Ronald T. Sleeter

Effects of processing on quality of soybean oil

The fate of major and minor components of soybean oil is examined at each stage of processing. Relationships are then drawn upon the effect on the quality of finished oil. General topics covered are (a) triglycerides and polyunsaturated fatty acids, (b) free fatty acids, (c) mono- and diglycerides, (d) phospholipids, (e) minor constituents, such as tocopherols, color bodies, and metal ions, (f) rearrangement and decomposition products, (g) foreign or toxic compounds not native to soya and (h) other additives, such as refining aids.

Instrumental analytical methods for edible oil processing: Present and future

Current trends in analytical techniques for edible oil processing are reviewed. Major emphasis is placed on advances in instrumental and automated analyses. Future goals and priorities are also discussed. Some of the major analytical topics covered are: pulsed nuclear magnetic resonance, automated solid fat index, atomic absorption, automated active oxygen method, color, hydrogenation control, and gas liquid chromatography.