Precise deodorization design for four different kinds of vegetable oils in industrial trial production

Trans fatty acids (TFA) have been shown to be associated with various health disorders. The major source of dietary TFA is high-temperature deodorization of vegetable oils. In this study, precision minimal deodorization was proposed to obtain healthier zero-TFA vegetable oils. Dual columns with dual temperatures (DCDT) deodorizer was designed, transformed and industrially implemented among dozens of plants. Also the deodorization temperatures were optimized and customized respectively for four kinds of vegetable oil (soybean oil and rapeseed oil: tray column 205°C and packed column 225°C, maize oil and sunflower seed oil: tray column 210°C and packed column 230°C). Four kinds of oils can all achieve zero-TFA by DCDT deodorization at the customized temperatures, and meanwhile oil qualities and shelf life stabilities were compared with corresponding conventional refining oils. The initial FFA and color were a little higher than conventional refining oils, however, they showed no significant differences in odors and shelf life stability, which indicated a good and stable oil quality of zero-TFA oils for future industrial productions and sales.