Crude cooking oil undergoes degumming to remove phospholipids, neutralization to eliminate free fatty acids, bleaching for color and impurity adsorption, and deodorization to remove odors. The result is refined, purified oil with enhanced stability, clarity, and shelf life—meeting the highest standards for edible consumption.
The edible oil refining process include: degumming, neutralizing, bleaching, deodorizing and sometimes dewaxing.
The oil refining process is suitable for refining soybean oil, rapeseed oil, sunflower oil, palm oil ,cottonseed oil and etc
To remove odoriferous material by steam distillation under condition of high temperature and vacuum to improve the flavor, stability, color and quality of the oil.
Dewaxing/Fractionation
Through automatic control temperature system, separate the wax/ stearin from the oil to improve the oil quality.
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