1、THE WORLD OF PALM OIL棕榈油的世界棕榈油的世界棕榈油棕榈油?棕榈生长知识Oil Palm Cultivation&FFB ProductionOil Palm Industry1.Plantation 园丘2.Palm Oil Mills 棕榈榨油厂3.Refineries 精炼厂4.Specialty Fat Fractionation 特种油分提厂5.Interesterification&Hydrogenation 脂交换与氢化6.Oleochemical 棕榈酸化学提炼厂7.Tocopherol-Vitamin 维生素 E棕榈油在中国食品方面应用的潜能棕榈油在中国食
2、品方面应用的潜能?棕榈油的理化性质利用棕榈油产品作为食品加工的原料及其配方烹调油与煎炸油人造奶油与涂抹油盒装餐用人造奶油袋装餐用人造奶油工业用人造奶油、起酥油膨化食品用人造奶油奶油棕榈油混合油?特殊脂：对称类、代可可脂仿乳制品其他用途结论棕榈油精炼过程棕榈油精炼过程Crude Palm Oil 原棕油 Storage 储藏 (100%Feed CPO)Heat Heat 热能 热能 Recovery 回收 Recovery 回收 (1%)(3%-5%)Loss 蒸馏脂肪酸 高压 Steam HP steam 蒸气 Heating Palm Fatty 蒸气 Heating 加热 Acid Di
3、stillate 加热 真空 纯油 蒸气 De-Pre-Scrubbing 干燥 aeration 回收 除酸 stripping 酸量 Phosphoric 磷酸 脱臭 Acid De-处置 treatment Citric Acid 柠檬酸 odorizing 脱色 Bleach-Re-cycle 再循环 热能 Heat ing Recovery 回收 Bleaching Earth 漂白 土 Cooling 过滤 Filtration Filter aids 过滤助土 冷却 Spent Earth 土喳 Buffer 备用 精炼棕榈油 RBD Palm Oil Tank 槽 储藏或 St
4、orage or to 送往分解厂 Fractionation (94%-96%)Plant Some Picture In Our FactoryDRY FRACTIONATION 干燥-分提 RBD Palm Oil 精炼棕榈油 蒸气加热 Second Fractionation 第二度分解 (100%33 度 )Steam Heating 冷却 控制 Controlled Cooling Re-cycle 再循环 过滤 Filtration Second Fractionation 第二度分解 空气 挤压 Air Squeezing RBD Palm Stearin RBD Palm O
5、lein To Storage To Storage (Solid phase at (Liquid phase at filtration temperature)filtration temperature)(20%-22%44度)(78%-80%24度)精炼棕榈硬脂 精炼棕榈液油 储藏 储藏(过滤温度下成固体状)(过滤温度下成液体状)棕榈系列产品棕榈系列产品（PO,POL,PST,PKO,PKE）?毛棕榈油就是毛 33，精炼后就是精 33（RPO）各种产品的缩写：?毛棕榈油CPO crude palm oil精棕榈油RPO refined palm oil 精24RPL refined
6、palm olein精44(工棕)RPS refined palm stearin棕油酸PFAD palm fatty acid distillate精棕仁油RPKO crude palm kernel stearin精棕仁液油RPKL refined palm kernel olein 精棕仁固体油 RPKS refined palm kernel stearin所谓的33，44，24，仅仅是熔点这个范围内浮动的多种油的混合物棕榈产品用途简介棕榈产品用途简介?A棕榈油棕榈油-餐饮a.营养价值高b.适于煎炸-食品制造业a.在制造起酥油，b.人造奶油等特种油脂方面的优势-油脂化工 a.肥皂B.棕
7、仁油-特种油脂其溶点容易控制在人体所需的范围内C.棕仁粕-饲料价格低廉，纤维含量高，蛋白低健康油脂健康油脂-1:1:1卡诺拉葵花子油红花油橄榄油一般油脂豆油花生油棉子油棕榈油多不饱和人造奶油不饱和人造奶油调和油深炸油人造奶油0%10%20%30%40%50%60%70%80%90%100%饱和脂肪酸不饱和脂肪酸多元饱和脂肪酸多元不饱和脂肪酸QUESTIONS AND ANSWERS FROM CONSUMERS COMPLAINTS有关客户投诉的答复-What is the best temperature in using RPO for frying noodle?利用33度棕榈油(RPO
8、)炸制面条时的最佳温度？-What is temperature to maintain in tanks and trucks so as not to affect thequality of oil?为保障在贮藏和运输时油的质量，温度应如何控制？-What should one do if oil turns off-specs?油的特性发生变化后应该如何处理？-Is it possible to use SST for instant noodle since MP between SST and RPOis only few deg difference and the rest o
