Palm nut composition: Shell ~83%, palm kernel ~17%
Palm kernel oil content: 45–55% (similar to peanut kernels)
Yield: 100 tons of crude palm oil produces approximately 10–13 tons of palm kernel oil as a by-product.
Palm fruit oil: Contains palmitic acid (C16) and oleic acid (C18:1); saturated fatty acid content ~50%; color: orange-red; high carotene content; melting point: 33–39°C. Primarily used for frying oil, instant noodles, and margarine.
Palm kernel oil: Contains lauric acid (C12); saturated fatty acid content >80%; color: pale yellow; melting point: 24–28°C (semi-solid at room temperature). Primarily used for confectionery, cocoa butter substitutes, ice cream, soap, and cosmetic base oils.
Kernel-shell separation: Crushing the palm nuts and using air separation to separate the hard shells from the kernels; kernel purity must exceed 95% (shell fragments can damage equipment and contaminate the oil).
Cleaning, crushing, and flaking: Breaking the kernels and pressing them into thin flakes to rupture the oil-bearing cells.
Steaming and roasting: 80–100°C; adjusting moisture content to facilitate oil extraction.
Crude oil refining and fractionation.
1. Palm kernel meal: The cake/residue remaining after oil extraction; moderate protein content; primarily used as feed for ruminants (cattle and sheep); unsuitable for large-scale use in pig or poultry feed due to high fiber content.
2. Palm shells: Hard; used as biomass fuel for boilers to generate electricity.
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