单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,*,THE WORLD OF PALM OIL,棕榈油的世界,THE WORLD OF PALM OIL棕榈油的世,棕榈油,?,棕榈生长知识,棕榈油?棕榈生长知识,Oil Palm Cultivation&FFB,Production,Oil Palm Industry,1.Plantation,园丘,2.Palm Oil Mills,棕榈榨油厂,3.Refineries,精炼厂,4.Specialty Fat Fractionation,特种油分提厂,5.Interesterification&Hydrogenation,脂交换与氢化,6.Oleochemical,棕榈酸化学提炼厂,7.Tocopherol-,Vitamin,维生素,E,Oil Palm Cultivation&FFB Pro,棕榈油在中国食品方面应用的潜能,?,?,棕榈油的理化性质,利用棕榈油产品作为食品加工,的原料及其配方,烹调油与煎炸油,人造奶油与涂抹油,盒装餐用人造奶油,袋装餐用人造奶油,工业用人造奶油、起酥油,膨化食品用人造奶油,奶油棕榈油混合油,?,?,?,?,特殊脂：对称类、代可可脂,仿乳制品,其他用途,结论,棕榈油在中国食品方面应用的潜能?棕榈油的理化性质利用棕榈油,棕榈油精炼过程,Crude Palm Oil,原棕油,Storage,储藏,(100%Feed CPO),Heat,Heat,热能,热能,Recovery,回收,Recovery,回收,(1%)(3%-5%),Loss,蒸馏脂肪酸,高压,Steam,HP steam,蒸气,Heating,Palm Fatty,蒸气,Heating,加热,Acid Distillate,加热,真空,纯油,蒸气,De-,Pre-,Scrubbing,干燥,aeration,回收,除酸,stripping,酸量,Phosphoric,磷酸,脱臭,Acid,De-,处置,treatment,Citric Acid,柠檬酸,odorizing,脱色,Bleach-,Re-cycle,再循环,热能,Heat,ing,Recovery,回收,Bleaching Earth,漂白,土,Cooling,过滤,Filtration,Filter aids,过滤助土,冷却,Spent Earth,土喳,Buffer,备用,精炼棕榈油,RBD Palm Oil,Tank,槽,储藏或,Storage or to,送往,分解,厂,Fractionation,(94%-96%),Plant,棕榈油精炼过程Crude Palm Oil 原棕油,Some Picture In Our Factory,Some Picture In Our Factory,DRY FRACTIONATION,干燥,-,分提,RBD Palm Oil,精炼棕榈油,蒸气加热,Second,Fractionation,第二度,分解,(100%33,度,),Steam,Heating,冷却,控制,Controlled,Cooling,Re-cycle,再循环,过滤,Filtration,Second,Fractionation,第,二度,分解,空气,挤压,Air,Squeezing,RBD Palm Stearin,RBD Palm Olein,To Storage,To Storage,(Solid phase at,(Liquid phase at,filtration temperature),filtration temperature),(20%-22%44,度,)(78%-80%24,度,),精炼棕榈硬脂,精炼棕榈液油,储藏,储藏,(,过滤温度下成固体状,),(,过滤温度下成液体状,),DRY FRACTIONATION干燥-分提 RBD Pal,棕榈系列产品,（,PO,POL,PST,PKO,PKE,）,?,?,毛棕榈油就是毛,33,，精炼后就是精,33,（,RPO,）,各种产品的缩写：,?,?,?,?,?,?,?,?,?,毛棕榈油,CPO crude palm oil,精棕榈油,RPO refined palm oil,精,24,RPL refined palm olein,精,44,(,工棕,)RPS refined palm stearin,棕油酸,PFAD palm fatty acid distillate,精棕仁油,RPKO crude palm kernel stearin,精棕仁液油,RPKL refined palm kernel olein,精棕仁固体油,RPKS refined palm kernel stearin,所谓的,33,，,44,，,24,，仅仅是熔点这个范围内浮动,的多种油的混合物,棕榈系列产品（PO,POL,PST,PKO,PKE,棕榈产品用途简介,?,?,?,?,?,?,?,?,?,A,棕榈油,-,餐饮,a.,营养价值高,b.,适于煎炸,-,食品制造业,a.,在制造起酥油，,b.,人造奶油等特种油脂方面的优势,-,油脂化工,a.,肥皂,B.,棕仁油,-,特种油脂,其溶点容易控制在人体所需的范围内,C.,棕仁粕,-,饲料,价格低廉，,纤维含量高，,蛋白低,棕榈产品用途简介?A棕榈油-餐,健康油脂,-,1:1:1,卡诺拉,葵花子油,红花油,橄榄油,一般油脂,豆油,花生油,棉子油,棕榈油,多不饱和人造奶油,不饱和人造奶油,调和油,深炸油,人造奶油,0%,10%,20%,30%,40%,50%,60%,70%,80%,90%,100%,饱和脂肪酸,不饱和脂肪酸,多元饱和脂肪酸,多元不饱和脂肪酸,健康油脂-1:1:1卡诺拉葵花子油红花油橄榄油一般油,QUESTIONS AND ANSWERS FROM CONSUMERS COMPLAINTS,有关客户投诉的答复,-,What is the best temperature in using RPO for frying noodle?,利用,33,度棕榈油,(RPO),炸制面条时的最佳温度？