Summary Corn oil, soybean oil, and grain sorghum oil have been deodorized in a laboratory unit equipped with a take‐off for removal of samples at various times during deodorization. Stabilities of the oils increase rapidly during the initial part of the deodorization and this increase is caused apparently by heat destruction of pro‐oxidants such as peroxides rather than by removal of volatile materials through steam distillation. These laboratory results were confirmed by a similar study of commercial deodorization of alkali‐refined and winterized corn oil.
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A. R. Baldwin (1948) studied this question.
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