Palm oil is a frying oil that is widely used all over the world. In order to ensure the health of fried foods and human body, reasonable measures need to be taken to control the generation of harmful substances in the thermal processing of palm oil, slow down the oxidation process of palm oil, and extend the service life of frying palm oil, so as to improve the stability of palm oil.
If you want to improve the stability of palm oil, you need to work hard in the edible oil refining process. Oil refinery is mainly to separate impurities in crude oil to meet the finished oil standard. For crude palm oil, phospholipids, proteins, sticky substances, sugar-based esters, etc. are common colloid-soluble impurities, which will affect the stability of oil and fat, and will also affect the corresponding links in the oil refining process, resulting in a decrease in the quality of finished oil. Just like colloids will cause excessive emulsification of oil and fat during alkali refining, oil and soap cannot be separated well, resulting in oil loss, so oil mills need to pay special attention to the crude palm oil refining process.
Palm oil refinery is divided into physical refining and chemical refining. The process includes steps such as hydration degumming, alkali refining deacidification, decolorization, and high-temperature deodorization. The main difference between physical refining and chemical refining is the different separation methods of free fatty acids. In physical refining, deacidification occurs during the deodorization process, while in chemical refining, it occurs during the alkali neutralization process.
Physical refining is mainly based on the fact that free fatty acids and triglycerides are highly volatile under high temperature and low pressure conditions. First, crude palm oil is mixed with water or phosphoric acid aqueous solution and heated, phospholipids and some polar lipids are separated by centrifugation, and then activated carbon or white clay is used to separate pigment substances. Then, saturated steam is used to separate free fatty acids, triglycerides and volatile oxidation products, and neutral oil droplets are taken out.
This method requires that the early degumming and decolorization process should fully separate phospholipids and other colloids to reduce the difficulty of deodorization, but the entire refining process will still lose some vitamin E, carotenoids and other components, and there is a risk of high oxidation and reduced storage stability of the resulting oil. The alkali neutralization process of chemical refining uses sodium hydroxide or sodium carbonate to reduce the free fatty acid content and separate phospholipids and other lipids.
Whether it is chemical refining or physical refining, reasonable operation and strict control of production conditions can ensure the quality of oils and fats, improve the stability of edible oils, and obtain good flavor when frying with palm oil. Here we recommend the machinery manufactured by Huatai Oil Machinery. The palm oil obtained by refining is of high quality and has good frying stability. The palm oil machinery are deeply recognized by customers in many foreign palm oil mills.
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