Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility. However, utilizing green principles is now an effective business approach to enhance vegetable oil processing profitability. This book addresses alternative green technologies at various stages of oilseed and vegetable oil processing. This includes oil extraction technologies such as expeller, aqueous and supercritical methods; and green modifications of conventional unit operations; such as degumming, refining, bleaching, hydrogenation, winterizing/dewaxing, fractionation, and deodorization (physical refining). While most chapters describe soy oil processing, the techniques described are equally applicable to oils and fats in general.

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