Process for refining vegetable oil, to suppress the formation of monochloropropanediol esters (MCPDe) and reduce the content of glycidyl esters, comprising first and second refinement stages,

wherein the first refinement stage comprises the steps of: a) providing a crude vegetable oil having a combined MCPDe and glycidyl ester content below 0.2 ppm, preferably below 0.1 ppm; b) degumming the crude vegetable oil to produced degummed vegetable oil; c) bleaching of the degummed vegetable oil with activated bleaching earth under reduced pressure to yield bleached vegetable oil, preferably at a reduced pressure of 80-800 mbar; d) adding a base to the bleached vegetable oil and subsequent stripping and deodorizing under reduced pressure at a temperature below 255° C. to yield an intermediate refined vegetable oil;
and subsequently a second refinement stage comprising the steps of: e) bleaching of the intermediate refined vegetable oil using activated bleaching earth under reduced pressure to yield a bleached vegetable oil, preferably at a reduced pressure of 80-800 mbar; and f) deodorizing at a temperature below 220° C. to yield fully refined vegetable oil, preferably at a reduced pressure below 5 mbar,
wherein the fully refined vegetable oil has a combined MCPDe and glycidyl ester content below 4 ppm.

Methods of refining palm oil in order to produce a refined, bleached and deodorized palm oil with reduced level of 3-monochloropropane-1, 2-diol (3-MCPD) ester are disclosed. The methods may include premixing a palm oil with an acid to chelate metals and form a reaction mixture, and subjecting the reaction mixture to hydrodynamic cavitation mixing for less than 1 second.

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.

A process for producing degummed, fatty acid-depleted, bleached and deodorized palm oil with no altered solid fat content and containing 3-MCPD and 2-MCPD in an amount of less than 2.5 mg/kg; GE in an amount of less than 1.0 mg/kg; and DAK in an amount of less than 25.0 mg/kg is provided. The disclosed process is a quick, cost-effective and easily scalable process for producing refined palm oil of high quality.

A process for producing degummed, fatty acid-depleted, bleached and deodorized palm oil with no altered solid fat content and containing 3-MCPD and 2-MCPD in an amount of less than 2.5 mg/kg; GE in an amount of less than 1.0 mg/kg; and DAK in an amount of less than 25.0 mg/kg is provided. The disclosed process is a quick, cost-effective and easily scalable process for producing refined palm oil of high quality.

A method for producing a high viscosity, low volatiles blown stripped oil blend is provided. The method may include the steps of: (i) obtaining an oil blend of corn stillage oil and soybean oil having a weight ratio of corn stillage oil to soybean oil of from about 1:2 to 3:1; (ii) heating the oil blend to at least 90° C.; (iii) passing air through the heated oil blend to produce a blown oil having a viscosity of at least 50 cSt at 40° C.; and (iv) stripping the blown oil from step (iii) to reduce an acid value of the blown oil to less than 5.0 mg KOH/gram.

A method for producing a high viscosity, low volatiles blown stripped oil blend is provided. The method may include the steps of: (i) obtaining an oil blend of corn stillage oil and soybean oil having a weight ratio of corn stillage oil to soybean oil of from about 1:2 to 3:1; (ii) heating the oil blend to at least 90° C.; (iii) passing air through the heated oil blend to produce a blown oil having a viscosity of at least 50 cSt at 40° C.; and (iv) stripping the blown oil from step (iii) to reduce an acid value of the blown oil to less than 5.0 mg KOH/gram.

Process for refining vegetable oil, to suppress the formation of monochloropropanediol esters (MCPDe) and reduce the content of glycidyl esters, comprising first and second refinement stages, wherein the first refinement stage comprises: a) providing a crude vegetable oil having a combined MCPDe and glycidyl ester content below 0.2 ppm; b) degumming the crude vegetable oil to produced degummed vegetable oil; c) bleaching of the degummed vegetable oil with activated bleaching earth under reduced pressure to yield bleached vegetable oil; d) adding a base to the bleached vegetable oil and subsequent stripping and deodorizing under reduced pressure at a temperature below 255° C. to yield an intermediate refined vegetable oil; and a second refinement stage comprising the steps of: e) bleaching of the intermediate refined vegetable oil using activated bleaching earth under reduced pressure to yield a bleached vegetable oil; and f) deodorizing at a temperature below 220° C. to yield fully refined vegetable oil, wherein the fully refined vegetable oil has a combined MCPDe and glycidyl ester content below 4 ppm.

Process for refining vegetable oil, to suppress the formation of monochloropropanediol esters (MCPDe) and reduce the content of glycidyl esters, comprising first and second refinement stages, wherein the first refinement stage comprises: a) providing a crude vegetable oil having a combined MCPDe and glycidyl ester content below 0.2 ppm; b) degumming the crude vegetable oil to produced degummed vegetable oil; c) bleaching of the degummed vegetable oil with activated bleaching earth under reduced pressure to yield bleached vegetable oil; d) adding a base to the bleached vegetable oil and subsequent stripping and deodorizing under reduced pressure at a temperature below 255° C. to yield an intermediate refined vegetable oil; and a second refinement stage comprising the steps of: e) bleaching of the intermediate refined vegetable oil using activated bleaching earth under reduced pressure to yield a bleached vegetable oil; and f) deodorizing at a temperature below 220° C. to yield fully refined vegetable oil, wherein the fully refined vegetable oil has a combined MCPDe and glycidyl ester content below 4 ppm.