Dehydration – Symptoms & causes

Overview

Dehydration occurs when you use or lose more fluid than you take in, and your body doesn’t have enough water and other fluids to carry out its normal functions. If you don’t replace lost fluids, you will get dehydrated.

Anyone may become dehydrated, but the condition is especially dangerous for young children and older adults.

The most common cause of dehydration in young children is severe diarrhea and vomiting. Older adults naturally have a lower volume of water in their bodies, and may have conditions or take medications that increase the risk of dehydration.

This means that even minor illnesses, such as infections affecting the lungs or bladder, can result in dehydration in older adults.

Dehydration also can occur in any age group if you don’t drink enough water during hot weather — especially if you are exercising vigorously.

You can usually reverse mild to moderate dehydration by drinking more fluids, but severe dehydration needs immediate medical treatment.

Products & Services

Symptoms

Thirst isn’t always a reliable early indicator of the body’s need for water. Many people, particularly older adults, don’t feel thirsty until they’re already dehydrated. That’s why it’s important to increase water intake during hot weather or when you’re ill.

The signs and symptoms of dehydration also may differ by age.

Infant or young child

• Dry mouth and tongue
• No tears when crying
• No wet diapers for three hours
• Sunken eyes, cheeks
• Sunken soft spot on top of skull
• Listlessness or irritability

Adult

• Extreme thirst
• Less frequent urination
• Dark-colored urine
• Fatigue
• Dizziness
• Confusion

When to see a doctor

Call your family doctor if you or a loved one:

• Has had diarrhea for 24 hours or more
• Is irritable or disoriented and much sleepier or less active than usual
• Can’t keep down fluids
• Has bloody or black stool

Causes

Sometimes dehydration occurs for simple reasons: You don’t drink enough because you’re sick or busy, or because you lack access to safe drinking water when you’re traveling, hiking or camping.

Other dehydration causes include:

• Diarrhea, vomiting. Severe, acute diarrhea — that is, diarrhea that comes on suddenly and violently — can cause a tremendous loss of water and electrolytes in a short amount of time. If you have vomiting along with diarrhea, you lose even more fluids and minerals.
• Fever. In general, the higher your fever, the more dehydrated you may become. The problem worsens if you have a fever in addition to diarrhea and vomiting.
• Excessive sweating. You lose water when you sweat. If you do vigorous activity and don’t replace fluids as you go along, you can become dehydrated. Hot, humid weather increases the amount you sweat and the amount of fluid you lose.
• Increased urination. This may be due to undiagnosed or uncontrolled diabetes. Certain medications, such as diuretics and some blood pressure medications, also can lead to dehydration, generally because they cause you to urinate more.

Risk factors

Anyone can become dehydrated, but certain people are at greater risk:

• Infants and children. The most likely group to experience severe diarrhea and vomiting, infants and children are especially vulnerable to dehydration. Having a higher surface area to volume area, they also lose a higher proportion of their fluids from a high fever or burns. Young children often can’t tell you that they’re thirsty, nor can they get a drink for themselves.
• Older adults. As you age, your body’s fluid reserve becomes smaller, your ability to conserve water is reduced and your thirst sense becomes less acute. These problems are compounded by chronic illnesses such as diabetes and dementia, and by the use of certain medications. Older adults also may have mobility problems that limit their ability to obtain water for themselves.
• People with chronic illnesses. Having uncontrolled or untreated diabetes puts you at high risk of dehydration. Kidney disease also increases your risk, as do medications that increase urination. Even having a cold or sore throat makes you more susceptible to dehydration because you’re less likely to feel like eating or drinking when you’re sick.
• People who work or exercise outside. When it’s hot and humid, your risk of dehydration and heat illness increases. That’s because when the air is humid, sweat can’t evaporate and cool you as quickly as it normally does, and this can lead to an increased body temperature and the need for more fluids.

