Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: January 17, 1996
Publication Date: N/A
Interpretive Summary: Crude vegetable oil is normally recovered from oilseeds by a combination of pressing and extraction with petroleum solvents. Food safety and environmental considerations make it important to look carefully at alternatives. This book chapter reviews the successful use of water to recover food oils from various sources. Some of these methods are based on ntradional, indigenous methods - others use modern separation techniques. review of these processes may help others to develop new methods for aqueous processing of oil-bearing materials.
Technical Abstract: Aqueous processing of non-petroleum, oil-bearing materials has a long history and wide usage. Modern oil recovery processes of expelling and solvent extraction are today used to process most oilseeds, and these have replaced inefficient processes. Even so, wet rendering of animal and marine body parts to recover oil is a process still used. Aqueous-process oil-recovery methods are also presently used for the manufacture of palm oil, tall oil and for corn oil (from corn wet milling). Aqueous processing is also important for recovery of oil-containing food products from the raw material. These products include coconut milk (fresh and preserved), soy milk, soybean curd, dairy cream and related products. Aqueous processing has also been used in experimental processes for oilseeds, including soybean, glandless cottonseed, peanut and sunflower.