advantages of palm oil - my palm oil council · advantages of palm oil in frying, baking and ......
TRANSCRIPT
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Advantages of Palm Oilin Frying, Baking and
Confectionery Applications
Dr Tan Boon KengThe Nisshin OilliO Group, Ltd.
POTS S. KoreaApril 2011
Merits of Malaysian Palm Oil
- Stable and sustainable supply- Competitive pricing- UNIQUE Composition- Versatile functionality
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Malaysian Palm Oil
UNIQUE Composition, NATURALLY BALANCED
Ideal for 3 major food applications:
FRYING
BAKING
CONFECTIONERY
No other oil can claim this versatility
The UNIQUE Composition of Malaysian Palm Oil
Fatty Acids (%):C16:0 Palmitic 44.6C18:0 Stearic 4.1C18:1 Oleic 39.1C18:2 Linoleic 9.7
No TRANS!
Trisaturates (%):Type Major Group
Trisaturates PPP 9.0Monounsaturates POP 36.7Diunsaturates POO 34.2Triunsaturates PLO 15.6
OOO
Highstability
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NATURAL Characteristics of Malaysian Palm Oil
Two major fatty acids – palmitic and oleicTwo major triglyceride groups – POP and POO
Result in :
• high oxidative stability (for frying)• desired melting profile for bakery fats
and confectionery fats (with fractionation)• Grainy crystal structure
(overcome thro interesterification)
Major Triacylglycerol Species of Oils (%)
Palm Soy Olive CocoaButter
LLL 17.6
LLO 16.0
PLL 14.4
PLO 9.7 11.9 4.5
PPL 9.8
POO 23.2 24.0
POP 31.0 2.8 16.8
POS 6.3 39.0
OOO 4.5 44.7
SOS 29.1
Ref: JOCSP – Palmitic, O – Oleic, S – Stearic, L - Linoleic
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FUNCTIONALITY
COST EFFICIENCY
STABILITY
Specialty FatsFrying Oils
Cooking Oils
Salad OilsShortening
&Margarines
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Merits of Downstream processing of Palm Oil
Enhanced Functionality from Dry Fractionation
Palm OilIV 51
Palm StearinIV 32
Super OleinIV 65
Palm OleinIV 56
Hard PMFIv 35
Mid OleinIV 51
Soft PMFIv 45
Shortening&
Margarines
Cooking/Frying
oil
Salad/Cooking
oil
ConfectioneryFats Cooking/
Frying oil
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PALM OILin
FRYING
Requirements of Frying Oils
High oxidative stability High smoke point Low foaming Bland flavor Competitive cost ‘Trans free’ Nutritionally balanced
Malaysian Palm Oil Meets these requirements
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Heat Stability
Less polymers
Less
volatile
matters
Flavour
Light taste
Not so oily Prolong products’ shelf life
Oxidative Stability
Advantages of Palm Oil in Frying
Palm oil makes deep-fried foods more tasty!
Tasty
Higher oxidative stability
Restrain
viscosity increaseLess
unpleasant smell Less deterioration odor
Easy to drip oil off Lessen oily smell
Restrain
POV increase
Oxidative stability of six major vegetable oils
Orthorer, Lipid Technology, Vol. 17 (5), 2005
SAFA content
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Blending With Palm Improves the oxidative stability of other oils
Rancimat inductionat 110 C (hours)
Palm olein 44
GroundnutGroundnut / palm olein
1521
CornCorn / palm olein
912
RapeseedRapeseed / palm olein
1116
Source: MPOB
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“VegeFruit Oil”
- Special Blend of Palm Olein, Canola and Corn -
Reduce Saturates to 20%
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15
1618
25
0
5
10
15
20
25
30
(hr)
Oxidation Stability (AOM)
Salad Oil
Canola Oil
VegeFruit Oi
Oxidation Stability Comparison
Keep Freshness
VegeFruit Oil: Good Oxidation Stability
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Salad Oil VegeFruit OilCanola Oil
Cold Test Comparison
Good cold stability for cold climate
VegeFruit Oil: Good Cold Stability
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BAKERY FATS –Margarine & Shortening
Consumer requirements of solid fat content in margarine
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Palm Oil Flexibility from Fractionation
Palm oil Versatility in Margarines From Fractionation
10 20 30 40
25
50
75
0
Temperature ( C)
Solid
fat
co
nte
nt
(%)
spreadablility
stability
mouthfeel
butter
wrappermargarine
soft tubmargarine
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Oils & Fats in Margarines in Japan
• Decreasing of fish oil since 1990th• Increasing of palm oil as replacing with fish oil
Palm
Rape seed
Tallow
Lard(t/y)
Soya
Fish
Source: Processed Fats Annual Report
The use of palm oil for margarine industry in Japan
• Mainly refined palm oil• Increasing trend of interesterified palm oil
Refined
Fractionated
Hydrogenated
(t/y)
Interesterified
Source: Processed Fats Annual Report
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Solid FatContent (%)
Palm StearinRapeseed 85:15
Palm StearinPalm KernelFraction (70:30)
Before After Before After
10 ° C 63 68 92 95
20 ° C 48 47 88 91
30 ° C 35 26 65 71
35 ° C 27 17 58 58
40 ° C 21 10 52 37
‘Zero-trans’ Hard Stocks from Interesterification
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Hard Stock Sun Canola
Solid Fat Content (%)
20 ° C30 ° C
35 ° C
40 ° C
100 0 0 91 71 58 37
10 46 44 6.4 3.3 1.9
12 46 42 7.5 3.6 2.2
15 46 39 9.3 4.8 2.8
Use of ‘Zero-trans’ Hard Stocks in Soft tub margarines
Small % of hardstock used Low saturates in margarines
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Confectionery Fats
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Why is Palm Oil and Palm Kernel Oil good forconfectionery fats?
