Crude palm oil is produced from palm fruits have to be refined to achieve desirable Characteristics, such as color and usually consists of a bleaching. Bleaching is removal of carotenoids Its high carotenoid content (500-700 mg/kg). The objective of this study was to investigate the effect of type and amount of bleaching earth (BE) on the final quality of refined palm oils, especially on the oxidative state and color. Two types of bleaching earth were tested, one natural (NBE) and one acid-activated (ABE). Bleaching trials by heating the crude palm oil to 85°C; adding citric acid (0.3% of a 30% solution addition of bleaching 15 min of maturation at time 85 °C and atmospheric pressure; applying vacuum (50 mbar) and maintaining bleaching conditions for 30 min at 105-110 °C and removing the bleaching by filtration over a Buchner filter (pore size 11 mm, Whatman)