Effect of Chemical Degumming Process on Physicochemical Properties of Red Palm Oil Effect of Chemical Degumming Process on Physicochemical Properties of Red Palm Oil

Mayuree Chompoo, Nanthina Damrongwattanakool, Patcharin Raviyan
Raviyan Songklanakarin Journal of Science and Technology   unpublished
1 2 Red palm oil is of high nutrition value and sells at high prices, but a proper 3 technique, which is of importance with regard to industrial production, is not available 4 for the Thai producer yet. This study determined the proper processing condition and 5 found that the optimal condition was acid degumming with citric and phosphoric acids 6 at 90°C for 25 min with continuous agitation. Water degumming followed the acid 7 degumming, and it was carried out by adding 5% (w/w) water and
more » ... w/w) water and cooling the oil down 8 to 35°C before centrifuging to remove the gums. The excess of free fatty acids was 9 removed by using 7% NaOH. The resulting red palm oil had chemical properties within 10 the product standards. The developed technique is simple, and would be beneficial for 11 both small-scale and large-scale producers in Thailand.
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