Properties Of Palm Oil
Palm Oil
Palm oil is a tropical woody vegetable oil. It is the largest vegetable oil variety in the world in terms of production, consumption and international trade. It is known as the "three major vegetable oils in the world" together with soybean oil and rapeseed oil, and has a history of consumption of more than 5,000 years.
Palm oil is squeezed from the palm fruit of the oil palm tree. The pulp and kernel produce palm oil and palm kernel oil respectively. The traditional concept of palm oil only includes the former. After refining and fractionation, palm oil can be obtained into products with different melting points, which are widely used in the catering industry, food industry and oil and fat industry. Southeast Asia and Africa are the main production areas of palm oil, accounting for about 88% of the world's total palm oil production. Indonesia, Malaysia and Nigeria are the world's top three producers. China has become the world's largest importer of palm oil, with an annual consumption of about 6 million tons of palm oil, accounting for 20% of the total market.
People can obtain crude palm oil (CPO) and palm meal (PE) from palm pulp through the process of boiling, crushing and squeezing. At the same time, during the crushing process, the palm fruit (i.e. palm kernel) is separated, and then after crushing and removing the shell, the remaining kernel is squeezed to obtain crude palm kernel oil (CPKO) and palm kernel meal (PKE). Oil palm fruit contains two different oils, palm oil from the pulp; palm kernel oil from palm seeds (kernels), and the former is more important of the two oils. All of the above products are effectively used in food, chemical industry, agriculture and other fields. It can be said that palm is a very good economic plant.
After the above primary stage of squeezing, crude palm oil and crude palm kernel oil are sent to the refinery for refining. After removing free fatty acids, natural pigments and odors, they become salad-grade oils-refined palm oil (RBD PO) and palm oil salad oil (RBD PKO). Refined palm oil is close to colorless and transparent in liquid state and nearly white in solid state. In addition, according to the needs of different users, palm oil can be further fractionated and processed to form palm oleic acid (PFAD), palm olein (abbreviated as OLEAN), and palm stearin (abbreviated as STEARINE or ST). The oil palm fruit contains a lot of lipase, so the harvested fruit must be processed or sterilized in time. Palm crude oil is easy to hydrolyze and generate more free fatty acids, and the acid value increases rapidly, so it must be refined or fractionated in time.
If you are interested in palm oil production, you can contact Mcrayone. At present, Mcrayone has the most comprehensive information on palm fruit and palm kernel oil extraction in the country. We can provide you with professional technical support and services.
