Palm Oil & Fractions: Characteristics and Properties
Transcript of Palm Oil & Fractions: Characteristics and Properties
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Nor Aini Idris, Siew Wai Lin and Mohd. Fairus Hizir
Nor Aini Idris, Siew Wai Lin Nor Aini Idris, Siew Wai Lin and Mohd. Fairus Hizirand Mohd. Fairus Hizir
OFI Middle East 2008, 14-16 April, Abu DhabiOFI Middle East 2008, 14-16 April, Abu Dhabi
Palm Oil & Fractions:
Characteristics and Properties
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PALM OIL INDUSTRYPALM OIL INDUSTRY--RM45.1b, RM45.1b, PLANTED AREA 0F 4.3m hectares, PLANTED AREA 0F 4.3m hectares, production of 15.8 m production of 15.8 m tonnestonnes oil.oil.
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Oil Palm Bunch Fruit spiklets
KernelsBunch weight 20-30 kg
Oil per bunch20-30%
1.95m tonne PKO
15.8m tonne CPO
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Why PALM OIL?Why PALM OIL?
VersatilityVersatilityCost effectivenessCost effectivenessWide range of productsWide range of products20% solids at 20C20% solids at 20C--suited for suited for formulation formulation of plastic fat productsof plastic fat productsNutritive valueNutritive value
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PALM OILPALM OIL-- A BALANCED OILA BALANCED OIL
•• 50% SATURATED50% SATURATED•• 50% UNSATURATED50% UNSATURATED
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Fractionation of palm oilFractionation of palm oilPO
Ol 56St 33
Sp ol64-65Soft pmf
45
Hard Pmf 36
Mid ol54
POOl 62St 40
st25 pmf48
POSt 30-45 Ol 56-64
Hard st15-25
Sp ol63-70
Soft pmf42-50
Hard pmf34-42
Mid ol54-56
Source:Kellen, M.
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FACFAC Palm Palm Super PalmPalm Palm Super PalmOil Oil OleinOlein OleinOlein StearinStearin
C12:0 0.2C12:0 0.2 0.20.2 0.3 0.10.3 0.1--0.30.3C14:0 1.1C14:0 1.1 1.11.1 1.01.0 1.11.1--1.71.7C16:0 44.0 40.9 35.4 49.8C16:0 44.0 40.9 35.4 49.8--68.168.1C18:0C18:0 4.5 4.2 3.8 3.94.5 4.2 3.8 3.9--5.65.6C18:1 39.2 41.5 45.1 20.4C18:1 39.2 41.5 45.1 20.4--34.434.4C18:2C18:2 10.1 11.6 13.4 5.010.1 11.6 13.4 5.0--8.98.9C18:3 0.4 0.3 0.3 C18:3 0.4 0.3 0.3 0.10.1--0.50.5C20:0 0.4 0.2 0.3 C20:0 0.4 0.2 0.3 0.30.3--0.60.6
FATTY ACID COMPOSITION OF PALM FATTY ACID COMPOSITION OF PALM OIL PRODUCTSOIL PRODUCTS
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TriacylglycerolTriacylglycerol composition of palm oilcomposition of palm oil
TAG wt% TAG wt% TAG wt% TAG wt% TAG wt%All 0 db 7.4 All 1 db 36.8 All 2 db 34 All 3 db 16.1 All>3 db 5.6PPP 5.1 MOP 0.9 POO 20.3 OOO 4.4 LOO 1.8PPSt 1.2 POP 23.7 StOO 2.4 POL 4.1 OLO 1.2PStP 0.3 POSt 5.7 OPO 1 PLO 5.6
PPO 4.4 PLP 6.5PStO 0.2 StLP 1.6
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TRIGLYCERIDES OF PALM OIL TRIGLYCERIDES OF PALM OIL PRODUCTS(C No.)PRODUCTS(C No.)
