Refining produces edible oils and fats with characteristics that consumers desire such as bland flavour and odour, clear appearance, light colour, stability to oxidation, suitability for frying and functionality. During refining, impurities such as moisture, insoluble solids, gums, free fatty acid (FFA), waxes, metals compounds, colour, odour and taste are removed. However, refining should preserve valuable components such as vitamin E and phytonutrients, and prevent chemical changes in the triacyglycerols of the oils and fats (Leong, 1992). 

Researcher: Noor Lida Habi Mat Dian
Email: nlida@mpob.gov.my