Characteristics of Red Palm Oil, a Carotene- and Vitamin E–rich Refined Oil for Food Uses
2000
Nagendran, B. | Unnithan, U. R. | Choo, Y. M. | Sundram, Kalyana
A novel process involving pretreatment of crude palm oil, followed by deacidification and deodorization using molecular distillation, can be used to produce a carotene-rich refined edible palm oil. the product is a refined red palm oil that meets standard refined edible oil specifications and retains up to 80% of the carotene and vitamin E originally present in the crude palm oil. the oil contains no less than 500 ppm carotene, 90% of which is present as α- and β-carotene. the vitamin E content is about 800 ppm, 70% of it in the form of tocotrienols (mainly as α-, β-, and γ-tocotrienols). Other valuable minor components present in this oil are ubiquinones and phytosterols. the process is also applicable for the commercial production of other natural vitamin-rich palm fractions, such as stearin, olein, and palm mid-fraction. Such products are currently available and can be used in various food applications, both as cooking media and as ingredients that enhance the appearance and nutritional value of foods.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل National Agricultural Library