Deodorization of edible oil

[vikney]

Deodorization of the edible oil is the final stage of the refining process, which is a steam distillation at elevated temperature under vacuum pressure to remove free fatty acid (FFA), volatile compounds like oxidative compounds (aldehydes and ketones) and other contaminants based on their vapor pressure and volatility. The deodorization process typically takes place at temperature range of 200C to 270C. However, the decomposition temperature of FFA, such as palmitic acid is at 180C. Can I know why is the FFA not being decomposed despite of the high deodorization temperature?

Thank you!