The first step of dry fractionation
of palm oil yields olein fractions with a cloud point below 10℃。 The olein fractions are
used as a substitute for soft oils in frying, cooking and salad oils or are
being further fractioned. Together with a further development of single-stage
palm oil fraction by technological improvements, there is an increased tendency
to execute a double or triple fraction of palm oil in order to produce
fractions with specific characteristics and hard palm mid fractions.
The latter fraction can serve as a
feedstock for the production of typical cocoa butter equivalents, which are
non-lauric fats similar in their physical and chemical properties to cocoa
butter.
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