Application of palm oil in the food industry Palm oil has its unique advantages as an edible oil: palm oil has moderate unsaturation, does not contain linolenic acid, and is rich in vitamin E and tocotrienols, which are natural and efficient antioxidants. This makes palm oil more suitable than other oils for frying and grilling […]
Read moreFactors that affect the palm oil crystallization process include oil composition, homogeneous polycrystals and cooling conditions. (1) Oil composition: Palm oil contains 4% to 8% triglycerides, which will form a eutectic mixture with triglycerides, thereby reducing the solid content and slowing down the crystallization rate of oil. The monoglyceride content in palm oil is less […]
Read moreSterilize As the first step in palm fruit crushing, sterilization is crucial to the quality of palm oil. The main purposes of sterilization are as follows: Inactivate lipase activity to prevent the rise of free fatty acids; make palm fruit easier to fall off from fruit bunches; soften the peel to make oil easier to […]
Read moreSterilize Sterilization as the first step in palm fruit crushing is critical to the quality of the final product, palm oil. The main purposes of sterilization are as follows: Passivate lipase activity and prevent the rise of free fatty acids Makes the palm fruit easier to detach from the bunch Softens the peel so oil […]
Read moreThe treatment method for utilizing the discharged water and palm by-products finally discharged from the palm oil production and processing process is characterized by including: The cooling step uses a heat exchanger (2) to recover the waste heat of the discharge water finally discharged in the palm oil production and processing process and cool it; […]
Read moreThe treatment method for utilizing the discharge water finally discharged from the palm oil production and processing process and palm by-products includes: a cooling step, using a heat exchanger to recover and cool the waste heat of the discharge water finally discharged from the palm oil production and processing process; neutralization In the step of […]
Read moreAt present, the relatively mature palm oil fractionation method is dry fractionation, which is a relatively economical method. This method slowly cools the dissolved oil to a certain extent, and then filters, separates and crystallizes to separate out the solid ester. Basic process: palm oil → heating → cooling and crystallization → filtration → soft […]
Read moreSeveral parameters of fractionated palm oil 58 degree palm oil: Quality indicators: specific gravity: (60℃/20℃ water) 0.882, saponification value mgKOH/g: 193, transparency: clear and transparent at 80℃, smell and taste: inherent smell of palm oil, good taste, color (Lovibond color tank 133.4mm ): Y30, R3.0, moisture and volatile matter %: 0.04, impurity %: 0.043, melting […]
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