Palm kernel oil

Palm kernel oil is derived from the kernels of palm nuts. Fresh palm kernel oil is milky or yellowish in color and has a solid consistency with a pleasant walnut flavor. Palm kernel oil is easier to oxidize and decompose during storage and its taste becomes spicy.

The physical and chemical constants of palm kernel oil:

Relative density (d15°C15°C) 0.8600-0.8780
Refractive index (n20°CD) 1.4490-1.4520
Melting point (°C) 24-26
Iodine value (g iodine/100g oil) 14-22
Saponification value (mgKOH/g oil) 245-255
Unsaponifiables (%) less than 0.8
Total fatty acid content (%) 89-93

Fatty acid composition of palm kernel oil (%)

Caproic acid about 1
Caprylic acid 10
Tannin 9
Lauric acid 45-50
Myristic acid 9-25
Palmitic acid 3-9
Stearic acid 2.6
Oleic acid 10-29
Linoleic acid 2-3

Palm kernel oil contains a lot of lower fatty acids, so its character is very different from that of palm oil, but it is similar to coconut oil. When used, the two are simply interchangeable.

Palm kernel oil contains slightly more unsaturated acid than coconut oil and therefore has a higher iodine value. Fresh palm kernel oil is edible. Palm kernel oil can also be separated into solids and liquids by crystallization and pressing. Solid fats can be used as cocoa butter, liquid oils for baking foods, hydrogenation or soap making. Palm kernel oil has no special color reaction. If it is mixed with cocoa butter or other oils, it can only be identified by its refractive index, saponification value, etc.

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