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Palm oil is an edible vegetable oil derived from the reddish mesocarp (pulp) of the fruit of the African oil palm. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 36% of global oils produced from oil crops in 2017. Palm oils are easier to stabilize and maintain quality of flavor and consistency in ultra-processed foods, so they are frequently favored by food manufacturers. Globally, humans consumed an average of 7.7 kg (17 lb) of palm oil per person in 2015. Demand has also increased for other uses, such as cosmetics and biofuels, encouraging the growth of palm oil plantations in tropical countries.
“The crystallization process was divided into nucleation and crystal‐growth phases to facilitate a theoretical treatment similar to that of high polymers.”
palm oil→crystallization process→divided into nucleation and crystal-growth phases
“The static isothermal crystallization of palm oil was studied by oscillatory rheology. The phase angle, complex modulus, storage modulus and loss modulus were followed as a function of the crystallization time.”
