Animal oils, derived from the visceral and subcutaneous fat of animals such as pigs, cattle, sheep, poultry, and fish, are known for their rich flavor and abili...

Edible oils often carry distinct odors depending on their raw materials, such as the grassy smell of rapeseed oil or the beany aroma of soybean oil. Deodorization is a critical step in removing these undesirable odors. It also eliminates free fatty acids, peroxides, polycyclic aromatic hydrocarbons, and pesticide residues to safe levels. This process improves the oil's smoke point, enhances its flavor, and ensures its safety for consumption.

The goal of oil decolorization is not to remove all pigments but to improve oil color and prepare it for deodorization. This step also prevents color reversion, enhances the shelf life of the refined oil, and improves its quality and marketability.

Deacidification is a crucial step in oil refining that removes free fatty acids (FFAs), which are responsible for unpleasant odors and accelerate the hydrolysis and rancidity of neutral oils. This process improves oil quality, enhances stability, extends shelf life, and ensures health safety. It is considered one of the most economically beneficial steps in crude oil refining.

Degumming is a vital step in oil refining, using physical or chemical methods to remove gummy impurities from crude oil. This purification process primarily tar...

Dewaxing is an essential process in oil refining, enabling the removal of high-melting-point waxes from liquid oils. By utilizing advanced forced cooling methods, the wax crystallizes and separates from the oil. This is followed by filtration or centrifugal separation. Dewaxing is critical for oils like corn oil, rice bran oil, sunflower seed oil, and cottonseed oil, ensuring superior clarity and quality.