Deodorization is a crucial step in edible oil refining. After pressing or extraction, edible oil often contains unpleasant odors and volatile compounds. These substances not only affect the sensory quality of the oil but may also have adverse effects on human health. Deodorization can effectively remove these undesirable components, thereby improving the quality of the oil.

First, the unpleasant odor in edible oil primarily originate from naturally occurring volatile compounds, oxidation products, and certain impurities. For example, aldehydes and ketones produced by the decomposition of fatty acids can cause a rancid odor in the oil, while certain sulfides and phenolic compounds can contribute to off-flavors. These components not only affect the flavor of the edible oil but can also reduce consumer acceptance. Therefore, during the edible oil refining process, deodorization aims to remove these volatile components, ensuring a fresh, natural aroma.

Second, deodorization also has a positive impact on the stability and safety of edible oil. Steam distillation or vacuum deodorization under high-temperature conditions can effectively remove free fatty acids and peroxides from the oil. Excessive residues of these substances can accelerate oxidation and deterioration, affecting the oil’s shelf life. Furthermore, certain unpleasant compounds, such as some aldehydes, can be toxic, so deodorization also helps improve edible oil safety.

Deodorization process is usually carried out in the final stage of refining, and its core technologies include high temperature heating, vacuum treatment and steam distillation. High temperature environment can make volatile substances vaporize rapidly, while vacuum condition reduces the boiling point of volatile components, making them easier to be removed. At the same time, steam distillation can further improve deodorization efficiency and ensure that oil products meet ideal sensory and quality standards.

In a word, deodorization plays an irreplaceable role in edible oil refining. It not only improves the flavor of oil products, but also improves the stability and safety of products, providing consumers with healthier and higher quality edible oil. With the continuous progress of technology, the deodorization process is gradually optimized, which provides strong support for modern edible oil production.