Palm fruit leaven jar

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. Contact information: ☏whatsApp/wechat: +86 13526627860 E-mail: palmoil@doingmachinery.com