“Bleaching” process is always being misunderstood as just a mere process of decolourisation of oil and fats. In fact, “bleaching” is a process of selective removal of pigments and impurities by the physical and chemical (chemisorptions) interaction of an adsorbent with an oil or fat to improve its quality (Brooks, 1999). This process refers to the art of removing not only the colour pigments but also dirt, trace metals and various organic impurities that promote oxidation. Another term that can be used to describe bleaching process is purification process of vegetable oils.