Abstract
Palm oil is rich in minor components that impart unique nutritional properties and need to be preserved. In this context, refining technologies have been improved, with the dual temperature deodorizer, the double condensing unit and the ice condensing system. The DOBI is a good tool to assess quality of the crude palm oil and its ability to be properly refined. Specially refined oils open a market for new high quality products (golden palm oil, red palm oil, white soaps, etc.). Palm oil is a good candidate for the multi-step dry fractionation process, aiming to the production of commodity oils and specialty fats (cocoa butter replacers). New technological developments allow quality and yield improvements. Palm oil and fractions are also valuable feedstock for enzymatic interesterification in which applications are for commodity oil (low-trans margarines and shortenings) and for special products (cocoa butter equivalents, infant formulation, …).
Highlights
Crude palm oil is produced from palm fruit by cooking, pressing and clarification
Efficiency and yield of the refining process as well as quality of the processed oil are clearly related to the quality parameters of the crude oil
Palm oil is generally refined by the physical process, which is preferred over the chemical one, since high acidity can lead to excessive losses of neutral oil in the soapstock after alkali neutralization
Summary
Crude palm oil is produced from palm fruit by cooking, pressing and clarification. To become acceptable for human consumption, most crude oils must be purified. Palm oil is generally refined by the physical process, which is preferred over the chemical one, since high acidity can lead to excessive losses of neutral oil in the soapstock after alkali neutralization. The quality of the crude oil is important as it can greatly affect the efficiency of the refining process and the quality of the final products. Enzymatic interesterification (non specific) has lately received increasing interest as an alternative to partial hydrogenation for the production of low-trans hard fat suitable for shortenings and stick or tub-type margarines In this context, palm stearin is a suitable alternative to improve tolerance to high temperature and for crystal morphology and stability, blending with softer oils (including palm liquid fractions) remains necessary to impart plasticity to the final product. Conclusion was clear: a heat-bleached palm oil with color below 2R can only be produced when crude palm oil has a DOBI above 2.5
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