Change in Sunflower Oil Quality and Safety Depending on Number of Deodorisation Cycles Used.

Deodorisation remains a beneficial aspect of the processing of edible oils and fats and is required during the first refining and after transportation, storage, and/or further processing, such as interesterification. While there is awareness among the scientific community that repeated deodorisation may negatively impact product quality, according to some technical and processing requirements, oils, fats, and their blends can still be treated with up to 3-4 cycles of deodorisation. However, the precise changes caused by sequential deodorising processes remain unknown.