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Need to Discontinue the Use of Solvents for the Extraction of Edible Oils for Ensuring Safety of Public Health
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| Author:
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UPLOADED BY-ADMIN, POONAM KUSHWAHA
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| Abstract:
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Numerous solvents of diverse nature are frequently utilized in a variety of food manufacturing processes. Fats, oils,
grains, coffee and tea are some of the food products in which various solvents are used for the extraction procedure. The
quality and stability of these food products can be affected by the presence of residual solvents that remain after extraction
procedure. Expression and solvent extraction are the two commonly employed methods for isolation of oils from oil bearing
seeds. Latter method is more extensively used due its higher yield and cost benefit. Solvent extraction method requires
solvent for the extraction procedure. The complete removal of residual levels of these solvents is impracticable and traces
always remain in the final products. The presence of these residual solvents even in small amounts has a negative influence
not only on the quality of food products but also on human health. ICH and various pharmacopoeias have published
guidelines on the acceptable level of residual solvents. These guidelines prescribe their maximum permissible limit in the
product. Currently food companies have adopted methodologies that will reduce the levels of solvent residues. Since, most
of the solvents employed for extraction of edible oils are known for varying degree of toxicity, therefore, it will be highly
desirable to reserve fixed oils obtained either by expression or by supercritical fluid technology for edible use and solvent
extracted fixed oils for exclusive non-edible use. Such an approach will not only be industrially viable but also ensure safety
of public health.
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| Keyword:
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vegetable oils; edible oils; solvent extraction; residual solvents; expression; toxicity.
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| EOI:
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| DOI:
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