Trans-Free Products with Palm Oil Based Solutions A S S I S T A N T P R O F. D R. F A R I Y E M I S C I O G L U E G E U N I V E R S I T Y F O O D E N G I N E E R I N G D E P A R T M E N T K u s a d a s i, T u r k e y, 2014
Oils and Fats in Food Industry Bakery Fats Shortenings Frying Fats Cocoa Butter Equivalents/Replacers
Types of Oils and Fats Oleic Linoleic Acid Oils Olive oil Sunflower oil Cottonseed oil Corn oil Peanut oil Sesame oil azelnut oil
Types of Oils and Fats Erusic Acid Oils Rapeseed oil Linoleic Acid Oils Soybean oil
Fat Modification Techniques ydrogenation : To treat oil with 2 and catalyst to decrease double bonds and increase saturated bonds. Reaction Result Saturation of double bonds Migration of double bonds Trans-fatty acid formation Advantages of ydrogenation Making fat suitable for manufacture of margarine, shortening, coating fats, cooking oil and salad dressing oil.
ydrogenation Mechanism 2 + Catalyst Surface C 1 C 2 C 3 C 1 C 2 C 3 C 1 C 2 C 3
R Formation of Trans Isomers During ydrogenation 8 9 10 11 R 1 C C C C R 2 (A) +. +. 8 9 10 11 8 9 10 11 R 1 C. C C C R 2 R 1 C C (B) (C) C. C R 2
Formation of Trans Isomers During ydrogenation - R 1 C C C C R 2 (Conjugated monoene) 8 9 10 11 8 9 10 11 R 1 C C. C C R 2 R 1 C C C. C R 2 (B) (C)... - - R 1 C C C C (Trans Fatty acid) R 2 -. 8 9 10 11 8 9 10 11 8 9 10 11 R 1 C C C C R 2 (Conjugated monoene)
Public ealth and Trans Fatty Acids Trans fats can contribute to obesity, high blood pressure, and a greater risk for heart diseases. Trans fats raise your bad (LDL) cholesterol levels and lower your good (DL) cholesterol levels. Consuming trans fats increases your risk of developing heart disease and stroke. It s also associated with a higher risk of developing type 2 diabetes (American earth Association).
PALM OIL BASED SOLUTIONS Palm oil serves considerable alternatives to food industry due to its unique composition consisting of balanced amounts of SAFA ans USFA. 1. FRACTIONAL CRYSTALLIZATION 2. INTERESTERIFICATION
Palm Oil and Palm Kernel Oil Name of the Oil Palm Kernel Oil % of oil 40-70 QUALITY ACPECTS Specific Gravity 0.886-0.873/99 C SV 245-255 IV TITRE C Melting point Caprylic C8 FATTY ACID COMPOSITION (PERCENTAGE) Capric C10 14-22 24-26 3.0-5.0 3.0-7.0 Lauric C12 40.0-52.0 Myristic C14 Palmitic C16 Stearic C18 Oleic C18:1 Linoleic C18:2 14.0-18.0 7.0-9.0 1.0-3.0 11.0-19.0 0.5-2.0 Palm Oil 30-60 0921-0.925/15 C 196-205 48-58 42-45 ---- ---- ---- 0.5-2.0 32.0-45.0 2.0-7.0 38.0-52.0 5.0-11.0
Fractional Crystallization The fractionation process is carried out in two stages: firstly, a crystallisation stage; secondly, a separation stage. Types of Crystallization Solvent fractionization Dry fractionization
Fractional Crystallization of Palm oil
Alternative Techniques for Fat Modification Interesterification Acyl migration occurs between triglicerydes. igh temperature catalysts:ko and NaO Low temperature catalysts: Sodium Methoxide (NaOC 3 )
Effect of Interesterification on SCI Solid Content Index of Cocoa Butter before and after Interesterification Use of palm fractions in interesterification blends give margarine an ideal texture and spreadability.
Margarine Production
Crystal Structure of Margarine
Remarks for Frying Fat Blends Oxidative stability igh temperature application for long periods of time cause thermal degradation and oxidation reactions. Low oil uptake Fat viscosity is directly related to oil uptake. ydrolysis (FFA increase) Thermal degradation cause hydrolysis reaction accelerated with water content that is consequently transferred from food during frying.
CONCLUSIONS Food industry needs excessive amounts of modified fats having various melting characteristics. Partial hydrogenation results in trans fatty acids which is not accepted by the consumer. Palm oil serves alternative solutions for production of margarine and other tailor made fats with no trans fatty acids. Fractions of palm oil can be used for multiple purposes including frying fats, margarines, CBEs CBSs, etc. Interesterification including palm oil fractions is a widely used way for soft margarines due to good crystallisation properties of palm oil triglycerides.
T ANK Y O U F O R Y O U R I N T EREST!