1. Degumming
Purpose: Removes phospholipids and other gums from oils and fats.
Method: Through hydration or acidification, phospholipids and other gums are precipitated, which are then removed by centrifugation.
Function: Improves the stability and clarity of oils and fats.
2. Deodorization
Purpose: Removes odors and volatile impurities from oils and fats. Method: Volatile impurities and off-flavor components in oils and fats are removed through high-temperature steam distillation.
Function: Enhances the flavor of oils and fats, making them purer and more palatable.
3. Winterization
Purpose: Removes wax from oils and fats, improving their clarity and transparency.
Method: Separates wax through low-temperature crystallization and filtration.
Function: Maintains clarity at low temperatures, making it suitable for applications requiring high transparency.
4. Decolorization
Purpose: Further removes pigments from oils and fats, making them whiter.
Method: Uses chemical bleaching agents or physical adsorbents, such as hydrogen peroxide and activated carbon.
Function: Improves the appearance of oils and fats, making them more suitable for food and cosmetic applications.
5. Deacidification
Purpose: Further reduces the acid value of oils and fats.
Method: Uses physical or chemical methods, such as molecular distillation or ion exchange resins.
Function: Improves the stability and shelf life of oils and fats.
