THE PRODUCTION OF CORF OIL. 



21 



which, have developed a large package trade find it necessary to do 

 this in order to supply the demand created by their extensive 

 advertising. 



Crude corn oil as a rule is a fairly good product, especially that 

 produced from dry-process germs, and in some cases it can be used 

 for edible purposes without refining. The oil possesses a peculiar 

 cereal-like odor and taste, which is not unpleasant in itself, but. is 

 undesirable when 

 the oil is intended 

 for salad or cooking 

 purposes. The color 

 is a deep yellow, 

 which also must be 

 removed from oil 

 which is intended for 

 food purposes. 



The processes 

 used for refining, 

 bleaching, and de- 

 odorizing are in gen- 

 eral similar to those 

 employed for other 

 vegetable oils. The 

 crude oil is first 

 treated with alkali 

 in large refining ket- 

 tles (fig. 10), the 

 amount of alkali 

 used depending on 

 the quantity of free 

 fatty acids present. 

 This treatment al- 

 most, if not entirely, 

 neutralizes the oil, 

 removes albumi- 

 nous matter, and 

 lightens the color to 

 some extent. The oil is then separated from the foots, the latter 

 being disposed of to soap makers. The neutralized oil is heated suffi- 

 ciently to dehydrate it, after which it is partially bleached by the 

 addition of about 5 or 6 per cent of fuller's earth, with constant 

 stirring. After the oil and fuller's earth have been thoroughly 

 mingled, the mixture is pumped through filter presses to remove 

 the earth, and the filtered oil is pumped into the deodorizing 



Fig. 10. — Type of tank used for refining and bleaching corn oil. 



