advantages of palm oil and its fractions in food · 2012-09-19 · advantages of palm oil and its...

$: Advantages of Palm Oil and its fractions in Food · 2012-09-19 · Advantages of Palm Oil and its fractions in Food. Mr H. Slager Application Fellow at IOI Loders Croklaan Europe$
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 Sunflowerhigh oleic

Sunflowerhigh stearicHigh 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*

0

10

20

30

40

50

60

70

80

20 25 30 32.5 35

% crystalised fat

temperature

hardnessheat resistance

clean melting,melting point

melting

Palm Oil fractions obtained by physical processes only

0

20

40

60

80

100

120

10 20 25 30 35 40

% solids

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:

0

20

40

60

80

100

120

10 20 25 30 35 40

% solids

Temp °C

palm oil

fraction1

fraction2

fraction 3

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

Quick and Cool melting Palm Oil fractions 1:

0

20

40

60

80

100

10 20 25 30 35 40

% solids

Temp °C

palm oil

fraction1

fraction2

®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


mixes cocoa butter/ coconut

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

0

10

20

30

40

50

60

70

80

90

%solids,

% CN 32

chocolate praline

migration

filling fat/chocolate shell

cocoa butter/palm oil fraction

hardness


Showing softening due to migration effects


mixed with cocoa butter: too low compatibility giving fi. too soft chocolates

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

-10

0

10

20

30

40

50

60

70

80

90

100

% c

rysta

ls

% hard PO fraction

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

0

10

20

30

40

50

60

70

80

% c

rysta

ls

% CBE

Shea fruit / tree

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)


Soft Palm Oil fractions 1

0

5

10

15

20

25

30

35

40

45

10 20 25 30 35 40

% solids

Temp °C

palm oil

fraction 1

fraction 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

Soft Palm oil fractions 2

% 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

0

10

20

30

40

50

60

70

80

0 20 40 60 80 100

%

% SF

Palm Oil fraction 2 /SunflowerNutritional

safa

mufa

pufa

Development of by-products during heating30 frying cycles with cellulose stoppers at 160 degrees /at atmospheric conditions.

0

10

20

30

40

rape peanut palm oleïne 65

%

0102030405060708090

rape peanut palm oleïne 65

polymeres original unsaturates


Development of by-products during heating20 frying cycles with cellulose stoppers at 160 degrees/ at atmospheric conditions

0

5

10

15

20

25

soya soya 24 palm oleïne 65

%

0

10

20

30

40

50

60

70

80

soya soya 24 palm oleine 65

polymeres original unsaturates


Polar compounds: max level allowed in NL is 27%

Formation of polar compounds of several oilsafter 16 hrs. of discontinuous frying at 180 ℃


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 improvedbetter nutritional values for Palm Oil users

Mixing palm oil and sunflower: loss of hardness

Mixing palm oil and sunflower: gaining nutritional values

Palm Oil fractions, their role in building nutritional value 1

0

10

20

30

40

50

60

70

80

0 20 40 60 80 100

% S

FC

% SF

mixes PO fraction/SF

Functional

0°C

10°C

15°C

20°C

25°C

30°C

35°C

40°C

0

10

20

30

40

50

60

70

80

0 20 40 60 80 100

%

% SF

Mix PO fraction/SF=70/30Nutritional

safa

mufa

pufa

A harder fraction of palm oil and 30% sunflower will mimic the original hardness of palm oil !

Mixing palm oil fraction and sunflower: mimicking the hardness of palm oil Mixing palm oil fraction and sunflower:

gaining nutritional values !

Palm Oil fractions and their role in building nutritional value 2

0

5

10

15

20

25

30

20 25 30 35

% c

rysta

ls

temperature

Comparison hardness

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 3

Palm Oil fractions and their role in building nutritional value 4:

Thank you for your attention !

advantages of palm oil and its fractions in food · 2012-09-19 · advantages of palm oil and its...

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