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Bleaching Bleaching was introduced in edible oil refining at the end of the 19th century to improve the colour of cottonseed oil. Originally, it was a batch process at atmospheric pressure, in which natural bleaching clay was added to hot oil with the sole objective of removing colouring pigments. Today this is no longer the … Continue reading
The table below shows the parameters for Identity and Quality characteristics of palm oil. Quality is an important attribute of edible oil products and it is a very important attribute from the trade point of view. With the growing innovations of product developments and improvements, there is an increasing demand for quality improvement from consumers … Continue reading
Oil Palm Knowledge Base 