Description
Palm oil is an edible vegetable oil derived from the mesocarp of
the fruit of the oil palms, primarily the African oil palm Elaeis
guineensis, and to a lesser extent from the American oil palm
Elaeis oleifera and the maripa palm Attalea maripa.
Palm kernel oil, similarly to coconut oil, is high in saturated
fats and is more saturated than palm oil. Palm kernel oil is high
in lauric acidwhich has been shown to raise blood cholesterol
levels, both as LDL-C (cholesterol contained in low-density
lipoprotein) and HDL-C (cholesterol contained in high-density
lipoprotein). Palm kernel oil does not contain cholesterol or trans
fatty acids
Palm kernel oil is commonly used in commercial cooking because it
is lower in cost than other oils and remains stable at high cooking
temperatures. The oil can also be stored longer than other
vegetable oils
Palm oil refining refers to conversion from crude palm oil to
refined oil removing hydrolysis and oxidation products, color and
flavor. We adopts scientific designed crude palm oil refining
machine process line including degumming, deacidification,
decolorization, blenching, deodorization to obtain high quality
refined palm oil.
Splitting of oils and fats by hydrolysis, or under basic conditions
saponification, yields fatty acids, with glycerin (glycerol) as a
byproduct. The split-off fatty acids are a mixture ranging from C4
to C*8, depending on the type of oil or fat.
Resembling coconut oil, palm kernel oil is packed with myristic and
lauric fatty acids and therefore suitable for the manufacture of
soaps, washing powders and personal care products. Lauric acid is
important in soap making: a good soap must contain at least *5 per
cent laurate for quick lathering, while soap made for use in sea
water is based on virtually **0 per cent laurate.
Derivatives of palmitic acid were used in combination with naphtha
during World War II to produce napalm (aluminum naphthenate and
aluminum palmitate)
