New technology for low-temperature deodorization of sunflower oil

Using sunflower oil as an example, the possibility of deodorizing oils using a new method has been proven - by chemically transforming aldehydes and ketones that are part of their composition. As a result, the taste and smell of oil is depersonalized. Rational conditions of low-temperature deodorization were established: temperature - 90℃, duration - 16 minutes, amount of ethyl alcohol - 2%, amount of catalyst (concentrated sulfuric acid) - 0.05%. The impact of low-temperature deodorization on the levels of oxidation products in sunflower oil has been investigated. A significant decrease in the content of peroxides and aldehydes, as well as the disappearance of rancidity, has been proven. It has been proven that esters of 3-monochloropropane-1,2-diol and esters of glycidyl are not formed during low-temperature deodorization. Also, in the proposed method there is no need to heat fats to ≥200℃, no hot steam is used.