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Production Process
The process of refining edible oils and shortenings
consists of degumming, chemical refinement, absorbent whitening, dewaxing
and deodorization.
Degumming:
This is the process that we eliminate glue, the fosfoilpidos fossil and
the metallic components.
 Refinement:
The systematically process used:
- Phosphoric
acid metering
- Mixed
intensive
- Caustic
soda water metering
- Mixed
intensive
- Retention
- Heat
interchange
- Centrifuged
- Washing
with water
Absorbent whitening:
This process is critical in the oil refinement. The primary target
of absorbent whitening is to eliminate all compounds oxygenated presently
in the oil. The reduction of the color is additional result of the process.
Dewaxing:
This process consists in cooling the oil in order to form unwanted waxes
which can then be more easily removed through a filtration process.
Deodorization:
This is the final and most critical operation and crystallizing in the
refinement of the oil and shortenings. Its objective is to eliminate the volatile
compounds that affect the organoleatic characteristics of the oils and shortenings.
 The main raw materials used in the elaboration of oils and fats are:
·
Soya oil
·
Sunflower oil
·
Corn oil
·
Palm oil
·
Palm Olein
·
Stearine oil
·
Animal lard
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