palm and palm kernel supply chain - fractions derivatives and product uses web

8/16/2019 Palm and Palm Kernel Supply Chain - Fractions Derivatives and Product Uses WEB

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Oil Palm: Fractions & Derivatives

Palm Oil process

Click here to viewPalm Kernel process

Distillation

Refining

InteresterificationIE Palm

Hydrogenation

Glycerolysis

HydrogenatedPalm Oil

Oil Palm Fruit Oil Palm Mill Palm Kernel

Emulsifier

Emulsifier

RBD Palm Oil

Oleochemicals

Palm FattyAcid Distillates

Fractionation

80% 20%

50% 50% 40%

60%

RBD Palm Stearin

Fractionation

RBD Palm Olein

Interesterification Interesterification

IE Palm Olein IE Palm Stearin

Mid Stearin

Double Stearin

Fractionation

Glycerolysis

Hydrogenation

H d t d

Crude Palm Oil

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Process ProductKey:


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Oil Palm: Fractions & Derivatives

Palm Kernel Oil process Process ProductKey:

Oil Palm Fruit

Palm Kernel

Oil Palm Mill

Click here to viewPalm Oil process

Crude Palm Oil

CrushingPalm Kernel

Expeller

Crude PalmKernel Oil

Palm Kernel FattyAcid Distillates

Oleochemicals

Distillation

Refining

RBD PalmKernel Oil

Hydrogenation

Hydrogenated

Palm Kernel Oil

40%60%

Refining

RBD PalmKernel StearinHydrogenation

HydrogenatedPalm Kernel Olein

RBD PalmKernel Olein

Fractionation

www. greenpalm .org

Click on a process or product for additional information.

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Mill ProcessFresh Fruit Bunches (FFBs) are sterilized and stripped. The fruit ispressed to separate the oil from the ‘cake’ (a mixture of kerneland bre). The oil is then puried and claried.

CrushingThe kernel is cracked to remove the palm kernel shell(Palm Kernel Expeller or PKE) and the kernel is crushed

and pressed to produce Palm Kernel Oil or PKO.

Rening (RBD: Renined,Bleached & Deodorised)Oil is rened to remove colour, odour and avour.

FractionationLiquid Palm Olein and solid Palm Stearin are separated. This is achieved byusing crystallisation techniques followed by a membrane lter process.

Interesterication (IE)Oils are reformulated to produce different properties. Carbon chainsare separated from the glycerine anchor and reattached in a differentformation to create oils with improved properties for specic uses inthe food industry.

Hydrogenation A means of increasing the melting point of oils using Hydrogen gas.

GlycerolysisThe process of creating emulsiers by adding glycerine.Emulsiers facilitate the mixture of oil and water.

DistillationA method of separating mixtures based on differences involatility of components in a liquid mixture.

Processes

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RBD Palm OilMelting point: 35°CProperties: balanced fatty acid compositionUses: bakery fats, biscuit fat, foodservice frying oils

RBD Palm OleinMelting point: 20°CProperties: liquid at room temperatureUses: snack food manufacture, cooking oils

RBD Palm Stearin:Melting point: : 48°CProperties: solid at room temperatureUses: pastry fats, margarines, soap manufacture

Double Olein (or Super Olein)Melting point: 10°CProperties: liquid frying oil, a good replacement for hydrogenated fat,good resistance to oxidationUses: foodservice frying oils

Palm Mid FractionMelting point: 25-30°CProperties: solid at low temperature but melts quicklyUses: ganache type confectionery llings, biscuit llings, frying oil

Double StearinMelting point: 60-62°C

Properties: very hard, easy to ake or powderUses: soup dry mixes, cake dry mixes

Mid StearinMelting point: 30°CProperties: mid range melting pointUses: hard Stock for margarine

Palm Kernel Expeller (PKE)Properties: good source of bre and minerals includingphosphorous, copper, zinc and manganeseUses: animal feed

Products

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RBD Palm Kernel OilMelting point: 26-28°CProperties : highly saturated fat, semi-solid at room temperature, goodmelting properties, good lathering propertiesUses: confectionery, ice cream, soap formulas

RBD Palm Kernel OleinMelting point: 22-25°CProperties: low melting point, generally hydrogenated

Uses: coffee whiteners

RBD Palm Kernel StearinMelting point: 32-33°CProperties: low melting point, good oxidative stabilityUses: confectionery, biscuit cream, ice cream, chocolate coatings

Palm Fatty Acid Distillate (PFAD)Uses: animal feed, detergents

Palm Kernel Fatty Acid Distillates (PKFAD)Uses: animal feed, detergents

Oleochemicals:Properties: a replacement for petrochemicalsUses: detergent, biofuel

Hydrogenated Palm Kernel Oil (HPKO)Melting point: 36ºCProperties: high in saturates, rapid melt down for good avour releaseUses: ice cream, confectionery, chocolate coatings, soap, cosmetics,biofuel

EmulsierProperties: facilitates the mixture of oil and water, signicantlyimproving the texture of many foods. Also helps to maintain quality and

freshness, preventing the growth of mould which would happen if the oiland fat separate.Uses: margarine, low fat spread, biscuits, cakes, ice cream, bread, etc.

Products

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Hydrogenated Palm OleinMelting Point: 42ºCProperties: good melting propertiesUses: dairy fat alternatives

Hydrogenated Double OleinMelting Point: 36ºCProperties: good melting propertiesUses: confectionery llings

Hydrogenated Palm OilMelting Point: 42ºC-65ºCProperties: high melting pointUses: distilled emulsier manufacture, aked and powdered Fats

Hydrogenated Palm Kernel OleinMelting Point: 41ºCProperties: High Stability, able to powderUses: confectionery coatings, coffee creamers and whiteners

IE PalmMelting Point: 42ºCProperties: improved crystallisationUses: dry mixes

IE Palm OleinMelting Point: 38ºCProperties: improved crystallisation

Uses: confectionery, biscuit lling fats

IE Palm StearinMelting Point: 50ºCProperties: aked fatsUses: pizza dough

Products

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Mill ProcessFresh Fruit Bunches (FFBs) are sterilized and stripped. The fruit ispressed to separate the oil from the ‘cake’ (a mixture of kerneland bre). The oil is then puried and claried.

CrushingThe kernel is cracked to remove the palm kernel shell(Palm Kernel Expeller or PKE) and the kernel is crushed

and pressed to produce Palm Kernel Oil or PKO.

Rening (RBD: Renined,Bleached & Deodorised)Oil is rened to remove colour, odour and avour.

FractionationLiquid Palm Olein and solid Palm Stearin are separated. This is achieved byusing crystallisation techniques followed by a membrane lter process.

Interesterication (IE)Oils are reformulated to produce different properties. Carbon chainsare separated from the glycerine anchor and reattached in a differentformation to create oils with improved properties for specic uses inthe food industry.

Hydrogenation A means of increasing the melting point of oils using Hydrogen gas.

GlycerolysisThe process of creating emulsiers by adding glycerine.Emulsiers facilitate the mixture of oil and water.

DistillationA method of separating mixtures based on differences involatility of components in a liquid mixture.

Processes

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StearinOlein

palm and palm kernel supply chain - fractions derivatives and product uses web

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