Why Your Soybean Oil Refining Process Matters for Global Competitiveness

When exporting edible oils, quality isn’t just a feature—it’s your passport to international markets. Crude soybean oil may look clear, but it contains impurities like free fatty acids (FFA), phospholipids, and pigments that can compromise shelf life, taste, and regulatory compliance. That’s why refining isn’t optional—it’s essential.

The Five Key Steps in Soybean Oil Refining

A modern refining process typically includes:

• De-gumming: Removes phospholipids using water or citric acid at 60–70°C.
• Neutralization: Adds caustic soda to reduce FFA levels—ideal target: < 0.5%.
• Washing: Cleans residual soapstock with warm water (40–50°C).
• Decolorization: Uses activated carbon or bleaching clay to remove color compounds.
• Deodorization: Steam distillation at 190–230°C removes volatile odors and traces of oxidation products.

Each step must be precisely controlled—not only for yield, but also to meet global standards such as ISO 29167 or Codex Alimentarius for food-grade oils.

Choosing the Right Refining System: Batch vs. Semi-Continuous vs. Continuous

“According to AOCS method Cd 2c-85, refined soybean oil should have an acid value ≤ 0.5 mg KOH/g and a smoke point ≥ 230°C.” — American Oil Chemists’ Society

Real Results from Real Upgrades

A mid-sized exporter in Vietnam upgraded from batch to continuous refining in 2023. Within six months:

• Acid value dropped from 0.7% to 0.3%
• Color improved from 15 R.E. to 5 R.E. (measured by Lovibond scale)
• Quality pass rate increased from 86% to 98%
• Operational labor costs decreased by 30%

Safety & Sustainability Are Non-Negotiable

Modern refineries must comply with local environmental regulations—especially regarding wastewater treatment (oil content < 5 ppm) and VOC emissions during deodorization. Proper ventilation, closed-loop systems, and regular maintenance are no longer best practices—they’re mandatory for export certification.