Die Notwendigkeit,neue Qualitätsanforderungen für rohes Sojaöl einzuführen

Necessity for the Introduction of New Quality Requirements for Crude Soybean Oil Crude degummed soybean oils of good and inferior quality were refined in semi continuous scale and the refined oils were investigated with respect to colour and flavour stability. The results showed that the colour and flavour stability of the end product are dependent on oxidation characteristics, i. e. p-anisidine value, peroxide value and UV absorbence, and from iron and phosphorus content of the crude oil. Therefore, it is necessary, in addition to current quality requirements, that the maximum values of oxidation characteristics and iron content should be specified.