PROCESS TO REDUCE THE CONTENT OF FREE CHLOROPROPANALS AND CHLOROPROPANOL FATTY ACID ESTERS IN A VEGETABLE OIL, OIL COMPOSITION, FOOD PRODUCT, AND, USE OF EVAPORATION AND DEODORIZATION OF SHORT PATH

摘要

the present invention relates to a process for the preparation of a refined vegetable oil. it refers to a process to reduce the content of free chloropropanols and chloropropanol fatty acid esters in a vegetable oil and comprises the following steps in the order: a) refining a vegetable oil, in which the refining comprises at least one deodorization step at a temperature below 230 ° c, and subject the refined vegetable oil to a short path evaporation and collect a vegetable oil with a content of free chloropropanols and chloropropanol fatty acid esters not exceeding 500 ppb and a color expressed as a red component equal to or less than 3.0.