Soybean Oil Production With Optimization in the Neutralization Process

Abstract: International edible oil markets are characterized by high competitiveness and increasing quality demands, leading to improved methods for characterization and quality control of raw materials, products and by-products. In addition, the implementation and development of alternative technologies or methods that benefit the processing and storage conditions of the final product is a challenge. The quality and stability of soybean oil, is fundamental to its acceptance and marketing, these properties are influenced by the presence of some minority components that must be removed to give stability to the product.

In the chemical refining of the oil, the first stage is neutralization, a stage of vital importance because it allows the purification and initial elimination of impurities that are not desired and that can affect the taste, smell, appearance and stability of the final product, whose control allows to obtain a edible soybean oil of good quality and competitive in the market.

This work presents a proposal to optimize the quality obtained in the production of edible soybean oil by controlling the parameters of the neutralization stage. Resource-use optimization processes have become a key strategy for addressing the challenges that the current pandemic imposes on the productive sector.

Key words: soybean oil; neutralization; optimization; quality

        JEL codes: Q