Palm Oil & Fractions: Characteristics and Properties

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1 Palm Oil & Fractions: Characteristics and Properties Nor Aini Idris, Siew Wai Lin and Mohd. Fairus Hizir OFI Middle East 2008, April, Abu Dhabi

2 PALM OIL INDUSTRY-RM45.1b, RM45.1b, PLANTED AREA 0F 4.3m hectares, production of 15.8 m tonnes oil.

3 Oil Palm Bunch Fruit spiklets Oil per bunch 20-30% 15.8m tonne CPO 1.95m tonne PKO Bunch weight kg Kernels

4 Why PALM OIL? Versatility Cost effectiveness Wide range of products 20% solids at 20C-suited for formulation of plastic fat products Nutritive value

5 PALM OIL- A BALANCED OIL 50% UNSATURATED 50% SATURATED

6 Fractionation of palm oil PO PO St 40 Ol 62 St 33 Ol 56 st25 pmf48 Soft pmf 45 Sp ol PO St Ol Hard Pmf 36 Mid ol 54 Hard st Soft pmf Sp ol Hard pmf Mid ol Source:Kellen, M.

7 FATTY ACID COMPOSITION OF PALM OIL PRODUCTS FAC Palm Palm Super Palm Oil Olein Olein Stearin C12: C14: C16: C18: C18: C18: C18: C20:

8 Triacylglycerol composition of palm oil TAG wt% TAG wt% TAG wt% TAG wt% TAG wt% All 0 db 7.4 All 1 db 36.8 All 2 db 34 All 3 db 16.1 All>3 db 5.6 PPP 5.1 MOP 0.9 POO 20.3 OOO 4.4 LOO 1.8 PPSt 1.2 POP 23.7 StOO 2.4 POL 4.1 OLO 1.2 PStP 0.3 POSt 5.7 OPO 1 PLO 5.6 PPO 4.4 PLP 6.5 PStO 0.2 StLP 1.6

9 TRIGLYCERIDES OF PALM OIL PRODUCTS(C No.) C. No Palm Palm Super Palm Oil Olein Olein Stearin C C C C C C

10 Two important physical properties of palm oil SOLID FAT CONTENTS POLYMORPHISM

11 Solid fat contents of palm oil products Hpo(43) Hard stearin Palm oil olein stearin shortening T/C

12 Morphology of Crystals α Small β Small, 5 μm, needle-like like β large, course, as large as 50 μm m or more, dense, flat β TENDING

13 Palm oleins TWO TYPES IV IV >60

14 Fatty acid composition(wt%) of palm olein IV C14 C16 C18 C18-1 C18-2 < >

15 CLOUD PT (C) 6 Super olein IODINE VALUES

16 SFC AT 2.5 AND 5C 60 Super olein IODINE VALUE

17 SFC of palm oil and oleins SFC of palm oil and olein SFC % temperature C palm oil palm olein super olein

18 Palm olein An excellent choice for food applications. Has good oxidative stability. Limited use in temperate countries - tends to crystallize and becomes cloudy at low temperature. Blending of palm olein with other liquid oils increase the degree of unsaturation (IV) of palm olein.

19 Binary and ternary blends of palm olein with other liquid vegetable oils, alternatives to partially hydrogenated oils which contain trans fatty acids. Oil blends stay clear in temperate climate. Excellent choice for food applications,e.g. as frying, cooking and salad oils. Cloud Point ( o C) A1 B1 C1 A2 B2 C2 Control

20 Typical specifications of palm olein for snack food frying FFA <0.05% PV <1 M&I <0.1% COLOUR <3R FLAVOUR BLAND SMOKE POINT C 240C

21 Frying performance of palm-based solid shortening vs. palm olein. Percentage (%) FFA value DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 Palm olein Solid shortening 25.0 Polar content of frying oil Percentage (%) DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 Solid shortening Palm olein

22 ADVANTAGES OF USING PALM-BASED PRODUCTS AS A FRYING MEDIUM Abundant supply Good heat transfer Excellent oxidative and flavour stabilities Less foam, polymers and polar compounds compared to soft oils

23 Palm stearins Fatty acid composition of commercially available palm stearins Fatty acids Range(wt%) 16: : : :

24 Characteristics of Palm Stearin Parameters Slip Melting Point C Iodine Value Range

25 SFC of palm stearins SFC profiles of POs Solid fat content % POsIV14 POsIV20 POsIV30 POsIV Temperatures ( o C)

26 FATTY ACID COMPOSITION OF COCOA BUTTER, PALM, ILLIPE AND SHEA FAT Fatty acid Cocoa butter PMF Illipe Shea C12:0 Trace 0.1 Trace 0.5 C14: C16: C18: C18: C18: Total saturated POP, POS, SOS POP POS & SOS SOS

27 SFC of PMF SFC of PMF SFC (%) PMF IV34 PMF IV Temperature( o C)

28 TOCOPHEROLS/ TOCOTRIENOLS IN OILS TOCOPHEROL - RICHED TOCOTRIENOL- RICHED SOY, CORN COTTONSEED, SUNFLOWER, RAPESEED PALM, WHEATGERM, RICEBRAN

29 TOCOPHEROLS/TOCOTRIENOLS IN PALM OIL PRODUCTS Type mg/kg Crude palm oil Crude palm olein Refined palm oil Refined palm olein

31 CAROTENOID COMPOSITION IN CRUDE PALM OIL Vitamin A precursor TYPE % PHYTOENE 1.3 β CAROTENE 56 α CAROTENE 35 LYCOPENE 1.3 OTHERS 6.4

32 Novel palm products-nutrolein A nutritious cooking oil, extracted from selected palms and processed under stringent QC to retain carotenoids and tocopherols. Specifications FFA 0.10% IV Cloud point SMP carotene tocols 64 min 4C 16C 400ppm min 800ppm min

33 Advantages of palm oil Versatility Unique in composition Functionality Healthy, natural oil Trans-free formulations Stability Abundance Consistent supply

ADVANCEMENT IN PALM-BASED SOLID FATS AND THEIR APPLICATIONS WORLDWIDE WITH SPECIFIC FOCUS FOR THE INDIAN MARKET

ADVANCEMENT IN PALM-BASED SOLID FATS AND THEIR APPLICATIONS WORLDWIDE WITH SPECIFIC FOCUS FOR THE INDIAN MARKET Dr. Nagendran Bala Sundram (nagen@mpob.gov.my) Regional Manager (South Asia) & Dr. Sivaruby