In the industrial production of vegetable ghee process involved is?

1. Vegetable Oil Extraction:

a) Preparation: Vegetables oilseeds, such as soybeans, sunflower seeds, or palm fruits, are cleaned to remove impurities.

b) Crushing: The oilseeds are mechanically crushed to break their cell walls and release the oil.

c) Extraction: The crushed seeds undergo a process of solvent extraction. They're mixed with a solvent, such as hexane, which dissolves the oil without affecting its quality.

d) Desolventizing: The mixture of oil and solvent is heated to separate the solvent from the oil. The solvent is recovered and reused.

2. Refining:

a) Degumming: The crude oil contains gums and phospholipids, which can cause cloudiness. In the degumming process, hot water or steam is added to hydrate the gums, which are then separated and removed.

b) Neutralization: Free fatty acids present in the oil are neutralized using an alkali solution. This step improves the oil's taste, odor, and color.

c) Bleaching: To remove impurities and pigments, the oil undergoes bleaching using activated clay, carbon, or other bleaching agents.

d) Deodorization: This step removes volatile compounds responsible for undesirable odors and flavors. The oil is heated under vacuum, and steam is injected to strip away the odorous compounds.

3. Hydrogenation:

a) Purpose: Hydrogenation is the process of adding hydrogen to unsaturated vegetable oil to convert them into saturated fats.

b) Equipment: Hydrogenation is carried out in a high-pressure vessel called a hydrogenator.

c) Catalyst: A catalyst, typically nickel, is used to speed up the hydrogenation process.

d) Temperature and Pressure: The oil is heated to a high temperature( typically around 180-200 degrees Celsius) and pressurize with hydrogen gas.

4. Emulsification and Addition of Additives:

a) Emulsification: This step involves mixing the hardened fats obtained from hydrogenation with other liquid oils to create a stable emulsion.

b) Addition of Additives: Antioxidants, emulsifiers, and flavors may be added to the vegetable ghee to enhance its taste, texture, and shelf life.

5. Cooling and Packaging:

a) Cooling: The vegetable ghee is cooled to solidify and achieve the desired consistency.

b) Packaging: The solidified vegetable ghee is packaged into containers such as plastic tubs or pouches and is ready for distribution and sale.

It's important to note that the specific process may vary depending on the type of vegetable oil being processed and the desired end product.