(57) This invention relates to an improved high temperature oil deodorization process
for optimum bland taste and flavor maintenance. The process comprises a selective
temperature control quenching step of the hot, freshly deodorized oil. This step comprises
selectively utilizing a cooling means to quench hot, freshly deodorized oil down to
a pumpable bland flavor-stable processing temperature (PBFSPT) within a selected time,
preferably within a few seconds, so that the hot deodorized oil can dwell dormant
in an energy efficient deodorization system. The oil can then be pumped through heat
interchangers without bland oil flavor degradation or can be held at the PBFSP temperature
for longer critical dormant times without flavor degradation.
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