Continuous supercritical carbon dioxide processing of palm oil |
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| Authors: | C. K. Ooi A. Bhaskar M. S. Yener D. Q. Tuan J. Hsu S. S. H. Rizvi |
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| Affiliation: | (1) Palm Oil Research Institute of Malaysia, Kuala Lumpur, Malaysia;(2) Institute of Food Science, Cornell University, 14853 Ithaca, New York |
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| Abstract: | Crude palm oil was processed by continuous supercritical carbon dioxide. The process reduces the contents of free fatty acids, monoglycerides and diglycerides, certain triglycerides, and some carotenes. The refined palm oil from the process has less than 0.1% free fatty acids, higher carotene content, and low diglycerides. Solubility of palm oil in supercritical carbon dioxide increased with pressure. A co-solvent improves the refining process of palm oil. |
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| Keywords: | Carotenes co-solvent diglycerides free fatty acids monoglycerides palm oil solubility of palm oil supercritical carbon dioxide vitamin E |
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