TECHNOLOGY FOCUS - ORGANIC CHEMISTRY - Preferred Composition: The fatty feed comprises less than 25 ppm phosphorus. Preferred Process: The process includes acid refining or dry degumming to lower the phosphorus content of fatty feed to less than 10 ppm. When the alcohol used to esterify the free fatty acid is 1-5C alkyl alcohol, the esterification product is added to the residue. When the alcohol used to esterify the free fatty acid is polyhydric alcohol, the esterification product is added to the fatty feed. The alcoholic fraction is acidulated and the fatty fraction formed is isolated and mixed with the oil to be neutralized. Preferred Components: The free fatty acids comprises part of distillate obtained in distillate collection step, free fatty acids obtained from acidulation of alcoholic fraction, and/or hydrolysate of gums, acid oils, or soap stocks. EXAMPLE - Jatropha curcas oil was heated to 75degrees C. Citric acid solution (30%, 0.38 wt.%) was added to oil and mixed for 1 minute. The acid was allowed to react for 3 minutes while the mixture was agitated gently to prevent acid from settling. Caustic soda solution (8%, 1.23 wt.%) was mixed into the acidified oil for 1 minute. Water (1.5 wt.%) was added and dispersed for 1 minute. The neutralized reaction mixture was cooled to 40degrees C while gently agitating for 100 minutes. The oil was heated to 70degrees C, centrifuged for 15 minutes and subjected to batch steam stripping at 230degrees C and 3 hPa. The stripping process reduced free fatty acid level from 4.4% in the acid refined sample to 0.26% (expressed as oleic acid). Pre-treated oil (approximately 250 g) was heated to 60degrees C. Anhydrous methanol (46.8 g) and sodium methanolate solution (30%, 5 g) were added. The resultant mixture was reacted for 2 hours at 60degrees C while gently agitating. The reaction mixture was separated and lower alcoholic layer was drawn off. Citric acid solution (3%, 3 ml) was added, mixed, allowed to separate and drawn off. The remaining fatty acid methyl ester (FAME) was washed with hot water until neutral and dried at 120degrees C and 50 hPa. The resulting FAME had free fatty acid content of 0.08% and monoglyceride content of 0.12%. The purity of FAME was 99.8%.