This tag is associated with 2 posts

Oil Purification Process – An Introduction

Crude oil contains desirable and undesirable compounds. Desirable compounds include triacylglycerides (TAGs) (neutral lipids) and health beneficial compounds such as tocopherols and phytosterols. Undesirable compounds or impurities consist of non-triacylglycerol components such as free fatty acids (FFA), partial acylglycerols, phosphatides, metallic compounds, pigments, oxidation products, pesticides, glycolipids, hydrocarbons, sterols, waxes, etc. Impurities can negatively influence … Continue reading

Quality and Identity Characteristics of Palm Oil Part 3 – Identity Characteristics: Physical

The identity characteristics of oils are usually used to determine authenticity or purity. These characteristics include the physical properties and chemical composition of the oil.   The technical applications of vegetable oils and their uses in edible and non-edible products depend on physical properties such as melting behaviour, viscosity etc   Slip Melting Point (SMP) Since … Continue reading