JPS5648851A - Preparation of edible oil - Google Patents

Preparation of edible oil

Info

Publication number
JPS5648851A
JPS5648851A JP12233879A JP12233879A JPS5648851A JP S5648851 A JPS5648851 A JP S5648851A JP 12233879 A JP12233879 A JP 12233879A JP 12233879 A JP12233879 A JP 12233879A JP S5648851 A JPS5648851 A JP S5648851A
Authority
JP
Japan
Prior art keywords
xanthophyll
vegetable oil
oil
purified vegetable
purified
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP12233879A
Other languages
Japanese (ja)
Other versions
JPS5833913B2 (en
Inventor
Shigeru Takeda
Mitsuo Kurashige
Nobuko Hayashi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP54122338A priority Critical patent/JPS5833913B2/en
Publication of JPS5648851A publication Critical patent/JPS5648851A/en
Publication of JPS5833913B2 publication Critical patent/JPS5833913B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)

Abstract

PURPOSE: To suppress the emission of an offensive smell due to the deterioration of a vegetable oil in the presence of O2, by heat-treating a purified vegetable oil containing a given amount or more xanthophyll under reduced pressure.
CONSTITUTION: A purified vegetable oil, e.g. soybean oil or rapeseed oil, is mixed with 2ppm or more, usually 30% or less, xanthophyll. The resultant purified vegetable oil containing the xanthophyll is then heated at 150W220°C, preperably in the range of 170W200°C, under reduced pressure for 20minW5hr. The xanthophyll is partly decomposed thermally but not completely removed and remains in the purified vegetable oil. The heat-treated xanthophyll in the oil suppresses the emission of an offensive smell from the vegetable oil as described above. The xanthophyll (C40H56O2) is a yellow pigment extracted from a natural product.
COPYRIGHT: (C)1981,JPO&Japio
JP54122338A 1979-09-22 1979-09-22 Edible oil manufacturing method Expired JPS5833913B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54122338A JPS5833913B2 (en) 1979-09-22 1979-09-22 Edible oil manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54122338A JPS5833913B2 (en) 1979-09-22 1979-09-22 Edible oil manufacturing method

Publications (2)

Publication Number Publication Date
JPS5648851A true JPS5648851A (en) 1981-05-02
JPS5833913B2 JPS5833913B2 (en) 1983-07-22

Family

ID=14833488

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54122338A Expired JPS5833913B2 (en) 1979-09-22 1979-09-22 Edible oil manufacturing method

Country Status (1)

Country Link
JP (1) JPS5833913B2 (en)

Also Published As

Publication number Publication date
JPS5833913B2 (en) 1983-07-22

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