Food chemistryPlant OilsEsterificationFatty AcidsNonesterified
Deacidification of vegetable oils: advanced technologies, mechanistic insights, and emerging strategies.
G Jeevarathinam, R Rahul, J Deepa, N Sharath Kumar, C S Neethu, G Sarojini, V Siva Shankar, Punit Singh, Davinder Pal Singh Oberoi, Sarvesh Rustagi, Syed Mohammed Basheeruddin Asdaq
Published: 202610.1016/j.foodchem.2025.147325
Abstract
Vegetable oils often contain free fatty acids (FFAs), which compromise their quality and limit their use in food, cosmetics, and biofuels. Effective deacidification is essential for refining oils. This review examines the origins and chemistry of FFA…
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