Crude palm oil (CPO) is extracted from palm kernels and contains non-edible components. Purification removes these components, making the oil edible and salable. Malaysia and Indonesia produce 80% of the world’s palm oil, with some refining done in these countries.
Palm oil, an oil extracted from palm kernels, is one of the few natural oils to be high in saturated fat compared to oils such as vegetable and olive, which are high in unsaturated fat. Before it’s the clear oil available on grocery shelves, it’s crude palm oil (CPO). This is the pre-purified oil that is extracted from the kernel. As with all crude oils, CPO has nonglyceride components such as trace metals, kernel shell pieces, and oxidation products. The purification process removes these components and makes the palm oil edible and salable.
When a palm kernel is harvested, crushed, and heated, it’s not a clear oil that is produced first. What comes out of this initial process is crude palm oil, which is much thicker, lumpier and filled with many inedible components. While some of these constituents are edible, they interfere with the color or taste of the oil, making the oil less valuable to buyers and sellers.
To remove the crude components, crude palm oil goes through a purification step. Most oils go through such a stage to remove unwanted components and smooth the oil. The first step of purification is to remove easily broken down components, such as fruit and fiber pieces, shells, and excess moisture. No chemical processes are required to remove these components.
After this comes the deeper component removal, a step that may require the use of chemicals. These constituents include naturally occurring trace metals, unsaturated steroid alcohols, products of oxidation and exposure to air, and phospholipids or fats with a phosphorus molecule. Removing these substances increases the value of crude palm oil, making it a salable and usable product.
Some components in the oil are not removed, because they help the oil’s flavor and shelf life. These constituents include tocopherols and tocotrienols, both alcoholic products composed primarily of vitamin E. Removing these constituents would actually damage the value of the palm oil.
While many countries produce crude palm oil, two countries account for the vast majority of palm oil production. Malaysia and Indonesia produce the largest amount of palm oil in the world. As of 2011, they account for 80% of all palm oil extraction. Purification is usually handled by other countries or CPO buyers, but some refining is done in Malaysia and Indonesia.
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