Palm oil refining

✍ Scribed by Véronique Gibon; Wim De Greyt; Marc Kellens

• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 686 KB
• Volume: 109
• Category: Article
• ISSN: 1438-7697
• DOI: 10.1002/ejlt.200600307

✦ Synopsis

Abstract

Crude palm oil is rich in minor components that impart unique nutritional properties. The most relevant are tocopherols and tocotrienols (vitamin E) and carotenoids (α‐ and β‐carotene). Palm oil is generally refined by the physical process, which is preferred over the chemical process since high acidity (up to 5%) can lead to excessive loss of neutral oil in the soapstock after alkali neutralization. The quality of the crude oil is to be considered as it can greatly affect the efficiency of the refining process and the quality of the end‐products. The deterioration of bleachability index (DOBI) is a good indicator of the capability of palm oil to be successfully refined. Beside commodities, especially refined oils open a market for new high‐quality products like golden palm oil, red palm oil, white soaps, fractionated products (CBE), etc. Optimization of the deodorization technology and of the process conditions for a maximal retention of natural characteristics without affecting the quality of the palm oil is an important challenge.