Description
Thermal rendering of crude palm oil at 120–140 °C followed by cooling to 60–70 °C to separate water, phospholipids, and saturated fatty acids, yielding clarified oil.
Technical
Heating melts the triglyceride matrix, allowing water and phospholipid emulsions to coalesce and separate from the oil phase. Continued heating drives off free fatty acids, reducing acidity. Subsequent cooling induces crystallization of saturated fatty acids, which can be skimmed off, producing a clear, stable oil. Temperatures above 150 °C accelerate lipid oxidation, generating off‑flavors and degrading nutrients.
Science
Primary Reaction
thermal phase separation and crystallization of saturated triglycerides
Sensory Profile
Aroma ()
nuttytoastyearthyrichslightly caramelizedsmokyherbalroasted