The purpose of Bleaching is to remove the color pigments contained inside Vegetable Oils.

Oil bleaching/decolorization is a chemical process that mainly uses physical and chemical methods to remove pigments and other impurities in the grease to improve the appearance and quality of the grease. Chemical methods: Use chemicals such as ‌sulfuric acid, ‌sodium hydroxide and sulfide in the grease The adsorption and decolorization method uses adsorbents such as clay and activated carbon to selectively adsorb pigments and other impurities in oil. The oil is then treated with Bleaching Clays that adsorb the color pigments. The addition amount for bleaching clay varies from oil to oil.
‌Edible oil refining: During the refining process of edible oil, the oil exchanges heat to 90-120°C, and then part of the oil enters the premixer and is mixed with clay, and then is decolorized in the decolorizing tower. The temperature is generally around 110°C.
The choice of these methods depends on the type and quality of the oil and the desired end product properties. For example, cooking oils often use milder physical and chemical methods to ensure safety and nutritional retention.

Technical Data