• How does edible oil refining reduce production costs?
  • In edible oil refining, the continuous effort to reduce overall production costs is mainly achieved by increasing plant capacities, installation of mono feedstock plants, and increasing the degree of automation. Over the years, more energy-efficient processes and technologies, resulting in a higher refined oil yield, have gradually been introduced.
  • What is crude oil refining?
  • Treatment that eliminates undesirable and toxic components in crude oils is known as ¡°refining¡± . Refining is practically mandatory for crude oils that cannot be consumed as virgin oils to provide a product with an attractive appearance, a neutral taste, and more resistance to oxidation.
  • Does refining affect the safety of refined oils?
  • These can directly influence the safety level of refined oils. Several studies were devoted to determining the effects of refining on the minor bioactive components such as sterols and tocopherols. Indeed, Verh¨¦ et al. , who found a sterols loss of 10¨C32% (physical refining) and 13¨C31% (chemical refining).
  • What is a Physical refining process?
  • In general, physical refining includes the following three main processing steps: Sometimes the dewaxing process is added for types of oils rich in waxes (e.g., fatty acids with low solubility in oils and high-melting esters of fatty alcohols), such as corn, rice bran, canola, and sunflower oils .
  • How oil is Deodorized for chemical refining?
  • Oils are deodorized under the conditions described above for chemical refining. The deodorization process has three main objectives: Removal of volatile components such as free fatty acids, different off-flavors, contaminants (pesticides, light polycyclic aromatic hydrocarbons, etc.).
  • Why is degumming important in vegetable oil refining?
  • Degumming is a crucial step in the refining process of vegetable oils . It allows the elimination of ¡°gums¡± or ¡°mucilage,¡± composed mainly of phospholipids from the crude oil as well as compounds such as carbohydrates, proteins, and trace of metals [9, 34]. Phospholipids or phosphatides are naturally present in oils.