There are some high value by-products in the edible oil refining process. The process of oil degumming can produce phospholipid, which is a high value-added product and can be used as emulsifier and stabilizer in many foods. Some oil refineries also separate fats according to the melting point of fatty acids. Palm oil producers, for example, often divide palm oil into palm stearin which has a higher melting point, and palm soft fat which has a lower melting point. The former is solid at room temperature, and the latter is liquid at room temperature, so that it can meet the needs of more different processing scenarios.
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