Palm oil extraction process and nutrients

Extraction process

Crude palm oil (CPO) and palm meal (PE) can be obtained from the pulp of palm by the process of boiling, crushing and extracting. At the same time, during the crushing process, the fruit of the palm (i.e., the kernel) is separated, then crushed and the shell is removed, and the remaining kernel is extracted to obtain the crude palm kernel oil (CPKO) and palm kernel meal (PKE). Oil palm fruit contains two different kinds of oil, from the pulp to obtain palm oil; Palm kernel oil is obtained from palm seed (kernel), of which the former is more important. All of these products are effectively used in food, chemical, agricultural and other fields. It can be said that the palm is a good economic plant.

After the above primary stage of extraction, crude palm oil and crude palm kernel oil are sent to the refinery to be refined, and after the removal of free fatty acids, natural pigments and odors, they become salad grade grease-refined palm oil (RBD PO) and palm oil salad oil (RBD PKO). Refined palm oil is nearly colorless and transparent in liquid form and nearly white in solid form. In addition, palm oil can be further fractionated and processed to form palm oleic acid (PFAD), palm oil (OLEAN), palm stearin (STEARINE or ST) according to the needs of different users. Oil palm fruits contain more lipids, so the harvested fruits must be processed or processed in time. Palm oil is easy to hydrolyze itself to produce more free fatty acids, and the acid value increases quickly, so it is necessary to refine or extract in time.

Palm oil is rich in carotene (0.05% to 0.2%), a dark orange-red pigment that cannot be effectively removed by alkali refining and can be oxidized to a light yellow color. Palm oil also fades in sunlight and air.Palm oil is slightly sweet with a pleasant violet aroma. Semisolid at room temperature, its consistency and melting point depends largely on the content of free fatty acids. In the international market, palm oil with low content of free fatty acids is called soft oil, while palm oil with a high content of free fatty acids is called hard oil.



Palm oil contains a balance of saturated and unsaturated fatty acid esters.50% saturated, 40% monounsaturated;10% polyunsaturated fatty acids. Palm oil is digested and absorbed more than 97 percent of the time, and like all plant oils, it contains no cholesterol.

As a saturated oil, palm oil has been speculated to increase the amount of cholesterol in human serum. But after many experts further experiments demonstrate that found edible palm oil not only will not increase serum cholesterol but has a tendency to lower cholesterol, the reason is that a large number of research data show that the influence of different saturated fatty acid of blood is different, rich in neutral fatty acids in palm oil, prompt cholesterol to increase the material content is very low (1%) in the palm oil, palm oil is rich in natural vitamin E and triene tocopherol (600-1000 mg/kg), carotenoid (500-700 mg/kg) and linoleic acid (10%) is good for the health of human body.


Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.