Do edible oil refining equipment require oil decolorization? Refined vegetable oil manufacturers

The color and other impurities of oil must be decolorized to meet the product quality standards. At the same time, the oil decolorization operation also provides more favorable conditions for deodorization (physical refining). Therefore, refining oil requires oil decolorization processing.

The pigments in oil can be divided into natural and non natural pigments. Natural pigments mainly include carotenoids, carotenoids, chlorophyll, and lutein. Non natural pigments are caused by chemical changes in oil during storage and processing, such as the breakdown of esters and proteins that cause oil to turn brown; Iron ions and fatty acid iron salts dissolve in oil, resulting in a deep red color; Chlorophyll changes to red color under high temperature. The red variant of chlorophyll is difficult to remove in the decolorization process.

The oil decolorization of oil refining is an essential process for producing high-quality edible oil. During the oil decolorization process, pigments, peroxides, trace metals, residual soaps, and phospholipids can be removed from the oil, and it can prevent the discoloration of the finished oil and improve its shelf life. The commonly used decolorization method for oil and fat in oil and fat factories is to mix decolorizing agents with the function of adsorbing pigments into pre processed semi-finished oil and fat. After maintaining contact reaction for a certain period of time, the decolorizing agent is separated by filtration. The decolorizing agents used are activated clay and activated carbon.

After oil decolorization, the following goals must be achieved: firstly, oil decolorization removes pigments from the oil, ensuring that the final product meets the color index requirements. The second is to decolorize and remove related pigments and trace metals from oil, ensuring the effectiveness of subsequent deodorization processes. Thirdly, oil decolorization further removes trace residual gum impurities such as saponins and phospholipids, as well as certain odorous substances, in the oil, providing excellent conditions for deodorization. Fourthly, oil decolorization removes harmful components such as polycyclic aromatic hydrocarbons and residual pesticides. Fifth, oil decolorization reduces the peroxide value of oil