Complications

Dehydration can lead to serious complications, including:

• Heat injury. If you don’t drink enough fluids when you’re exercising vigorously and perspiring heavily, you may end up with a heat injury, ranging in severity from mild heat cramps to heat exhaustion or potentially life-threatening heatstroke.
• Urinary and kidney problems. Prolonged or repeated bouts of dehydration can cause urinary tract infections, kidney stones and even kidney failure.
• Seizures. Electrolytes — such as potassium and sodium — help carry electrical signals from cell to cell. If your electrolytes are out of balance, the normal electrical messages can become mixed up, which can lead to involuntary muscle contractions and sometimes to a loss of consciousness.
• Low blood volume shock (hypovolemic shock). This is one of the most serious, and sometimes life-threatening, complications of dehydration. It occurs when low blood volume causes a drop in blood pressure and a drop in the amount of oxygen in your body.

Prevention

To prevent dehydration, drink plenty of fluids and eat foods high in water such as fruits and vegetables. Letting thirst be your guide is an adequate daily guideline for most healthy people.

People may need to take in more fluids if they are experiencing conditions such as:

• Vomiting or diarrhea. If your child is vomiting or has diarrhea, start giving extra water or an oral rehydration solution at the first signs of illness. Don’t wait until dehydration occurs.
• Strenuous exercise. In general, it’s best to start hydrating the day before strenuous exercise. Producing lots of clear, dilute urine is a good indication that you’re well-hydrated. During the activity, replenish fluids at regular intervals and continue drinking water or other fluids after you’re finished.
• Hot or cold weather. You need to drink additional water in hot or humid weather to help lower your body temperature and to replace what you lose through sweating. You may also need extra water in cold weather to combat moisture loss from dry air, particularly at higher altitudes
• Illness. Older adults most commonly become dehydrated during minor illnesses — such as influenza, bronchitis or bladder infections. Make sure to drink extra fluids when you’re not feeling well.

Dehydration – Symptoms & causes

Overview

Dehydration occurs when you use or lose more fluid than you take in, and your body doesn’t have enough water and other fluids to carry out its normal functions. If you don’t replace lost fluids, you will get dehydrated.

Anyone may become dehydrated, but the condition is especially dangerous for young children and older adults.

The most common cause of dehydration in young children is severe diarrhea and vomiting. Older adults naturally have a lower volume of water in their bodies, and may have conditions or take medications that increase the risk of dehydration.

This means that even minor illnesses, such as infections affecting the lungs or bladder, can result in dehydration in older adults.

Dehydration also can occur in any age group if you don’t drink enough water during hot weather — especially if you are exercising vigorously.

You can usually reverse mild to moderate dehydration by drinking more fluids, but severe dehydration needs immediate medical treatment.

Products & Services

Symptoms

Thirst isn’t always a reliable early indicator of the body’s need for water. Many people, particularly older adults, don’t feel thirsty until they’re already dehydrated. That’s why it’s important to increase water intake during hot weather or when you’re ill.

The signs and symptoms of dehydration also may differ by age.

Infant or young child

• Dry mouth and tongue
• No tears when crying
• No wet diapers for three hours
• Sunken eyes, cheeks
• Sunken soft spot on top of skull
• Listlessness or irritability

Adult

• Extreme thirst
• Less frequent urination
• Dark-colored urine
• Fatigue
• Dizziness
• Confusion

When to see a doctor

Call your family doctor if you or a loved one:

• Has had diarrhea for 24 hours or more
• Is irritable or disoriented and much sleepier or less active than usual
• Can’t keep down fluids
• Has bloody or black stool

Causes

Sometimes dehydration occurs for simple reasons: You don’t drink enough because you’re sick or busy, or because you lack access to safe drinking water when you’re traveling, hiking or camping.

