blending of palm oleins with soft oils. - my palm oil council · blending of palm oleins with soft...
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Blending of Palm Oleins with Soft Oils.
Iftikhar A. Choudhry
Habib Oil Mills (pvt) Ltd.
What is Blending?
• Mixing of two or more ingredients to achieve the pre set objectives. In this case ingredients are vegetable oils.
• In blending, composite ingredients share advantages and disadvantages according to the blend ratio.
• Blending is commonly used to produce general purpose cooking & frying oils aimed at improved and extended physical, chemical and functional properties.
• In blending all food and blending laws/guidelines are to be met in addition to the consumers expectations.
What can be the Objectives?
Possible blending objectives are categorized as;
Commercial Technical
Functional
Nutritional
Common Oils used for Blending !
• Palm oleins
• Canola oil / Rapeseed Oil
• Soybean oil
• Sunflower oil
• Cottonseed oil
What are Palm Oleins? Oleins are liquid fractions of palm oil, products of the
fractionation process. Oleins are of two grades,
Quality Stnd. P.Olein Super P. Olein
IV min 56 62 Cloud Point c° 10 max 5 max SMP c° 24 max 13 max
Solids at 10 c° ( %) 38 17
Solids at 15c° ( %) 20 0.9
Solids at 20c° ( %) 5.7 -
Mono-Un sat ( % ) 42 46 Poly- Un sat (%) 12 14 Saturated (%) 46 40
Vegetable Oils for Blending
Oils IV F A Composition
Sat Mono un-sat Poly un-sat CNO 115 8 60 32 SFO 124 17 29 54 SBO 128 15 25 60 CO 112 17 29 54
CSO 108 34 26 40 Pol 56 46 42 12
Pol ( df ) 62 40 46 14
Commercial Basis for Blending!
• Increasing availability
• Ensuring round the year supply
• Expanding supply sources
• Controlling cost
• Moderating the retail price
• Enhancing / meeting the consumer acceptance
• Maximizing value for the components
Technical criterion relates to the following;
• Tailoring for intended applications
• Meeting specification / standards
• Enhancing functionality
• Balancing and / or fine tuning of FA composition
• New product development / diversification
• Enhancing shelf life
• Improving cold stability
• Improving consumer acceptance
• Handling ( pour ability)
Cold Stability of Single Fractionated Palm Olein ( IV60) with Soybean Oil
Ratio Time to Crystallization
POL SBO 10 c° 20 c°
100 00 < 1 Day < 10 Day
70 30 < 10 Days > 3 Months
50 50 < 3 Months > 3 Months
30 70 3-4 Months > 3 Months
0 100 Clear Clear
Cold Stability of Double Fractionated Palm Olein ( IV62) with Soybean Oil
Ratio Time to Crystallization
POL SBO 10 c° 15 c° 20 c°
100 00 1 Day 2 Days 9 Days
70 30 2 Days 3 Days 3 Months
50 50 < 5 Days 5 Days 3 Months
30 70 3 Months > 3 Months > 3 Months
0 100 Clear Clear Clear
Cold Stability of Single Fractionated Palm Olein ( IV 56) with Sunflower Oil
Ratio Time to Crystallization
POL SFO 10 c° 15 c° 20 c°
100 00 < 0.5 hr 1 Day 1 Day
70 30 < 3 hr 2 Days 2 Days
50 50 < 5 hr 3 Days 5 Days
30 70 6 hr <2 Months >2 Months
0 100 Clear Clear Clear
Cold Stability of Super Palm Olein ( IV 62) and blends with Sunflower Oil
Ratio Time to Crystallization
POL SFO 10 c° 15 c° 20 c°
100 00 < 1 Day < 3 Days < 10 Days
70 30 10 Days < 1 Month > 3 Months
50 50 < 3 Months > 3 Months > 3 Months
30 70 3 Months > 3 Months > 3 Months
0 100 Clear Clear Clear
Cold Stability of Single Fractionated Palm Olein ( IV 56) with Canola Oil
Ratio Time to Crystallization
POL Canola 10 c° 20 c°
100 00 < 1 hr < 1 Day
70 30 < 3 hr < 3 Days
50 50 < 6 hr < 6 Days
30 70 < 1 Day < 1Months
0 100 Clear Clear
Cold Stability of Super Palm Olein ( IV 62) and blends with Canola Oil
Ratio Time to Crystallization
POL Canola 10 c° 20 c°
100 00 < 1 Day < 10 Days
70 30 < 1 Day < 15 Days
50 50 < 5 Day < 3 Months
30 70 < 20 Day > 3 Months
0 100 Clear Clear
FA Composition; 50:50 Blends of Palm Olein IV62 with Soft Oils
Blends IV Saturated Mono-Unsat Poly-Unsat
PoL : CNO 88 24 53 23
PoL : SBO 95 28 36 37
PoL : CSO 85 37 37 27
Functional relates to intended applications; • Tailoring & improving frying properties
• Improving storage / shelf life
• Improving the food quality
• Improving appearance
• Improving handling
Criterion for Deep Frying
Parameters Palm Oleins Soft Oils Induction period High Low Hours of frying life More Less Color during frying Stable Will darken fast Foaming Less High Degradation Slow Faster Shelf life of prepared food Better Poor Trans fats formation Less More Polymer formation Less More Polar components Less More Suitability for deep frying Good Not suitable
Nutrition relates to food safety and healthfulness;
• Balancing Fatty Acids Ratio
• Natural antioxidants & vitamins
• Food nutrition
• Trans fats lowering
• Meeting recommendation / requirements of food laws
• Meeting nutritional guidelines such as AHA / WHO guideline for smart blend ratio of 1:1:1 between SAFA, MUFA & PUFA. Blend of palm olein & SBO (50:50) can satisfy this requirement.
Status and Constraints on Blending in Pakistan
• Blending of Veg. oils is allowed. PSQCA has specific standards on blended cooking oils. Conditions are;
• Vegetable oils which can be blended are listed • IV of blended cooking oil must not be below 80 • Blended cooking oil must remain clear at 25 c° • Component oils must be declared and labeled in
descending order.
Possibilities and Potential of Blending Palm Olein with Soft Oils.
• Palm olein blending with soft oils in not widely practiced in Pakistan. However inter-blending of soft oils is common to produce blended cooking oils.
• P. olein (IV56) due to its high cloud point 10c° and with solid contents (5-6%) at 20 c° does not permit it to be blended with soft oils from the months of Sept. on to May.
• P. olein (IV60) with cloud point of 5c° and no solid contents at 20c° allows it to be blended with soft oils from March to October. Blended products can remain clear at 20c° for 3 months at least.
• Increasing availability of super P. olein in Pakistan at fair market price will encourage blending with soft oils at least for 9 months of the year at the level of 20 - 40%.
Conclusion
• Blending is a simple, practical and commercially viable process regulated by PSQCA standards
• Blending helps in ensuring the continuous availability of cooking oils while enriching the technical, functional and nutritional attributes of the resultant products.
• Blending helps moderating the retail prices for the consumers benefit.
• With the emergence of the fractionation industry, the availability of super palm olein is increasing which in turn will facilitate and encourage its blending with soft oils.