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Feb 16
1. Crude palm oil (CPO): This is the most common variety of palm oil and is obtained from the pulp of the oil palm fruit. It is unrefined and has a reddish-orange color.
2. Refined, Bleached, and Deodorized (RBD) palm oil: This variety of palm oil undergoes a refining process to remove impurities, bleaching to remove color, and deodorization to remove any odor. It is commonly used in cooking and food processing.
3. Palm kernel oil (PKO): This oil is derived from the kernel or seed of the oil palm fruit. It has a higher saturated fat content compared to crude palm oil and is often used in the production of soaps, cosmetics, and confectionery.
4. Fractionated palm oil: This variety of palm oil is obtained through a process called fractionation, which separates the different components of the oil based on their melting points. It is commonly used in the food industry for its stability and ability to remain solid at room temperature.
2. Refined, Bleached, and Deodorized (RBD) palm oil: This variety of palm oil undergoes a refining process to remove impurities, bleaching to remove color, and deodorization to remove any odor. It is commonly used in cooking and food processing.
3. Palm kernel oil (PKO): This oil is derived from the kernel or seed of the oil palm fruit. It has a higher saturated fat content compared to crude palm oil and is often used in the production of soaps, cosmetics, and confectionery.
4. Fractionated palm oil: This variety of palm oil is obtained through a process called fractionation, which separates the different components of the oil based on their melting points. It is commonly used in the food industry for its stability and ability to remain solid at room temperature.
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