Crude palm oil (CPO) and palm meal (PE) can be obtained from palm pulp by boiling, crushing and extracting. At the same time, during the crushing process, the palm fruit (i.e., palm kernel) is separated, and then crushed and removed from the shell. The remaining kernels are extracted to obtain the crude palm kernel oil (CPKO) and palm kernel meal (PKE).The oil palm fruit contains two different fats and oils, and palm oil is obtained from the pulp. Palm kernel oil is obtained from palm seeds (kernels), of which the former is more important. All these products have been effectively applied in food, chemical, agricultural and other fields. Palm can be said to be a good economic plant.
After the above initial stage of extraction, crude palm oil and crude palm kernel oil are sent to refineries for refining. After removing free fatty acids, natural pigments and odors, they become salad grade lipid-refined palm oil (RBD PO) and palm oil salad oil (RBD PKO).Refined palm oil is nearly colorless and transparent in its liquid state and nearly white in its solid state. In addition, palm oil can be further fractionated and processed to form PFAD, OLEAN and STEARINE. Oil palm fruit contains a lot of lipolytic enzymes, so the harvested fruit must be timely processed or fermented, palm hair oil is easy to have more free fatty acids, acid value growth is very fast, so timely refining or extraction.
Palm oil is rich in carotene (0.05%-0.2%) and is dark orange-red. This pigment cannot be effectively removed by alkali refining, and the oil color can be removed to the general pale yellow by oxidation. Palm oil also decolors under the action of sunlight and air. Palm oil is slightly sweet and has a pleasant violet aroma. It is semisolid at room temperature, and its consistency and melting point largely depend on the content of free fatty acids. Palm oil with low free fatty acid content in the international market is called soft oil, and palm oil with high free fatty acid content is called hard oil.