AbstractDeodorization of fats is a steam‐distillation process in which the small percentage of volatile, odoriferous materials is stripped out with steam. A brief discussion of the mathematics involved is included. The effects of time, temperature, vacuum, steaming rate, and materials of construction are discussed. Three general types of deodorizers, batch, continuous, and semicontinuous are presented with brief descriptions of the apparatus employed. Means for collection and recovery of the overheads are described. Protection of the oil during processing is mentioned.