If we want to prevent the rancidity of palm oil, we need to reduce the content of enzymes in palm fruit, reduce free fatty acids, and keep the oil in a low oxygen and dark environment. So the fresh palm fruit bunches just picked needs to be subjected to high-temperature sterilization within 48 hours to destroy the lipase in the palm fruit, so as to reduce the increase of free fatty acids.This process uses a palm fruit leaven jar.
