Crude palm oil is one of the richest natural sources of /i-carotene (12), containing an average of 700 ppm of ca-rotenoids (giving it the red color) mainly in the forms of /J-carotene (56%) and a-carotene (35%). However the ca-rotenoids are absent in the refined oil as they are heat-destroyed and removed during the deodorization stage of oil refining.

Palm kernel oil (PKO), as distinct from palm oil, is extracted from the kernel of the oil-palm fruit. About 9 tons of kernel oil are produced for every 100 tons of palm oil. Although derived from the same palm fruit, the physical and chemical characteristics of the two oils are quite different. PKO is grouped in the same class as coconut oil. It is particularly rich in the short-chain and medium-chain fatty acids, viz, 12:0 lauric acid (48%) and 14:0 myristic acid (16%).

Like palm oil, PKO can also be fractionated into palm kernel olein and palm kernel stearin, which greatly extends its food applications, particularly in specialty fats that require a high solid fat content between 20 and 30°C.

The Complete Coconut Oil Handbook

The Complete Coconut Oil Handbook

The coconut tree is one of the most versatile plants in existence. Whilst we are all familiar with the coconut as a food source not many of us know the myriad of other benefits the coconut holds.

Get My Free Ebook

Post a comment