Conclusions
Deodorization is a key step during oil refining for overall oil quality, especially the deodorization temperature is the direct and critical parameter influencing TFA generation. A minimal deodorization system DCDT was developed, transformed and implemented among dozens of plants at Wilmar Group. TFA content of vegetable oils (soybean oil, rapeseed oil, maize oil and sunflower seed oil) were all significantly reduced to below 0.3%, which can be called zero-TFA in China. Furthermore, oil quality including physiochemical and oxidative quality did not show significant differences between zero-TFA oils and conventional refining oils. Nowadays, these zero-TFA oils have been scale produced and supplied to consumers. Furthermore, more studies will be needed to investigate other parameters such as deodorization times, vacuum pressure and stripping steam in the deodorization which might also be important for oil quality, especially the retention of micronutrients (tocopherols, plant sterols, etc.).