The characteristics of
Palm oil is semi-solid at room temperature, and its consistency and melting point depend largely on the content of free fatty acids. Palm oil with low acid value is often called soft oil, while oil with high acid value is called hard oil.
1. It contains more saturated fatty acids. Good stability, not easy to occur oxidation deterioration, the smoke point is high, so as to be used as Fried food is very suitable.
2. Palm oil can be extracted to separate solid fat from liquid fat. Solid fats can be used instead of expensive cocoa butter for margarine and shortening; Liquid oils are used in cold or cooking oils for a light and refreshing taste. A large amount of unextracted palm oil is used in the soap industry. Soap made from palm oil produces long-lasting foam and has a strong decontamination capability.
3. Palm oil is rich in vitamin A(500-700 PPM) and vitamin E(500-800 PPM).In order to further improve the nutritional value of palm oil, research on increasing the content of unsaturated fatty acids has been actively carried out, and some achievements have been made abroad.
Fresh palm kernel oil has a creamy white or yellowish consistency, like a solid, and a pleasing nuclear aroma. Palm kernel oil is easy to oxidize and decompose during storage, and the smell becomes acrid.
The main purpose
Palm oil is widely used in cooking and food manufacturers around the world. It is used as cooking oil, crunchy fat and margarine. Like other edible oils, palm oil is easy to digest, absorb and promote health. Palm oil is an important ingredient in fat, which has mild properties and is a good material for food production. From the composition of palm oil, its high solid properties, glycerin content, allow food to avoid hydrogenation and remain stable and effectively resist oxidation. It is also suitable for hot climates and is a good seasoning for pastry and bakery products. Palm oil is popular with food manufacturers because of its several properties.
Malaysia and Indonesia are the world’s leading producers of palm oil, accounting for more than 80 per cent of global output.
58 o palm oil:
Quality indicators: the proportion of: (60 ℃ / 20 ℃ water) 0.882, saponification value mgKOH/g: 193, transparency: 80 ℃ clear transparent, smell, taste, palm oil, natural smell, taste good, colour and lustre (133.4 mm) lowe friends than color slot: Y30, R3.0, moisture and volatile matter % : 0.04, % impurity: 0.043, melting point ℃ : 57.6, free fatty acids (palmitic acid) 0.25%, acid value mgKOH/g: 0.40, “not saponification material % : 1.0, peroxide value meq/kg: 5.26, iodine value method (Webster’s) :40 gi / 100 g.Fat content % : ≥99%, palmitic acid (c16:0) accounted for 67.056%, stearic acid (c18:0) for 4.905%, oleic acid (c18:1) for 17.116%, linoleic acid (c18:2) for 3.942%.Quality in line with gb15680-2009 standard requirements, can be widely oriented to the chemical industry, can be used as the production of soap, laundry soap, transparent soap, biodiesel, lubricants, paper additives, process candles, hydrogenated oil, stearic acid, glycerin and other production materials.
52 o palm oil:
Quality index :(1) specific gravity :(70 ° c /25 ° c water)0.875(2) hard price, gI/100g:51(3) saponification price,mgKOH/g:18940 gi / 100 g.
44 o palm oil:
Quality index :(1) specific gravity :(60℃/25℃ water)0.880(2) hard value, gI/100g:53(3) saponification value,mgKOH/g:187(4) transparency: 55℃ clarity and transparency (5) odor, taste: gas 06(8) impurity %:0.05(9) melting point: 44(10) acid value,mgKOH/g: 0.28(11) acid value,mgKOH/g: 1.0(12) peroxide value, meq/kg:10.
33 o palm oil
Quality index :(1) specific gravity :(50 ° c /25 ° c water)0.893(2) hard value, gI/100g:54(3) saponification value,mgKOH/g:184(4) transparency: 45 ° c clarity (5) odor, taste: odor, 04(8) impurity %:0.04(9) melting point: 33(10) acid value,mgKOH/g: 0.18(11) unsaponified substance.
24 o palm oil:
Quality index :(1) specific gravity :(40 ° c /25 ° c water)0.902(2) iodine value gI/100g:56(3) saponification value, mgKOH/g:180(4) transparency: 35 ° c clarity and transparency (5) smell, taste: smell, good taste (6) color (roweppen color groove 133.4mm):Y30, R3.0(7) moisture and volatile %:0.03(8) impurity %:0.03(9) melting point:24(10) acid value mgKOH/g:0.16(11) unsaponified substance %:1.0(12) peroxide value, meq/kg:10.Meet the requirements of the new national food standards, can be widely used in the food industry.
Transformation into biological aviation coal
On February 12, 2014, the civil aviation administration of China (CAAC) issued the approval letter of China’s first bio aviation coal technology standard project to Sinopec, marking the “ticket” for commercial application of bio aviation coal products with independent intellectual property rights in China. Bio-aviation coal is an aviation kerosene produced from renewable resources. The no. 1 bio aviation coal approved for airworthiness is based on palm oil and waste cooking oil.