- Unique fatty acid and triglyceride composition
- Fractionation provides fractions with ideal functional properties
- Cost effective
Confectionery Fats from Palm
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Fatty Acid Palm OilPalm Mid Fraction
Palm Kernel Oil
Palm Kernel Stearin
C8:0
C10:0
C12:0
C14:0
C16:0
C18:0
C18:1
C18:2
0.2
1.1
44.0
4.5
39.2
10.1
0.1
0.8
56.6
4.1
34.4
3.7
4.3
3.7
47.7
15.6
8.3
2.2
15.4
2.7
2.1
2.8
55.4
22.3
8.3
1.9
6.3
0.9
Composition of Palm Oil and Palm Kernel Oil
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Confectionery Fats
Lauric Non-Lauric
Cocoa Butter Substitute
HydrogenatedPalm Kernel OilPalm Kernel Olein
Fractionated &HydrogenatedPalm Kernel Stearin
FractionatedPalm Kernel Stearin
Cocoa Butter Replacers,
non-temper
Cocoa Butter Equivalents,
temper
Fractionated &HydrogenatedHigh trans
Low transNo trans
FractionatedBlendsPalm, Illipe, etc.
Enzyme ProcessModified
Confectionery Fats from Palm
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Similar SOS triglyceride profile to cocoa butter (CB)
Similar polymorphic behavior to CB
Same physical properties & functionality of CB
Tempering needed
Complete compatibility with CB
No trans fatty acids
Cocoa Butter Equivalents (CBEs)
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Palmitic
Oleic
Stearic
Stearic
Oleic
Stearic
Palmitic
Oleic
Palmitic
P O P P O St St O St
Triglycerides in CB and CBE
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Cocoa Butter
Palm Mid Fraction
Illipe Fat
Shea Stearin
Sal Stearin
Kokum Fat
Mango Kernel Stearin
POP 16 66 7 1 Trace Trace 1
POSt 37 12 34 7 10 6 16
StOSt 26 3 45 74 60 72 59
Palm, Mango Kernel : commercially cultivated.Others : wild crops
Source: Talbot, OFI Egypt 2007
Triglyceride Composition of CB & CBE Component Fats
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Mid Fraction
Cocoa Butter Equivalent (CBE)
Palm Oil Shea Butter Illipe Butter
Stearin StearinOlein Olein
CBE Formulation
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CBIs
TraditionalCBEs
SofterCBEs
FractionType
Palm / Illipe / Shea ratio
Source: Talbot, OFI Egypt 2007
Impact of Components on CBE Formulations
CBRs
Typically from oils – palm, rapeseed and soyaBy Hydrogenation and FractionationContain palmitic, stearic and oleic acids but in a different configurationFrom triglycerides of cocoa butterNew versions – low trans
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Partial Tolerance to cocoa butter
Up to 20% cocoa butter in formulation (fat phase)
Quick crystallization, non-tempering
Good gloss
Good shelf life
For molding and coatings
High trans fatty acids
Cocoa Butter Replacers (CBRs)
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Fatty Acid %
C14:0 0.8
C16:0 26.9
C18:0 5.6
C18:1 66.5
Temperature %
10 ° C 92.3
20 ° C 77.1
25 ° C 61.7
30 ° C 41.1
35 ° C 19.7
CBR (Palm, Soya)
Solid Fat Content
CBR Example: Chocolate Pie
Cocoa Butter Replacers (CBRs) in Biscuit Coatings
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From palm kernel oil
High saturates, C12:0
Zero trans content
Produced by fractionation and/or hydrogenation
Cocoa Butter Substitutes (CBSs)
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Different triglyceride composition to cocoa butter
Incompatible with cocoa butter
Can add only up to 5% cocoa butter in fat phase
Softening effect from milk fat full cream milk powder 10% max.
Rapid crystallization, high gloss
Non-tempering
Cocoa Butter Substitutes (CBSs)
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Primarily for molded products since its gloss & snapping
Ideal for making compound chocolate
Can be used for enrobing & panning of hard centres
0
10
20
30
40
50
60
70
80
90
100
10 20 30 40 50
% S
olid
s
Temperature °C
HPKS (%)
HPKO (%)
Temp (°C) HPKS (%) HPKO (%)
10 96.2 94.2
20 94.9 81.1
25 89.2 67.1
30 50.4 18.8
35 4.1 2.4
40 - -
Solids Profile of CBSs
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Item A B C
Iodine Value (Wijs) 6.9 5.8 4.6
Slip Point (° C) - - -
Solid Fat Content (%)
10 ° C
20 ° C
30 ° C
35 ° C
90.8
84.5
37.4
0
93.1
88.4
45.9
0
96.1
93.4
58.7
0
Recent Development - Harder Palm Kernel Stearins by Dry Fractionation