The production of red palm oil, different from refined palm oil and crude palm oil, a valued product from oil palm fruit, showcases the mix of old traditions and modern innovations.
For generations, local communities have used simple, hands-on methods to make this bright-colored oil, keeping their cultural heritage alive and supporting their families.
On the other hand, modern techniques rely on advanced machines and technology to make production faster and meet higher demand.
Whether using traditional or industrial methods, producing red palm oil requires careful effort to balance quality, efficiency, and sustainability.
This guide reaches deep to discuss both approaches, highlighting their roles and the challenges they bring to red palm oil production.
Table of Contents
- Traditional Method of Production of Red Palm Oil
- Modern Method of Production of Red Palm Oil from Crude Palm Oil
- Conclusion
Traditional Method of Production of Red Palm Oil
The method for extracting red palm oil is the same for crude palm oil, the difference is that red palm oil is more viscous than crude palm oil and so is easily pressed to separate the two.
See the extraction of crude palm oil for more details on the preliminary steps before extraction including harvesting, stripping, threshing, and more.
Red palm oil is mostly extracted from crude palm oil which is a mixture of red palm oil, impurities, chaff, and moisture.
Upon crushing the mesocarp of the cooked palm fruits, the crude palm which contains the red palm oil is released and is pressed to release the more viscous red palm oil is released and collected for storage.
However, pressing alone is not enough to release all the red oil available in the crude, so more processes are employed.
Heating the Oil in Traditional Extraction
The second process in the traditional production of red palm oil begins with the heating of the crude palm oil at temperatures ranging from 100 to 120 degrees Celsius.
The heat causes the release of the natural reddish hue derived from carotenoids present in the oil, improving its visual appeal and nutritional value.
The heat also causes the carotenoids, which include compounds such as beta-carotene, to become more pronounced.
Upon vigorous heating, the red oil can be seen on top of the entire mixture and is carefully scooped and stored.
It is important to note that crude palm oil is mostly useless for the local community.
In fact, after extracting the red palm oil from the crude palm, the crude residue which should be useful in modern extraction is disposed of over grasses to stop their growth.
Natural Settling Process
After the red oil is scooped and collected, it is allowed to cool and then filtered with mesh to remove impurities and debris including straying crude palm oil.
This is the final process before it is stored, awaiting to be taken to the market or used for cooking.
The red palm oil is more stable than the crude palm oil and can have a shelf life of two years.
We usually store our red palm oil until when prices go high so we can sell and make good profit.
Modern Method of Production of Red Palm Oil from Crude Palm Oil
As with the traditional method, we have already treated the extraction of crude palm oil from palm oil fruit using the modern method.
In this section, we are going to start from the crude palm. Check this article for the preliminary steps like modern harvesting, stripping, and steaming.
Extracting red palm oil from crude palm oil involves isolating the vibrant, nutrient-rich oil while retaining its natural properties.
This process focuses on preserving the carotenoids and nutrients that define red palm oil.
Modern methods emphasize efficiency, quality, and minimal nutrient loss, ensuring a high-quality product.
Clarification
The first stage is clarification, which separates impurities and water from the crude palm oil.
Crude palm oil is heated to a controlled temperature, typically between 80–90°C.
This reduces viscosity and facilitates the separation of heavier solids and water, which settle at the bottom of settling tanks or are removed using centrifugal separators.
This process ensures the removal of non-oil components, such as fibers, dirt, and moisture, resulting in a cleaner base product for further processing.
Filtration
Once clarified, the oil undergoes filtration to remove finer particles and impurities.
The oil is passed through fine mesh screens or filter presses, achieving a cleaner consistency.
Modern systems often incorporate multi-stage filtration to enhance the oil’s purity and reduce contamination risks.
This step improves the oil’s overall quality while preserving its vibrant color and nutritional profile.
Heating and Settling
The heating and settling stage further improves the separation of oil from any remaining water or impurities.
The oil is gently heated to maintain a temperature that promotes effective separation without degrading its carotenoids or vitamin E content.
The mixture is then left to settle in specially designed tanks, allowing water and denser particles to naturally separate from the oil due to gravity.
This process minimizes mechanical agitation, ensuring the preservation of the oil’s quality.
Centrifugation
Centrifugation plays a crucial role in achieving high-purity red palm oil. The heated oil is fed into a high-speed centrifuge, which separates components based on density.
The lighter oil rises to the top, while denser impurities, including water and fine solids, are expelled.
This modern technique significantly reduces the time required for traditional settling methods and ensures a highly pure product.
Moisture Removal
Moisture content is minimized to ensure the oil’s stability and prevent spoilage during storage.
The oil undergoes gentle heating under vacuum conditions, evaporating any residual water.
In some systems, drying filters are used to achieve the desired moisture levels.
This step enhances the shelf life of red palm oil by preventing microbial growth and oxidative degradation.
Final Polishing
The final polishing stage ensures the oil meets quality standards. The oil is passed through additional filtration stages to remove any remaining fine particles or sediment.
Specialized equipment, such as polishing filters, produces a smooth, clean product.
This process delivers a visually appealing oil with a rich, vibrant red color and ensures it is free of contaminants and ready for packaging or further use.
Quality Control
Throughout the extraction process, rigorous quality control measures ensure that red palm oil meets industry and consumer standards.
Tests are conducted to confirm the oil retains its carotenoids and vitamin E content, that moisture levels are within acceptable limits, and that the oil is free from impurities.
Packaging
After extraction and purification, the oil is cooled to appropriate temperatures and packaged in light-resistant containers to preserve its vibrant color and nutrients.
Advanced packaging methods, such as nitrogen flushing, may also be used to prevent oxidation and ensure the oil’s freshness.
Conclusion
The production of red palm oil from crude palm oil highlights the balance between traditional wisdom and modern advancements.
Traditional methods emphasize simplicity and cultural preservation, providing communities with valuable resources through manual heating and settling processes.
In contrast, modern methods employ cutting-edge technology like centrifugation and advanced filtration, prioritizing efficiency, quality, and nutrient retention.
Both approaches ensure the vibrant red oil, rich in carotenoids and nutrients, meets diverse needs.
By integrating careful quality control and sustainable practices, the extraction process underscores the importance of preserving this versatile oil’s essence while adapting to growing market demands.
References:
- https://m.edibleoilextractionmachine.com/faq/methods_of_filtering_palm_oil_407.html
- http://www.aijcrnet.com/journals/Vol_4_No_8_August_2014/19.pdf
- https://pubmed.ncbi.nlm.nih.gov/34373407/
