Abstract: This invention relates to an improved high temperature oil deodorization process for optimum bland taste and flavor maintenance. The process comprises a selective temperature control quenching step of the hot, freshly deodorized oil. This step comprises selectively utilizing a cooling means to quench hot, freshly deodorized oil down to a pumpable bland flavor-stable processing temperature (PBFSPT) within a selected time, preferably within a few seconds, so that the hot deodorized oil can dwell dormant in an energy efficient deodorization system. The oil can then be pumped through heat interchangers without bland oil flavor degradation or can be held at the PBFSP temperature for longer critical dormant times without flavor degradation.

Abstract: A method of dewaxing an electrical high-resistivity refined vegetable oil, containing no more than 0.1% moisture, to provide a dewaxed clear liquid vegetable oil having excellent refrigerator clarity. The method comprises slowly tempering the oil at 25.degree. C. to 50.degree. C. until the waxes nucleate into seed crystals. Then growing the nucleated wax crystals at a cool temperature of 28.degree. C. or below for at least another hour. Then passing the cooled oil through an electrofilter to provide a clear refrigerator stable salad or vegetable oil.

Abstract: A method for removing waxes from high-resistivity oils free of significant amounts of dispersed water by crystallizing said waxes and then passing the oil through interstitial spaces defined within a mass of substantially spherical ceramic beads of high electrical resistivity wherein a high gradient electrostatic field is maintained across said mass. The method is particularly useful for dewaxing refined vegetable oils.