Why do crude oils need refining?
In the edible oil, if the phospholipid content is high, it is easy to bubble, smoke and smell when heated, and the oxidation of phospholipid at high temperature makes the oil brown, affecting the flavor of fried food.
Wonderful performance of our oil refining equipment:
1.Degumming: It is based on the principle that phospholipids and some proteins are soluble in oil in waterless state, but insoluble
in oil after forming hydrates with water. Add hot water or water vapor to crude oil, heat the oil and stir it at 50℃, then stand
and stratify to separate water phase, then phospholipids and some proteins can be removed.
2.Deacidication: free fatty acids affect the stability and flavor of oil, can be neutralized by adding alkali to remove free fatty
acids, known as deacidification, also known as alkali refining.
3.Decolorization: crude oil contains chlorophyll, carotenoids and other pigments, chlorophyll is a photosensitizer, affecting the
stability of oil, and other pigments affect the appearance of oil, can be removed by adsorbent. Activated clay is used to perform
this step. For it has strong adsorption ability.
4.Deodorization: Crude oils have undesirable odor substances because of some volatile matters, such as ketone oxide, aldehydes,
hydrocarbons. In this step, we add steam into oil continuously, and make sure that steam and oil can fully contact under high temperature and vacuum negative pressure, then volatile matters can be steamed out. Thus we can get great quality Dakseed camellia oil(also known as camelia seed oil).
