The present disclosure relates to the technical field of nut-derived fruit oil preparation, in particular to a method for extracting palmitoleic acid from Macadamia integrifolia and use thereof. In the method for extracting palmitoleic acid from Macadamia integrifolia, a fruit oil of the Macadamia integrifolia is purified by vacuum distillation, and an antioxidant is added during the vacuum distillation. A preparation method of the antioxidant includes the following steps: extracting a pulverized Macadamia integrifolia green peel using ethanol by heat reflux to obtain a green peel extract; extracting the green peel extract using petroleum ether, and then using ethyl acetate; collecting an ethyl acetate layer to obtain the antioxidant. The method can avoid easy oxidization and deterioration of oil during extracting and enriching the palmitoleic acid, and can enrich the palmitoleic acid in the fruit oil of the Macadamia integrifolia by not less than 3 times.

The present disclosure relates to the technical field of nut-derived fruit oil preparation, in particular to a method for extracting palmitoleic acid from Macadamia integrifolia and use thereof. In the method for extracting palmitoleic acid from Macadamia integrifolia, a fruit oil of the Macadamia integrifolia is purified by vacuum distillation, and an antioxidant is added during the vacuum distillation. A preparation method of the antioxidant includes the following steps: extracting a pulverized Macadamia integrifolia green peel using ethanol by heat reflux to obtain a green peel extract; extracting the green peel extract using petroleum ether, and then using ethyl acetate; collecting an ethyl acetate layer to obtain the antioxidant. The method can avoid easy oxidization and deterioration of oil during extracting and enriching the palmitoleic acid, and can enrich the palmitoleic acid in the fruit oil of the Macadamia integrifolia by not less than 3 times.

The present invention is to provide a refined edible oil and/or fat whose light exposure odor has been improved, a method for manufacturing the oil and/or fat, and a method for improving light exposure odor of an edible oil and/or fat. Specifically, the present invention relates to a method for manufacturing a refined edible oil and/or fat which includes a step of bringing an oil and/or fat into contact with ozone and a distillation step. The refined edible oil and/or fat is manufactured by the method above.

The present invention is to provide a refined edible oil and/or fat whose light exposure odor has been improved, a method for manufacturing the oil and/or fat, and a method for improving light exposure odor of an edible oil and/or fat. Specifically, the present invention relates to a method for manufacturing a refined edible oil and/or fat which includes a step of bringing an oil and/or fat into contact with ozone and a distillation step. The refined edible oil and/or fat is manufactured by the method above.

A vegetable oil physical refining process able to mitigate the occurrence of glycidyl esters (GE) including at least a deodorization step followed by a stripping step, wherein, the deodorization step includes contacting said vegetable oil with steam at a pressure above 5 mbara, during at least 10 minutes at a temperature of at least 230° C., and wherein the stripping step includes stripping the oil resulting from the deodorization step at a pressure below 5 mbara and at a temperature not exceeding 280° C. The process does not compromise the heat bleaching and the full removal of unwanted colours, taste and smell from the physically refined edible oil.

[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.

[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.

[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.

[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.

The present invention relates to a process for increasing the oxidative stability of short path evaporated oils. The process comprises the step of adding to the short-path evaporated-treated oil at least one anti-oxidant while the short-path evaporated-treated oil has a peroxide value of below or equal to 1.5 milli-equivalent peroxide/kg. The at least one anti-oxidant is preferably added at a temperature above the melting point of the short-path evaporated-treated oil.