Conclusions
Deodorization is a key step during oil refining for overall oil quality,
especially the deodorization temperature is the direct and critical
parameter influencing TFA generation. A minimal deodorization system
DCDT was developed, transformed and implemented among dozens of plants
at Wilmar Group. TFA content of vegetable oils (soybean oil, rapeseed
oil, maize oil and sunflower seed oil) were all significantly reduced to
below 0.3%, which can be called zero-TFA in China. Furthermore, oil
quality including physiochemical and oxidative quality did not show
significant differences between zero-TFA oils and conventional refining
oils. Nowadays, these zero-TFA oils have been scale produced and
supplied to consumers. Furthermore, more studies will be needed to
investigate other parameters such as deodorization times, vacuum
pressure and stripping steam in the deodorization which might also be
important for oil quality, especially the retention of micronutrients
(tocopherols, plant sterols, etc.).