I recently stumbled across an executive summary of some research by the TEXAS FOOD AND FIBERS COMMISSION which stated that they found that room temperature winterization using enzymes was highly effective in removing high melting point saturates from cottonseed oil.
What they seem to have done is fractionate and winterize cottonseed oil at room temperature using a natural process utilising enzymes. While they were clearly using this process for food research purposes, which was to improve the oxidative stability and flavour of foods fried in cottonseed oil, this process would be of interest to us would it not?
What we now need to do is try to ascertain what this process is and how we can adapt it for our purposes.
I'm already salivating at the possibility that we might dispense with filters, and put these enzymes to work.
What they seem to have done is fractionate and winterize cottonseed oil at room temperature using a natural process utilising enzymes. While they were clearly using this process for food research purposes, which was to improve the oxidative stability and flavour of foods fried in cottonseed oil, this process would be of interest to us would it not?
What we now need to do is try to ascertain what this process is and how we can adapt it for our purposes.
I'm already salivating at the possibility that we might dispense with filters, and put these enzymes to work.
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