Other dehydration causes include:

• Diarrhea, vomiting. Severe, acute diarrhea — that is, diarrhea that comes on suddenly and violently — can cause a tremendous loss of water and electrolytes in a short amount of time. If you have vomiting along with diarrhea, you lose even more fluids and minerals.
• Fever. In general, the higher your fever, the more dehydrated you may become. The problem worsens if you have a fever in addition to diarrhea and vomiting.
• Excessive sweating. You lose water when you sweat. If you do vigorous activity and don’t replace fluids as you go along, you can become dehydrated. Hot, humid weather increases the amount you sweat and the amount of fluid you lose.
• Increased urination. This may be due to undiagnosed or uncontrolled diabetes. Certain medications, such as diuretics and some blood pressure medications, also can lead to dehydration, generally because they cause you to urinate more.

Risk factors

Anyone can become dehydrated, but certain people are at greater risk:

• Infants and children. The most likely group to experience severe diarrhea and vomiting, infants and children are especially vulnerable to dehydration. Having a higher surface area to volume area, they also lose a higher proportion of their fluids from a high fever or burns. Young children often can’t tell you that they’re thirsty, nor can they get a drink for themselves.
• Older adults. As you age, your body’s fluid reserve becomes smaller, your ability to conserve water is reduced and your thirst sense becomes less acute. These problems are compounded by chronic illnesses such as diabetes and dementia, and by the use of certain medications. Older adults also may have mobility problems that limit their ability to obtain water for themselves.
• People with chronic illnesses. Having uncontrolled or untreated diabetes puts you at high risk of dehydration. Kidney disease also increases your risk, as do medications that increase urination. Even having a cold or sore throat makes you more susceptible to dehydration because you’re less likely to feel like eating or drinking when you’re sick.
• People who work or exercise outside. When it’s hot and humid, your risk of dehydration and heat illness increases. That’s because when the air is humid, sweat can’t evaporate and cool you as quickly as it normally does, and this can lead to an increased body temperature and the need for more fluids.

Complications

Dehydration can lead to serious complications, including:

• Heat injury. If you don’t drink enough fluids when you’re exercising vigorously and perspiring heavily, you may end up with a heat injury, ranging in severity from mild heat cramps to heat exhaustion or potentially life-threatening heatstroke.
• Urinary and kidney problems. Prolonged or repeated bouts of dehydration can cause urinary tract infections, kidney stones and even kidney failure.
• Seizures. Electrolytes — such as potassium and sodium — help carry electrical signals from cell to cell. If your electrolytes are out of balance, the normal electrical messages can become mixed up, which can lead to involuntary muscle contractions and sometimes to a loss of consciousness.
• Low blood volume shock (hypovolemic shock). This is one of the most serious, and sometimes life-threatening, complications of dehydration. It occurs when low blood volume causes a drop in blood pressure and a drop in the amount of oxygen in your body.

Prevention

To prevent dehydration, drink plenty of fluids and eat foods high in water such as fruits and vegetables. Letting thirst be your guide is an adequate daily guideline for most healthy people.

People may need to take in more fluids if they are experiencing conditions such as:

• Vomiting or diarrhea. If your child is vomiting or has diarrhea, start giving extra water or an oral rehydration solution at the first signs of illness. Don’t wait until dehydration occurs.
• Strenuous exercise. In general, it’s best to start hydrating the day before strenuous exercise. Producing lots of clear, dilute urine is a good indication that you’re well-hydrated. During the activity, replenish fluids at regular intervals and continue drinking water or other fluids after you’re finished.
• Hot or cold weather. You need to drink additional water in hot or humid weather to help lower your body temperature and to replace what you lose through sweating. You may also need extra water in cold weather to combat moisture loss from dry air, particularly at higher altitudes
• Illness. Older adults most commonly become dehydrated during minor illnesses — such as influenza, bronchitis or bladder infections. Make sure to drink extra fluids when you’re not feeling well.

