Continuous supercritical carbon dioxide processing of palm oil

Date

1996-02-01

Author

Ooi, CK
Bhaskar, A
Yener, Meryem Esra
Tuan, DQ
Hsu, J
Rizvi, SSH

Metadata

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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Crude palm oil was processed by continuous supercritical carbon dioxide. The process reduces the contents of free fatty acids, monoglycerides and diglycerides, certain triglycerides, and some carotenes. The refined palm oil from the process has less than 0.1% free fatty acids, higher carotene content, and low diglycerides. Solubility of palm oil in supercritical carbon dioxide increased with pressure. A co-solvent improves the refining process of palm oil.

Subject Keywords

Carotenes, Co-solvent, Diglycerides, Free fatty acids, Monoglycerides, Palm oil, Solubility of palm oil, Supercritical carbon dioxide, Vitamin E

URI

https://hdl.handle.net/11511/38324

Journal

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

DOI

https://doi.org/10.1007/bf02523901

Collections

Department of Food Engineering, Article

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Citation Formats

C. Ooi, A. Bhaskar, M. E. Yener, D. Tuan, J. Hsu, and S. Rizvi, “Continuous supercritical carbon dioxide processing of palm oil,” JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, pp. 233–237, 1996, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/38324.