Submitted to: Handbook of Nutrition and Food
Publication Type: Book / chapter
Publication Acceptance Date: 11/1/2004
Publication Date: 7/1/2005
Citation: Wakelyn, P., Wan, P.J. 2005. Solvent extraction to obtain edible oil products. In: Akoh, C.C., Editor. Chemical Rubber Company (CRC) Handbook Of Nutrition and Food. Boca Raton, FL: CRC Press. p. 89-131. Interpretive Summary:
Technical Abstract: Oils and fats are recovered from diverse biological sources by mechanical separation, solvent extraction, or combination of the two methods. These materials include animal tissues (e.g., beef, chicken, and pork); crops specifically produced for oil or protein (e.g., soy, sunflower, safflower, rape/canola, palm, and olive); by-products of crops grown for fiber (e.g., cottonseed and flax); crops for food and their co-products (e.g., corn germ, wheat germ, rice bran, coconut, peanuts, sesame, walnuts, and almonds); non-edible oils and fats (castor, tung, jojoba); and other oil sources (oils and fats from microbial products, algae, and seaweed). While all three forms of extraction methods are being used, the largest volume of oil is obtained by solvent extraction due to its cost effectiveness. The processing scheme for the most common oilseeds, soybean and cottonseed are described. To improve the oil quality and economic returns, some oilseed processors chose to include some steps of the oil refining operations. The oil processing steps including refining, bleaching, hydrogenation, interesterification, blending and deodorizing are described. Environmental regulations become an integral part of the oilseed and oil refining operation and are updated in this chapter as well.