[Problem] To provide: a method for suppressing the coloration of oils and fats during frying; and a coloring inhibitor.

[Solution] A method for suppressing the coloration of an oil/fat composition for frying, the method comprising a step for adding a prepared oil to an edible oil or fat, wherein the prepared oil is obtained through (1) a degumming step, (2) a neutralization step which may or may not be performed, (3) a bleaching step which may or may not be performed, and (4) a deodorizing step, in this order, in the process of refining a crude oil obtained from an oil feedstock, and the absorbance difference determined by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm of the prepared oil obtained from step (3) is at least 0.030 when isooctane is used as the control. A coloring inhibitor characterized by containing said prepared oil.

A process for the production of a refined oil having a reduced content of glycidyl esters and hydroperoxides characterized in that it comprises subjecting an edible oil to the following steps, a bleaching step, a deodorization step, re-bleaching step on the deodorized oil, and a further refining step, wherein the further refining step is carried out by passing the bleached edible oil obtained in step c) through an oil refining equipment consisting of a stripping column with packing and not more than one oil collection tray.

A process for the production of a refined oil having a reduced content of glycidyl esters and hydroperoxides characterized in that it comprises subjecting an edible oil to the following steps, a bleaching step, a deodorization step, re-bleaching step on the deodorized oil, and a further refining step, wherein the further refining step is carried out by passing the bleached edible oil obtained in step c) through an oil refining equipment consisting of a stripping column with packing and not more than one oil collection tray.

Provided are an agent for reducing the oiliness of cooked food and a method for reducing the oiliness of cooked food that make it possible to reduce the oiliness of prepared cooked food.

The agent for reducing the oiliness of cooked food contains roasted oil as an active component. The method for reducing the oiliness of cooked food comprises including roasted oil in a cooking oil or fat composition, applying the same to preparation materials, and conducting cooking. The roasted oil is preferably derived from corn or soybeans. The present invention is preferably applied to fried foods.

The present invention relates to a process for preparing purified vegetable liquid oil, and the process is comprising contacting a vegetable liquid oil, which has not been subjected to a deodorization step, with an adsorbent comprising alumina oxide and wherein the adsorbent has a content of alumina oxide of not more than 9.5% and the obtained deodorized vegetable liquid oils.

A process for the combined degumming and neutralization of an oil containing phosphatides and FFA, the process comprising: dosing an aqueous degumming reactant into the oil to form a mixture; introducing the mixture into a first set of flow-through hydrodynamic cavitation reactors to form at the exit of the first set of flow-through hydrodynamic cavitation reactors a mixture; dosing, at the exit of the first set of flow-through hydrodynamic cavitation reactors an aqueous caustic solution into the oil to form a mixture of aqueous caustic dispersed into the oil; introducing the mixture of an aqueous caustic dispersed into the oil into a second set of flow-through hydrodynamic cavitation reactors to form a mixture of oil containing hydrated phosphatides and neutralized FFA (soaps); and separating the mixture of oil containing hydrated phosphatides and soaps to obtain an oil phase and an aqueous phase.

A process for the combined degumming and neutralization of an oil containing phosphatides and FFA, the process comprising: dosing an aqueous degumming reactant into the oil to form a mixture; introducing the mixture into a first set of flow-through hydrodynamic cavitation reactors to form at the exit of the first set of flow-through hydrodynamic cavitation reactors a mixture; dosing, at the exit of the first set of flow-through hydrodynamic cavitation reactors an aqueous caustic solution into the oil to form a mixture of aqueous caustic dispersed into the oil; introducing the mixture of an aqueous caustic dispersed into the oil into a second set of flow-through hydrodynamic cavitation reactors to form a mixture of oil containing hydrated phosphatides and neutralized FFA (soaps); and separating the mixture of oil containing hydrated phosphatides and soaps to obtain an oil phase and an aqueous phase.

The invention relates to a process for enzymatic degumming of unrefined triglyceride oil, said process comprising the following successive steps: (a) providing an unrefined triglyceride oil having a phosphorus content of at least 100 mg per kg of unrefined triglyceride oil; (b) combining the unrefined triglyceride oil with water, an acid and a phospholipase to produce an oil-in-water emulsion having a pH in the range of 2.5 to 4.5; said phospholipase being selected phospholipase A1, phospholipase A2 and combinations thereof; (c) keeping the emulsion at a temperature of 20-90 C. for at least 10 minutes; (d) introducing a base into the emulsion; and (e) separating degummed triglyceride oil from the emulsion. This enzymatic degumming process is extremely effective in removing phospholipids, including non-hydratable phospholipids (NHP), from unrefined vegetable oils and produces degummed vegetable oil in high yield.

Methods for producing oil from distillers corn oil having high free fatty acid content are provided. In the method, distiller's corn oil is treated with a mixture including an alcohol to result in a low-free fatty acid oily phase and an alcohol phase. The mixture may also include an alkali. The alcohol may be a monohydric alcohol and an aqueous alcohol, such as an aqueous alcohol having a concentration of at least about 15% alcohol-by-weight. The low-free fatty acid phase may include oil and at least one impurity. The low-free fatty acid phase may be cooled, and the oil may be separated from the at least one impurity using membrane filtration.

Methods for producing oil from distillers corn oil having high free fatty acid content are provided. In the method, distiller's corn oil is treated with a mixture including an alcohol to result in a low-free fatty acid oily phase and an alcohol phase. The mixture may also include an alkali. The alcohol may be a monohydric alcohol and an aqueous alcohol, such as an aqueous alcohol having a concentration of at least about 15% alcohol-by-weight. The low-free fatty acid phase may include oil and at least one impurity. The low-free fatty acid phase may be cooled, and the oil may be separated from the at least one impurity using membrane filtration.