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Processing
Palm Oil and palm kernel oil are two different oils or fats which can be extracted from the fruit of the oil palm (Elaeis guineensis), semi-solid at room temperature, these oils or fats can be fractionated into solid and liquid fractions known as stearins and oleins respectively. They can also be processed through physical or chemical refining to yield either refined, bleached and deodorized (RBD) or neutralized, bleached and deodorized (NBD) palm oil and palm kernel oil. Combinations of these processes lead to various types of palm oil and palm kernel oil products (see figure 1).
Although the volume is small in relation to that used for food, it is important since most of the palm oil and palm kernel oil are further processed to products of higher added value. With the expected growth in the output of palm oil and the general tendency for the industry to develop downstream activities, the area of oleochemical applications is expected to grow in importance.
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