What You Need to Know
Heating melts the triglyceride matrix, allowing water and phospholipid emulsions to coalesce and separate from the oil phase. Continued heating drives off free fatty acids, reducing acidity. Subsequent cooling induces crystallization of saturated fatty acids, which can be skimmed off, producing a clear, stable oil. Temperatures above 150 °C accelerate lipid oxidation, generating off‑flavors and degrading nutrients.
Steps
- 1.
undefined
- 2.
undefined
- 3.
undefined
- 4.
undefined
The Science
Primary Reaction
thermal phase separation and crystallization of saturated triglycerides