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Standard Quality |
Fresh Press™ |
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2 days |
8 hours |
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| Average time crude oil is stored at pressing plant | 20 days |
2 days |
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| Average acidity level (FFA) | 4 % |
< 2 % |
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| Average transport & storage time for crude oil at refinery | 30 days |
Max 4 days |
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| Anisidine Value | < 6 |
< 4 |
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| DOBI | <2.5 |
>3.0 |
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| Acidity level after refining | 0.08% |
0.04% |
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| Diglyceride level in refined oil | 4.5% |
< 2% |
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| Smoke Point | 225 °C (437° F) |
230 °C (446 °F) |
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| Color of refined oil (Lovibond 5 1/4") | 3 Red max |
1.5 Red max |
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The palm fruit must be harvested from the tree in the exact moment that it ripens.
If it is harvested under ripe, the amount of oil obtained by pressing is
reduced by up to 30%. If it is harvested over ripe, then more oil is obtained
by pressing, but the acidity level rises more quickly in the fruit before pressing. Large farms use a mechanized process to harvest the fruit and there is a large extension of terrain that must be harvested - this means that there will be a higher % of over ripe fruit harvested, with an average acidity level of 4%. FreshPress™ comes from farms with an optimized harvest cycle of 2 - 3 weeks and the harvesting is done manually. The person that is harvesting determines the optimal moment the fruit should be cut from the tree, so obtaing fruit that produces 23% of its weight in crude palm fruit oil, with an average acidity level of less than 2%. |
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Large farms work with high volumes of palm fruit which means that the sterilization process
can be slow. This delay causes the acidity level to rise in the palm fruit before it is pressed.
The farms that produce palm fruit for FreshPress™ are a smaller size, assuring a short time for
harvesting process. The harvested fruit is moved immediately to the pressing plant for
sterilization, so that there is only a very minimal increase in the acidity level of the fruit. At large scale pressing plants the crude palm fruit oil is stored for relatively long periods of time, up to a month. It may then be shipped on a long ocean voyage, to be refined at its final destination. This causes the acidity level of the crude oil to rise since the crude oil is affected by the impurities it contains, by humidity, and by sunlight - these are catalysts which promote the hydrolysis of the triglycerides, forming sub products such as free fatty acids, monoglycerides, diglycerides, aldehydes, and cetonas. The FreshPress™ farms are only 2 hours distance from the refinery, where the crude oil is stored and refined within 2 - 4 days. This guarantees a minimum acidity level, minimum formation of undesirable sub products, and a refined oil that is fresh, excellent tasting, and stable. |
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Physical and Chemical Changes that occur during Refining, Bleaching, and Deodorizing of Palm Fruit Oil.
The refining process removes most of the sub products that were formed by hydrolysis, as well as other undesirable substances. But not all the sub products can be removed by refining - monoglycerides are only partially removed, while the diglycerides cannot be removed at all. These 2 sub products reduce the quality of the refined oil, directly affecting its stability and lowering its smoke point. Undesirable Substances such as Monoglycerides, Diglycerides, and Free Fatty Acids may increase by 100% in palm fruit or crude palm fruit oil which have been stored for 30 days or more. When this "old" crude palm fruit oil is refined, the undesirable substances cannot be entirely removed, causing the refined oil to lose more quickly the desired characteristics of taste, color, and shelf life. FreshPress™ is carefully handled during pressing and refining, using only very fresh palm fruit for crushing and very fresh palm fruit oil for refining. This guarantees that the RBD palm fruit oil that is obtained will have a minimum content of undesirable substances such as Monoglycerides, Diglycerides, FFA, Methyl / Ethyl Esters, etc. |
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