Free fatty acid removal from used frying fat
作者： Kenneth R. Stauffer , Joseph A. Conte
DOI:
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摘要: A method for reducing the free fatty acid content of frying facts and oils that comprises heating flying fat or oil to a temperature less than about 120° C. stirring into heated 10% by weight cyclodextrin powdered absorbent form slurry. Allowing slurry mixture react one half hours then separating cyclodextrin, material atty from oil, thereby remaining oil.
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