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Palm Oil – Perfect Partners
in Food Processing
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Palm oil, is the most widely produced and consumed vegetable oil. It is derived from the African palm tree belonging to the Palmaceae family.
It is widely used as a raw material from both food and non-food industries. Being a vegetable oil, palm oil is cholesterol-free. In effect, palm oil like olive oil, are the only two
common vegetable oils that are derived from palm trees.
Palm oil has a unique and balanced composition, which rendered palm oil a highly versatile oil. This makes palm oil a preferred choice for food manufacturers, as palm oil can readily
meet the characteristics demanded by different food products.
Introduction
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Understanding The Oil Palm Fruit
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5OIL PALM – THE MOST PRODUCTIVE OIL CROP
Average Oil Yield
(t/ha/year)
Oil Palm Sunflower Rapeseed Soybean
19.125.14
32.91
Harvested Area (mil ha) vs.
Production (mil tonnes), 2017
67.9
19
25.4
53.9
hectarage (Mn ha) production (Mn T)
19.1 mil ha of land produces
67.9 mil tonnes of palm oil*
* Including palm kernel oil
www.mpob.gov.my
121.0 mil ha of land produces53.9 mil tonnes of soybean oil
Oil 1 hectareproduces X tonnes oil
1 tonne oilneeds Y ha land
CPO 4.0 0.25
SBO 0.4 2.50
SFO 0.6 1.67
RSO 0.8 1.25
120.95
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6Palm Oil – Natural Choice
for Food Processing
Soyabean oil
Canola oil
Sunflower oil
Cottonseed oilInsufficient
physical properties
Limited supply
of vegetable oils
Problem: Each food commodity needs variable melting points and
characteristics.
Solutions: Hydrogenation to a specific saturate and transcontent.
Problem: Trans fatty acids are hazardous to health.
Solution: Palm oil to the rescue. Fractionation and interesterification.
Corn oil
Peanut oil
Sesame oil
Olive oil
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Palm Oil - Naturally Gifted
ConfectioneryBakingFrying
UNIQUE Composition, NATURALLY BALANCED
Technically Superior in Food Applications:
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Oils and Fats in Professional KitchenStability
high oxidative stability - household &industrial frying.
Nutritionally Balanced
balanced composition of saturated and unsaturated fatty acids.
Trans-Fat Free
use without hydrogenation - naturally semi-solid
Halal
suitable for vegans
Non Genetically Modified Organism (GMO)
has not undergone any genetic modifications.
Bland Taste
odourless and neutral in flavour
Competitively Priced
productive, allows palm oil to be more economically priced
Excellent Storage & Shelf Stability
stable at high heat, & contain natural antioxidant, vitamin E
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Cooking OilsFatty acids, the key chemical components of oils,
are sensitive to heat, light, and oxygen
Overexposure to these can produce ‘off flavours’,
and lead to the destruction of vitamins and loss
of nutritional value
The stability of the fatty acids varies between oils
Palm oil and palm olein (the liquid fraction of
palm oil) have the highest oxidative stability
among the vegetable oils - heat resistance and
balanced composition
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Choose the Right Oil
Phenomenon whereby something
new and somehow valuable
SALESRELATIVE VELOCITY OF OLEIC
ACID, LINOLENIC ACID &
LINOLEIC ACID
Phenomenon whereby something
new and somehow valuable
PLANNINGOXIDATIVE STABILITY
Importance of choosing the correct oil and use scientifically
• C18:1 (Oleic Acid) 4
• C18:2 (Linoleic Acid) 48
• C18:3 (Linolenic Acid) 100
Depend on the Fatty Acid
of Triglyceride
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PRO-VITAMIN A VITAMIN EPROCESSING TOCOTRIENOLS
Red palm oil is
especially rich in
tocotrienols, which
have been shown to
lower the LDL
cholesterol (the bad
cholesterol), and help
to increase the HDL
cholesterol (the good
cholesterol)
rich source of
tocopherols and
tocotrienols, members
of the vitamin E family.
Vitamin E is a fat
soluble vitamin, and an
antioxidant that
protects cell
membranes from free
radical damage.
rich orange-red colour
from carotenes, which
are also commonly
found in carrots and
tomatoes. Carotenoids
are precursors to
vitamin A, and are
important antioxidants
for healthy eyes.
minimally processed
from palm fruits by
steaming, expeller
pressing, and
undergoing a mild
processing to remove
the odour and scent
Red Palm Oil
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Palm Olein Blending for Health
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0
5
10
15
20
25
30
35
40
45
50
POO GNO GNO Olein Corn Corn Olein RSO RSO Olein SBO SBO Olein SFO SFO Olein
HO
UR
S
BLENDED OIL INDUCTION PERIODS OF BLENDS
(OXIDATIVE STABILITY)
Blended Palm Oil
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0 10 20 30 40 50 60 70 80 90 100
Soybean Oil
Rapeseed Oil
Palm Olein
RSO : PO (1:1)
SBO : PO (1:1)
RBO : POO (7:3)
BINARY BLENDSFatty Acid Composition
Sat Mon-unsat Poly-unsat
Choose The Right Oil
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0 20 40 60 80 100 120
POO:SBO:Corn(60:20:20)
GNO:SBO:POO(30:20:50)
SMART BLENDSTERNARY BLENDS
Sat Mon-unsat Poly-unsat
Choose The Right Oil
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18Blended Palm OilBalancing Your Fats May Help You Improve Your Cholesterol Ratio
➢ Basis of Smart Balance products is to provide theoptimum proportion of polyunsturates, monounsaturates and saturates in heart healthy diet.
