Palm Kernel Oil
Palm kernel oil (PKO) is extracted from the kernel of palm. It should not be confuse with palm oil, which is obtained from the pulp of fruit of the palm. Palm kernel oil has a light yellow color and it has a milder flavor than palm oil. It is extremely high in saturated fat. Palm kernel oil has a similar uses to coconut oil in both the edible and non-edible fields, because of their similarity in composition and properties. It is often used in the manufacture of various cosmetic, confectionery and pharmaceutical industries. |
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Palm Kernel Cake
Palm kernel cake (PKC) as a by-product in the milling of palm kernel oil. Palm kernel cake is considered a medium grade protein in feed, containing 14.6% to 16.0% crude protein, useful for fattening cattle either as a single feed, with only minerals and vitamins supplementation or mixed with other feedstuff. It has also become the main ingredient in daily cattle ration. Palm kernel cake is commonly export, mainly to Europe. It is delivered in bulk via vessel or pack in bags for easier handling and distribution. Lately, it is also used as Biomass fuel in Europe especially United Kingdom to provide heat and energy.
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RBD (Refined, Bleached, Deodorized) Palm Oil
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
All crude oils or fat which are used for edible purposes including palm oil contain impurities. These impurities such as free fatty acid (FFA), phosphatide, coloring matter, various flavor bodies, water, dirt particles, traces of metals, etc. must be removed prior to ending up with a bland, stable and right appearance product fit for consumption.
Bleaching
Bleaching is done under vacuum either in batch or continuous plant with bleaching earth to reduce the content of the coloring substance in the oil and simultaneously it absorbs phosphatides, soap and heavy metal and decomposes the oxidation product such as peroxides. After bleaching, the earth along with the coloring substances and others absorbed by the earth are removed from the oil by filtration through filter presses and a clear light color neutralized bleached palm oil is obtained.
Deodorization
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Deodorization is the final major stage in the refining of edible oils to produce odourless and tasteless oil by removing the relatively volatile odoriferous and flavored substances. Deodorization is a process of steam distillation under vacuum, involving deaeration and heating. To protect the oil against oxidation at all stages, air is removed prior to high temperature heating. The oil is cooled down before pumped through a polishing filter. The end product is known as refined, bleached and deodorized palm oil which is suitable for edible purpose. |
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