Topics On This Page
Oil Sources
Extracting of Oil From The Seed
Refining of Oil
Bottling and Labelling of Oil
Use of The End Product
Oil Sources
Click Here to view Palm Oil Sources Map
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Click Here to view a map which shows the sources of other oils
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Click Here to view a map which shows the sources of other oils
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Extracting of Oil From The Seed
Extraction is the first step in the refining process. Oils and fats are extracted from their original
source (the seeds, fruits or other oil-bearing raw materials) using a variety of different methods.
In some cases, for example virgin olive oil, the oil is extracted directly from the fruit by means of a
simple mechanical press and used without the need for any further processing. This process is
known as cold pressing. For most oils however, the process is more complex. Modern oil mills
extract oil using a combination of pressing, cooking and solvent extraction. This process is often
carried out in the country of origin.
Click Here to view the Crushing Process
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Refining of Oil
After extraction, the crude oil must then be refined to remove those undesirable elements naturally present in the raw
material resulting in a clear, bright, pale coloured oil with no off flavours or odours and enhanced keeping properties.
There are some exceptions, principally products known as 'virgin'oils, where the extracted oil receives little or no
processing in order to maintain their distinctive odour, colour and taste.
Click here to see the Refining Process
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Whilst the processes used can vary depending on the type and nature of the particular oil, most oils are processed in
three stages, neutralisation, bleaching and finally deodorisation.
Neutralisation - removal of "free" fatty acids: The crude oil is neutralised using a mild alkaline solution in order to remove
any free fatty acids (those elements which may have broken away from the triglyceride molecule) which, over time, would otherwise
react with oxygen and cause the oil to go rancid. This forms a neutralised oil and soap solution which is then physically separated from the
neutralised oil. The oil is then washed to remove traces of soap and then dried thoroughly.
Bleaching - this process is not a chemical reaction: Colour and impurities are removed by mixing the oil with a naturally occurring
bleaching clay (Fullers earth), which is subsequently filtered out to leave a clear, clean oil.
Deodorisation - removal of unwanted odours and tastes: The removal of unwanted smells and tastes in the oil is achieved by
heating to high temperatures, typically using high pressure steam, under a tight vacuum and blowing steam though the heated oil.
The effect is to distil off the volatile flavour and odour compounds which would otherwise cause off flavours.
Oil Modification: There are several methods used to modify oils. Three of the most common methods are:
1. Blending
Different oil types can be blended or mixed together in varying proportions for many different uses, most notably
for specific functionality or to meet particular nutritional requirements.
2. Hydrogenation
Many oils are liquid at room temperature. These oils can be changed into semi-liquid or solid oils to improve
their functionality. By varying the process conditions a wide range of products can be manufactured from the same
starting material. This process has been used for over one hundred years.
3. Fractionation
This is a simple process whereby an oil which is normally solid at room temperature can be separated into
two 'fractions'. One of the fractions will be more liquid than the start material and one of the fractions
will be more solid. Again this process is carried out to achieve a wider range of products.
Bottling and Labelling of Oil
Transportation: Once fully refined, the oil is distributed to the larger manufacturers in bulk tankers or to a refilling plant
where it is filled into smaller containers (cartons, tins,bottles) for supply to the foodservice and retail sectors.
Legislative controls: The general provisions of the Food Safety Act 1990 (as amended) provide a general control on the quality
and purity of edible oils. In addition there are a number of other regulations which control specific areas including labelling.
It is a legal requirement that labelling must be easy to understand, clearly legible and indelible. It must appear on the
packaging itself or on a label securely attached to it and must be clearly visible. Legislation forbids misleading claims
as to the nature, substance or quality of the food.
All edible oils and fats shall be marked or labelled with the following:-
Use of The End Product
Refined oils are an essential ingredient in the preparation and manufacture of a wide range the food products we currently
enjoy not to mention an important part of our diet. The largest users of edible oils are the margarine, baking and frying
industries who account for over half of total usage. Other users include restaurants, catering, fish and chips and domestic
use. Oils and fats are also used in the manufacture of paints, varnishes, printing inks as well as in the pharmaceutical
industry and personal care.