Subsequently, deodorization takes place, where the oil is heated to high temperatures under a vacuum to strip away volatile compounds responsible for any remaining undesirable odors or tastes. It retains the natural flavors, aromas, and antioxidants of the olive fruit.
The Critical Function of Bleaching Earth and Activated Carbon in Oil Purification
This is usually done using bleaching earth or activated carbon, which adsorb the color compounds as the oil passes through a filter. These include free fatty acids, which indicate poor quality or damaged fruit; moisture and vegetable matter from the pressing process; and suspended solids that cloud the liquid.
The blending process combines the neutral base of the refined component with a touch of virgin oil to impart a slight flavor, resulting in a product that is balanced between cost-efficiency and taste. Crude olive oil, often called lampante oil when it comes directly from the first press, contains impurities that make it unsuitable for consumption.
The Function of Bleaching Earth and Activated Carbon in Olive Oil Refining
By washing out these acids, the oil's acidity level drops significantly, improving its stability and reducing the harsh sensory characteristics. This procedure is essential for handling the byproduct of virgin oil production and for creating a consistent product suitable for high-temperature cooking.
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