Possibilities and Potentiality to increase blending ratio of Palm Olein with Soft oils in Egyptian market.

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1 Possibilities and Potentiality to increase blending ratio of Palm Olein with Soft oils in Egyptian market. Malaysian Palm Oil Trade Fair & Seminar (POTS KL 2014) Kula Lumpur By Dr. Adel Gabr Abdel-Razek Fats and Oils Dept., National Research Centre, Cairo, Egypt.

2 Agenda Introduction Egypt s Oils & Fats Profile Frying in food processing Strategies to Improve Oxidative Stability (Blending) Recommendation Conclusion

3 Introduction

4 Egypt s Oils & Fats Profile Oils and fats are staple products in the diet of Egyptian consumers.

5 With a population of ~ 90 million people, Egypt represents the largest market for oils & fats. Egypt is a major consumer of oils & fats including palm oil. In 2013, Egypt imported approximately 1.85 million tonnes of oils & fats.

6 Vegetable Oil Production Tonnes 13,942,000 9% 25,047,000 15% 25,130,000 15% 56,233,000 35% Palm Oil Soya Rapeseed Sunflower 42,588,000 26% Other Data: oil world March 2014 database 4 major vegetable oils = 85 % market share

7 Palm oil constitutes a big portion of the Egyptian oils & fats import requirements. Palm oil s imports percentage among the other oils and fats in 2013 is 41.7%. Other Edible oils 41.70% Palm Oil 58.30%

9 Frying in food processing

Frying is one of the common and principal methods for food preparation at homes; restaurants and food ingredient factories in Egypt which was carried out in two forms including deep

10 Frying is one of the common and principal methods for food preparation at homes; restaurants and food ingredient factories in Egypt which was carried out in two forms including deep and low fat frying. In this way, oil is not only act as a heat transfer, but also it interacts with proteins and carbohydrates in the food matrix and induces favorable odor and taste.

11 ...As significant amount of frying oil is becoming part of the fried food, oil quality and stability is of major concern to consumers...

12 Oil content in selected fried food Food Oil content (%) Potato chips Corn chips Tortilla chips French fries Frozen pre-fried French fries Battered products (chicken, fish) Breaded products (chicken, fish) Instant noodles Doughnuts

13 Roles of frying Heat transfer media Remove water in food Source of flavour, aroma Modify food texture Make food palatable Source of vitamins, fatty acids, energy Provide lubricity between food and fryer

14 Frying process Frying is a dehydration process that involves immersion of food in hot oil resulting in rapid heat and mass transfer Temperature gradient between food and oil causes water loss and oil uptake Oil uptake is also takes place due to pressure gradient between the pores and surrounding Convection Conduction Water CORE CRUST Oil Vapour

< 1% Lauric acid content (C12:0) < 1% Linolenic acid content (C18:3) <

15 Specifications of frying oil Properties Conditions Free fatty acid < 0.1% Peroxide value < 4 meq kg -1 Smoke point > 200 o C Polymer compounds < 1% Lauric acid content (C12:0) < 1% Linolenic acid content (C18:3) < 2% Oxidative 110 o C > 15 h Colour Light yellow Flavour Bland

16 Limits of used frying oil Parameter Free fatty acid (FFA) Smoke point Conditions 0.5% (Potato chips, Instant noodles) 1% (Pre-fried French fries) 2 to 2.25% (Coated food) Minimum 170 o C Polar compounds 25-27% Polymer compounds 10-16%

18 Primary Degradation Reactions during Heating, Cooking & Frying Oxidation : into primary and secondary oxidation products such as peroxides, aldehydes and ketones. Polymerization : follows from oxidation, starting with double bound conjugation, ending with formation of short and longer polymers. Hydrolysis : resulting in free fatty acid and other polar compounds; rancid taste development

19 Fatty acid profiles of selected oils FA (%) PO POo SBO CSO CNO CO SFO HOSFO C12:0 C14:0 C16:0 C18:0 C18:1 C18:2 C18:3 Others SFA MUFA PUFA Stability (110 o C, h)

20 Flavor Reversion Oxidation!? Ex: Soybean oil flavor reversion Polyunsaturated fatty acid content is high: 57-58%. With 7% or more Linolenic acid C 18:3

21 Flavor Reversion Oxidation!? Ex: Sunflower oil (regular) Linoleic acid content is high: 65%. The flavor and taste of refined oil may revert back to that of the crude oil.

22 Flavor is changing to slight beany, which in advanced stages is described as painty or fishy. SBO and SFO have poor oxidative stability and are prone to flavor deterioration.

