Deodorization is the final stage of edible oil refining, in which steam is passed through bleached oil under high temperature and vacuum to strip volatile odour and flavour compounds, residual free fatty acids and certain contaminants, producing a bland, stable oil.
In trade practice
Refiners operate deodorizers at high temperatures under deep vacuum; precise control of both parameters is critical because excessive heat can generate trans fatty acids or degrade tocopherols. QA teams assess the finished oil for flavour, odour and free fatty acid content before release. Buyers of refined sunflower or rapeseed oil routinely request a certificate of analysis confirming deodorization outcomes. Physical refining combines neutralization and deodorization into a single step, which affects how suppliers document the process.
In a specification
Contracts for deodorized oil specify maximum free fatty acid content, odour and flavour as neutral or bland assessed by a defined panel method, and may reference Codex Alimentarius standard CODEX STAN 210 for named vegetable oils.