PROCESS FOR TREATING VEGETABLE OILS TO IMPROVE THEIR STABILITY IN THE COLD STATE

摘要

1. A process for the treatment of vegetable oils in order to improve their cold stability, characterised in that the oil for treatment is first cooled to a temperature so selected as to allow crystallization of the compounds which are to be eliminated, and then at least some of said oil is subjected to an inert gas pressure of 4-10 bars and then expansion to atmospheric pressure so as to create fine gas bubbles which are fixed on the crystallized compounds so as to produce a foam having a density below that of the oil in the form of a complex comprising the crystals and gas bubbles, which rises to the surface of the container, to enable a clarified oil having a crystal content less than 30 ppm to be obtained with a yield of above 90% at the bottom part of the container after decantation.