Industrial Scale Production of Palm Super Olein Using Modified and Innovative Dry Fractionation Technique

PALM oil is vastly utilized in food processing, principally attributed to the physical and chemical characteristics that make it especially suitable for many food applications. The present work aimed to make attempts at finding a method for producing a novel palm super olein (PSO) through a new modified industrial application process. Pure and modified palm olein (palm olein + 5% palm oil) with an iodine value of 56.5 and 56.4 respectively were crystallized with a controlled cooling system and convenient stirring process. The slurry was then fractionated by dry fractionation either by conventional method at 17 degrees C or by innovative method at 16.6 degrees C. By varying the fractionation conditions used, a range of super olein and palm-mid fractions with different chemical and physical properties could be obtained. The Rancimat method was utilized to determine the oxidative stability of various palm oil fractions. Also, the physical and the chemical parameters of the different fractions were evaluated, whereas fatty acid composition was determined by GLC. The obtained PSO by fractionation using modified olein at 16.6 degrees C gave PSO with MP 9 degrees C and also enhanced the cloud point, melting point and iodine value. It is recommended that the modified and innovative dry fractionation process, performed in large-scale, can be taken as a model for improving palm oil fractionation.