Olieraffinage

Olieraffinage is the industrial process of refining crude edible oils to produce refined oils suitable for consumption. The term is used in some French-language industrial contexts and is generally equivalent to oil refining or raffinage des huiles. The goal is to remove impurities such as free fatty acids, phospholipids, pigments, odor- and flavor-causing compounds, waxes, metals, and pesticides, thereby improving stability, taste, color, and shelf life.

The refining sequence typically includes several stages. Degumming removes phospholipids and mucilage by hydration or acid treatment. Neutralization uses alkali to saponify and remove free fatty acids and other impurities. Bleaching employs adsorbent clays, activated carbon, or other media to remove pigments, trace metals, and oxidation products. Deodorization uses steam distillation under vacuum to strip volatile compounds that affect odor and flavor. Some oils may also undergo winterization to remove waxes, or may be processed by physical refining rather than chemical steps.

Feedstocks for olieraffinage include a wide range of vegetable oils such as soybean, rapeseed, sunflower, palm, and cottonseed oils, as well as animal fats. High-quality oils like extra virgin olive oil are typically not refined to the same extent, while refined olive oil varieties (for example, refined olive oil) are produced through olieraffinage. The resulting products are usually labeled as refined, bleached, and deodorized (RBD) oils or more specific grades, depending on the degrees of refinement and subsequent use in food manufacturing.

Regulatory and industrial context: oil refining is energy-intensive and produces wastewater and byproducts that require management. It is subject to food safety, labeling, and environmental regulations, with quality standards set by national agencies and international bodies. The process plays a central role in producing stable, neutral-tasting oils suitable for cooking, frying, and industrial applications.