The effection of palm oil fractionation

Natural oils in the lipid component of the oil quality and crystal palm oil fractionation is also affected.

(1) colloidal oil impurities in the glue because it will increase the variety of triglycerides and mutual solubility between oil viscosity and play crystallization inhibitors. In addition, at low temperatures,palm oil fractionation  it is possible to form gum copolymer, thereby reducing the fat crystal filters, and therefore oil must be carried out prior to skim degumming and adsorption treatment.

(2) Since the free fatty acids free fatty acids in the liquid oil solubility is large and relatively easy and saturated triglycerides form a co-melt, making some saturated triglycerides with their entry into the liquid oil, thereby palm oil fractionation preventing crystallization process and reduce The yield of solid fat. After the study showed that when the free fatty acid content of 0.7%, oils and fats can affect the crystallization and plasticity.

(3) natural palm oil diglycerides in diglyceride most plants during the synthesis of triglyceride intermediates.

(4) monoglyceride monoglyceride having emulsifying properties, the solid fat from the crystallization process is hindered, when its content exceeds 2% to hinder the formation of nuclei.

(5) peroxide peroxide will not only reduce fat solid fat index, and will increase the oil viscosity, crystallization and separation have adverse effects. palm oil Fractionation are generally carried out before deodorization. Oil after processing, fractionation and further remove the liquid impurities in the oil.