Advantages of Palm Oil and its fractions in Food
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1 Advantages of Palm Oil and its fractions in Food Mr H. Slager Application Fellow at IOI Loders Croklaan Europe Malaysia-Romania Palm Oil Trade Fair/Seminar Bucharest 2012
2
3 Observations: - Food industry requires high functionality from vegetable oils and fats. - Historically raw materials therefore needed more and more modification. - Industrial modification of oils was limited to process of hydrogenation, introducing higher amounts of trans fatty acids as a negative result. - Hydrogenated fats made their industrial fractionation possible, however the trans fatty acids remained in the fractions. - Alternatively full hydrogenation of oils, followed by an inter esterification is applied, excluding the trans but label still reads hydrogenated - Industrial fractionation is a physical process only, avoiding formation of trans fatty acids and adding to application values.
4 Traditional oils versus Palm Oil Sunflower Rape seed Soya Peanut Sunflower high oleic Sunflower high stearic High oleic Palm Oil % % % % % % % SAFA MUFA PUFA hardness % crystals % crystals % crystal s % crystals % crystals % crystals % crystal s 0 C 0 0 0? C C ndustrial fractionation requires oils/fats which offer at C a level of crystals of at least 5-10%.
5
6 Physical caracterisation of fats by NMR method* hardness heat resistance % crystalised fat melting temperature clean melting, melting point
7 Palm Oil fractions obtained by physical processes only % solids Temp C palm oil fraction1 fraction2 fraction3 fraction4 fraction5 fraction6 fraction 7 fraction8
8 From this pallet of fractions we will discuss: Top fractions: offering heat stability / structuring Mid fractions: offering cool melting effects Soft fractions: offering liquidity / creaminess
9 Hard Palm Oil fractions 1: % solids palm oil fraction1 fraction2 fraction Temp C
10 Hard Palm Oil fractions 2
11 Hard Palm Oil fractions 3 Palm Oil based hard stocks nowadays produced by enzymatic inter esterification with palm kernel fractions, replacing more and more the traditional chemical esterified ones. Advantages: - lower foot print due to less energy usage /less carbon dioxide emission
12 From this pallet of fractions we will discuss: Top fractions: offering heat stability / structuring Mid fractions: offering cool melting effects Soft fractions: offering liquidity / creaminess
13 Quick and Cool melting Palm Oil fractions 1: % solids palm oil fraction1 fraction Temp C
14 Quick and Cool melting Palm Oil fractions 2: Cool melting fractions soft hard % % % % % SAFA MUFA PUFA Hardness/ Melting away % crystals % crystals % crystals % crystals 20 C C C C
15 % CN 32 Quick and Cool melting Palm Oil fractions 3: mixes cocoa butter/ coconut Showing softening due to migration effects cocoa butter/palm oil fraction migration filling fat/chocolate shell 60 % solids, hardness chocolate praline degr degr
16 Quick and Cool melting Palm Oil fractions 4: mixed with cocoa butter: too low compatibility giving fi. too soft chocolates % crystals N N N N % hard PO fraction
17 Quick and Cool melting Palm Oil fractions 5: % crystals Shea fruit / tree N N N N N % CBE Synergistic effect of mixed fractions of palm oil and shea oil giving perfect compatibility with cocoa butter: hence their EU legalized title of Cocoa Butter Equivalents. (CBE)
18 From this pallet of fractions we will discuss: Top fractions: offering heat stability / structuring Mid fractions: offering cool melting effects Soft fractions: offering liquidity / creaminess
19 Soft Palm Oil fractions 1 % solids Temp C palm oil fraction 1 fraction 2
20 Soft Palm oil fractions 2 Good oxidative stability Significant level of natural antioxidants Upon frying little tendency to form gums Good flavor development of the product Darkens more quickly compared to other oils however this is not necessarily a reduction in quality Specialties/ A&TS
21 Palm Oil fraction 2 /Sunflower Nutritional safa % mufa pufa % SF % SF S20 0 C C C C Nutritional safa mufa pufa
22 Soft Palm oil fractions 3 Development of by-products during heating 30 frying cycles with cellulose stoppers at 160 degrees /at atmospheric conditions. % rape peanut palm oleïne rape peanut palm oleïne 65 polymeres original unsaturates
23 Soft Palm oil fractions 4 Development of by-products during heating 20 frying cycles with cellulose stoppers at 160 degrees/ at atmospheric conditions % soya soya 24 palm oleïne soya soya 24 palm oleine 65 polymeres original unsaturates
24 Soft Palm oil fractions 5 Formation of polar compounds of several oils after 16 hrs. of discontinuous frying at 180 Polar compounds: max level allowed in NL is 27%
25 Frying application for soft palm oil fractions As such, as a semi-liquid frying oil. As a component for frying oil, the fraction is often mixed with other oils to create optimal handling and frying characteristics. Unique selling points: Trans free Non hydrogenated High in anti oxidants by nature High oxidative stability
26 Industrial frying oil requirements based on our research: Rancimat 120 C >10 hours Smoking point >205 gr. C18/3 linolenic acid < 1% C18/2 linoleic acid < 20 % Iodine value 50-90
27 Oil/fat Iodine value Palmitic Stearic Oleic Linoleic Linolenic C16:0 C18:0 C18:1 C18:2 C18:3 Palm oil Palm oleïn Peanut oil Rapeseed Sunflower HOSO Soybean
28 Palm Oil fractions and their role in gaining nutritional value
29 A harder fraction of palm oil as a start for improved better nutritional values for Palm Oil users
30 Palm Oil fractions, their role in building nutritional value 1 Mixing palm oil and sunflower: loss of hardness Mixing palm oil and sunflower: gaining nutritional values
31 % SFC Palm Oil fractions and their role in building nutritional value 2 A harder fraction of palm oil and 30% sunflower will mimic the original hardness of palm oil! Mixing palm mixesoil PO fraction/sf and sunflower: mimicking the Functional hardness of palm oil Mixing palm Mix oil PO fraction/sf=70/30 and sunflower: Nutritional gaining nutritional values! % SF 0 C 10 C 15 C 20 C 25 C 30 C 35 C 40 C % safa mufa pufa % SF
32 Palm Oil fractions and their role in building nutritional value 3 % crystals Comparison hardness temperature Palmoil 10% PUFA PO fraction/sf=70/30 25% PUFA PO fraction/sf=60/40 30% PUFA
33 Palm Oil fractions and their role in building nutritional value 4:
34 Thank you for your attention!
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