Edible oil plays an essential role in our daily diet, and behind every delicious meal is the presence of edible oil.
Have you ever wondered how healthy and tasty edible oil is produced and what the most crucial step is in the refining process?
The answer will be revealed in this article. This article will focus on the most important process in edible oil production—decolorization—and the application of activated carbon in this process.
Why is decolorization necessary for edible oil?
Natural fats and oils contain certain colors due to the presence of pigments such as chlorophyll, carotene, gossypol, flavonoid pigments, and more. While most pigments are harmless to the human body, they can affect the appearance of edible oil and promote the oxidation of fats. For example, chlorophyll can have such an effect. Additionally, some pigments, like gossypol, are toxic and have a strong coloring ability for oils.
To ensure the quality and safety of edible oil, it is necessary to remove pigments through the refining and decolorization process, improving the color of the oil and providing qualified raw materials for further deodorization of fats.
Therefore, the most crucial step in the refining process of edible oil is decolorization. The following will introduce some commonly used decolorizing agents in the decolorization process.