Palm oil is a common edible oil, but it needs deacidification before refining. Deacidification refers to the process of removing free fatty acids from palm oil. Why deacidify palm oil? There are mainly the following reasons.

First, deacidification can improve the taste and smell of palm oil. Palm oil contains a certain amount of free fatty acids, which will bring bad taste and smell to oil products and affect the taste and smell of food. After deacidification, the free fatty acids in palm oil are greatly reduced, which makes the oil lighter and purer and more suitable for food processing and cooking.
Second, deacidification can improve the stability of palm oil. Free fatty acids are one of the main causes of oil oxidation, and oil oxidation will make oil rancid and reduce its quality and nutritional value. After deacidification, the free fatty acids in palm oil decreased, the oxidation stability of the oil was improved, the shelf life of the oil was prolonged, and its good flavor and nutrition were maintained.
In addition, deacidification can also improve the transparency and color of palm oil. After deacidification, the impurities and pigments in palm oil are greatly reduced, which makes the oil clearer and brighter, and improves the appearance quality of the product.
Generally speaking, deacidification is an essential process in palm oil refinery. Deacidification is mainly to improve the taste and smell of palm oil, improve its stability, and improve its transparency and color. Through deacidification, the quality of palm oil has been significantly improved, making it more suitable for food processing and cooking, and more popular with consumers.