Often, the term "vegetable oil refining" refers only to the processes of removing colloidal (gum-like) substances from the oil (degumming using phosphoric acid), as well as removing free fatty acids (neutralization using sodium hydroxide NaOH). In fact, the refining process has a broader meaning and includes, in addition to the above, also, where necessary, the processes of bleaching, deodorization, and winterization. The result is so-called salad oil, which is highly valued on the market due to its high consumer properties.
Briefly and simplified:
- Bleaching. The process of removing pigment using so-called bleaching clay to decolorize vegetable oil (giving it a light yellow color).
- Deodorization. The process of removing the unpleasant odor of oil using live steam.
- Winterization (oil dewaxing). The process of removing wax-like (paraffin) substances is carried out, mainly, from sunflower oil using special filter powders, which positively affects the consumer properties of the oil during its long-term storage (no cloudiness, no sediment).
