Decolorization of edible oil

Decolorization of edible oil is an important link in the processing of edible oil. Its main purpose is to remove pigments, impurities and some bad smells in oil, so as to improve the quality and appearance of oil.

Decolorization method

Decolorization of edible oil includes adsorption decolorization, heating decolorization, oxidation decolorization, chemical reagent decolorization, and so on. Adsorption decolorization is the most widely used method in edible oil refining.

Equipment

The main equipment for adsorption decolorization includes decolorizer, filter and vacuum pump, etc. According to the consistency of production, decolorizers can be divided into intermittent and continuous types.