Abstract

Phospholipids play two major roles in palm oil: as an antioxidant synergist and a surface active agent to disperse impurities in oil. Phospholipids are the polar lipids that constitute an important part of cellular membranes and possess unique structures containing both lipophilic and hydrophilic functions. These naturally occurring emulsifiers can bind oil molecules together, leading to increased viscosity and refining and/or flow losses. Phospholipids of palm oil are receiving considerable attention because of the suspected deleterious effect of phosphorus on oil quality and they must be removed from the oils via a series of steps and processes that together are called refining. Phospholipids are high value-added products. Now-a-days, they have been recognized as being one of the major groups of food emulsifiers. Thus, recovery of phospholipids from palm-based products, such as crude palm oil, palm-pressed fiber and palm oil mill sludge is very significant and challenging. This chapter provides an overview of the recovery, occurrence and functional and nutritional properties of palm phospholipids.