Edible oil refining is the process of turning raw vegetable oil into edible oil that has desirable flavor, odor, appearance and nutritional value. Edible oil refining process involves several steps, such as degumming, neutralization, bleaching, deodorization and fractionation. Here is a brief overview of each step:

1. Degumming: This step removes gums or phospholipids from the oil, which can cause an increase in viscosity and emulsification. Degumming can be done by different methods, such as dry degumming, soft degumming, total degumming, membrane degumming and enzymatic degumming.

2. Neutralization: This step removes free fatty acids from the oil, which can cause rancidity and off-flavors. Neutralization can be done by adding an alkaline substance, such as sodium hydroxide or sodium carbonate, to the oil and then separating the aqueous soap formed by centrifugation.

3. Bleaching: This step removes pigments and other impurities from the oil, such as metals, peroxides, aldehydes and ketones. Bleaching can be done by adding bleaching agents, such as activated clay or carbon, to the oil and then filtering out the adsorbed substances.

4. Deodorization: This step removes volatile components from the oil, such as aldehydes, ketones and sulfur compounds, which can cause undesirable odor and taste. Deodorization can be done by heating the oil under vacuum and passing steam through it to strip off the volatile components.

5. Fractionation: This step separates the oil into different fractions based on their melting points, such as solid and liquid fractions. Fractionation can be done by cooling the oil and crystallizing some of its components, then separating them by filtration or centrifugation.

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