详情
PALM OIL
Palm oil is derived from the fleshof the fruit of the oil palm
species E. Guineensis. In its virgin form, the oil is bright
orange-red due to the high content of carotene.
Palmoil is semi-solid at room temperature; a characteristic brought
about by its approx. *0 percent saturation level. Palm oil (and its
products) has good resistance to oxidation and heat at prolonged
elevated temperatures; hence, making palm oil an ideal ingredient
in frying oilblends. Manufacturers and end-users around the world
incorporate high percentages of palm oil in their frying oil blends
for both performance and economic reasons.
In fact, in many instances, palm oil has been used as **0 percent
replacement for traditional hydrogenated seed oils such as soybean
oil and canola. Products fried in palm oil include potato chips,
frenchfries, doughnuts, ramen noodles and nuts.
The oil palm produces two types of oils; crude palm oil (CPO) from
the fibrous mesocarp and crude palm kernel oil (CPKO) from the
kernels. Although both oils originate from the same fruit, palm oil
is chemically and nutritionally different from palm kernel oil. It
is one of the only two mesocarp oils available commercially, the
other being olive oil.
In conventional milling process, the FFBs are steriliszed and the
fruitlets stripped off. The loose fruitlets are then digested and
pressed to extract the CPO. The kernels are separated from the
fibrous mesocarp in the press cake and later cracked to obtained
CPKO.
CHEMICAL COMPOSITION OF PALM OILS:
Crude Palm Oil is the richest natural source of Tocotrienols. The
Malaysian Palm Oil Board (MPOB) has developed a special patented
technology for extraction. The latest technology to purify
Tocotrienols from the fruits of oil palm (Elais guineensis) was
developed to produce a superior quality and purity.
PALM OIL
Palm oil, being a vegetable oils, is cholesterol-free. Having a
naturally semi solid characteristic at room temperature with a
specific origin melting point between *3ºC to *9ºC, it does not
require hydrogenation for use as a food an ingredient.
