THE PRODUCTION OF CORN OIL. 91 
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 
isa deep yellow, 
which also must be 
removed from oil 
whichis intended for 
food purposes. 
The processes 
used for refining, 
bleaching, and de- 
odorizing are in gen- 
eralsimilar to those 
employed for other 
vegetable oils. The 
erude oil is first 
treated with alkali 
in large refining ket- 
thes (ic. *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 oilis 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 
Fic. 10.—Type of tank used for refining and bleaching corn oil. 
