The processing of edible oils - Challenges and opportunities

The refining and modification of fatty edible oils presents the chemical engineer with a number of challenges. The complex nature of the triacylglycerols, which constitute the bulk of the oils processed, and the need to use relatively mild processing conditions are responsible, in part, for the problems that arise in optimizing processes used, but the subjective nature of product assessment also plays a considerable part in constraining process improvement. The paper identifies a number of problems in conventional processing of edible oils which are likely to be of particular interest to the chemical engineer. Within the range of processes used the efficient use of bubble contactors and the problem of entrainment in the separation stage following crystallization from the melt are considered to pose significant and interesting problems. The paper also considers the prospects for the use of novel processes in edible oil processing.