Red palm oil is of high nutrition value and sells at high prices, but a proper technique, which is of importance with
regard to industrial production, is not available for the Thai producer yet. This study determined the proper processing condition
and found that the optimal condition was acid degumming with citric and phosphoric acids at 90°C for 25 min with continuous
agitation. Water degumming followed the acid degumming, and it was carried out by adding 5% (w/w) water and cooling the oil
down to 35°C before centrifuging to remove the gums. The excess of free fatty acids was removed by using 7% NaOH. The
resulting red palm oil had chemical properties within the product standards. The developed technique is simple, and would be
beneficial for both small-scale and large-scale producers in Thailand.
Keywords
acid degumming, water degumming, red palm oil, phosphorus elimination
SONGKLANAKARIN JOURNAL OF SCIENCE & TECHNOLOGY
Published by : Prince of Songkla University Contributions welcome at : http://rdo.psu.ac.th
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