Palm oil is extracted from the mature fresh fruit
bunches (FFBs) of oil palm plantations. which is
used both for edible and industrial purposes. Crude
Palm Oil (CPO), Crude Palmolein, RBD (refined,
bleached, deodorized) Palm Oil, RBD Palmolein
and Crude Plam Kernel Oil (CPKO) are the various
edible forms of palm oil traded in the market.
Refinery process
Allcrude oils or fat which are used for edible purposes including palm oilcontain impurities. These impurities such as free fatty acid (FFA),phosphatide, coloring matter, various flavor bodies, water, dirtparticles, traces of metals, etc. must be removed prior to ending upwith a bland, stable and right appearance product fit for consumption.
Bleaching
Bleachingis done under vacuum either in batch or continuous plant with bleachingearth to reduce the content of the coloring substance in the oil andsimultaneously it absorbs phosphatides, soap and heavy metal anddecomposes the oxidation product such as peroxides. After bleaching, theearth along with the coloring substances and others absorbed by theearth are removed from the oil by filtration through filter presses and aclear light color neutralized bleached palm oil is obtained.
Deodorization
Deodorizationis the final major stage in the refining of edible oils to produceodourless and tasteless oil by removing the relatively volatileodoriferous and flavored substances. Deodorization is a process of steamdistillation under vacuum, involving deaeration and heating. To protectthe oil against oxidation at all stages, air is removed prior to hightemperature heating. The oil is cooled down before pumped through apolishing filter. The end product is known as refined, bleached anddeodorized palm oil which is suitable for edible purpose.
Specifications:
FFA (%) ------------------0.10Max
Moisture & imp ---------- 0.10Max
Iodine Value:----------- 48- 56
Melting point): ---------------38
Oxidative stability:------------12
Density,--------------------------20°c - kg/m3 - 912
Flam point -----------------------°c -360
Viscosity, -----------------------50°c -mm2/s-
Allcrude oils or fat which are used for edible purposes including palm oilcontain impurities. These impurities such as free fatty acid (FFA),phosphatide, coloring matter, various flavor bodies, water, dirtparticles, traces of metals, etc. must be removed prior to ending upwith a bland, stable and right appearance product fit for consumption.
Bleaching
Bleachingis done under vacuum either in batch or continuous plant with bleachingearth to reduce the content of the coloring substance in the oil andsimultaneously it absorbs phosphatides, soap and heavy metal anddecomposes the oxidation product such as peroxides. After bleaching, theearth along with the coloring substances and others absorbed by theearth are removed from the oil by filtration through filter presses and aclear light color neutralized bleached palm oil is obtained.
Deodorization
Deodorizationis the final major stage in the refining of edible oils to produceodourless and tasteless oil by removing the relatively volatileodoriferous and flavored substances. Deodorization is a process of steamdistillation under vacuum, involving deaeration and heating. To protectthe oil against oxidation at all stages, air is removed prior to hightemperature heating. The oil is cooled down before pumped through apolishing filter. The end product is known as refined, bleached anddeodorized palm oil which is suitable for edible purpose.
Specifications:
FFA (%) ------------------0.10Max
Moisture & imp ---------- 0.10Max
Iodine Value:----------- 48- 56
Melting point): ---------------38
Oxidative stability:------------12
Density,--------------------------20°c - kg/m3 - 912
Flam point -----------------------°c -360
Viscosity, -----------------------50°c -mm2/s-
