keyboard_arrow_upDeodorisation in edible oil processing
keyboard_arrow_downDeodorisation in edible oil processing

In the early days of the edible oil processing industry, there was little or no need for refining. Food fats such as lard, olive oil, and milk fat were mostly consumed unrefined in the first half of the 19th century, with their unaltered flavour an attractive characteristic. It was the growth of the margarine industry in Europe at the end of the same century that resulted in the development of the edible oil deodorisation process.