,-,What is temperature to maintain in tanks and trucks so as not to affect the,quality of oil?,为保障在贮藏和运输时油的质量，温度应如何控制？,-,What should one do if oil turns off-specs?,油的特性发生变化后应该如何处理？,-,Is it possible to use SST for instant noodle since MP between SST and RPO,is only few deg difference and the rest of specs can be same,是否可以利用软,44,0,度,(SST),做方便面，因为软,44,度,(SST),和,33,0,度棕榈,油,(RPO),的溶点相差无几，并且其余的特性相同？,-,What is the duration of fresh RPO quality before it becomes off-specs and,how to minimize quality problem(this is important because blended RPO,will be transfer to rented shore tanks in other areas for better sales purposes),新鲜的,33,度棕榈油,(RPO),多久会变质？如何降低变质的可能？,(,因为销,售的原因，混合,33,度棕榈油,(RPO),常常经过运输并且贮藏在租用的储,存罐内，这个问题尤为重要,),QUESTIONS AND ANSWERS FROM CON,Here are the answers to above questions:-,以下是上述问题的答复,:-,a)The best temperature for frying noodle is,130-140,C,of,which the moisture of,noodle is removed.,炸制面条的最佳温度是,130,-140,C,，,炸制过程能将面条的湿气去除。,b)To minimized deterioration,the lowest temperature to keep the oil in liquid form,is 10,C above its melting point.,为降低油变坏的可能，液态油应具有的温度是不低于其溶点,10,C,。,c)If,seriously off,spec.the oil has to be re-refined,for slightly off,spec.,or one or,two item off,spec.it can be commingled with fresh oil as long as the final food,product within acceptable quality.,如果变质严重，油应当重新回炼；如果只是少量指标变化，如一到两项指标偏离,标准，可以将它同新鲜的油混合，只要最终的食品达到可接受的质量。,d)SST can mixed more with palm oil than RST.Suggest trying 10-15%or more,as long as the finish product which does not give waxy taste.,软,44,度,(SST),相比硬,44,度,(RST),更适合与棕榈油混合使用。为避免最终产品有蜡,味，建议尝试,10,15,或更高的比例。,e)Generally speaking the RPO from good quality CPO can store for long period,at lease two-three months.With additive like TBHQ the oil can stand for longer,period like three month or more depend on good operation control of,above,(1)-(6).,通常来说，从高质量,CPO,中提取的,33,度棕榈油,(RPO),可以存放较长时间，至少,二至三个月。添加,TBHQ,以及采用上述的操作控制，则可存放长达三个月或久。,Here are the answers to above,stea