This tag is associated with 2 posts

Quality and Identity Characteristics – Part 2 – Chemical Characteristics

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. Fatty acid Composition Fatty acids, esterified … Continue reading

1. Composition of Palm Oil

Palm oil is extracted from the mesocarp of the fruit of the palm Elaeis guineensis. The mesocarp comprises about 70 – 80% by weight of the fruit and about 45 -50% of this mesocarp is oil. The rest of the fruit comprises the shell, kernel, moisture and other non-fatty fibres. The extracted oil is known … Continue reading