Hong Kong China (EN)

Deodorizing of Edible Oils and Fats

Prolonged exposure to air gives edible oils and fats an unpleasant odor and flavor. Consumer demand for improved quality, better tasting, lighter color, cholesterol-free Edible Oils has changed deodorization technology. The changes require better vacuum system performance to improve oil quality, reduce operating costs and, with environmental concerns, virtually eliminate pollutants.