Deodorization systems
Boost edible oil purity, stability and shelf life with Alfa Laval deodorization systems. Our deodorization processes remove unwanted odour, flavour, colour and impurities using less steam and lower temperatures than comparable systems. Whether refining palm, soybean, rapeseed or other oils, you get effective treatment, reduced glycidyl esters (GEs) and trans-fatty acids (TFA), and higher quality, safety and yield.
Efficient deodorization for higher quality, greater yield, and reduced product loss
- Versatile, reliable and easy-to-operate deodorization systems for edible oil refining
- Deodorization systems optimized to match your specific process requirements
- Maximum product quality and yield
- Minimum product loss and lower utility consumption
- Proven GE removal to below 0.5 ppm
Get the most out of your edible oil processing with Alfa Laval’s advanced deodorization systems. Whether refining seed oil, deacidifying tropical oils, or minimizing GEs and toxic trace elements, you can customize these modular deodorization systems to your exact processing needs.
Deodorization takes place at the lowest possible temperature and effectively removes GEs, polyaromatic hydrocarbons, pesticides and other volatiles. Patented thin-film technology ensures gentle, yet effective oil deodorization, while reducing energy use and processing temperatures. Smart controls and instrumentation make operation effortless while ensuring consistent, high-quality output.
Whether installing new lines or upgrading existing systems, Alfa Laval deodorization equipment is engineered for maximum efficiency, safety, and yield.
How deodorization of oil works
Deodorization is a steam-distillation process to remove free fatty acids and volatile components present in crude edible oil at this stage of processing. These unwanted substances negatively affect the odour, flavour, colour and stability of the final product. To strip these substances from the oil, steam is passed through the oil at very low pressure, relatively high temperature and high-vacuum conditions.
Deaeration
Before heating the oil, air must be removed under vacuum (deaeration) to prevent oxidation, thereby protecting product quality. After leaving the deaerator, the oil is regeneratively heated in a special heat exchanger, the economizer, by the hot oil leaving the deodorization column. This ensures that as much heat as possible is recovered from the hot oil. The oil then proceeds to a final heater where it is brought to the exact temperature required for deodorization, normally using high-pressure steam.
Pre-stripping and retention
When the oil has reached the designated temperature, in range of 220-260°C depending on the processed oil, it is fed to the deodorization column, the main component used for deodorizing edible fats and oils. The column can consist of a stripping section and a retention section. When the oil passes through the stripping section, it is exposed to a combination of vacuum and steam that removes volatiles – including free fatty acids (FFAs) – that have a higher vapour pressure than the oil itself. If present, these volatile impurities affect the flavour, odour and stability of edible oils.
The oil is then held in a retention section for a certain amount of time for thermal treatment – known as heat bleaching – that removes undesirable pigments and ensures the stability of the final product. The length of time the oil is kept in the retention section depends upon the desired product specifications.
Post-stripping and GE stripping
The oil is fed under vacuum to the post-stripping section where, as a thin film, it is exposed to a combination of vacuum and steam that removes volatiles, including compounds of thermal degradation generated during retention at high temperatures. The treated oil is then cooled.
At temperatures below 200°C, the formation of glycidyl esters (GEs) is limited and therefore GE cam be stripped without formation from cooled quench oil. A specially designed column filled with structured packing, or GE stripper, effectively removes GEs to levels below 0.5 ppm in size by promoting contact between steam and oil under vacuum conditions. However, to be effective, this method calls for immediate cooling after GE stripping.
Condensing removed impurities
The volatile impurities removed from the oil are condensed in a scrubber unit, using recirculated and cooled distillate. The scrubber is either placed on top of the stripping section or built as a separate vessel.
Cooling
Finally, cooling the oil occurs in two stages: (1) in the economizer to the specified final temperature, and (2) in the process of polish filtration before being transferred to subsequent processes, storage or packaging.
Applications and Product Range
Alfa Laval deodorization systems are mainly used in the edible oil and animal fat industries, but can also be adapted to for inedible purposes, such as biodiesel and hydrotreated vegetable oil (HVO) pre-treatment. For more information on special product lines from the range of Alfa Laval deodorization/deacidification solutions, see:
Our customers
The Bunge Group
The Bunge Group is a global agribusiness and food operation. The group’s Food Products division is Latin America’s largest oil seed processor and largest seller of bottled oils to the retail market. To extend this position, Bunge has invested in the largest vegetable oil refinery in Latin America. Located in Brazil, this major plant has a capacity of 1200 tonnes per day.
Alfa Laval is responsible for the complete refinery, featuring a neutralization section with two PX 110 separators, a bleaching process installation and a complete SoftColumn deodorization solution.
PT Grahadura Leidongprima
PT Grahadura Leidongprima is a family-owned business on the island of Sumatra in Indonesia. The company is very successful in the palm oil processing industry. To cement this position, the company ordered the first SoftColumn deodorization plant in Indonesia, accompanied by dry fractionation plants.
This Alfa Laval SoftColumn deodorization installation provides the company with a processing capacity of 1,000 tonnes of palm oil daily.
The Imcopa soybean oil refinery
The Imcopa soybean oil refinery in Brazil decided on an upgrade path to tackle very high steam costs, plus problems with poor heat recovery in the company’s existing plant.
Benefiting from the Alfa Laval retrofit concept, Imcopa upgraded an existing deodorizer and installed a new neutralization and bleaching line, plate heat exchangers, mixers and a PX 95 separator. This enabled the company to boost refinery capacity from 400 to 600 tonnes per day. This retrofit strategy, combined with Alfa Laval heat transfer technologies, enabled Imcopa to reduce overall production costs by more than USD 3 per tonne of oil – the investment paid for itself in less than 2 years.
Key edible oil processing equipment used in our systems
Elevate the performance of your edible oil refining systems
Resource-smart production is essential as edible oils play a critical role in global food security. Optimize your processes over the entire lifecycle of your edible oil systems with the Alfa Laval service portfolio.
Leverage our full range our services - from system design, precision engineering, and effortless installation to commissioning, cost-effective operation, routine maintenance, and system upgrades.
With tailored service agreements, you can reduce waste, safeguard product quality, simplify operations, and maximize your return. Focus on the growth of your business while our global network and local providers take care of the rest.
Webinar for the Edible Oil industry
Our experts share know-how to optimize edible oil refining processes, remove impurities and volatile components for better product quality, safety and yield.
