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Deodorization is a process which consists of blowing steam through heated oil and fat under a high vacuum. Small quantities of volatile components, responsible for tastes and odours are removed, leaving a neutral, odourless product suitable for the manufacture of bland shortening or delicately flavoured margarine.

IncBio’s continuous systems operate through an evacuated column countercurrent to the upward passage of steam, and can be either tray columns or using thin film technology, which reduces the operating costs significantly. Our systems are also designed such that there is a minimal carry-over of fatty acid, improving the process efficiency.
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