In the present context, the term edible oil processing covers the range of industrial processes that start with the isolation of triglyceride oils and fats from raw materials of biological origin. This range includes those refining processes that convert the crude oil into high quality oil products that are fit for human consumption and also the oil modification processes that ensure that the physical properties of the fats and oils meet market requirements at minimal cost. The production of oleochemicals and biodiesel are not considered in this section, nor are the disposal of by-products or waste products.
Production of Oils
Production of animal oils and fats
1. Marine oils
2. Animal Fats
Production of fruit oils
1. Olive oil
2. Palm oil
Production of seed oils
1. Seed preparation
2. Expanding and expelling
3. Solvent extraction
4. Meal desolventizing, toasting, drying & cooling
Refining of Oils
Degumming
1. Introduction
2. Chemical degumming
3. Enzymatic degumming
4. Alkali refining
Bleaching
1. Optimization of the bleaching process
2. Silica Hydrogel and its Use in Edible Oil Processing
3. Deodorization
Modification of Oils
Hydrogenation
1. Hydrogenation mechanism
2. Hydrogenation in practice
Interesterification
1. Chemical catalysis
2. Enzymatic catalysis
Fractionation
1. Solvent fractionation
2. Dry fractionation
