tea seed oil refined production line in qatar

                                               
                                               
                                               
                                               
                                               
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  • What is the refining method for tea seed oil?
  • Currently, the traditional refining method for common vegetable oils is widely used for tea seed oil refining. This method comprises several steps: degumming, neutralization, bleaching, deodorization and dewaxing.
  • What types of edible oils does Qatar Foods Industries produce?
  • Qatar Foods Industries new production facility is capable of refining and packing various types of edible oils preferred by consumers in Qatar such as Sunflower Oil, Corn Oil, Canola Oil, Palm Oil, and Frying Oil.
  • Does refining temperature affect fatty acids in tea seed oil?
  • The traditional refining process for tea seed oil (Camellia oleifera oil) results in a severe loss of natural bioactive compounds and unsaturated fatty acids owing to the high operating temperatures. This study investigated the relationship between refining temperatures and the loss of various fatty acids and bioactive compounds in tea seed oil.
  • Can tea seed oil be refined?
  • Crude tea seed oil is unpalatable owing to its bitter taste and the presence of phospholipids, so it must be refined to produce oil for human consumption. Currently, the traditional refining method for common vegetable oils is widely used for tea seed oil refining.
  • Where do tea seeds come from?
  • Tea seeds (C. oleifera Abel var. Changeling) were collected from Kaihua Farm in Zhejiang Province, China, then cold-pressed with the oil being filtered through fine cheesecloth by the Health-Coming Camellia Oil Ltd. (Changshan, China).
  • Can reducing operational temperatures improve the nutritional value of tea seed oil?
  • We have found that reducing the operational temperatures in most refining steps could effectively remove undesirable impurities and prevent the loss of bioactive compounds using the same processing times and vacuum pressures, thus preserving the nutritional value of tea seed oil.