3. Production of Oils

  1. Wolf Hamm2,
  2. Richard J. Hamilton3 and
  3. Dr Gijs Calliauw4
  1. Philippe van Doosselaere

Published Online: 4 JUN 2013

DOI: 10.1002/9781118535202.ch3

Edible Oil Processing, Second Edition

Edible Oil Processing, Second Edition

How to Cite

van Doosselaere, P. (2013) Production of Oils, in Edible Oil Processing, Second Edition (eds W. Hamm, R. J. Hamilton and G. Calliauw), John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/9781118535202.ch3

Editor Information

  1. 2

    Harpenden, UK

  2. 3

    Liverpool John Moores University, Liverpool, UK

  3. 4

    Development Manager Modification, Desmet Ballestra Oils and Fats, Zaventem, Belgium

Author Information

  1. Brussels, Belgium

Publication History

  1. Published Online: 4 JUN 2013
  2. Published Print: 12 JUL 2013

ISBN Information

Print ISBN: 9781444336849

Online ISBN: 9781118535202



  • edible oil;
  • production process;
  • rapeseed;
  • soybean;
  • sunflower seed


The demand for edible oil is increasing with increasing world population and the improvement in buying power. The industry uses a number of process steps to produce crude oil, the application of which depends on the type of seed and the scale of the operation. The main steps and their importance are discussed in this chapter. The types of seeds discussed include rapeseed, sunflower seed, and soybean. The oil production process involves unit operations; that is, cleaning, sometimes cracking, with or without dehulling depending on the case, conditioning/cooking and flaking, followed, depending on the oil content, the value of the oil, the plant size and location and the market, by full pressing, mechanical pressing plus solvent extraction or direct solvent extraction.