REFINACAO DE UM OLEO VEGETAL

摘要

The present invention relates to a process for refining high acidity vegetable oil comprising the steps of: a) stripping an optionally bleached vegetable oil with steam at a temperature of 120 to 250 DEG C and a pressure of 0.7 to 5 mbar for 1 to 60 minutes; b) treating the oil obtained in step a) with lye; c) bleaching the oil obtained in step b); d) stripping the bleached oil obtained in step c) with steam at a temperature of 120 - 250 DEG C and a pressure of 0.7 - 5 mbar for 5 - 120 minutes. The resulting oil is bland, transparent and colourless. Refined olive oil is suited for blending with a virgin olive oil or to be used as an ingredient for the preparation of spreads, mayonnaises, tomato sauces and salad oils.