Structure of palm oil palm fruit

Oil palm trees grow in the tropics and bloom and bear fruit all year round. Oil palm fruit grows on the oil palm ear of the oil palm tree. The mature palm fruit ear weighs 5~15kg, and hundreds of oil palm fruits grow on one oil palm fruit ear.

The main components of oil palm fruit

The oil palm fruit grows on the oil palm ear, and the weight of the oil palm fruit is 55% to 60% of the oil palm ear. Oil palm fruit contains palm peel (also known as pulp) and palm kernel. Palm pulp accounts for about 50%~55% of oil palm fruit, palm kernel accounts for 45%~50%, palm kernel shell accounts for 36%, palm kernel people accounted for 9%. Palm pulp contains 46%~50% oil, and palm kernel contains 45%~50% oil. The oil in palm pulp processed by edible oil equipment is called palm oil, and the oil in palm kernel is called palm kernel oil. The processing technology of palm oil and palm kernel oil is different, and the composition and properties of fatty acids are also different. different.

The oil produced from palm pulp processing is palm oil. The amount of palm kernel oil is only equivalent to 20% to 25% of the amount of palm pulp oil. Palm oil contains saturated and unsaturated acids. The solid oil content of palm oil varies with temperature. These properties of oil can be used to classify palm oil into two types: hard and soft with different melting point ranges.

Physicochemical properties of palm oil

The main constituents of palm oil are triglycerides with small or trace amounts of non-triglycerides. This chemical composition determines the chemical and physical properties of palm oil, as well as the production process and application range of palm oil.

Chemical composition of palm oil is mainly composed of fatty acid triglycerides, which also contain a large amount of glycerol compounds and a small amount of non-triglycerides and diglycerides. These substances are brought in during the preparation process. The fatty acid chains in palm oil triglycerides vary in length (influenced by the number of carbon atoms) and structure (the presence of double bonds, such as unsaturated acids). The physical and chemical properties of palm oil are mainly determined by its composition, that is, the fatty acid carbon chain structure and the number of carbon atoms.

Saturated fatty acids and unsaturated fatty acids in palm oil account for about 50% each. This scoring state determines the iodine value of palm oil (about 53gI 100g) and gives palm oil better oxidative stability than other vegetable oils. The three main fatty acids of triglycerides can be represented by three fatty acid groups. Various fatty acid chains can be attached to different positions of the glycerol molecule so that a large number of different triglyceride molecules can be obtained. If the triglycerides are hydrolyzed, and the data are statistically analyzed by computer, more information on the positional differences of palm oil triglycerides can be obtained. These are the distributions of actual fatty acids in triglycerides.

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