食用油脂の精製, 加工工程における微量成分の挙動について (第5報)

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書誌事項

タイトル別名
  • Studies on the Behavior of Trace Components in Oils and Fats during Processing for Edible Use. V
  • ショクヨウ ユシ ノ セイセイ カコウ コウテイ ニ オケル ビリョウ セイブ
  • Nickel Contents in Oils and Fats during Hydrogenating and Refining Processes
  • 硬化, 精製工程における油脂中のニッケル含量

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抄録

Nickel content in oils and fats at various processing stages in a production line was determined. Soybean oil, corn oil, palm oil, palm olein, fish oil, lard and beef tallow were examined for this parameter. Samples were collected various stages ; before catalyst addition (starting material), following hydrogenation (hydrogenated oil), and removal of catalyst (catalyst- removed oil), during bleaching (bleached oil) and at the final refining stage of deodorization (deodorized oil).<BR>1) The nickel-catalyst was almost completely removed at the catalyst-removal stage. Nickel content in the deodorized oil was only 0.04 ppm or less. The nickel-catalyst in hydrogenation is thus almost totally removed from oils during the refining process.<BR>2) Acid value (AV) and peroxide value (POV) of deodorized oils were below 0.06 and 0 meq/kg, respectively, indicating that the oils were thoroughly refined.

収録刊行物

  • 油化学

    油化学 43 (3), 251-254, 1994

    公益社団法人 日本油化学会

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