Industrial Vegetable Oil Refining: A Step-by-Step Guide to Removing Phospholipids, Free Fatty Acids, and Colorants Efficiently

20 08,2025
Penguin Group
Technical knowledge
The industrial refining of vegetable oils is a critical process for enhancing oil quality and meeting global food safety standards. This article provides a comprehensive breakdown of the four core steps—degumming, deacidification, decolorization, and deodorization—detailing how impurities such as phospholipids, free fatty acids, pigments, and volatile odor compounds are effectively removed. By integrating modern continuous refining line technologies—including precise temperature control, vacuum management, and optimized adsorbent materials—the efficiency and purity of refined oils are significantly improved. Real-world production data demonstrate measurable enhancements in color clarity, smoke point, and oxidative stability across different process combinations. Practical maintenance tips, including filter cloth replacement schedules and equipment sealing checks, ensure long-term operational reliability. Designed for both technical professionals and industry stakeholders, this guide supports export-oriented manufacturers and refiners in achieving high-quality, safe, and sustainable oil production—backed by proven methods from leading solutions like Qi'e Group’s advanced refining systems.
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Industrial Plant Oil Refining: Mastering the Four Core Steps for Premium Quality

In global food-grade plant oil production, refining isn’t just a step—it’s the foundation of safety, shelf life, and brand trust. Whether you're supplying to EU retailers or Asian food processors, understanding how to remove phospholipids, free fatty acids (FFA), pigments, and odor compounds is critical. Here’s how leading refineries like Qie’e Group optimize each stage using modern continuous-line technology.

Step 1: De-gumming – Removing Phospholipids & Water-Soluble Impurities

This initial phase uses water or citric acid washing to hydrolyze phosphatides. In one case study from a 30-ton/hour system, switching from traditional batch to continuous de-gumming reduced FFA levels by 45% and cut energy use by 18%. The key? Precise temperature control at 60–70°C ensures complete hydration without emulsification.

Step 2: Neutralization – Eliminating Free Fatty Acids (FFA)

Adding caustic soda (NaOH) neutralizes FFAs into soapstock. At Qie’e’s facility in Jiangsu, this step achieved an FFA reduction from 3.2% to below 0.1%—a level required for export to Germany’s BfR standards. A real-time pH monitoring system improved efficiency while minimizing sodium residue.

Process Parameter Before Optimization After Optimization
Oil Color (ASTM L-32) 35 RDI 12 RDI
Smoke Point (°C) 185 220
Oxidative Stability (hours @ 110°C) 3.5 12.8

Step 3: Bleaching – Removing Pigments & Trace Metals

Activated clay or bleaching earth adsorbs carotenoids, chlorophyll, and metal ions. Our clients report up to 90% pigment removal when operating under vacuum (≤20 mbar). This not only improves appearance but also prevents oxidation during storage—a must for Middle Eastern markets where clarity signals purity.

Step 4: Deodorization – Eliminating Volatile Odors

Steam stripping at 240–260°C under high vacuum removes volatile aldehydes, ketones, and sulfur compounds. One client saw a 75% drop in off-flavors after optimizing steam flow rate and residence time—an improvement that directly boosted acceptance from European private label brands.

Pro Tip: Regular maintenance matters—replace filter cloths every 6 weeks in high-volume lines, and check equipment seals monthly using pressure decay tests. These small actions prevent costly downtime and ensure consistent product quality across batches.

For manufacturers seeking reliable, scalable solutions backed by data-driven refinement, Qie’e Group delivers end-to-end expertise—from lab-scale trials to full industrial deployment. With over 15 years in international B2B supply chains, we help partners meet global standards while building long-term customer confidence.

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