Dehydrated skin: what does this term mean and what to do with dehydrated skin

• Products

  Products

  • Skin conditions

    Skin conditions

    • Age changes

    • Problem skin

    • hyperpigmentation

    • Dry skin

    • atopic skin

    • Hypersensitive and redness-prone skin

    • Problems with the scalp and hair

    • Sensitive skin

    • Sun protection

    • All products

  • Product lines

    Product lines

    • Anti pigment

    • AQUAporin ACTIVE

    • Atopi Control

    • DermatoCLEAN

    • DermoCapillaire

    • DermoPure

    • Hyaluron Filler

    • Hyaluron-Filler + Elasticity

    • Hyaluron-Filler + Volume-Lift

    • sun protection

    • UltraSENSITIVE & AntiREDNESS

    • UreaRepair

    • All products

  • Categories

    Categories

    • For face

    • Facial cleansing

    • Day care

    • night care

    • Caring for the skin around the eyes

    • Serums

    • Lip Care

    • Body skin care

    • Creams for hands and feet

    • For bath and shower

    • Scalp and hair care

    • For adults and children

    • Sun protection

    • All products

• Recommendations

  Recommendations

  • Skin conditions

    Skin conditions

    • Problem skin

    • Age changes

    • atopic skin

    • Dry skin

    • hyperpigmentation

    • Hypersensitive skin

    • Problems with the scalp and hair

    • Sun protection

    • All articles

  • About skin

    About leather

    • Skin Basics

    • Skin care

    • Indications

    • All articles

• Our research

  Our Research

  • Research Information

  • our history

  • Behind the scenes of science

• Sustainable development

  Sustainability

  • Sustainable development

  • Social responsibility

  • Caring for the planet

    Caring for the planet

    • Alternative testing methods

    • CO2 problem

    • Sustainability: logistics and production

  • Our philosophy

• About Anti-Pigment

  About Anti-Pigment

  • Discover the Anti-Pigment line

2 minutes. reading

Show more

Dehydrated skin is a condition that occurs when the moisture balance is disturbed, when the epidermis loses more moisture than it takes in ¹ .

What does dehydrated skin look like?

If the skin lacks moisture, it also affects its appearance. Dullness, itching, peeling, loss of elasticity, fine wrinkles may appear. Often it is turgor (firmness, elasticity, fullness of the skin) that is used to test for dehydration in people under 65 years of age ² . To do this, the skin on the forearm is pinched between the index and thumb for a second. With sufficient moisture, it should return to its original state in 1-2 seconds. If more time is needed, it is possible that the skin and the body as a whole lack moisture ² .

Dehydration is often confused with dry skin type. However, this is a misconception – excessive moisture loss can occur with any type of skin. Even more than that, dry dehydrated skin and oily dehydrated skin need different types of care and therapy. This must be taken into account when choosing a cream for dehydrated skin.

Causes of dehydration of the skin

The skin can lose moisture due to various internal and external factors. In addition, one of the most common causes of this disorder is general dehydration of the body ³ .

Among internal factors: age (children and elderly), pregnancy, certain diseases (hypothyroidism, dermatitis, psoriasis, etc.), deficiency of certain vitamins and minerals, diet and others ³ .

Among the external factors that can cause significant loss of skin moisture, experts identify prolonged exposure to the sun, windy dry weather, dry indoor air, improperly selected and aggressive cleansers, swimming in chlorinated water and other reasons ³ .

What is the danger of moisture loss

Dehydration of the skin is often associated with a violation of its hydrolipid balance. The skin quickly loses its protective properties, easily inflamed. In some cases, dryness can lead to loss of integrity of the stratum corneum, peeling, itching, and even inflammation. Dry skin is easily colonized by fungi and bacteria ³ .

Dehydrated skin: what to do

Dehydrated skin care should begin with restoring its moisture level. A face cream for dehydrated skin should contain ingredients for intensive and long-lasting moisturizing, as well as preventing excessive moisture loss. As a rule, experts recommend products with ceramides, glycerin or glyco-glycerol, which stimulate the formation of aquaporins and improve the circulation of moisture in the skin. In addition, when choosing a moisturizer for dehydrated skin, it is important to consider its type.