C. No Palm Palm Super Palm C. No Palm Palm Super Palm Oil Oil OleinOlein OleinOlein StearinStearin
C46C46 0.80.8 0.80.8 0.20.2 3.13.1C48C48 7.4 7.4 3.33.3 1.9 23.71.9 23.7C50C50 42.642.6 39.539.5 30.8 40.330.8 40.3C52C52 40.540.5 42.742.7 53.4 25.353.4 25.3C54C54 8.88.8 12.8 13.6 6.912.8 13.6 6.9C56C56 -- 0.70.7 0.2 0.50.2 0.5
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Two important physical Two important physical properties of palm oilproperties of palm oil
SOLID FAT CONTENTS
POLYMORPHISM
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5 15 25 35 T/C5 15 25 35 T/C
Palm oilPalm oil
oleinolein
stearinstearin
Hpo(43)Hpo(43)Hard Hard stearinstearin
shorteningshortening
10 10
3030
5050
7070
9090
Solid fat contents of palm oil productsSolid fat contents of palm oil products
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Morphology of CrystalsMorphology of Crystals
αα SmallSmall
ββ’’ Small, Small, ≈≈5 5 μμm, needlem, needle--likelike
ββ large, course, as large as 50 large, course, as large as 50 μμm orm ormore, dense, flatmore, dense, flat
ββ’’ TENDINGTENDING
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TWO TYPES
• IV 56 – 60
• IV >60
TWO TYPES
• IV 56 – 60
• IV >60
Palm oleins
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Fatty acid composition(wt%) of palm olein
Fatty acid composition(wt%) of palm olein
IV C14 C16 C18 C18-1 C18-2
<60 1.0 37.9 4.1 43.4 12.5
60-64 1.0 34.8 3.8 45.5 14.2
>65 1.0 30.8 3.6 47.9 15.4
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58 60 62 64 66 6858 60 62 64 66 6822
44
66
IODINE VALUESIODINE VALUES
CLOUD PT (C)CLOUD PT (C)
Super Super oleinolein
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58 60 62 64 58 60 62 64 66 6866 68IODINE VALUEIODINE VALUE
00
2020
4040
6060
SFC AT 2.5 AND 5CSFC AT 2.5 AND 5C
Super Super oleinolein
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SFC of palm oil and SFC of palm oil and oleinsoleinsSFC of palm oil and olein
0
10
20
30
40
50
60
10 15 20 25 30 35 40 45 50 55
temperature C
SFC
% palm oilpalm oleinsuper olein
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Palm olein
An excellent choice for food applications.
Has good oxidative stability.
Limited use in temperate countries - tends to crystallize and becomes cloudy at low temperature.
Blending of palm olein with other liquid oils increase the degree of unsaturation (IV) of palm olein.
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Binary and ternary blends of palm olein with other liquid vegetable oils, alternatives to partially hydrogenated oils which contain trans fatty acids.
Oil blends stay clear in temperate climate.
Excellent choice for food applications,e.g. as frying, cooking and salad oils.
-12-10
-8-6-4-20246
Cloud Point (oC)
A1 B1 C1 A2 B2 C2 Control
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Typical specifications of palm Typical specifications of palm oleinolein for snack food fryingfor snack food frying
FFAFFA <0.05%<0.05%PVPV <1<1M&IM&I <0.1%<0.1%COLOURCOLOUR <3R<3RFLAVOURFLAVOUR BLANDBLANDSMOKE POINTSMOKE POINT 220220--240C240C
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Frying performance of palm-based solid shortening vs. palm olein.
