Palm Oil Fractionation

Palm oil is one of the oils that have been successfully developed in recent decades. It has excellent performance and has more advantages than other oils in terms of technology and economy. Saturated fatty acids and unsaturated fatty acids in palm oil account for about 50% each, giving palm Oil has better oxidation stability than other vegetable oils, so palm oil itself can be used as a good frying oil. A logical way to utilize palm oil wisely is to fractionate it and make it into various products.

The production process of palm oil is mainly divided into three parts: pressing, refining and fractionation. Pressing is the process of extracting palm oil from palm fruit. Refining and fractionation are the deep processing of palm oil, through which high-quality palm oil can be obtained. Palm oil production enterprises can choose corresponding palm oil production links according to their own needs.

Palm oil fractionation is an important step in the deep processing of palm oil. The palm oil fractionation process can obtain palm oil products with different melting points such as 8 degrees, 10 degrees, 14 degrees, 18 degrees, 24 degrees, 33 degrees, 44 degrees, 55 degrees, etc., which can increase the value of oil products and increase the profit of palm oil production enterprises.

The fatty acid carbon chain lengths in palm oil triglycerides are different, and the degree of unsaturation is also different, so that palm oil contains a considerable amount of low melting point and high melting point triglycerides. Palm oil fractionation refers to separating palm oil into a low-melting point liquid phase (soft fat) and a high-melting point solid phase (stearin) by controlling the cooling and crystallization process of palm oil and separating it.

Palm oil fractionation separates palm oil into three components: stearin, palmitin and the middle fraction.