Abstract
Various steps in the processing of soybean and canola into finished oil and meal products are reviewed. The presence of nonhydratable phospholipids (NHP) in crude oil reduces the efficiency of degumming and makes necessary additional acid treatment, with consequent loss of neutral oil. Recent heat treatment of seeds or flakes before extraction using ALCON, Expander or Super Expro is explained in detail.
Enzymatic degumming and spent clay disposal are briefly explained.
Topics on flavor reversion of edible soybean oil are introduced.