In addition to special care products, it is important to remember about the drinking regime – drink enough clean water, give up sugary carbonated drinks. It is water that can prevent dehydration and keep the skin moisturized and healthy ⁴ .

Edited by Anastasia Timoshkina

Training Manager, Eucerin brand expert

Sources

1. Dry Skin vs. Dehydrated: How to Tell the Difference — And Why It Matters / ed by Stephens C. // Healthline Media. URL: https://www.healthline.com/health/beauty-skin-care/dry-vs-dehydrated (accessed 10/26/2021).
2. El-Sharkawy A.M., Sahota O., et al. The pathophysiology of fluid and electrolyte balance in the older adult surgical patient // Clinical Nutrition. – 2014. – Volume 33, Issue 1. URL: https://www.sciencedirect.com/science/article/pii/S0261561413003166 (Accessed: 10/26/2021).
3. Delyagin V.M. Dry skin syndrome // Russian medical journal. – 2012. – No. 16. URL: https://www.rmj.ru/articles/pediatriya/Sindrom_suhoy_koghi/ (date of access: 10/26/2021).
4. Gibson LE. (2015). Does drinking water cause hydrated skin? URL: https://www.mayoclinic.org/healthy-lifestyle/adult-health/expert-answers/hydrated-skin/faq-20058067 (accessed 10/26/2021).

Relevant articles

DRY MILK FAT (DMF) AND Ghee

Anhydrous milk fat (DMF) and ghee are products composed to a greater or lesser extent of pure milk fat. Although they are considered modern industrial products, they have ancient roots in the culture of some countries. Ghee, a product based on milk fat, with more protein and a more pronounced flavor than AMF, has been known in India and the Arab world for centuries.

According to the definitions of the Codex Alimentarius (food quality code) standards CODEX STAN 280-1973 anhydrous milk fat, milk fat, anhydrous ghee and ghee are fat-containing products obtained exclusively from milk and/or products obtained from milk by methods or using processes that cause almost complete removal of water and non-greasy substances, with a special strong aroma and physical structure. Ghee is a product with a special taste and physical structure, obtained from milk, cream or butter by processing, as a result of which water and fat-free solids are almost completely removed.

• Anhydrous milk fat must contain at least 99.8% milk fat and be made from fresh cream or butter. Additives, eg to neutralize free fatty acids, are not permitted.
• Dehydrated ghee must contain at least 99.8% milkfat, but may be made from cream or butter of different production times. The use of alkali to neutralize free fatty acids is allowed.
• Clarified butter must contain 99.3% milk fat. Raw materials and processing specifications are the same as for dehydrated ghee.

In this chapter, the expression AMF will be used for all products described in the Codex Alimentarius standards.

Characteristics AMF

Butter has always been the traditional storage form for milkfat, but AMF is sometimes the preferred form because it requires less storage space than butter.
The oil is considered fresh, although it can usually be stored at +4°C for up to 6 weeks. If the oil is stored for longer periods, say 10-12 months, the required storage temperature should not exceed -25°C.
AMF, usually packed in 200 liter drums filled with nitrogen inert gas (N ₂ ), can be stored for several months at +4°C. AMF at a temperature above
36 ° C passes into a liquid form, and at a temperature below 16-17 ° C – into a solid form.
AMF is usually used in liquid form because it is easy to mix and dosed into other products. Thus, AMF is used to restore various dairy products, as well as in the production of chocolate and ice cream.
Demand for butter is declining, and one of the reasons for this is the increased consumption of AMF. One area where the use of AMF will increase is in “blends” with different fat content and blends of butter and vegetable oils to produce products with different functional properties.
Specialized fat-containing products for various purposes can be obtained by separating AMF into fractions.

