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Abstract
Crude oil contains variable amounts of nontriglyceride materials. It is necessary to subject crude oil to four basic processing steps to convert it to a high-quality edible oil: Degumming, neutralization, bleaching, and deodorizing. The Degumming step is the important step of refining edible oils, particularly soybean oil that is rich in phospholipids. The objective of the present study was to investigate the effect of using different concentrations (0.5 {u2013} 2%) of electrolyte solutions [ NaCl and KCl] and their mixed solutions at different addition ratios (0.5 {u2013} 2%) on the quality characteristics of soybean oil. Data show the values of some physical and chemical characteristics of the crude soybean oil were within the range reported by those reported by (E.O.S 2015) While the phosphorus and iron contents were 369.68 and 3.11 ppm, respectively. As for, the fatty acids composition of crude soybean oil, the results indicated that both saturated and unsaturated fatty acids were within the range reported by those reported by (E.O.S 2015). As for the physical and chemical properties of the tested oils after the degumming and bleaching steps using electrolyte solutions at different addition ratios and concentrations, the chemical properties were significantly changing more than the physical properties, which showed no or little changes. Excluding the color reduction which was significantly increased, when the electrolyte concentration increased from 0.5 to 2 % with the electrolyte-oil addition ratio from 0.5 to 2 % v/w comparing with the treatment of phosphoric acid degumming. While, the acidity, acid value, peroxide value, and the ultraviolet absorption at 232 nm and 270 nm were significantly decreased after degumming and bleaching steps as the electrolyte concentration increased from 0.5 to 2 % with the electrolyte-oil addition ratio from 0.5 to 2 % v/w comparing with the treatment of phosphoric acid degumming