“…Membrane technology has been increasingly adopted by the food industry, mainly for the clarification of juices, wines and beers and the concentration of milk proteins. The interest in the application of membrane separations in the processing of vegetable oils to replace some of the traditional steps has also been growing in the last decade (Baker, 2004;Coutinho et al, 2009;Sarmento et al, 2004;Shahidi, 2005) Membrane separation processes have advantages over conventional separation processes, including energy savings, the selectivity of the compounds obtained, the possibility of separation of thermolabile compounds, the simplicity of operating the system and a relatively easy scale up from lab to industrial scale (Faria et al, 2002;Shahidi, 2005). In contrast to the conventional refining process, the membrane process can be conducted at low temperatures, preserving the heat sensitive components of technological interest of the oil, such as natural antioxidants.…”