Belur, P.D.Regupathi, I.Sampath C.Chandrasekhar V.2020-03-312020-03-312017Edible Oils: Extraction, Processing, and Applications, 2017, Vol., pp.99-12810.1201/9781315152493https://idr.nitk.ac.in/jspui/handle/123456789/13707Every edible oil industry strives to produce avor-neutral, light-colored, and physically and oxidatively stable oil, thereby meeting consumer acceptance and industry standards. Crude edible oils do not meet these criteria as they often contain a large amount of non-glyceride compounds, olive oil being the exception though. These numerous non-glycerides are removed through operations collectively known as refining. © 2017 by Taylor & Francis Group, LLC.Book Chapter