Palm oil fractionation process

Palm oil fractionation process refers to the process of separating palm oil into solid and liquid parts at a certain temperature by utilizing the differences in melting points and solubility of various triglycerides that make up palm oil. The ultimate goal of the palm oil fractionation process is to produce different types of palm oil fractions to produce products with specific characteristics for various applications in food, cosmetics and industrial fields. Here is a step-by-step explanation of the palm oil fractionation process:

1. Crude Palm Oil (CPO) Preparation

Crude Palm Oil is obtained from the fruit of the oil palm tree and contains a mixture of liquid and solid fats, along with impurities like free fatty acids, phospholipids and other compounds. Before starting the palm oil fractionation process, CPO is refined to remove impurities like free fatty acids, gums and other contaminants. This palm oil refining process typically involves degumming, deacidification, decolorization and deodorization.

Crude palm oil refining equipment

2. Pre-Crystallization (Cooling)

The refined palm oil is first cooled in a controlled manner to promote the crystallization of the solid components. The cooling process is usually done in large crystallizers, where the temperature is lowered slowly, allowing the solid fraction (stearin) to form as the temperature drops. The palm oil is typically cooled to around 35°C to 45°C to allow the crystallization of solid fats, while the liquid fraction (olein) remains in the liquid phase.

Palm oil cooling crystallization equipment

3. Separation of Palm Olein and Palm Stearin

After cooling, the solidified fraction (palm stearin) is separated from the liquid fraction (palm olein) through filtration or centrifugation. Palm olein is the liquid fraction, which has a lower melting point and is commonly used in cooking oils, margarine, and salad dressings. Palm stearin is the solid fraction, which has a higher melting point and is typically used in the production of solid fats, shortenings and other products where solid fat is needed.

Palm olein and palm stearin separation equipment

4. Recrystallization (Optional)

Depending on the desired purity and specific properties of the fractions, recrystallization may be employed. In this process, the palm oil is further cooled to a specific temperature to ensure that the fractions have a uniform crystallization pattern and consistency.

5. Fraction Collection and Further Processing

After the separation process, palm olein and palm stearin are collected separately and can be further processed, refined or packaged according to their intended use. The palm olein fraction is generally clearer, lighter in color, and is used primarily in food products. The palm stearin fraction may require further processing (such as blending with other oils or fats) to meet specific product requirements.

Palm oil fractionation equipment

The above is an overview of the palm oil fractionation process. The palm oil fractionation process is a complex technology that can fully realize the potential of this versatile vegetable oil. By selectively separating its components into specialized fractions, it can meet the various needs of the food industry while improving product quality and functionality. If you have any questions about the palm oil fractionation process, please feel free to consult the Henan Glory Company (a manufacturer with many years of experience in manufacturing palm oil fractionation equipment and a good understanding of the palm oil fractionation process).