The present invention provides a method of producing a refined oil and/or fat, comprising step B: a step of steam-distilling a raw material oil and/or fat at 240° C. or more, wherein a content of saturated hydrocarbons having 20 to 35 carbon atoms in the refined oil and/or fat is 10 ppm by mass or less.

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.

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.

There is provided a novel method for suppressing coloration of an oil and fat composition when a food ingredient is fried using the oil and fat composition. This method includes a step for adding a preparation oil to an edible oil and fat, and is such that: the preparation oil is a substance that has been subjected, in a step for refining a crude raw oil obtained from olives serving as an oilseed raw material, to (1) an optionally implemented neutralization step, (2) an optionally implemented bleaching step, and (3) an optionally implemented deodorization step in the stated order, without a degumming step having been implemented, where at least one of the (2) bleaching step and the (3) deodorization step is implemented; and an absorbance difference of the preparation oil is 0.05 or more, the absorbance difference being obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm, with isooctane used as a control.

The present invention is to provide a technique capable of suppressing heat coloring of an oil and/or fat composition. The present invention pertains to an oil and/or fat composition comprising 93 mass % or more of a deodorized oil and/or fat, wherein a silicone oil content in the oil and/or fat composition is 0.5-10 mass ppm, 10-100 mass % of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat A, 0-90 mass % of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat B and/or deodorized oil and/or fat C, and a total content of the deodorized oil and/or fat A, deodorized oil and/or fat B, and deodorized oil and/or fat C is 50-100 mass % of the deodorized oil and/or fat in the oil and/or fat composition.

Provided are a liquid seasoning in which degradation of taste and flavor due to storage is suppressed, and a method of producing the same. The method of producing a liquid seasoning comprises the following steps (1), (2), and (3): (1) at a temperature of 80° C. or less, adding an aqueous solution of at least one selected from the group consisting of ascorbic acid, hydroxyacid, and salts thereof to a fat or oil and stirring the mixture; (2) bringing the fat or oil after the step (1) into contact with water vapor under reduced pressure; and (3) bringing the fat or oil obtained in the step (2) as an oil phase component into contact with an aqueous phase.

Provided are a liquid seasoning in which degradation of taste and flavor due to storage is suppressed, and a method of producing the same. The method of producing a liquid seasoning comprises the following steps (1), (2), and (3): (1) at a temperature of 80° C. or less, adding an aqueous solution of at least one selected from the group consisting of ascorbic acid, hydroxyacid, and salts thereof to a fat or oil and stirring the mixture; (2) bringing the fat or oil after the step (1) into contact with water vapor under reduced pressure; and (3) bringing the fat or oil obtained in the step (2) as an oil phase component into contact with an aqueous phase.

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.

The present invention relates to processes for extracting lipid from vegetative plant parts such as leaves, stems, roots and tubers, and for producing industrial products such as hydrocarbon products from the lipids. Preferred industrial products include alkyl esters which may be blended with petroleum based fuels.