Edible oil refining process systems

Our edible oil production process line portfolio

After oil clarification (for pressed oils), the oil can be refined as shown below.

The crude oil is then transferred either to special degumming in the physical refining route, to water degumming, or directly to neutralization in the chemical refining route. In the chemical refining route, free fatty acids undergo a reaction to create aqueous soap, which is removed from the oil in centrifuges. The physical refining route removes only some impurities (mostly phosphatides, also known as phospholipids or gums) from the oil. Some oils, such as sunflower and corn, go through a dewaxing step to achieve the prescribed cold stability, that is, to be able to retain clarity at low temperatures. The bleaching process removes additional impurities, such as metals, soap residues and color components. Finally, to prolong shelf life, the oil undergoes deodorization to initiate thermal decomposition of residual color, any components lending unwanted taste, and peroxides. Volatile compounds (mostly fatty acids) are removed via steam stripping at about 240 – 260°C under vacuum. Fatty acid distillate is produced as a valuable by-product in the physical refining route, much less so for the chemical refining route.

Last but not least, take advantage of our Utility Process Systems to further cut operational costs in your edible oil refinery plants by reducing utility expenses – whether power, process water, steam, fuel and/or cooling media.