Refined oil quality
The quality of a refined oil is usually evaluated by traditional quality
parameters such as a low residual FFA content, a light color, and a
neutral odor and taste. In addition, high-quality vegetable oils should
contain as low TFA levels as possible, high amounts of micronutrients,
low levels of polymeric and oxidized triacylglycerols, and no
contaminants (polycyclic aromatic hydrocarbons, etc.). Therefore,
zero-TFA oils produced by DCDT deodorization were tested for
physiochemical quality and shelf-life stability.