Palm fruit oil

Chemical Designations - Syrwnyms Palm butter Palm fruit oil Chemical Forrrmla Not applicable. Observable Cbaracteristics - Physical State (as shipped) Semi-solid to liquid Color Orange-red Odor Pleasant, characteristic. 

Oxyphenic Acid Oxytoluenes Paint Drier Palm Butter Palm Fruit Oil Palm Seed Oil PAN PAPI Paradi... 

Oils, Edible — (i) Chemical Designations — Synonyms Palm butter Palm fruit oil Chemical Formula Not applicable (ii) Observable Characteristics —... 

Kem-obst, n. stone fruit, pip fruit. -31, n. kernel oil, specif, palm kernel oil Founding) core oil. -physik, /. nuclear physics, -polymeric, /. nuclear polymerism. -probe, /. core sample, -pulver, n. progressive burning powder, -pimkt, m. nucleus essential point, -riicldeinen, n. Metal.) core refining, -saft, m. Biol.) nuclear fluid, -salz, n. rock salt. 

FAULKS R M, HART D J, SCOTT K J and SOUTHON s (1998) Changes in plasma carotenoid and vitamin E profile during supplementation with oil palm fruit carotenoids. J Lab Clin Med 132(6) 507-11. 

Other assays have been used to evaluate the antioxidant activity against H202 of several plant-based products, namely, fruit juices from different cultivars of berries (Wang and Jiao 2000), fractions rich in phenolics isolated from the aqueous by-products obtained during the milling of oil palm fruits (Balasundram and others 2005), cherry laurel fruit and its concentrated juice (Liyana-Pathirana and others 2006), and strawberries and blackberries treated with methyl jasmonate, allyl isothiocyanate, essential oil of Melaleuca alternifolia, and ethanol (Chanjirakul and others 2007). 

OILS, EDIBLE PALM Palin fruit oil, Pulm butter, Palm oil NL 0 I 0 ... 

Palm.—The palm fruit, avoir a elais, on being boiled with water, sends to the surface a bntyraceous orange-colored fat of a violet-like odor. It is met with chiefly in admixture with tallow to make fine palm soap, and in small quantities for coloring pomades. The odor of the oil may be extracted by infusion in alcohol. 

Caprylic acid 5-7% Oleic acid 4-8% Stearic acid 2-5% Arachidic acid 1 % Palmitoleic acid 0.4% Unsaturatcd acids 8% Saturated acids 92% (Approximate) Palmitoleic acid 1% Myristic acid 1%— Capric acid 0.5% Linolenic acid 0.4% Launc acid 0.4% Arachidic acid 0.2% Unsaturated acids 73% Lignoceric acid 1.5% Steaiic acid 1.5-3.0% Arachidic acid 1.5-2.5% Myristic 0.2% Unsaturatcd acids 82% Saturated acids 18% (Approximate) Saturated acids 27% (Approximate) Myristic acid 0.8-1.5% Linoleic acid 1-3% Palmitoleic acid 0.2-0.4% Arachidic acid 0.2-0.4% Unsaturatcd acids 50% Saturated acids 50% (Approximate) There are some significant differences m composition of palm oil (from fleshy fruit pulp) and palm kernel oil. 21 content. 

Continuous screw presses are used (1) for extracting fats and oils in small operations where investment capital or supplies of raw materials are limited and installation of a solvent extraction plant is impractical (2) to partially defat high-oil content seeds for easier handling in subsequent solvent extraction or hard pressing and (3) for extraction of animal flesh and bones, fish, and fleshy-type oilseeds such as palm fruit, olives, and copra (dried coconut meat ), and oilseeds. These machines have been generically referred to as expellers, but the Expeller trademark belongs to Anderson International Corporation, Cleveland, OH, successor to the company founded by Valerius D. Anderson who patented the first continuous screw press in 1899. 

Enzymic oil extraction (olives, palm fruit, coconut flesh... 

Palm Kernel Oil (Unhydrogenated) is a fat obtained from the kernel of the fruit of the oil palm Elaeis guineensis Jacq. (Fam. Arecaceae) by mechanical expression or solvent extraction. It is refined, bleached, and deodorized to substantially remove free fatty acids, phospholipids, color, odor and flavor components, and miscellaneous other non-oil materials. Like coconut oil, it has a more abrupt melting range than other fats and oils. 

