• chile edible oil refinery and winterization plant start production
  • chile edible oil refinery and winterization plant start production
  • chile edible oil refinery and winterization plant start production
  • chile edible oil refinery and winterization plant start production
  • What is the industrial processing of vegetable oils?
  • The industrial processing of vegetable oils has become increasingly standardized based on national or international standards, and high-capacity production of extraction and refining has been realized .
  • Can edible oil-based nanomaterials be used in industrial applications?
  • Before realizing the industrial application of vegetable oils, the abovementioned problems need to be solved in a timely and effective manner. In addition, the preparation of edible oil-based nanomaterials and their synergy with other active ingredients are a focus of future research.
  • What is the global demand for vegetable oil?
  • The annual growth rate of global demand for vegetable oil was 5.14% from 2020 to 2025 . Compared with animal oils, vegetable oils are more popular with consumers due to their renewable utilization, good quality, and lack of cholesterol . The yield of oil crops determines the yield of vegetable oils.
  • Can vegetable oils be used industrially?
  • Finally, traditional salad oils, blended oils, and single-variety oils can no longer meet consumers’ requirements for nutrition, health and safety. Before realizing the industrial application of vegetable oils, the abovementioned problems need to be solved in a timely and effective manner.
  • How edible oil is digested?
  • Schematic diagram of edible oils in different digestion stages. Edible oil is assimilated into the oral cavity by the human body, and a crude emulsion is formed by the enzymes, the mucosal proteins in the oral cavity and the shear force produced by the teeth .
  • How do cooking and digestion processes affect edible oils?
  • In addition, cooking and digestion processes can affect the composition and quality of oils, and the stability and bioavailability of edible oils need to be improved. This review provides a timely reference for the rational development and design of new types of oils.