Omzh production

PRODUCTION PRINCIPLES

The production of AMF, in principle, is carried out in accordance with two methods: in a continuous mode directly from cream (milk) and through the processing of butter. These two methods are shown in the block diagram in Fig. 13.1.
The quality of AMF is determined by the quality of the raw material and therefore there should be no difference in the final product depending on which production method was chosen. If for any reason the respective quality of cream and milk is considered not good enough, there are ways to improve the quality by refining (washing) the butter or even neutralizing it before going through the final evaporation step. These operations are described below under the heading “AMF Refining”.

Zoom

Rice. 13.1

Flowchart of the manufacturing process of AMF

Production of omzh from cream

In fig. 13.2 shows a line for the production of AMF from cream.
Pasteurized or unpasteurized cream with a fat content of 35-40% through a balance tank (1) enters the AMF plant and is sent through a plate heat exchanger (2) to adjust the temperature or for pasteurization to a separator (4) to pre-concentrate the fat to a level of approximately 75%. The temperature during pre-concentration and further up to the plate heat exchanger (11) is maintained at approximately 60 °C. The “light” phase is collected in an intermediate storage tank (6) to await further processing, while the “heavy” phase, commonly referred to as buttermilk, can be directed through a separator (5) to separate the fat, which will then be mixed with the incoming cream ( 3). The skimmed milk is returned to the plate heat exchanger (2) for heat recovery and then to the storage tank.
After intermediate storage in the tank (6), the cream concentrate is fed to the homogenizer (7) for phase inversion (destroying the fat globules to release the fat), after which it passes through the final concentrator (9). In this concentrator, the product is separated into a light phase with 99.5% fat and a heavy phase with a significant fat content, which is returned to the process through the balance tank (3).
Since the homogenizer is operating at a slightly higher capacity than the final concentrator, the resulting excess product not captured by the concentrator is pumped to an intermediate storage tank (6). Part of the mechanical energy used in the homogenization process is converted into heat; this additional heat is removed in the cooler (8) to avoid disturbing the temperature regime of the plant.
Finally, the product containing 99.5% fat is preheated in a plate heat exchanger (11) to 95–98 °C and sent to a vacuum chamber (12) to reduce the humidity to no more than 0.1%, after which the oil is cooled ( 11) up to a temperature of 35-40 °C – the usual packaging temperature.
Thus, the key components of a cream-fired AMF plant are fat separators and phase inversion homogenizers.

Zoom

Rice. 13.2

AMF cream production line

1. Balance tank
2. Plate heat exchanger for heating or pasteurization
3. Balance tank
4. Pre-concentration separator
5. Separator (optional) for buttermilk from preconcentrator (4)
6. Interim storage tank
7. Phase inversion homogenizer
8. Plate heat exchanger for cooling
9. Final hub
10. Balance tank
11. Plate heat exchanger for heating/cooling
12. Vacuum chamber
13. Storage tank

Production of AMF from oil

AMF is often made from oil, especially oil that is not expected to be used within a reasonable period of time. There may be some difficulty in obtaining a completely clear liquid fat after the final concentration step when freshly made oil is the starting material; fat can be spoiled by slight turbidity. This does not happen with butter that has been stored for two weeks or more.
The reason for this phenomenon is not fully understood, but it is known that it takes some time (weeks) after churning before the complete formation of the “body” of oil. In addition, it was noted that when oil samples are heated, it is much more difficult to separate the emulsion from fresh oil than from aged oil, and it also does not look as light.
Common raw materials are fresh cream, unsalted butter, but sour cream or salted butter can also be used.
In fig. 13.3 shows a typical plant for the production of AMF from oil. Oil is supplied to the plant from boxes (25 kg each) in which it has been stored for some time. The raw material may also be frozen butter stored at -25°C.
After removing the packaging, the butter is melted by indirect heating in various types of equipment. Before starting the final concentration step, the temperature of the melted butter must reach 60 °C.
Melting under direct heat (steam injection) generally results in a new type of emulsion with fine air bubbles forming a dispersed phase that is difficult to separate. Upon subsequent concentration, this phase, together with liquid fat, causes turbidity.
After melting and heating, the hot product is pumped into the holding tank (2) where it can be held for up to 30 minutes, mainly to ensure complete melting, but also for protein aggregation.
From the holding tank, the product is pumped to a concentrator for final concentration (3), after which the light phase, containing 99.5% fat, enters the plate heat exchanger (5) for heating to 90-95 ° C, and then into a vacuum tank ( 6) and finally back to the plate heat exchanger (5) for cooling down to the packaging temperature of 35-40°C.
The heavy phase can be pumped to a buttermilk tank or to a waste collection tank, depending on whether it is “clean” or contains a neutralizer.
If the oil comes directly from a continuous oil maker, there is the same danger of getting cloudy fat as in the case of fresh oil mentioned. However, with the hermetic design of the final concentrator, it is possible to adjust the product level inside the machine to obtain a light liquid fat phase with a fat content of 99.5% in a slightly smaller volume and a heavy phase with a relatively high fat content, approximately 7%, in a slightly larger volume. The heavy phase should then be separated again and the resulting cream should be returned to the process by mixing with the cream fed to the continuous butter maker.

