摘要：Edible oils can be refined by chemical and physical methods. Chemical refining consists of four steps: degumming, neutralization, bleaching and deodorization. Physical refining consists of three steps; degumming, bleaching, and simultaneous deacidification / deodorization step by using steam distillation. During refining process four groups of by-products are produced: phospholipids (Lecithin) during degumming; soapstock during neutralization; bleached earth/absorbed oil during bleaching and deodorizer distillate (sterol, tocopherol, squalene, fatty acids) during deodorization. In this study, purification of lecithin, production of acid oil from soapstock, recovery of oil from spent bleaching earth, and finally, separation and purification of fatty acids, squalene, sterol, and tocopherol from the deodorization distillate are discussed.
