The deodorisation process is fully mechanical and thermal, preserving the oil's organic properties.

Having been initially cold-pressed one first time, the seeds (which at that point are crushed into seed meal) will go through another mechanical pummelling to produce second-press oil. This second-press oil is well-suited to cooking. This is the oil that will be deodorised for use in the food industry in frying or preparing ready meals, biscuits, bread, margarine, etc.
Deodorisation does in no way alter the oil's organic nature since here too it undergoes a purely mechanical process : water steam is injected into and through the oil, taking with it all molecules causing odour, colour and flavour.