9、f specs can be same是否可以利用软440度(SST)做方便面，因为软44度(SST)和330度棕榈油(RPO)的溶点相差无几，并且其余的特性相同？-What is the duration of fresh RPO quality before it becomes off-specs andhow to minimize quality problem(this is important because blended RPOwill be transfer to rented shore tanks in other areas for better sales purp
10、oses)新鲜的33度棕榈油(RPO)多久会变质？如何降低变质的可能？(因为销售的原因，混合33度棕榈油(RPO)常常经过运输并且贮藏在租用的储存罐内，这个问题尤为重要)Here are the answers to above questions:-以下是上述问题的答复以下是上述问题的答复:-a)The best temperature for frying noodle is 130-140C of which the moisture ofnoodle is removed.炸制面条的最佳温度是炸制面条的最佳温度是 130-140C，炸制过程能将面条的湿气去除。炸制过程能将面条的湿气去除
11、。b)To minimized deterioration,the lowest temperature to keep the oil in liquid formis 10C above its melting point.为降低油变坏的可能，液态油应具有的温度是不低于其溶点为降低油变坏的可能，液态油应具有的温度是不低于其溶点10C。c)If seriously off spec.the oil has to be re-refined,for slightly off spec.,or one ortwo item off spec.it can be commingled with f
12、resh oil as long as the final foodproduct within acceptable quality.如果变质严重，油应当重新回炼；如果只是少量指标变化，如一到两项指标偏离如果变质严重，油应当重新回炼；如果只是少量指标变化，如一到两项指标偏离标准，可以将它同新鲜的油混合，只要最终的食品达到可接受的质量。标准，可以将它同新鲜的油混合，只要最终的食品达到可接受的质量。d)SST can mixed more with palm oil than RST.Suggest trying 10-15%or moreas long as the finish produc
13、t which does not give waxy taste.软软44度度(SST)相比硬相比硬44度度(RST)更适合与棕榈油混合使用。为避免最终产品有蜡更适合与棕榈油混合使用。为避免最终产品有蜡味，建议尝试味，建议尝试 1015或更高的比例。或更高的比例。e)Generally speaking the RPO from good quality CPO can store for long periodat lease two-three months.With additive like TBHQ the oil can stand for longerperiod like th
14、ree month or more depend on good operation control of above(1)-(6).通常来说，从高质量通常来说，从高质量 CPO中提取的中提取的33度棕榈油度棕榈油(RPO)可以存放较长时间，至少可以存放较长时间，至少二至三个月。添加二至三个月。添加 TBHQ以及采用上述的操作控制，则可存放长达三个月或久。以及采用上述的操作控制，则可存放长达三个月或久。steam 蒸汽蒸汽Volatiles可挥发物可挥发物Antioxidants过氧化物过氧化物ABSORPTION吸附吸附AERATION吸气吸气VAPORIZATION蒸发蒸发STEAM蒸汽蒸
15、汽HYDROLYSIS水解水解Oxygen氧气氧气FOOD食物食物OXIDATION氧化氧化SOLUBILIZATION溶解溶解colored compounds色素色素food lipids食物液体食物液体FFAsdigyceridesmonoglyceridesFREERADICALShydroperoxidesconjugated dienesDEHYDRATION干燥干燥HEATING加热加热Alcohols 酒精酒精aldehydesAcids酸酸 hydrocarbonsdimerscyclic compoundsFISSIONdimerstrimersepoxidesalcoholshydrocarbonsFritsch,C.W.-JAOCS 1981棕榈油棕榈油-美好食品的伴侣美好食品的伴侣
