Research on The Influencing Factors and Formation Mechanism of Low-temperature Flocculation of Soybean Oil
The phenomenon of coagulation in soybean oil during low-temperature storage has affected user experi-ence and product saling,which is a focus of attention for oil production enterprises and academia.This article stud-ied the influencing factors and formation mechanisms of soybean flocculation.By comparing the differences in frost resistance between soybean oil from different refining processes and different primary soybean oil,the influence of trace components on the frost resistance of primary soybean oil was studied.Through the separation and extraction of flocculent substances and component detection,the main causes of flocculent substances were the combined effects of trans fatty acids,unsaturated structure decomposition,sulfur-containing compounds,etc.generated dur-ing the refining process.Summarized the control measures for low-temperature flocculation of soybean oil through theoretical analysis,during the oil refining process,the temperature and time for decolorization and deodorization should be controlled,and the decomposition of unsaturated fatty acids and the formation of trans fatty acids in the oil should be controlled.At the same time,the attention should be paid to the introduction and residue of external substances such as mechanical impurities,residual clay,and sulfur-containing compounds.
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