Palm oil is a semi-solid oil extracted from palm kernel, which is not easy to be oxidized, has good stability, and has good smell and taste. However, long-term consumption of palm oil may cause excessive intake of saturated fatty acids, resulting in increased triglycerides and low-density lipoproteins.
The leftover Fatty acids, palm-oil in palm oil processing can be used to produce biodiesel, with an acid value of about 120~180MGKOH/G.
The content of Fatty acids, palm-oil is as follows. Among them, oleic acid (C18:1), palmitic acid (C16:0) and linoleic acid (C18:2) are the main components. The content of oleic acid and linoleic acid gradually increased; the content of stearic acid (C18:0) did not change significantly, and the relative content of stearic acid in several different palm oils was about 4%. The relative content of behenic acid (C22:0) in these palm oils is negligible.
