Applications and Advantages

of Palm Specialty Fats

By Teah Yau Kun

MPOC

PALM OIL

Anatomy of an Oil Palm Fruit

Mesocarp: Palm Oil (PO)

Shell

Kernel: Palm Kernel Oil (PKO)

Basic Facts

•Kernel per fruit: 5-8%

•Mesocarp per Fruit: 85-92%

•Oil per mesocarp: 20-50%

•Oil per bunch: 23-25%

PALM OIL IS VERY VERSATILE

Characteristics of Different Palm

Products For Food

Parameters PO HPO Int.

PO

POo

(x 1)

POo

(x 2)

HPOo Int.

POo

POs

(soft)

POs

(med)

POs

(hard)

PMF

(A)

PMF

(B)

IV 54.3 44.6 - 58.4 61.4 43.8 61.0 47.6 43.7 32.9 40.1 42.5 M.pt. () 36.9 41.5 46.3 22.2 - 42.5 40.6 44.2 48.4 53.0 - -

Trans value - 11.3 - - - 15.8 - - - - - -

Solid Fat Content (%)

5 74.8 82.1 62.8 54.0 - 85.9 55.0 - 70.5 - - -

10 52.0 76.2 52.3 39.7 16.7 81.8 45.1 63.9 65.9 82.7 82.4 76.1

15 38.7 66.5 41.8 21.6 5.0 76.9 33.1 52.3 58.2 78.0 71.8 66.2

20 25.2 53.6 29.5 5.9 3.1 67.3 23.8 39.9 47.6 72.2 61.3 52.1

25 16.2 39.3 25.9 2.7 - 52.1 15.8 29.7 36.1 64.8 31.6 31.9

30 9.7 26.9 22.8 0 - 36.2 11.0 21.4 26.5 55.9 8.6 18.3

35 7.4 16.5 15.0 0 - 23.9 8.3 16.5 21.8 49.2 4.0 13.4

40 5.5 8.4 10.0 0 - 11.9 5.3 12.5 18.6 42.2 - 7.9

Solid Fat Profile of

Palm Oil Products

0

10

20

30

40

50

60

70

80

90

100

5 10 15 20 25 30 35 40

Palm oil

Hyd.palm oil

IE palm oil

Palm olein 1

Palm olein 2

Hyd.palm olein

IE palm olein

Palm stearin(soft)Palm stearin (M)

Palm stearin(Hard)PMF (A)

PMF (B)

Basic Facts on Oil Palm

Average Oil Yield(t/ha/year)

Oil Palm vs. Other Oilseed Crops

Soybean0.45

Sunflower0.50

Rapeseed Oil0.66

Oil Palm3.82

Oil CropOil Production

(mil tonne)

% of Total Oil Production

Average Oil Yield

(t/ha/year)

Harvested Area

(mil ha)

% of Toal Harvested Area

Soybean 37.16 30.13 0.45 91.73 41.46

Sunflower 10.69 8.67 0.50 23.37 10.56

Rapeseed 19.85 16.10 0.66 29.502 13.33

Oil Palm 43.01* 34.88 3.82 11.26 5.09

TOTAL** 123.32 221.26

Note: * Refinded palm oil from oil palm** for 7 major oils (groundnut, coconut, cottonseed and above oils)

Source：Oil World（Dec,2007）

PROBLEMS

Limited supply of vegetable oils

Insufficient physical properties

• Soyabean oil

• Canola oil

• Sunflower oil

• Cottonseed oil

• Corn oil

• Peanut oil

• Sesame oil

• Olive oil

• 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.

