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Kim, Sun-Ki;Chung, Guk-Hoon;Han, Jeong-Jun;Cho, Sang Woo;Yoon, Suk Hoo
- Korean Journal of Food Science and Technology
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- 제47권3호
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- pp.405-408
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- 2015
The deacidified oil obtained from the oleaginous fungus, Mortierella sp. (M-12) was bleached, after degumming, using activated clay under a 50-100 mmHg vacuum. The bleaching conditions were partially optimized as follows: activated clay, 1%, bleaching temperature $90^{\circ}C$, and treatment time 20 min. After bleaching, the color of bleached oil as determined by the Lovibond Tintometer, satisfied the specification for edible fats and oils. The bleaching process also decreased the contents of free fatty acids and phosphorus in the deacidified oil. The acid value of the bleached oil also satisfied the specification for edible fats and oils. It was early shown that the normal bleaching process can be used for the bleaching of heavily-colored microbial lipids for human consumption.
https://doi.org/10.9721/KJFST.2015.47.3.405 인용 PDF KSCI

Lee, Hyo-Jung;Shim, Jee-Youn;Oh, Hyun-Suk;Jang, Mi-Ran;Lee, Yoon-Ae;Lee, Ryun-Kyung;Kim, Min-A;Lee, Sang-Min;Cho, Tae-Yong;Kang, Ho-Il
- Korean Journal of Food Science and Technology
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- 제44권1호
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- pp.21-27
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- 2012
This research was carried out as a survey on the contents of lead, cadmium, and arsenic in processed foods (milk, vegetable oil, and margarine) in Korea. The limits of quantification (LOQs) were Pb 0.3 ${\mu}g/kg$, Cd 0.15 ${\mu}g/kg$, and As 0.45 ${\mu}g/kg$ for milk and Pb 0.61 ${\mu}g/kg$, Cd 0.31 ${\mu}g/kg$, and As 0.91 ${\mu}g/kg$ for vegetable oil and margarine. The recoveries were 92.6-98.0% for Pb, 91.2-98.9% for Cd, and 97.9-104.7% for As. The average levels of Pb were 2.395 ${\mu}g/kg$ for milk, and 7.656 ${\mu}g/kg$ for vegetable oil. The average levels of Cd were 0.483 ${\mu}g/kg$ for milk, and 0.380 ${\mu}g/kg$ for vegetable oil, and levels of As were 0.781 ${\mu}g/kg$ for milk, and 1.241 ${\mu}g/kg$ for vegetable oil. The results of this study showed that Pb, Cd, and As contents in the whole samples were less than the maximum residual levels in the processed foods that were specified by the Codex standard.
https://doi.org/10.9721/KJFST.2012.44.1.021 인용 PDF KSCI