➢We believe that such a diet will help improve the goodto bad cholesterol ratio (HDL/LDL)
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Deep Fat Frying
MALAYSIAN PALM
OIL
high smoke points
does not breakdown at deep frying temperature
high oxidative stability
The best
frying fat
At high temperatures - physical and chemical reactions manifested as deterioration of the frying fat
THE
PROCESS
Oils that contain large amounts of polyunsaturated fats are to be avoided - tend to react with oxygen, and form harmful compounds when exposed to high temperatures.
POLYUNSATURATED OILS
The more saturated the fats, the more stable when heated –oils that are saturated and monounsaturated are best
STABLE OILS
Taste is important too, and as such, deep frying oils that have a ‘neutral’ flavour are generally preferred.
TASTE
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Palm Blending for Functionality
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Assist in
production
05
Improve
volume
04
Enhance
stability
06
Enhance
taste
02
Improve
appearance
01
Improve
texture
03
Functions of Solid Fats
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Margarine
CrystallisationPalm oil & Its Products Stability
• crystalline tendency - greatly
affects its texture; ideal form is
beta-prime (ß’) that promotes
plasticity & immobilises a large
amount of the liquid oil, which if
free, would make the product
soggy.
• wide range of natural solid
content, with no costly
hydrogenation (which
produces trans-fatty acids –
health risk) required unlike
liquid oils.
• balanced fatty acid
composition; makes oil
naturally stable & allow
manufacturers to custom-
make margarine
formulations.
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CrystallizationOne of the most important criteria determining the quality of solid fats
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24Crystallization of Fats( & % ^
& ^ ( %
% & ( ^
/////\\\\\/////
///////////////
Stable crystal form for:• Cottonseed
• Palm Oil
• Butter fat
• Tallow
• Fish oils
• Rapeseed
✓ Stable
✓ Some fats transform
✓ Best for bakery – fine grained
crystalline
structure
Stable form for:• Cocoa butter
• Lard
• Palm kernel
• Coconut
• Corn
• Soybean
• Peanut
• Sunflower
✓Stable
✓Compact crystals
✓ :Least organized
✓ :Waxy, grain, texture
✓ :Poor fat for baking, etc.
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Trans Fatty Acids
Typical Examples of Hydrogenated Liquid Oil in Solid Fat Products
Cooking
Oil
Shortening Margarine Coating Fully Hyd.
Iodine Value 115 5 70 75 <5
Trans Isomers% 15 30 50 65 -
C18:0 absolute % 5 9 7 7 85
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Shortening & Solid Fats
CHARACTERISTICS
• formulate solid fats
entirely from palm products
and from blends of different
palm fractions
• achieve the desired
melting points and solid fat
profiles for different
intended purposes.
• tendency to crystallise in
the desirable ß’ form
-gives plasticity and pliable
consistency in solid fats
-compulsory for stabilising
the air cells; creating tender
eating baked goods in
conventional baking.
• Shortening was initially
intended to substitute
animal fat
• palm shortening and
solid fats do not require
hydrogenation, and
hence devoid of trans-
fatty acids.
SHORTENING PALM FAT
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Palm Confectionery Fats
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ShorteningLaminated Margarine
Puff Pastry
Why is Palm Oil and Palm Kernel Oil good for confectionery fats?
• Unique fatty acid and triglyceride composition
• Fractionation provides fractions with good
functional properties
• Cost effective
• Coatings
• Fillings
• Toffees &
Caramels
• Ice Cream
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Other Palm Applications
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ShorteningLaminated Margarine
Puff Pastry
• palm olein of highest quality used in
leading infant formulae
• coconut cream substitute
- palm milk or palm oil “santan” has
longer shelf life and good nutritional value
• stabilizer in peanut butter spread
• filled milk
- for consumers that are lactose intolerant
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30MEDIUM CHAIN
TRIGLYCERIDES• Extracted from Palm Kernel Oil
• Shorter Carbon Chain of C8 & C10 broken down
easily converted into energy and not stored as fat
• Provide instant energy, improved metabolism and
cater for balanced nutrition
• Help in people suffering from Digestive Problem,
Alzheimer’s Disease, Fat Malabsorption
• Fortified in Milk Formulations
• Malabsorption, Maldigestion & Instant Energy
(Digestive Problems)
• Energy Supplement in Sports Nutrition and Weight
Management
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PALM OIL IN FOOD USE
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Thank You!
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