METHOD FOR PREPARING A HYDROGENATED VEGETABLE OIL

摘要

Disclosed herein is a method for the preparation of a hydrogenated vegetable oil (containing or not containing CLA) having a reduced hydrogenation odor, and a use of the hydrogenated vegetable oil as a food ingredient. The method comprises the steps of degumming, neutralizing, bleaching, hydrogenating, and deodorizing a crude vegetable oil. The bleaching step includes treating the crude vegetable oil with an adsorbent combination of an bleaching earth, as a first adsorbent component, and a second adsorbent component selected from the group of consisting of magnesium silicate, silica, silicic acid, and their mixture . Thus, minor components, that are present in the vegetable oil and promote the formation of volatile odorous compounds during hydrogenation, are effectively removed by adsorption with the second adsorbent component (magnesium silicate). As a result hydrogenated vegetable oils with low odorous compounds can be manufactured.