Instruction
1
The so-called "hydration", which makes oil more transparent and eliminates the phospholipids (contribute to the proper metabolism of fats).
2
Neutralization or removal of fatty acids when excess oil has a nasty taste). After this phase the oil gets the name "refined nodestoremove".
3
Whitening removes residues of phosphatides, and pigments, the butter acquires a light color.
4
Freezing (sunflower and corn oils), the removal of waxy substances.