The function of bleaching earths in the processing of palm, palm kernel and coconut oils

The results presented in the literature, which attempt to elucidate the mechanisms by which triglyceride oils are bleached by earths, are reviewed. The impact of this work and how the mechanistic proposals affect changes in oil properties are considered, with particular emphasis on the needs of the palm oil processor. Important properties include color, metals and phosphorus content and oxidative stability of the oil.