After oil is extracted from seeds via mechanical pressing or solvent extraction, it contains impurities, free fatty acids (FFA), moisture, gums, and pigments. The chemical refinery ensures the crude oil is refined to high-quality edible oil standards, suitable for cooking or further processing.
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Extracted crude oil is stored in tanks. Oil is gently heated to a specific temperature to reduce viscosity and facilitate the refining process.
Water or acid is added to the oil to remove phospholipids (gums) and other hydratable impurities. Gums are separated by centrifugation or settling.
Chemical neutralization with caustic soda (NaOH) removes free fatty acids, forming soapstock. This step ensures the oil is chemically stable
The neutralized oil is washed with hot water to remove residual alkali and impurities. Oil is then dried to remove moisture, preventing hydrolysis
After the chemical refining steps degumming, neutralization (FFA removal), washing, and bleaching the oil is partially refined. At this stage: Free fatty acids, gums, and some impurities are removed. Moisture content is lowered. The oil has improved color and basic stability.
Performed under high vacuum and high temperature (typically 200–260°C). Steam distillation removes odors, traces of FFA, and other volatile compounds. The result is neutral, clear, odorless, and stable oil, suitable for cooking, frying, or further blending.
Chemical refining alone → partially refined oil Chemical refining + deodorization → fully refined edible oil
Effective FFA removal for stable, high quality edible oil
Moisture and impurity elimination to prevent spoilage
Fully compatible with oils from oil mills and solvent extraction plants
Can be customized for capacity, automation (PLC/SCADA), and integration with upstream plants
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