Chemical Neutralization The first stage of refining typically involves neutralization, where the oil is treated with an alkaline solution, such as sodium hydroxide. This is usually done using bleaching earth or activated carbon, which adsorb the color compounds as the oil passes through a filter.
Refined Oil Production Byproduct Handling and Management
This chemical reaction is specifically designed to bind with and remove the free fatty acids. Many commercial olive oils labeled simply as "Olive Oil" are actually a blend of refined and virgin oil.
The Role in Cooking and Industry. 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.
Handling Byproducts in Refined Oil Production
Decolorization and Deodorization After neutralization, the oil undergoes decolorization to remove pigments like chlorophyll and carotenoids that give unrefined oil its dark green or golden hue. If left untreated, these elements cause the oil to spoil quickly, develop rancidity, and possess a harsh, bitter taste that consumers find unpleasant.
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