Summary
ABSTRACT The edible oil refining process is critical for improving oil quality and extending its shelf‐life. By‐products from refining, including gums, soapstock, spent bleaching earth (SBE), and deodorizer distillate (DD), are generated in large volumes and often discarded despite being rich in valuable phytonutrients such as tocopherols, phytosterols, and polyphenols. Valorization is a sustainable approach to address these by‐products in response to the increasing demand for adapting sustainable practices in the food industry. This review focuses on the by‐products resulting from the refining of the top three oilseeds, soybean, rapeseed/canola, and sunflower and examines their potential for sustainable valorization. To that end, available literature relating to the effe
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