process for removing impurities, in which material separation process the triglyceride is used as a carrier for the impurities. A microalgae oil and/or a lipid extract is advantageously used as the microalgae product. The microalgae product is preferably obtained from microalgae, more particularly photoautotrophic and/or mixotrophic microalgae. The microalgae product is treated by transesterification in order to form the intermediate product, wherein the microalgae product is preferably transformed into an ethyl ester. An organic phase is separated from an inorganic phase of the intermediate product and the organic phase of the intermediate product is subjected to a material separation process for removing impurities, in which material separation process the triglyceride is used.

A method for producing edible oil, having a high content of unsaturated fatty acids, from a product of microalgae. The microalgae product is treated to form an intermediate product that is subjected to a material separation process for removing impurities, in which material separation process the triglyceride is used as a carrier for the impurities. A microalgae oil and/or a lipid extract is advantageously used as the microalgae product. The microalgae product is preferably obtained from microalgae, more particularly photoautotrophic and/or mixotrophic microalgae. The microalgae product is treated by transesterification in order to form the intermediate product, wherein the microalgae product is preferably transformed into an ethyl ester. An organic phase is separated from an inorganic phase of the intermediate product and the organic phase of the intermediate product is subjected to a material separation process for removing impurities, in which material separation process the triglyceride is used.