| 摘要 |
The removal of free fatty acids and other unwanted concomitants such as odour-producing and taste-generating substances etc. from, in particular, vegetable and animal oils and fats is carried out by carrier distillation in vacuo. The oil or fat to be purified is contacted at elevated pressures and temperatures in liquid phase with the carrier having the same conditions, especially water, and the mixture is spontaneously reduced to a separation pressure which is about 1 to 30 mbar. After removal of the liquid oil or fat phase from the carrier vapour phase, the oil or fat is again contacted with liquid carrier in liquid phase, and the pressure of the mixture is spontaneously reduced. The process is carried out in at least two stages. The removal of the free fatty acids and of the odour-producing and taste-generating substances reaches a level which is only slightly below 100% after the second stage. |