MERITS OF MALAYSIAN PALM OIL

- Stable and sustainable supply- Competitive pricing- UNIQUE Composition- Versatile functionality

MALAYSIAN PALM OIL

UNIQUE Composition, NATURALLY BALANCED

Technically Superior in Food Applications:Frying Baking Confectionery

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 GroupTrisaturates PPP 9.0Monounsaturates POP 36.7Diunsaturates POO 34.2Triunsaturates PLO 15.6

OOO

Highstability

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Controlled Crystallization

Liquid Fraction(PK Olein)

Dry Fractionation

Palm Kernel Oil

Fraction Separationby

Filtration

Solid Fraction(PK Stearin)

Palm Oil Versatility from Fractionation

16

Palm Olein

Soft Palm Mid-fraction Double fractionated

palm olein

The Use of Palm Oil in Confectionery Fats

Hard Palm Mid-

fraction

Mid-Olein

CBEPOP 65-70%

CBRHigh trans fat

Filling fatPOP 40-50%

Palm Confectionery Fats - Uses

• Coatings

• Fillings

• Toffees and Caramels

• Ice Cream

18

Cocoa Butter

Equivalents (CBEs)

Permitted for use in EU & others - e.g. Japan, Australia, South Africa

Allowed up to maximum 5% of the chocolate

In EU, permitted processes are fractionation and refining

In some other countries, enzyme process modified CBE’s allowed - e.g. Japan

19

Cocoa butter ~ mainly POP, POS, SOS-type triglycerides

Palm Oil ~ high in POP

Palm oil fraction ~ Palm Mid Fraction (PMF) has enriched POP content

Used as CBE to blend with other exotic fats (illipe, shea fats)

Palm kernel oil ~ Used as lauric-type CBS

Also can be blended with other lauric oils

Confectionery Fats (CBE, CBS, CBX)

20

Triglyceride Composition of CB & CBE

Component Fats

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

21

Cocoa Butter

Replacers (CBRs)

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

22

Product Characteristics

• A high quality lauric coating fat based on hydrogenated and fully refined vegetable oils and fractions

• It has an excellent heat resistance and it’s specially formulated for warmer climates

• It also has excellent microbiological properties, shows good stability against oxidation and it's free from lipases

Functionality

•Non tempering fat

•Glossy and good mouthfeel

•Non tempering and excellent heat resistance

Application

• As total replacer of cocoa butter in compound chocolate coating for biscuits, wafers, nougats, nuts and raisin

• Suitable for manufacture of glazes, icing, caramels, toffees, fillings and cream

• Milk fat replacer for nondairy creamer, caramel and toffee

10 15 20 25 30 35 40

temperature (°C)

0

10

20

30

40

50

60

70

80

90

100

SF

C(%

)

CF35

CF38

CF40

CB

Typical solid fat content profile

23

Cocoa Butter Replacers (CBRs)

in Biscuit Coatings

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

24

Cocoa Butter Substitutes (CBSs)

Highly from palm kernel oil

High saturates, C12:0

Zero trans content

Produced by fractionation and/or hydrogenation

25

Cocoa Butter Substitutes (CBSs)

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

26

Solids Profile of CBSs

Primarily for molded products since its gloss & snapping

Ideal for making compound chocolate

Can be used for enrobing & panning of hard centres0

10

2030

4050

6070

8090

100

10 20 30 40 50Temperature °C

% S

olid

s

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 - -

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Cocoa Butter Substitute

Product Characteristics

• A superior quality cocoa butter substitute made from hydrogenated and fully refined vegetable oils and fractions. It has excellent sharp melting profile

• It is a hydrogenated lauric fat, and trans free

Application

• As total replacer of cocoa butter in compound, for solid and hollow moulding, enrobing and couverture

Functionality

•Having brittle texture

•Have good glossiness and have excellent mouthfeel profile

•Good demoulding properties to the end product

CBE CBR CBS

Advantages

• Fully compatible with CB• Good hardness snap & mouth feel• Good heat stability (CBIs)• non hydrogenated

• non temper• Good taste stability• Can incorporate chocolate or cocoa mass

• non temper• Good melting and texture

Disadvantages

•Tempering required

• Hydrogenated• Hardness and snap unlike CB

• Recipe, free of CB• Risk of soapy off-taste and bloom• Hydrogenated

Advantages & Disadvantages of Confectionery Fats

Palm Confectionery Fats - Uses

• Coatings

• Fillings

• Toffees and Caramels

• Ice Cream

Palm Filling Fats

Lauric Hydrogenated

Palm kernel Fractions

Non-Lauric

hydrogenated

Palm Fractions/

Blends

Non-Lauric

Non-hydrogenated

Palm Fractions/

Blends

Palm Confectionery Fats

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