Edible Oil Refinery Machinery

KMEC’s line of edible oil refining process is specially designed to produce an odorless, bland, and stable oil with the appropriate color for a wide variety of cooking and baking applications. From low-cost production of bulk commodity salad and cooking oils to development of the most sophisticated designer-type oils and fats system, KMEC provides the processor with the latest technology and lowest operation costs.
In all alternative method of edible oil refining of physical refining, the free fatty acids are removed by distillation in one stage of deodorizing. A fundamental criterion for using this method is that the crude oils should be degummed as effectively as possible, however this is only possible to a limited extent with some crude oil qualities. Other oils for instance cottonseed oil or fish oils, are fundamentally not suitable for physical refining.
Edible oils that have very high content of fatty acids needs to be refined before using as cooking oil. The foremost propose of refining process is removing extra fatty acids and preventing the oils from oxidation. However, the refinery process isn't only limited to remove fatty acids, it also removes the undesired components, color and odor which otherwise may have a negative impact on the taste, odor, and appearance of the product. The resultant oil is thinner without fatty acids, colorless and odorless.

Process of Edible Oil Refinery

The process of edible oil refinery in general comprises of Degumming, Neutralization, Bleaching and Deodorization and Winterisation. Chemical refining is the traditional method whereby the free fatty acid of the crude oils are neutralized with Caustic Soda. The resultant Sodium Soaps are removed by batch settling or by means of Centrifugal Separators. The neutral oils are subsequently bleached and deodorized. This method can be used for reliably refining virtually all crude oils, including oils of low quality, with the exception of castor oil.