The so-called "hydration", which makes oil more transparent and eliminates the phospholipids (contribute to the proper metabolism of fats).
Neutralization or removal of fatty acids when excess oil has a nasty taste). After this phase the oil gets the name "refined nodestoremove".
Whitening removes residues of phosphatides, and pigments, the butter acquires a light color.
Freezing (sunflower and corn oils), the removal of waxy substances.
Refined oil is used in cooking various dishes and products (such as mayonnaise) for which the presence of oil odors and undesirable elements. But after the procedure of refining oil loses many of its beneficial properties (e.g., phosphatides beneficial effect on liver function and fat metabolism in the body). Although, the product is made from refined oil will greatly benefit the taste before the product made from crude oil.