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    The so-called crude palm oil is the palm oil obtained after passing through palm sterilization equipment, palm threshing machine, palm crushing and pressing equipment, and simple palm filtering equipment. Crude palm oil refers to unrefined pressed palm oil. Its main component is a mixture of glycerin and fatty acid (commonly known as neutral oil); it also contains non-glycerin substances, collectively referred to as impurities. According to the dispersion state of impurities in the oil, they can be roughly classified into four categories.

   1. Suspended impurities: including sediment, preforms, powder and solid impurities. The presence of these impurities will make the oil easily hydrolyzed and rancid, and cannot be eaten.

    2. Peptic impurities: including phospholipids, proteins, carbohydrates, etc. The main ones are phospholipids. The presence of these impurities can easily hydrolyze and rancid oils, make the appearance turbid and dim, and produce a lot of foam and black precipitates during cooking; it seriously affects stir-frying. , The color and flavor of fried food also loses the nutritional value of the fat itself, which is also harmful.

    3. Oil-soluble impurities: including free fatty acids, pigments, hydrocarbon waxes, aldehydes, ketones, etc., as well as trace metal elements such as phosphorus, mercury, polycyclic aromatic hydrocarbons, and aflatoxin. The presence of these impurities is quite harmful to our body, and some impurities also have carcinogenic effects.

    4. Moisture: The crude oil contains a lot of water, and the presence of water will make the oil hydrolyze and rancid.

    When crude palm oil undergoes degumming, deacidification, decolorization, deodorization and other processes to remove harmful and unhelpful impurities from the crude oil to food and storage, the refined oil that meets the national quality standards is called refined palm oil. The refined edible oil not only meets the national quality standards, but is also beneficial to human health.

    There are three methods for refining crude palm oil:

   1. Mechanical method: including precipitation, filtration, and centrifugal oil residue separator separation, mainly used to separate mechanical impurities and some peptic impurities suspended in grease;

   2. Chemical method: mainly includes acid refining and alkali refining, in addition to fatification, oxidation, etc. Acid refining is treated with acid to remove pigments and peptic impurities, and alkali refining is treated with alkali to remove free fatty acids. Oxidation is mainly used for decolorization.

   3. Physical and chemical methods: mainly include hydration, decolorization, steam distillation, etc. Hydration mainly removes phospholipids, decolorization mainly removes pigments, and steam distillation is used to remove odorous substances and free fatty acids.

  Crude oil can meet national standards after being processed by refining equipment, and the oil contains water. Impurities, acid value, and peroxide value all meet the national quality standards, and are not easy to rancidity, but are easy to store, crystal clear in color, light in taste, and do not produce a lot of oily smoke during cooking, with good flavor and good taste.