COLOURE MATERIALS THAT ARISE DURING STORING OIL SEEDS MAKES THEM TASTE AND FLAVOR BAD THAT SHOULD BE SEPARATED. THESE INCLUDING: CAROTENOIDS, CHLOROPHYLL ALSO SOAP RESIDUES OF THE NEUTRALIZATION AND KETONES THAT SHOULD BE SEPARATED. IF, CONTINUE TO CAUSE OXIDATION AND CHANGE THE TASTE OF OIL.NOWDAYES, FOR bleachING IS USED bleach EARTH TONSIL WHICH IN ITS COMPOSITION HAS BEEN HYDRATE ALUMINUM SILICATE AND ACTIVE CARBON.IN THIS STUDY THE EFFECTS OF FOUR TYPES OF ACTIVATED bleachING EARTHS WAS CHECKED OUT (TWO TYPES OF CHINESE bleach EARTH AND TWO TYPES OF GERMAN bleach EARTH) ON PARAMETERS SUCH AS: COLOR, PEROXIDE VALUE, SOAP, FREE FATTY ACID PERCENT (FFA%), CHLOROPHYLL, ANISIDINE VALUE AND PHOSPHORUS IN ALKALI- REFIND SUNFLOWER, CANOLLA AND PALM OILS.THE RESULTS SHOWED THAT bleachING DECREASED COLOR, PEROXIDE VALUE, SOAP, PHOSPHORUS AND CHLOROPHYLL WHILE THE AMOUNT OF FREE FATTY ACID AND ANISIDINE VALUE INCREASED IN THREE KIND OF OILS. ALTHOUGH THE bleachING EARTHS USED THE STUDY WERE DIFFERENT OF CHEMICAL AND PHYSICAL PROPERTIES AND MINERALOGICAL STRUCTURE AND THEY HAD MINOR EFFECTS DIFFERENT PART OF SOME OF THEIR COMPOUNDS.CONCLUSION: THE RESULTS SHOWED THAT THE SUPER GERMAN bleach EARTH AND AFTER THAT GERMAN bleach EARTH SHOWED THE BEST PERFORMANCE IN bleachING.