HYDRATION METHOD OF VEGETABLE OIL

摘要

FIELD: food-processing industry. ^ SUBSTANCE: invention refers to fat-and-oil industry. The method includes blending of raw oil with the hydrating agent, exposition of the obtained blend, separation of the phospholipid emulsion from the hydrated oil, drying of the hydrated oil and phospholipid emulsion. At this as a hydrating agent water is used previously processed in the electromagnetic field in the area of UV-radiation with the wave length of 260-400 nm. The quantaty of water is 2-6% to the weight of the raw oil. ^ EFFECT: obtaining of high quality hydrated oil with a low phospholipi content as well as with low colour and acid values. ^ 3 tbl, 3 ex