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 Kanagaratnam (sivaruby@mpob.gov.my) Principal Research Officer Protein & Food Technology Unit (MPOB) Palm Oil Networking Seminar 8 February 2017
PRESENTATION OUTLINE 1. Introduction 2. An Overview of Palm and Palm Kernel Oils 3. Palm Products Versatility and Functionality 4. Palm-based Solid Fats 5. Conclusions
The Global Oils and Fats Scenario (2016) Production : 203.91 million tonnes Exports : 79.78 million tonnes Source : Oil World, MPOB
India Oils & Fats Imports million tonnes 16 14 12 10 8 6 4 2 0 Jan-Dec 2012 Jan-Dec 2013 Jan-Dec 2014 Jan-Dec 2015 Jan-Dec 2016 Palm Soy Sunflower Total Source : Oil World
An Overview of Palm and Palm Kernel Oils
Major Palm Products Mesocarp Kernel Crude Palm Oil Crude Palm Kernel Oil 15-20% 80-85% 35-40% 60-65% 6
Fatty Acid Composition of Palm Oil, Palm Olein and Palm Stearin Fatty acid Palm Oil Palm Olein Palm Stearin Myristic 14: 0 0.9-1.5 0.9-1.2 1.1-1.7 Palmitic 16: 0 39.2-45.8 38.2-42.9 49.8-68.1 Stearic 18:0 3.7-5.1 3.7-4.8 3.9-5.6 Oleic 18:1 37.4-44.1 39.8-43.9 20.4-34.4 Linoleic 18:2 8.7-12.5 10.4-12.7 5.0-8.9
SFC of Palm Oil & Fractions PERCENTAGE OF SOLID FAT CONTENT 100 90 80 70 60 50 40 30 20 10 0 0 5 10 15 20 25 30 35 40 45 TEMPERATURE ( ⁰C ) Palm Oil Palm Stearin Palm Olein
Fatty Acid Composition of Palm Kernel Oil, Palm Kernel Olein and Palm Kernel Stearin Fatty acid PKO PK Olein PK Stearin Caprylic 8:0 3.4-5.9 3.6-5.0 1.5-2.3 Capric 10:0 3.3-4,4 3.2-4.5 2.5-2.9 Lauric 12:0 46.3-51.1 42.1-46.3 54.8-58.2 Myristic 14: 0 14.3-16.8 12.3-15.5 21.1-24.1 Palmitic 16: 0 6.5-8.9 7.4-10.6 7.2-8.6 Stearic 18:0 1.6-2.6 1.8-2.7 1.3-2.2 Oleic 18:1 13.2-16.4 14.6-21.3 4.6-6.8 Linoleic 18:2 2.2-3.4 2.6-3.8 0.6-1.1
SFC of Palm Kernel Oil Fractions 100 PERCENTAGE OF SOLID FAT CONTENT 90 80 70 60 50 40 30 20 10 0 0 5 10 15 20 25 30 35 40 TEMPERATURE (⁰C) Palm Kernel Oil Palm Kernel Olein Palm Kernel Stearin
Palm Products Versatility and Functionality
Uses Of Palm Products Foods Feed palm by-pass fats, Non-Foods - oleochemicals Energy (bio-fuel & bio-diesel)
85% of world s palm oil is used as food
One of the macronutrients Energy Enhance palatability and satiety of foods Determine the consistency, texture, mouth-feel and the melting behaviour of foods (Structure- Texture-Firmness) Quality, Taste and Flavour of foods Act as a cooking medium Source of essential fatty acids Carrier of oil soluble vitamins
Cooking oil Industrial Frying Fats Margarine Shortening Vegetable Ghee Confectionery Fats Ice Cream Filled Milk Non-Dairy Food Products (Cheese analogue, Creamer) As a source of pro-vitamin A and Vitamin E
Palm fruit & kernel Palm Kernel Oil (PKO) PO Stearin Confectionary fats Olein Margarine Hydrogenated PKO Confectionaries Coffee whitener Filled milk Coating fats Margarines Shortenings Vanaspati Frying fats Ice cream Superolein RBD Olein Frying Cooking Shortenings Margarines Palm Mid- Fraction RBD Stearin Margarines Shortenings Vanaspati Soft Stearin Salad oil Shortenings Margarines Super Stearin Shortenings Palm and Palm Kernel Oils Food Utilisation Chart Substitute Hydrogenated Products
Palm-based Solid Fats
Palm oil based solid fractions are highly recommended in food formulations due to : Ø mixed composition of high and low melting point triacylglycerols Ø high solid fat content Ø contribute to structural hardness Ø cost efficient Ø easily available Ø high oxidative stability (long shelf life) Pande and Akoh (2013)
Role of Solid Fats in Foods Improve appearance Enhance taste Provide better texture Improve volume Enhance stability
Solid Fat Blends LIQUID SEMI-SOLID HARD-STOCK Palm Oil Hydrogenated fats > 40 C Liquid vegetable oils, e.g. - palm olein - palm kernel olein Hydrogenated oils ~ 34 C Animal fats Palm stearin Animal fats
Palm-based Solid Fats in Foods Margarines - Table - Industrial - Pastry - Stick - Pourable - Whipped soft - Low-fat spreads
TFA Reduction in Margarine Margarine formulations to reduce TFA (< 1%, < 2%) Not increase SAFA beyond 30% Palm oil remains functionally desirable
Palm-based Solid Fats in Foods Shortenings - Bakery - Cream fillings - Frying - Pastry - Animal fat replacers
Palm-based Solid Fats in Foods Vanaspati - trans limit < 10% - to be reduced to < 5% - use of 70-100% palm oil possible for TFA reduction Ø Replace hydrogenated fats with POs (as structural fat), in combination with palm oil and palm olein. The range of palm stearin of IV 30, IV 20, IV 18 and IV 14 should be considered
Palm-based Confectionery Fats Opportunities for Palm Products FSSAI Draft Regulation to amend Quality Standards for Chocolates (26 July 2016) Would allow addition of up to 5% vegetable fats in chocolates Harmonisation with Codex Standards and EU regulations Harmonisation with Codex Standards and EU Regulations
Palm-based Confectionery Fats Cocoa Butter Equivalents (CBE) Ø Non-lauric fats Ø Symmetrical triglycerides similar to cocoa butter (POS, SOS, POP ) Ø Palm Mid Fraction (PMF) symmetrical triglycerides mainly POP Ø Tempering needed
Typical Solid Fat Content of Palm Oil Products
Palm-based Confectionery Fats Cocoa Butter Substitutes (CBS) Ø Lauric Ø Lauric fats sharp melting point Ø Do not need tempering
Conclusions Palm oil is an important oil to the world, fulfilling the need for oils and fats. Palm and palm kernel oils have a wide range of applications in the food industry. Palm and palm kernel oils can be used to produce numerous trans-free food products The versatility of palm and palm kernel oils allows for flexibility in functionality-based applications as solid fats in numerous food products
THANK YOU