Refining consists of a few steps:
- Neutralisation; removal of free fatty acids
- Bleaching; removal of colorants and oxidised material
- Deodorisation; removal of colorants and off taste components.
Oil refineries can deliver the required oil or fat in a state
that the fat is fresh, without any off-taste.
Peroxide value (POV) and free fatty acid level (ffa) are low.
The taste of the refined oil or fat should be plain and the taste
keepability should also be good:
- The taste keepability of the oil/fat fresh and after storage
- The taste keepability of the oil/fat in the final food itself
The taste keepability of an oil/fat depends on:
- The quality of the crude oil
- The refining of the oil
- The storage of the oil; time temperature
- The presence of heavy metals and oxidation promoters
- in the fat but also in the food itself
- The unsaturation of the oil.
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