The effect of processing conditions upon the nutritional quality of vegetable oils

On the basis of the chemical, physical, and biological criteria used, all of which have been shown to be sensitive indicators of heat damage to oils, it must be concluded that the overall nutritional quality of an oil is not adversely affected by alkali refining, adsorptive decolorizing, or deodorization; that higher temperatures of deodorization (238C) produce oils nutritionally equivalent to those deodorized at lower temperatures (160C); and that the normal processes used in manufacturing edible oils improve the resistance of these oils to heat damage. Presented at the 6th Congress of the International Society for Fat Research, London, 1962.