Tea oil deacidification Solution

Tea oil is Camellia oleifera seed oil, promoted by the Food and Agriculture Organization of the United Nations as a key healthy premium edible oil. However, the free fatty acids contained in tea oil have certain negative impacts on its storage, nutritional value, medicinal value, and industrial production.

The traditional tea oil deacidification process is the alkaline refining deacidification method, which is complex and can damage the effective components of tea oil, while generating a large amount of waste. Molecular distillation, as a liquid-liquid separation technology with low distillation temperature, high vacuum degree, and high separation degree, is very suitable for deacidification of tea oil.