Commercial grade oil process steps

Vegetable oil extracted from seed by pressing it is usually usable without going through any further process like refining, deodorizing or bleaching. The users comfortable with the natural smell, color, taste and appearance directly utilize it. The standards required to move in classified commercial grade oil while producing through a seed oil press method require further steps to be taken such as oil requirement for restaurants needs to have relatively high smoke temperature and it cannot be achieved by seed oil press method. For this reason additional refining and bleaching methods are adopted. A large number of restaurants need oil free of natural taste so this category is also served accordingly.


Degumming and neutralization are two main steps in refining process, in degumming phospholids-the undesirable chemicals are taken out from the oil and an expelling of hundred percent phospholids is required for the bio-diesel usage.

The neutralization involves the expelling of fatty acids and it is carried out by the use of sodium hydroxide in a water based solution.


This process is taken out just to remove the color of oil and this process involves the combination of oil with clay that has bleaching properties.


By this process unwanted smell is removed from oil along with some other fatty acids. To achieve deodorizing there are two main methods such as using of activated charcoal and second is treating oil with steam heating and vacuum method.

The market requirements vary from customer to customer such as commercial grade vegetable oil is needed on high levels by vehicles to be used as bio-diesel on individual level and some organizations also demand such grade oil on mass level. Modern world is facing energy crises at present and usage of bio fuel can provide a better solution of the energy shortage crises.     

By Umar saleh


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