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
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.
Traditional oils versus Palm Oil Sunflower Rape seed Soya Peanut Sunflower high oleic Sunflower high stearic High oleic Palm Oil % % % % % % % SAFA 10 7 16 18 10 23 50 MUFA 27 63 23 40 81 70 40 PUFA 63 30 61 37 9 4 10 hardness % crystals % crystals % crystal s % crystals % crystals % crystals % crystal s 0 C 0 0 0? 0 10 53 10 C 0 0 0 0 0 5 22 20 C 0 0 0 0 0 0 14 ndustrial fractionation requires oils/fats which offer at 10-15 C a level of crystals of at least 5-10%.
Physical caracterisation of fats by NMR method* hardness heat resistance 80 70 60 % crystalised fat 50 40 melting 30 20 10 0 20 25 30 32.5 35 temperature clean melting, melting point
Palm Oil fractions obtained by physical processes only % solids 120 100 80 60 40 20 0 10 20 25 30 35 40 Temp C palm oil fraction1 fraction2 fraction3 fraction4 fraction5 fraction6 fraction 7 fraction8
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
Hard Palm Oil fractions 1: % solids 120 100 80 60 40 20 palm oil fraction1 fraction2 fraction 3 0 10 20 25 30 35 40 Temp C
Hard Palm Oil fractions 2
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
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
Quick and Cool melting Palm Oil fractions 1: 100 80 % solids 60 40 20 palm oil fraction1 fraction2 0 10 20 25 30 35 40 Temp C
Quick and Cool melting Palm Oil fractions 2: Cool melting fractions soft hard % % % % % SAFA 53 54 56 57 65 MUFA 37 25 36 36 32 PUFA 10 8 8 7 3 Hardness/ Melting away % crystals % crystals % crystals % crystals 20 C 25 45 56 64 86 25 C 9 25 36 41 74 30 C 4 4 8 6 46 35 C 1 0 0 1 5
% CN 32 Quick and Cool melting Palm Oil fractions 3: mixes cocoa butter/ coconut 90 80 70 Showing softening due to migration effects cocoa butter/palm oil fraction migration filling fat/chocolate shell 60 % solids, hardness 50 40 chocolate praline 30 20 10 0 0 10 20 30 40 50 60 70 80 90 100 20 degr. 78 67 61 56 51 47 35 29 33 39 53 20 degr. 78 78 76 72 68 64 61 59 56 56 56
Quick and Cool melting Palm Oil fractions 4: mixed with cocoa butter: too low compatibility giving fi. too soft chocolates 100 90 80 70 % crystals 60 50 40 30 20 10 0-10 0 10 20 30 40 50 60 70 80 90 100 N20 75 74 72 71 71 71 77 80 82 84 86 N25 68 68 65 63 61 57 60 63 68 69 75 N30 43 45 41 37 34 18 18 26 39 41 44 N35 0 1 0.1 0 0.2 0 0 0.8 0.9 1 2 % hard PO fraction
Quick and Cool melting Palm Oil fractions 5: 80 70 60 % crystals 50 40 30 20 Shea fruit / tree 10 0 0 10 20 30 40 50 60 70 80 90 100 N20 76 76 74 73 72 72 72 71 71 71 72 N25 71 70 70 69 68 66 67 66 65 64 63 N30 50 51 52 51 51 51 50 49 50 50 49 N32.5 15 17 17 18 19 18 19 19 20 19 19 N35 1 1 1 2 2 4 3 5 4 4 4 % 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)
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
Soft Palm Oil fractions 1 % solids 45 40 35 30 25 20 15 10 5 0 10 20 25 30 35 40 Temp C palm oil fraction 1 fraction 2
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
Palm Oil fraction 2 /Sunflower Nutritional 80 70 60 50 safa % 40 30 mufa 20 10 pufa 0 0 20 40 60 80 100 % SF % SF 0 10 20 30 40 50 60 70 80 90 100 S20 0 C 58.1 50.2 40.7 32.0 19.0 13.6 7.4 1.1 0.4 0.3 0.0 10 C 22.1 14.7 8.6 3.7 1.6 0.7 0.7 0.2 0.0 0.0 0.0 15 C 0.9 0.2 0.6 0.5 0.4 0.0 0.0 0.0 0.0 0.2 0.0 20 C 0.0 0.0 0.6 0.9 0.0 0.1 0.0 0.0 0.5 0.1 0.0 Nutritional safa 39.9 37.0 34.1 31.2 28.3 25.5 22.6 19.7 16.8 13.9 11.0 mufa 45.8 44.0 42.1 40.3 38.4 36.6 34.8 32.9 31.1 29.2 27.4 pufa 14.3 19.0 23.8 28.5 33.2 38.0 42.7 47.4 52.1 56.9 61.6
Soft Palm oil fractions 3 Development of by-products during heating 30 frying cycles with cellulose stoppers at 160 degrees /at atmospheric conditions. % 40 30 20 10 0 rape peanut palm oleïne 65 90 80 70 60 50 40 30 20 10 0 rape peanut palm oleïne 65 polymeres original unsaturates
Soft Palm oil fractions 4 Development of by-products during heating 20 frying cycles with cellulose stoppers at 160 degrees/ at atmospheric conditions 25 20 15 % 10 5 0 soya soya 24 palm oleïne 65 80 70 60 50 40 30 20 10 0 soya soya 24 palm oleine 65 polymeres original unsaturates
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%
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
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
Oil/fat Iodine value Palmitic Stearic Oleic Linoleic Linolenic C16:0 C18:0 C18:1 C18:2 C18:3 Palm oil 50 43 5 38 10 - Palm oleïn 60 38 4 45 11 - Peanut oil 90 10 3 55 25 - Rapeseed 105 4 1 76 10 8 Sunflower 130 6 4 23 63 - HOSO 4 5 81 8 - Soybean 140 10 5 24 49 8
Palm Oil fractions and their role in gaining nutritional value
A harder fraction of palm oil as a start for improved better nutritional values for Palm Oil users
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
% 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 80 70 Mixing palm Mix oil PO fraction/sf=70/30 and sunflower: Nutritional gaining nutritional values! 80 70 60 50 40 30 20 10 0 0 20 40 60 80 100 % SF 0 C 10 C 15 C 20 C 25 C 30 C 35 C 40 C 60 50 40 % 30 20 10 0 safa mufa pufa % SF 0 20 40 60 80 100
Palm Oil fractions and their role in building nutritional value 3 % crystals 30 25 20 15 10 5 0 Comparison hardness 20 25 30 35 temperature Palmoil 10% PUFA PO fraction/sf=70/30 25% PUFA PO fraction/sf=60/40 30% PUFA
Palm Oil fractions and their role in building nutritional value 4:
Thank you for your attention!