Five Steps of Cooking Oil Refining Process

Vegetable Oils Refining is necessary for vegetable oils so it can be used for cooking and frying foods.Cooking Oil Refining Process five steps introduction....

 Vegetable Oils Refining is necessary for vegetable oils so it can be used for cooking and frying foods.
Oil Refining. Refining produces an edible oil with characteristics that consumers desire such as bland flavour and odour, clear appearance, light colour, stability to oxidation and suitability for frying. Two main refining routes are alkaline refining and physical refining (steam stripping, distillative neutralisation) which are used for removing the free fatty acids.
Cooking Oil Refining Process five steps:
Step 1.
Degumming with water to remove the easily hydratable phospholipids and metals.
Step 2.
Addition of a small amount of phosphoric or citric acid to convert the remaining non-hydralable phospholipids (Ca, Mg salts) into hydratable phospholipids.
Step 3.
Neutralising of the free fatty acids with a slight excess of sodium hydroxide solution, followed by the washing out of soaps and hydrated phospholipids.
Step 4.
Bleaching with natural or acid-activated clay minerals to adsorb colouring components and to decompose hydroperoxides.
Step 5.
Deodorising to remove volatile components, mainly aldehydes and ketones, with low threshold values for detection by taste or smell. Deodorisation is essentially a steam distillation process carried out at low pressures (2-6 mbar) and elevated temperatures (180-220°C).

For some oils, such as sunflower oil or rice bran oil, a clear table product is obtained by a dewaxing step or crystallization of the wax esters at low temperature, followed by filtration or centrifugation.
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