Crude palm kernel oil contains minor components that impart unique nutritional properties. The most relevant are tocopherols and tocotrienols (vitamin E) and carotenoids (α‐ and β‐carotene) – responsible for red colours.
Palm oil is generally refined by the physical process, in contrast to the chemical process (which is preferred) since high acidity (up to 5%) can lead to excessive loss of neutral oils in the soap-stock after alkali neutralisation.
Neutralisation is the second process in vegetable oil refining, which commences after the completion of de-gumming. The feedstock is taken into the neutralisers where the heating temperature is kept between 55 to 70C depending on the quality of the crude oil.
The oil is constantly agitated to maintain uniformity.
The main purpose of neutralisation is to remove the Free Fatty Acids present inside the crude vegetable oils. In chemical refining, an alkali is used to neutralise the FFA and to remove the oil acidity.
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