High temperature vacuum steam distillation process to purify and increase the frylife of edible oils
Patent 4789554 Issued on December 6, 1988. Estimated Expiration Date: 
November 14, 2006. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
November 14, 2006. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 2122260 2621191 2621196 3542653 Apparatus for deodorizing fats and oils Semicontinuous process for deodorizing oils Stabilization of deodorized edible oils Treatment of vegetable oils Patent #: 4588745 Inventors
AssigneeApplicationNo. 06/927586 filed on 11/14/1986US Classes:426/417, Preparing or treating triglyceridic fat or oil, or processes of separating triglyceridic fat or oil from a starting material, e.g., rendering, etc.426/486, Removal of air, unwanted gas, or unwanted odoriferous material426/487, From liquid426/488, To deodorize426/601, Fat or oil is basic ingredient other than butter in emulsion form554/205Gas or vapor treating agent (e.g., steam, carbon dioxide, hydrocarbon vapors, etc.)ExaminersPrimary: Czaja, Donald E.Assistant: Callahan, Celine T. Attorney, Agent or FirmInternational ClassesC11B 3/14 (20060101)C11B 3/00 (20060101) B01D 3/38 (20060101) B01D 3/34 (20060101) AbstractDeaerated oil having a level of less than about 0.10% by volume of dissolved oxygen is heated at a temperature between about 530° F. (277° C.) and about 650° F. (343° C.) and stripped with a stripping medium with a molar ratio of stripping medium to oil of between about 0.05 and about 9.7, at an absolute pressure of between about 0.5 mm Hg and about 50 mm Hg., for a time of between about 5 seconds and about 15 minutes. The combination of stripping parameters is selected so that the stripping factor "f" is greater than about 0.6, where f=KPv S/PO, where K is between about 1 and about 200, and where Pv (the vapor pressure of the component to be stripped) is not more than about 0.1 mm Hg at 500° F. (277° C.) and not more than about 2.0 mm Hg at 600° F. (343° C.). This vacuum steam stripping at very high temperatures for short residence times improves the frylife of the edible oil while minimizing undesirable thermally induced side reactions such as polymerization, trans-isomerization and hydrolysis.Other References
Field of SearchRemoval of air, unwanted gas, or unwanted odoriferous materialPreparing or treating triglyceridic fat or oil, or processes of separating triglyceridic fat or oil from a starting material, e.g., rendering, etc. From liquid Fat or oil is basic ingredient other than butter in emulsion form |
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