Zoom

Rice. 13.3

AMF oil production line

1. Melt pot and oil heater
2. Holding tank
3. Concentrator
4. Balance tank
5. Plate heat exchanger for heating/cooling
6. Vacuum chamber
7. Storage tank

AMF refining

AMF can be refined for various purposes. Possible refining methods:

• post-treatment;
• neutralization;
• fractionation;
• cholesterol lowering.

Post-treatment

Post-treatment involves washing the oil with water to produce a clean, shiny product. At this stage, 20–30% water is added to the oil leaving the final concentration separator. The temperature of the water should be equal to the temperature of the liquid fat. After a short exposure, the water is again separated, removing water-soluble substances (mainly protein) with it.

Neutralization

Neutralization is performed to reduce the level of free fatty acids (FFA) present in the liquid fat. High levels of FFAs cause off-flavours in the oil and products in which it is used.
Alkali (NaOH), the concentration of which is 8-10%, is added to liquid fat in an amount corresponding to the level of FFA. After holding for approximately 10 seconds, water is added in the same proportion as in the post-treatment, and then the saponified FFAs are separated together with the aqueous phase. It is important that the liquid fat and lye are well mixed, but mixing must be done carefully to avoid re-emulsification of the fat.
The device for the neutralization stage is shown in fig. 13.4. The alkali solution in the tank (1) with a concentration of 8–10% and at a temperature equal to the temperature at which the liquid fat leaves the final concentration stage is dosed (2) into the liquid fat stream. After thorough mixing (3), the flow passes through the holding section (4) for 10 seconds, then hot water is dosed into the flow (5) – about 30% of the flow rate on the way to the second concentrator (6) through the mixing unit (7).

Zoom

Rice. 13.4

Free fatty acid (FFA) neutralization can be one of the refining methods in the production of ghee and dehydrated ghee.

1. Alkali tank
2. Dosing pump
3. Mixing Equipment
4. Holding section
5. Water injection
6. Separation of saponified FFAs
7. Oil/water mixer

Fractionation

Fractionation is a process in which liquid fat is separated into fats with high and low melting points. These fractions have different properties and can be used in the production of different products.
There are several methods for fat fractionation, but the most commonly used method is the one that does not require additives. The process can be briefly described as follows:

AMF, often after filtering to obtain the highest possible purity of the “raw material”, is melted and then slowly cooled to the design temperature at which a certain fraction crystallizes, while fractions with lower melting points remain in a liquid state. Crystals are collected using special filters. The filtrate is then cooled to a lower temperature, at which other fractions crystallize and are collected in the same way, etc.

Cholesterol reduction

Cholesterol reduction is the process by which cholesterol is removed from AMF.

A commonly used method is mixing the oil with a modified starch, beta-cyclodextrin (BCD). The BCD molecule surrounds the cholesterol and forms a precipitate that can be separated by centrifugation.