Earthcycle sustainable packaging is made from palm fibre, a bi-product of palm fruit, which is harvested for its oil. 

Palm oil[8002-75-3] is derived from the fleshy fruit of the palm tree rather than the nut as with palm kernel oil. Pakn oil has a longer chain length distribution than palm kernel oil and provides properties and compositions more similar to tallow than to other vegetable oils (see Table 1). 

Copra (coconut), palm fruit, andpalm kernel J. Am. Oil Chem. Soc. 62(2) (1985). 

Rendering. The rendering process is applied on a large scale to the production of animal fats, such as tallow, lard, bone fat, and whale oil. The fatty tissues are chopped into small pieces and are boiled in steam digesters. The fat is gradually liberated from the cells and floats to the surface of the water, where it is collected by skimming. A similar method is used in the extraction of palm oil from fresh palm fruits. 

Kernels are normally about 6% of the fruit, but palms with 12% kernel have now been developed. This is advantageous because palm-kernel oil commands a higher price than palm oil. 

Palm oil is an edible oil referred to by the FAOAVHO Codex Alimentarius (1) as being derived from the fleshy mesocarp of the oil palm fruit. In the unprocessed form palm oil is reddish brown in color, and it has a semisolid consistency at ambient temperature. Readers should not confuse palm oil with palm kernel oil, which is another product obtained from the kernel of the oil palm fruit while palm oil is derived from the mesocarp or fruit flesh. The two oils have different chemical composition and physical characteristics, and they are used and marketed separately according to their own supply and demand situations. 

Oil Yield Components. Palm oil and pahn kernel oil are obtained from the oil palm fruit. Yield of oil can be considered in terms of various components the two main components are yield of fruit bunches and oil—bunch weight ratio (or extraction ratio). Fruit yield can be considered in terms of the component bunch number and mean bunch weight. Bunch weight increases with palm age while bunch number decreases. The first yield of fruit bunches normally ripen during... 

Oil—Bunch Ratio. The yield of oil depends on yield of fruit bunches and a further component, oil—bunch ratio. The oil—bunch ratio is the product of a number of components these are fruit—bunch ratio, mesocarp—fruit ratio, and oil—mesocarp ratio. The oil content of the fruit of young palms is low Hartley (17) stated that it increases steadily until the fourth or fifth year of bearing. However, Corley (22) reported that with tenera palms, an oil—bunch ratio of over 28% may be reached as early as 40 months after field planting. 

The major producers of oil palm products are located in the equatorial tropics and include Malaysia, Nigeria, Indonesia, China, Zaire, and Cameroon (54). Palm fruit, when pressed, yields approximately 43% of crude palm oil and 57% of press cake, which consists of 35% pericarp (fiber) and 65% nuts. Palm nuts consists of 83% shells and 17% kernels, which, when pressed, yield approximately 50% of each of palm kernel oil and palm kernel cake (55). 

Mechanical extraction of the palm oil from the digested pahn fmit is a dehcate process. The screw press must squeeze as much oil as possible from the fruit without breaking the palm kernels. Pahn-kemel oil will mix with the pahn fruit oil if the kernels are crushed. International trading rules allow a maximum of 5% pahn-kernel oil in pahn oil. 

From the palm fruit, two types of oils are obtained, namely palm oil (PO) and palm kernel oil (PKO). PO is obtained from the mesocarp while PKO is derived from the flesh of the kernel. Although they come from the same fruit, they differ in their chemical and physical characteristics. PO and PKO are widely used in various food applications including shortenings (1). 

The crushed fruits are either extracted with palm kernel oil or with alcoholic beverages... 

Soybean oil is the oil produced in largest quantity and is second only to palm oil in traded oil (Table 1.8). There is also a large trade in soybeans but no comparable trade in palm fruits, which are extracted as soon as possible close to the point of collection. The major producers of soybean oil are the US, Brazil, Argentina, China (local beans augmented with imports), and EU-15 (mainly imported beans). Soybean oil is consumed in every country for which details... 

The palm fruit is formed in large clusters of 15-25 kg each, called fresh fruit bunches (FFB), which grow and mature on the tree progressively, so that harvesting is done throughout the year, every 10-14 days. The average yield from an FFB, is about 19% PO and 5.5% kernels (PK) (Malaysia 2000 average) and are called the oil extraction ratio (OER) and kernel extraction ratio (KER) respectively. They are very important parameters in plantation economics. 

---