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Bleaching Techniques for Edible Oils by Ana Gabrielli is a document available to read on EtoBox.
What is Bleaching Techniques for Edible Oils about?
The document discusses the bleaching process of edible fats and oils, highlighting its historical development and the various adsorbents used, such as activated carbon and naturally active clays. It details the compounds that need to be removed during bleaching, including phospholipids, color bodies, and contaminants, as well as the processes involved in bleaching, both batch and continuous. The document emphasizes the importance of these processes in ensuring the safety and quality of edible oils.
- Author
- Ana Gabrielli
- Language
- EN