Journal of the American Oil Chemists’ Society

, Volume 55, Issue 11, pp 765–771 | Cite as

Refining and degumming systems for edible fats and oils

  • Roy A. Carr


Crude edible fats and oils contain variable amounts of nonglyceride impurities, such as free fatty acids, non-fatty materials generally classified as “gums”, and color pigments. Most of these impurities are detrimental to end product fresh and aged quality characteristics, hence must be eliminated by a purification process before the finished fats and oils are suitable for human consumption. The object of this process is to remove these objectionable impurities with the least possible loss of neutral oil and tocopherals. Key theoretical and practical factors for degumming and refining crude edible oils are discussed with particular reference to processes, flow charts, control systems and analytical testing requirements. In addition to typical large volume oils, such as soya and cotton, techniques are also reviewed for smaller volume oils, including palm, lauric and corm.


Free Fatty Acid Free Fatty Acid Content Caustic Soda Physical Refining Steam Refining 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© The American Oil Chemists’ Society 1987

Authors and Affiliations

  • Roy A. Carr
    • 1
  1. 1.Hunt-Wesson Foods, Inc.Fullerton

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