Refined oil can be stored longer and taste better,the color is clear,the quality can meet any scenario.
(1).Degumming with water to remove the easily hydratable phospholipids and metals.
(2).Addition of a small amount of phosphoric or citric acid to convert the remaining non-hydralable phospholipids (Ca, Mg salts) into hydratable phospholipids.
(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.
(4).Bleaching with natural or acid-activated clay minerals to adsorb colouring components and to decompose hydroperoxides.
(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).