Food Science and Human Nutrition
Journal or Book Title
Nutritionally Enhanced Edible Oil Processing
Advances in edible oil refining have been discussed in previous chapters of this book. These recent developments in physical-, chemical-, and adsorption-based refining techniques and related equipment designs will allow higher quantities of natural and bioactive compounds to be retained in the oil during refining compared with the use of conventional refining processes. This chapter summarizes recent research on mechanical extraction, minimum refining, and frying applications of soybean oil. The soybean is the dominant oilseed crop produced in the world due to its favorable agronomic characteristics, high-quality protein, and versatile edible oil. Soybeans constitute over one-half of all oilseeds produced worldwide (Fig. 13.1). Soybean oil accounted for 80–90% of total edible oil consumption in the United States in 1998 because of its availability and its desirable compositional and functional properties.
Wang, Tong; Johnson, Lawrence A.; and Wijeratne, W., "Low-Cost Oil-Processing Techniques" (2004). Food Science and Human Nutrition Publications. 184.