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| Dry fractionation practice of palm kernel oil |
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| DOI： |
| KeyWord:palm kernel oil palm kernel stearin dry fractionation oil pan-cold room crystallization high pressure membrane filter cocoa butter substitute |
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| Download times: 1994 |
| Abstract: |
| In order to develop cocoa butter substitute series products,the process of dry fractionation of refined palm kernel oil using oil pan-cold room crystallization and high pressure membrane filter pressing to produce palm kernel stearin products was introduced. The operational control points of the process were described, and some problems in production were discussed. The quality of palm kernel stearin and its hydrogenated stearin prepared by the process was compared with that of natural cocoa butter and commercial hydrogenated palm kernel stearin cocoa butter substitute products.The main quality indicators of refined palm kernel oil were as follows: acid value≤0.3 mgKOH/g,iodine value 16-19 gI/100 g,melting point 25-28 ℃ and solid fat content(25 ℃)≥18%. The suitable process conditions were obtained as follows: precooling temperature 29-30 ℃，precooling time 3 h，cold room temperature 17-19 ℃，cold room crystallization time 6-8 h,oil crystallization temperature 25-27 ℃，filtration pressure 0-0.3 MPa and pressing pressure 1.6-1.8 MPa.The main quality indicators of product were as follows: acid value≤0.3 mgKOH/g,iodine value 5.6-7.5 gI/100 g,melting point 30-34 ℃ and solid fat content (30 ℃)34%-44%. The melting point and solid fat content of palm kernel stearin obtained by the process were comparable to those of natural cocoa butter, and the solid fat content of its hydrogenated product was higher than that of commercial palm kernel stearin cocoa butter substitute at 25-30 ℃. |
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