VEGETABLE OIL REFINING METHOD Russian patent published in 2009 - IPC C11B3/00 

FIELD: food industry.

SUBSTANCE: invention refers to fat-and-oil industry. Method provides for elimination of phospholipids, waxes and wax-like substances, free fatty acids, dying compounds and acidification products on stage of gel persorption with following control stages of bleaching and freezing. Gel persorption is performed at 16-20°C, gel is made by equal distribution of citric acid in quantity 0.06-0.12% of oil weight in form of 40-60% water solution and following adding of sodium metasilicate solution obtained by dissolving powder of 9-water sodium metasilicate In water in ratio 1:(1.2-1.3) in quantity providing elimination of fatty acids with plenty up to 30%, oil is mixed. Reagents are added during 40-60 minutes. Mixture is maturated during 6-9 hours, oil is separated from gel sediment, additionally oil is separated from gel sediment at 18-30°C. After gel sorption stage substance separated from gel sediment is supplied to control bleaching which is performed during 30 minutes at 18-20°C with addition of adsorbent with pH 2-5 in quantity 0.35-0.55% from oil weight and further to control freezing with adding of 0.25-0.3% of adsorbent into the oil.

EFFECT: increased vegetable oil quality, increased durability while storage due to decreased content of acidification products and high content of tocopherols and decreased expenditure of supporting materials.

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