68440-15-3
Fatty acids, palm-oil
CAS: 68440-15-3
Molecular Formula:
68440-15-3 - Names and Identifiers
68440-15-3 - Physico-chemical Properties
| Physical and Chemical Properties | Palm oil is a semi-solid oil extracted from palm kernel, which is not easy to oxidize, has good stability, and has good smell and taste. Palm oil is rich in vitamin A (carotenoid content of 0.5~1 mg/kg), vitamin E (namely tocopherol, content of 0.5~0.7mg/kg), phospholipids (content of 0.5~0.7mg/kg) and sitosterol (content of 0.18~0.2mg/kg). Especially suitable for fried bread, cakes and instant noodles. Palm oil fatty acid content in more than 50%, not easy to oxidation, good stability, and the smell, taste, especially suitable for fried bread, cakes, instant noodles. However, long-term consumption of palm oil may cause excessive intake of saturated fatty acids, resulting in elevated triglycerides and low density lipoprotein. |
| Use | For organic synthesis, can produce rubber additives, detergents, etc |
68440-15-3 - Introduction
The fatty acid content of the composition of the soybean oil is as follows, among which oleic acid (C18: 1), palmitic acid (C16: 0) and linoleic acid (C18: 2) are the main components, the content of palmitic acid decreased gradually, while the content of oleic acid and linoleic acid increased gradually. The content of stearic acid (C18: 0) did not change significantly, the relative content of stearic acid in several kinds of palm oil is about 4%. The relative content of behenic acid (C22: 0) in these palm oils is negligible.
The application of palm oil fatty acid to produce biodiesel is a method for producing biodiesel by using palm oil fatty acid in palm oil processing, and the acid value is about 120~180mg KOH/G.
Last Update：2024-04-10 22:29:15
68440-15-3 - Introduction
Palm oil is a vegetable oil extracted from the seeds of the palm fruit. It is mainly composed of palmitic acid, oleic acid and linoleic acid, among which the content of palmitic acid is the highest, accounting for about 40-50%. Palm oil has the following properties:
1. Physical properties: Palm oil is a light yellow to red liquid with a special aroma and taste.
2. Thermal stability: Palm oil has high thermal stability and is suitable for high-temperature cooking and fried food.
3. Nutritional value: Palm oil is rich in vitamin E and carotenoids, is a kind of high energy, high fat edible oil.
Palm oil is widely used in the food industry, the main uses include:
1. Cooking oil: Due to its thermal stability and special flavor, palm oil is widely used in cooking and baking.
2. Food processing: Palm oil is a common raw material in many food processing processes, such as bread, biscuits, cakes, chocolate, ice cream, etc.
3. Fat substitutes: Due to its substitutability and cost advantages, palm oil is often used as a substitute for traditional animal fats, such as butter, cream, etc.
The preparation of palm oil generally includes the following steps:
1. Cleaning and crushing: Clean the palm fruit and break the fruit.
2. Soaking and cooking: Soak the broken fruit in water and cook at high temperature (usually 100-120 ° C).
3. Oil pressing: extract the cooked fruit through an oil press to obtain palm oil and palm oil meal.
4. Refining: Refining treatment such as deacidification, deodorization, decolorization and dewaxing of the obtained crude oil.
In terms of safety, palm oil is currently widely regarded as one of the safe edible oils. However, under the conditions of high temperature and long-term heating, palm oil will undergo thermal oxidation reaction, which will produce some unhealthy substances, such as polycyclic aromatic hydrocarbons. Therefore, when eating, the heating temperature and time should be controlled appropriately to avoid excessive heating. In addition, long-term and high intake of high-fat foods may increase the risk of obesity and cardiovascular disease, so a balanced diet is still very important.
1. Physical properties: Palm oil is a light yellow to red liquid with a special aroma and taste.
2. Thermal stability: Palm oil has high thermal stability and is suitable for high-temperature cooking and fried food.
3. Nutritional value: Palm oil is rich in vitamin E and carotenoids, is a kind of high energy, high fat edible oil.
Palm oil is widely used in the food industry, the main uses include:
1. Cooking oil: Due to its thermal stability and special flavor, palm oil is widely used in cooking and baking.
2. Food processing: Palm oil is a common raw material in many food processing processes, such as bread, biscuits, cakes, chocolate, ice cream, etc.
3. Fat substitutes: Due to its substitutability and cost advantages, palm oil is often used as a substitute for traditional animal fats, such as butter, cream, etc.
The preparation of palm oil generally includes the following steps:
1. Cleaning and crushing: Clean the palm fruit and break the fruit.
2. Soaking and cooking: Soak the broken fruit in water and cook at high temperature (usually 100-120 ° C).
3. Oil pressing: extract the cooked fruit through an oil press to obtain palm oil and palm oil meal.
4. Refining: Refining treatment such as deacidification, deodorization, decolorization and dewaxing of the obtained crude oil.
In terms of safety, palm oil is currently widely regarded as one of the safe edible oils. However, under the conditions of high temperature and long-term heating, palm oil will undergo thermal oxidation reaction, which will produce some unhealthy substances, such as polycyclic aromatic hydrocarbons. Therefore, when eating, the heating temperature and time should be controlled appropriately to avoid excessive heating. In addition, long-term and high intake of high-fat foods may increase the risk of obesity and cardiovascular disease, so a balanced diet is still very important.
Last Update：2024-04-09 21:04:16
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Spot supply
Product Name: Fatty acidspalm-oil Visit Supplier Webpage Request for quotationCAS: 68440-15-3
Tel: +86 0571-86722205
Email: sales@chinaskyrun.com
Mobile: +8618958170122
QQ: 2531159185
Wechat: chinaskyrun
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