Salisa ChumsanteaKornkanok AryusukSupathra LilitchanNarumon JeyashokeKanit KrisnangkuraKing Mongkuts University of Technology ThonburiMahidol University2018-06-112018-06-112012-10-01JAOCS, Journal of the American Oil Chemists' Society. Vol.89, No.10 (2012), 1913-19190003021X2-s2.0-84870061933https://repository.li.mahidol.ac.th/handle/20.500.14594/13905Neutralization is an important step in the chemical refining of edible oils. Free fatty acids (FFA) are generally removed in neutralization as sodium soaps but neutral oil is also entrapped in the emulsion and removed with the soap during centrifugation. Thus, alkali neutralization causes a major loss of neutral oil in the chemical refining of edible oils. The effects of demulsifiers (NaCl, KCl, Na 2 SO 4 and tannic acid) on reducing alkali refining losses of refined palm, soybean, and sunflower oils (used as model oils) incorporated with FFA from rice bran oil were investigated. Adding small amounts of demulsifiers to the alkali neutralization step significantly reduced neutral oil loss of these model oils. All demulsifiers except for tannic acid had similar effects on refining losses in all oil model systems. The optimum demulsifier content was 1.0 % (w/w of oil). © AOCS 2012.Mahidol UniversityChemical EngineeringChemistryArticleSCOPUS10.1007/s11746-012-2079-x