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Quantitative changes in some unsaponifiable components of soya bean oil due to refining.

The effects were studied of the processes of degumming, neutralisation, bleaching and deodorisation on the content and composition of the various fractions of unsaponifiables in soya bean oil. The effect of each of the various technological steps on the decrement of the investigated unsaponifiables in the processed oils was different. When compared with the crude oil, the refined soya bean oil contained less tocopherols (by 31 to 47%), sterols (by 25 to 32%) and squalene (by 15 to 37%). No significant differences were observed in the compositions of the sterol and tocopherol fractions of the crude and refined soya bean oils.