GB477282A - Improvement in art of refining edible oils, fats and analogous products - Google Patents

Abstract

Fats, oils, and waxes are refined and stabilized by treatment with an organic peroxide in presence of a precipitant of mucilaginous matter at a temperature below that required to decompose the peroxide when heated alone, an excess of peroxide being used so that the purified oil contains a substantial amount thereof. Blowing with superheated ization. The peroxide is preferably a peroxide of one or more of the natural ingredients of the corresponding crude oil, e.g. of the acids in the "foots." The precipitant may be dilute sulphuric, nitric, or phosphoric acid, a neutral solid such as aluminium sulphate, an adsorbent such as fuller's earth, but when free fatty acid is also to be removed is preferably an alkali metal hydroxide or carbonate or a weak acid salt forming a soap insoluble in the oil; suitable precipitants are sodium hydroxide, carbonate, borate, and phosphate, maybe with added bicarbonate, boric acid, or phosphoric acid to reduce the pH value. Specified substances treated are wax, lard, butter, tallow, and castor, linseed, palm, olive, cottonseed, coconut, corn, and soya bean oils. In an example, 1000 lb. of corn oil is agitated for 1 hr. at 50--55 DEG C. with 5--10 lb. of peroxides made from corn oil foots, and then for 1--2 hr. with a 16--40 DEG B<\>ae. solution of 4,25 lb. of caustic soda; after settling, the foots and mucilaginous matter are removed by decanting or filtering.