24 Therefore: Pure Soybean and sunflower oils which have high amounts of unsaturated compounds are not suitable for frying.

25 Strategies to Improve Oxidative Stability 1- Choose the right oil or fat for your application 2- Modification of the fatty acid profile by: hydrogenation (TFAs) simple method (blending) TFAs are out, and often replaced with saturates from palm oil, palm olein or palm oil fractions. 3- Interesterified oils (of oleic oils and saturated fats) are developed for specific applications

26 Selection of suitable oil is an important factor that affects the quality of fried foods.

27 One of the usual ways for increasing the oxidative stability of these oils is blending with other oils that have less unsaturated compounds [Chu & Kung, 1998]. Palm oil is one of the suitable oils for blending with other sensitive oils.

28 Selection of palm-based frying oils

29 Why is palm olein chosen? Heat-stable frying medium Good oxidative, hydrolytic and flavour stabilities Better or similar frying stability with other oils/fats As a blending oil Trans-fat issues Abundance supply Competitive price

Advantages of blending Palm olein Improve

30 Advantages of blending Palm olein Improve oil colour Lower saturated fatty acids Balance fatty acids ratio Lower cloud point Improve cold test Soft oils Increase oxidative stability Avoid hydrogenation Enhance flavour stability Improve frying performance Reduce cost

31 What can be the Objectives? Possible blending objectives are categorized as; Commercial Technical Functional Nutritional

32 Commercial Basis for Blending! Increasing availability Ensuring round the year supply Expanding supply sources Controlling cost Moderating the retail price Enhancing / meeting the consumer acceptance Maximizing value for the components

33 Technical criteria relate to the following items: Tailoring for intended applications Meeting specification / standards Enhancing functionality Balancing and / or fine tuning of FA composition New product development / diversification Enhancing shelf life Improving cold stability Improving consumer acceptance Handling ( pour ability)

Nutrition relates to food safety and healthfulness; Natural antioxidants & vitamins Food nutrition Trans fats lowering Balancing Fatty Acids Ratio, Meeting recommendation / requirements of

34 Nutrition relates to food safety and healthfulness; Natural antioxidants & vitamins Food nutrition Trans fats lowering Balancing Fatty Acids Ratio, Meeting recommendation / requirements of food laws Meeting nutritional guidelines such as AHA / WHO guideline for smart blend ratio of 1:1:1 between SAFA, MUFA & PUFA Blend of palm olein & SBO (50:50) can satisfy this requirement.

35 In Egypt the common oils used for frying: Palm olein Soybean oil Sunflower oil Cottonseed oil

Their products are available in major hypermarkets in Egypt such as Carrefour, Metro and Spinneys.

36 In Egypt, cooking and frying oil Blends also are mainly produced: at least six major manufacturers selling blended palm olein in Egyptian market. Their products are available in major hypermarkets in Egypt such as Carrefour, Metro and Spinneys. These products are also available in small sundry shops all over the country. Palm olein is mainly blended with soybean oil and/or sunflower oil.

38 ...Egyptian consumers prefer a clear, light-colord oil of vegetable origin with good cold stability as well as good flavor and oxidative stability....

39 Novelin... A cold stability oil Pass the cold test (0 o C at 5½ h), compared to other palm-based oils with similar compositions remains liquid like olive oil Contains equivalent amount of saturated, monounsaturated and polyunsaturated fatty acids (1:1:1) recommended by AHA Good stability oil suitable for cooking and frying Natural product no additives

41 I. It is recommended that to increase the palm olein ratio in oil blends avoiding precipitation of saturated TG (specially in winter season), technical support from MPOB specialists is needed to Egyptian manufacturers. II.Cooperation with manufacturers for awareness the Egyptian consumers with the physical properties of the palm olein, to be used as a frying oil in all of the year.

42 Conclusion Blending with palm olein is a simple, practical and commercially viable process. Blending helps in ensuring the continuous availability of frying oils while enriching the technical, functional and nutritional attributes of the resultant products. Blending helps moderating the retail prices for the consumers benefit. With the emergence of the fractionation industry, the availability of super palm olein is increasing which in turn will facilitate and encourage its blending with soft oils. Awareness the Egyptian consumers with the physical properties of the palm olein, to be used as a premium frying oil.

Continuous Frying Improves the Longevity of Palm Olein for Processing of Extruded Product

Continuous Frying Improves the Longevity of Palm Olein for Processing of Extruded Product Azmil Haizam Ahmad Tarmizi and Karimah Ahmad Malaysian Palm Oil Board Lembaga Minyak Sawit Malaysia Presentation