The invention relates to a process for improving the efficiency of solvent vapors absorption system and in particular it relates to a continuous process reducing the contaminants released by said solvent vapors absorption system i.e., the concentration of solvent contaminating the discharged air can be reduced by a factor 10 and/or the concentration of the liquid contaminating the recovered solvent is reduced to level below detection limit.

The invention relates to a process for improving the efficiency of solvent vapors absorption system and in particular it relates to a continuous process reducing the contaminants released by said solvent vapors absorption system i.e., the concentration of solvent contaminating the discharged air can be reduced by a factor 10 and/or the concentration of the liquid contaminating the recovered solvent is reduced to level below detection limit.

Refined poultry fat comprising less than about 300 ppm of minerals and metals, wherein the refined poultry fat is resistant to bacterial growth when challenged with a bacterial species. The refined poultry fat is prepared from rendered poultry fat by a process comprising introducing moisture into the rendered poultry fat product to form a hydrated poultry fat product; (b) agitating and heating the hydrated poultry fat product such that droplets of water are dispersed throughout and coalesce with water-soluble impurities and/or particulate impurities in the hydrated poultry fat product to form a plurality of water-laden particles; and (c) removing the plurality of water-laden particles. The refined poultry fat can be used as an ingredient in the animal food industry, or can be used in the renewable energy industry.

The present invention relates to a process for preparing a refined vegetable oil. It relates to a process for reducing the content of free chloropropanols and chloropropanol fatty acid esters in a vegetable oil, and it is comprising the following steps in order: a) refining a vegetable oil, wherein the refining is comprising at least a deodorization step at a temperature below 230 C., and subjecting the refined vegetable oil to a short path evaporation, and collecting a vegetable oil having a content of free chloropropanols and chloropropanol fatty acid esters of not more than 500 ppb and a color expressed as its red component equal or below 3.0.

The present invention relates to a process for preparing a refined vegetable oil. It relates to a process for reducing the content of free chloropropanols and chloropropanol fatty acid esters in a vegetable oil, and it is comprising the following steps in order: a) refining a vegetable oil, wherein the refining is comprising at least a deodorization step at a temperature below 230 C., and subjecting the refined vegetable oil to a short path evaporation, and collecting a vegetable oil having a content of free chloropropanols and chloropropanol fatty acid esters of not more than 500 ppb and a color expressed as its red component equal or below 3.0.

One or more techniques are disclosed for a process of preparing a concentrated form of a vegetable-based stearic acid from a plant source. The process may comprise drying and deodorizing a vegetable based emulsion; and further concentrating the resulting fatty acid and triglyceride mix. The process may further comprise distillation of the resulting concentrated fatty acid and triglyceride mix, to separate the free fatty acids from the triglycerides. Additionally, the process may comprise fractional distillation of the free fatty acid distillate, to produce a concentrated from of the stearic acid, separating it from other fatty acids.

One or more techniques are disclosed for a process of preparing a concentrated form of a vegetable-based stearic acid from a plant source. The process may comprise drying and deodorizing a vegetable based emulsion; and further concentrating the resulting fatty acid and triglyceride mix. The process may further comprise distillation of the resulting concentrated fatty acid and triglyceride mix, to separate the free fatty acids from the triglycerides. Additionally, the process may comprise fractional distillation of the free fatty acid distillate, to produce a concentrated from of the stearic acid, separating it from other fatty acids.

Refrigerated solvent is fed through a cooling jacket around an essential element extraction vessel. After circulating through the cooling jacket, the solvent is re-chilled and at least some of the solvent is passed into the extraction vessel, in which essential elements dissolve into the solvent. Downstream of the extraction vessel, after adsorbent media treatment, the extracted oil and solvent mixture is filtered, in a chilled state, through one or more filtration units. A filtration unit may be a system of vertically oriented filters of decreasing pore size sealed and insulated from the atmosphere. Pressurized gas is used to force the oil and solvent through the filters. Each filter stage has a removable lid, which provides convenient access for replacing the filter cartridge without disturbing the thermally insulated sidewalls of the filter stage.

A method for removing FFAs and toxins from edible oils, without requiring short path distillation and its attendant high temperatures and high loss of product, includes preheating a crude or refined edible oil input stream, having a toxic material content of at least about 1 PPB, to a temperature of about 400-450 F. and introducing the preheated edible oil stream to the top of a vertical stripper column operating at a pressure of about 0.1-3 Torr, typically about 2 Torr. The downward flowing edible oil stream in the stripper is stripped by superheated steam flowing in a countercurrent direction up through the stripper column. Refined and deodorized edible oil having a toxic material content of less than about 500 PPT, and typically as low as about 1 PPT, and at most about 0.2% by weight FFAs, is removed from the stripper.

A method for removing FFAs and toxins from edible oils, without requiring short path distillation and its attendant high temperatures and high loss of product, includes preheating a crude or refined edible oil input stream, having a toxic material content of at least about 1 PPB, to a temperature of about 400-450 F. and introducing the preheated edible oil stream to the top of a vertical stripper column operating at a pressure of about 0.1-3 Torr, typically about 2 Torr. The downward flowing edible oil stream in the stripper is stripped by superheated steam flowing in a countercurrent direction up through the stripper column. Refined and deodorized edible oil having a toxic material content of less than about 500 PPT, and typically as low as about 1 PPT, and at most about 0.2% by weight FFAs, is removed from the stripper.