FFA value
0.000.200.400.600.801.001.201.40
DAY 1 DAY 2 DAY 3 DAY 4 DAY 5
Perc
enta
ge (
%)
Palm olein Solid shorteningPolar content of frying oil
0.0
5.0
10.0
15.0
20.0
25.0
DAY 1 DAY 2 DAY 3 DAY 4 DAY 5
Perc
enta
ge (
%)
Solid shortening Palm olein
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ADVANTAGES OF USING PALMADVANTAGES OF USING PALM--BASED BASED PRODUCTS AS A FRYING MEDIUMPRODUCTS AS A FRYING MEDIUM
Abundant supplyGood heat transferExcellent oxidative and flavourstabilitiesLess foam, polymers and polar compounds compared to soft oils
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Fatty acidsFatty acids Range(wt%)Range(wt%)
16:016:0 4747--8282
18:018:0 4 4 -- 66
18:118:1 1111--3737
18:218:2 11--1010
Fatty acid composition ofcommercially available palm stearins
Palm stearins
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Characteristics of Palm Characteristics of Palm StearinStearin
ParametersParameters RangeRange
Slip Melting Slip Melting Point Point °°CC
44 44 -- 6060
Iodine Iodine ValueValue
14 14 -- 4949
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SFC of palm SFC of palm stearinsstearins
SFC profiles of POs
-20
0
20
40
60
80
100
120
5 10 15 20 25 30 35 37 40 45 50 55 60
Temperatures (oC)
Solid
fat c
onte
nt %
POsIV14POsIV20POsIV30POsIV40
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FATTY ACID COMPOSITION OF COCOA BUTTER, FATTY ACID COMPOSITION OF COCOA BUTTER, PALM, ILLIPE AND SHEA FATPALM, ILLIPE AND SHEA FAT
Fatty acidFatty acid Cocoa butterCocoa butter PMFPMF IllipeIllipe SheaShea
C12:0C12:0 TraceTrace 0.10.1 TraceTrace 0.50.5
C14:0C14:0 0.70.7 1.21.2 0.30.3 0.60.6
C16:0C16:0 25.225.2 46.846.8 17.517.5 4.24.2
C18:0C18:0 35.535.5 3.83.8 45.845.8 40.640.6
C18:1C18:1 35.235.2 37.637.6 35.235.2 47.347.3
C18:2C18:2 3.23.2 10.010.0 0.70.7 5.45.4
Total Total saturatedsaturated
61.461.4 51.951.9 63.663.6 45.445.4
POP POS & SOS SOSPOP, POS, SOS
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SFC of PMFSFC of PMFSFC of PMF
0
20
40
60
80
100
5 10 15 20 25 30
Temperature(oC)
SFC
(%)
PMF IV34PMF IV 45
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TOCOPHEROLS/ TOCOTRIENOLS TOCOPHEROLS/ TOCOTRIENOLS IN OILSIN OILS
TOCOPHEROLTOCOPHEROL-- RICHED RICHED
SOY, CORN SOY, CORN COTTONSEED, COTTONSEED, SUNFLOWER, SUNFLOWER, RAPESEEDRAPESEED
TOCOTRIENOLTOCOTRIENOL--RICHEDRICHED
PALM,PALM,WHEATGERM, WHEATGERM, RICEBRANRICEBRAN
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TOCOPHEROLS/TOCOTRIENOLS TOCOPHEROLS/TOCOTRIENOLS IN PALM OIL PRODUCTSIN PALM OIL PRODUCTS
TypeType mg/kgmg/kg
Crude palm oilCrude palm oil 600 600 -- 10001000Crude palm Crude palm oleinolein 800 800 -- 10001000Refined palm oil 350 Refined palm oil 350 -- 630630Refined palm Refined palm oleinolein 468 468 -- 673673
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CAROTENOID COMPOSITION IN CAROTENOID COMPOSITION IN CRUDE PALM OILCRUDE PALM OIL
TYPETYPE %%
PHYTOENEPHYTOENE 1.31.3ββ CAROTENE CAROTENE 5656αα CAROTENECAROTENE 3535LYCOPENELYCOPENE 1.31.3OTHERSOTHERS 6.46.4
Vitamin A precursor
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Novel palm productsNovel palm products--nutroleinnutroleinA nutritious cooking oil, extracted from A nutritious cooking oil, extracted from selected palms and processed under stringent selected palms and processed under stringent QC to retain QC to retain carotenoidscarotenoids and and tocopherolstocopherols..
SpecificationsSpecifications
FFAFFA 0.10%0.10%IVIV 64 min64 min
Cloud pointCloud point 4C4CSMPSMP 16C16C
carotenecarotene 400ppm min400ppm mintocolstocols 800ppm min800ppm min
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Advantages of palm oilAdvantages of palm oil
VersatilityVersatilityUnique in composition Unique in composition FunctionalityFunctionalityHealthy, natural oilHealthy, natural oilTransTrans--free formulationsfree formulationsStabilityStabilityAbundanceAbundanceConsistent supplyConsistent supply