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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.

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