Molecular Distillation for Separation of Fatty Acids and Triglycerides

概要

Most households in the world have edible vegetable oil in their kitchen. The production of
edible vegetable oils had surpassed 200 million tons and this trend was expected to continue in the
coming years (Figure 0.1) (USDA, 2022). Palm oil was the most produced edible oil followed by
soybean oil and rapeseed oil as reported by the United States Department of Agriculture, USDA (Figure 0.2).
Crude oil, which was oil extracted from seeds such as soybean, palm, or rapeseed, contained
approximately 70 wt.% triglycerides (TG), while monoglycerides, diglycerides, and free fatty acids
(FFA) made up the remaining composition (Pizzo et al., 2022). Crude palm oil, for example, contained
6.3 wt.% diglycerides, 3.8 wt.% FFA, and 0.3 wt.% monoglycerides (Goh and Timms, 1985). FFA, as
a volatile compound, may cause an undesirable flavor in most edible vegetable oil (Belitz et al., 2004).
Moreover, increasing the FFA fraction in vegetable oils decreased their oxidative stability (Frega et al.,
1999). Therefore, a refinement process was required to reduce it to an acceptable level, consequently
extending the shelf-life of refined edible oil. (Vaisali et al., 2015). The food and Agriculture
Organization of the United Nations (FAO, 2022) suggested the acceptable FFA content (as oleic acid)
for refined edible oil was up to 0.3 wt.%. The amount of FFA content in oil varied depending on the
extraction process (Saad et al., 2007). Extra virgin olive oil was processed under a controlled
temperature without chemicals added so-called, cold-pressing method. The first cold-pressing resulted
in a maximum FFA content of 0.8 wt.% in extra virgin olive oil (Tarhan et al., 2017). ...

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