Characteristics of Red Palm Oil, a Carotene- and Vitamin E–rich Refined Oil for Food Uses

@article{Nagendran2000CharacteristicsOR,
  title={Characteristics of Red Palm Oil, a Carotene- and Vitamin E–rich Refined Oil for Food Uses},
  author={Bala Hari Nagendran and U. R. Unnithan and Yuen May Choo and K. Mohana Sundram},
  journal={Food and Nutrition Bulletin},
  year={2000},
  volume={21},
  pages={189 - 194}
}
A novel process involving pretreatment of crude palm oil, followed by deacidification and deodorization using molecular distillation, can be used to produce a carotene-rich refined edible palm oil. the product is a refined red palm oil that meets standard refined edible oil specifications and retains up to 80% of the carotene and vitamin E originally present in the crude palm oil. the oil contains no less than 500 ppm carotene, 90% of which is present as α- and β-carotene. the vitamin E content… 

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