IN-LINE DEWAXING OF EDIBLE VEGETABLE OILS

摘要

A method for the combined in-line bleaching and dewaxing of vegetable oils which includes the steps of bleaching the vegetable oil with a sufficient amount of bleaching clay and filter aid at a temperature of about 80 DEG -130 DEG C. for about 15-60 minutes, followed by rapid cooling of the bleached vegetable oil containing the bleaching clay, to a temperature of about 0 DEG -15 DEG C. for about 15 minutes-4 hours to thereby dewax the vegetable oil. The spent bleaching clay, waxy material and other impurities in the vegetable oil are then seaparted at low temperatures of about 0 DEG -20 DEG C., by such means as filtration, to thereby recover the bleached and dewaxed vegetable oil.