palm oil, palm kernel oil process - fractions, derivatives and product uses
DESCRIPTION
One of our previous infographics looked at an overview of the complexity in the palm oil / palm kernel oil supply chain. RSPO (Roundtable on Sustainable Palm Oil) certified oil still remains a market niche (16% of total palm oil production now RSPO certified); keeping physical oil separated from non certified oil can be very difficult and impossible depending on where you are based and the types of process and products used. If the world just used crude palm oil, tracing physical sustainable palm oil would be simpler. We now delve a little deeper into the supply chain, identifying the various processes along the supply chain. Included are examples of product applications with a key that describes the various products and processes e.g Fractionation, Hydrogenation, distillation, IE Palm Stearin, RBD Palm Kernel Stearin, Emulsifier etc. The product examples we provide do not cover all individual products that palm or palm kernel oil are used in. All main refinery processes are covered; however further blending and manufacturing processes do take place passed what is shown in this graphic. Processes - Palm Oil Mill Process - Crushing - Refining RBD - Fractionation - Interesterification - Hydrogenation - Glycerolysis - Distillation Products - RBD Palm Oil - RBD Palm Olein - RBD Palm Stearin - Double Olein (or Super Olein) - Palm Mid Fraction - Double Stearin - Mid Stearin - Palm Kernel Expeller - RBD Palm Kernel Oil - RBD Palm Kernel Olein - RBD Palm Kernel Stearin - Palm Fatty Acid Distillate (PFAD) - Palm Kernel Fatty Acid Distillates (PKFAD) - Oleochemicals - Hydrogenated Palm Kernel Oil (HPKO) - Emulsifier - Hydrogenated Palm Olein - Hydrogenated Double Olein - Hydrogenated Palm Oil - Hydrogenated Palm Kernel Olein - IE Palm - IE Palm Olein - IE Palm StearinTRANSCRIPT
Oil Palm: Fractions & Derivatives
Palm Oil process
www.greenpalm.org
Distillation
Refining
InteresterificationIE Palm
Hydrogenation
Glycerolysis
Hydrogenated Palm Oil
Oil Palm Fruit Oil Palm Mill Palm Kernel
Emulsifier
Emulsifier
RBD Palm Oil
Oleochemicals
Palm Fatty Acid 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
PalmMid
Fraction
Hydrogenated Double Olein
Glycerolysis
Hydrogenation
Double Olein
Hydrogenation
Glycerolysis
Hydrogenated Palm Olein
Emulsifier
Crude Palm Oil
Process ProductKey:
Oil Palm: Fractions & Derivatives
Palm Kernel Oil process
Oil Palm Fruit
Palm Kernel
Oil Palm Mill Crude Palm Oil
CrushingPalm Kernel
Expeller
Crude Palm Kernel Oil
Palm Kernel Fatty Acid Distillates
Oleochemicals
Distillation
Refining
RBD PalmKernel Oil
Hydrogenation
Hydrogenated Palm Kernel Oil
40%60%
Refining
RBD Palm Kernel Stearin
Hydrogenation
Hydrogenated Palm Kernel Olein
RBD Palm Kernel Olein
Fractionation
www.greenpalm.org
Process ProductKey:
Mill Process Fresh Fruit Bunches (FFBs) are sterilized and stripped. The fruit is pressed to separate the oil from the ‘cake’ (a mixture of kernel and fi bre). The oil is then purifi ed and clarifi ed.
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.
Refi ning (RBD: Refi nined, Bleached & Deodorised)Oil is refi ned to remove colour, odour and fl avour.
FractionationLiquid Palm Olein and solid Palm Stearin are separated. This is achieved by using crystallisation techniques followed by a membrane fi lter process.
Interesterifi cation (IE)Oils are reformulated to produce different properties. Carbon chains are separated from the glycerine anchor and reattached in a different formation to create oils with improved properties for specifi c uses in the food industry.
Hydrogenation A means of increasing the melting point of oils using Hydrogen gas.
GlycerolysisThe process of creating emulsifi ers by adding glycerine. Emulsifi ers facilitate the mixture of oil and water.
DistillationA method of separating mixtures based on differences in volatility of components in a liquid mixture.
Processes
g HyHyydrdroggeen gass.
aadddddining glycycerine. oil and wwater.
tures basedd onon differences in aa l quq mixture
StearinOlein
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 fi llings, biscuit fi llings, frying oil
Double StearinMelting point: 60-62°CProperties: very hard, easy to fl 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 fi bre and minerals including phosphorous, copper, zinc and manganeseUses: animal feed
Products
RBD Palm Kernel OilMelting point: 26-28°CProperties: highly saturated fat, semi-solid at room temperature, good melting properties, good lathering propertiesUses: confectionery, ice cream, soap formulas
RBD Palm Kernel OleinMelting point: 22-25°CProperties: low melting point, generally hydrogenatedUses: 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 fl avour releaseUses: ice cream, confectionery, chocolate coatings, soap, cosmetics, biofuel
Emulsifi erProperties: facilitates the mixture of oil and water, signifi cantly improving the texture of many foods. Also helps to maintain quality and freshness, preventing the growth of mould which would happen if the oil and fat separate.Uses: margarine, low fat spread, biscuits, cakes, ice cream, bread, etc.
Products
Hydrogenated Palm OleinMelting Point: 42ºCProperties: good melting propertiesUses: dairy fat alternatives
Hydrogenated Double OleinMelting Point: 36ºCProperties: good melting propertiesUses: confectionery fi llings
Hydrogenated Palm OilMelting Point: 42ºC-65ºCProperties: high melting pointUses: distilled emulsifi er manufacture, fl 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 crystallisationUses: confectionery, biscuit fi lling fats
IE Palm StearinMelting Point: 50ºCProperties: fl aked fatsUses: pizza dough
Products