Edible Oil Refining

Our Technology

Complete science behind transforming raw vegetable oils into food-safe, refined edible oils — process by process.

1
Degumming
2
Neutralizing
3
Bleaching
4
Dewaxing
5
Deodorization
6
Fractionation
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Overview
What We Do

Edible Oil
Refining

Edible oil refining is a series of processes that transform raw vegetable oils into food-safe, refined edible oils. Unwanted components — gums, free fatty acids, color pigments, waxes, and odorous compounds — are methodically removed at each stage.

The complete process includes Degumming, Neutralizing, Bleaching, Dewaxing, Deodorization, and optionally Fractionation / Winterization. The result is oil that is flavorless, odorless, visually clear, and stable for long shelf life.

Step 01
Process 01

Degumming

Degumming is the first process in vegetable oil refining. It involves heating crude oil to remove phospholipids and gums. There are two types of gums — hydratable (water degumming) and non-hydratable (acid degumming) phosphatides.

Water Degumming

The most popular method. Water is added to crude oil causing hydratable phosphatides to hydrate into sludge form, then separated by settling or centrifuge.

Acid Degumming

For non-hydratable gums. Raw oil is processed with phosphoric acid, converting gums to sludge, then separated by centrifugation.

Enzymatic Degumming

Oil is mixed with citric acid anhydrous, caustic buffer, and enzyme solution. Both hydratable and non-hydratable gums are converted to sludge and separated by centrifuge.

Step 02
Process 02

Alkali (Chemical)
Refining

Also known as chemical refining, alkali refining treats the oil with an alkali solution — typically sodium hydroxide — which reacts with free fatty acids and other impurities present in the oil.

The reaction forms soap, which is then separated through settling and centrifugation. The final result is an edible oil with significantly improved taste, color, and shelf life.

Step 03
Process 03

Bleaching

The bleaching process removes coloring pigments, metal traces, and residual soap from the oil. The oil is mixed with bleaching earth at a carefully controlled temperature.

The mixture is then filtered to yield bleached oil — lighter in color, cleaner in composition, and ready for the next refining stage.

Step 04
Process 04

Dewaxing

The dewaxing process removes wax content from the oil. The oil is cooled to a desired temperature using cold water, causing waxes to crystallize and solidify.

The chilled oil is then filtered through a press to separate the wax entirely — resulting in a clear, wax-free oil suitable for food production.

Step 05
Process 05

Deacidification &
Deodorization

This process removes free fatty acids and crude oil odors through a distillation-based method. Oil is heated to high temperature under high vacuum, causing free fatty acids and odoriferous compounds to vaporize and be removed.

The resulting deodorized oil is ready for human consumption — free from off-flavors, odors, and excess acidity.

Step 06
Process 06

Winterization &
Fractionation

Used for the separation of stearin (saturated parts) from oil. The oil is gradually cooled from high temperature to low temperature in a controlled manner, causing the saturated fraction to crystallize.

The cooled oil is then filtered through a press to separate the stearin from the liquid olein — yielding both a semi-solid fraction for margarine/shortening and a clear liquid oil.