1 Palm Oil Perfect Partners in Food...

www.mpoc.org.my© 2018 Malaysian Palm Oil Council

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Palm Oil – Perfect Partners

in Food Processing


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Palm oil, is the most widely produced and consumed vegetable oil. It is derived from the African palm tree belonging to the Palmaceae family.

It is widely used as a raw material from both food and non-food industries. Being a vegetable oil, palm oil is cholesterol-free. In effect, palm oil like olive oil, are the only two

common vegetable oils that are derived from palm trees.

Palm oil has a unique and balanced composition, which rendered palm oil a highly versatile oil. This makes palm oil a preferred choice for food manufacturers, as palm oil can readily

meet the characteristics demanded by different food products.

Introduction


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Understanding The Oil Palm Fruit

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5OIL PALM – THE MOST PRODUCTIVE OIL CROP

Average Oil Yield

(t/ha/year)

Oil Palm Sunflower Rapeseed Soybean

19.125.14

32.91

Harvested Area (mil ha) vs.

Production (mil tonnes), 2017

67.9

19

25.4

53.9

hectarage (Mn ha) production (Mn T)

19.1 mil ha of land produces

67.9 mil tonnes of palm oil*

* Including palm kernel oil

www.mpob.gov.my

121.0 mil ha of land produces53.9 mil tonnes of soybean oil

Oil 1 hectareproduces X tonnes oil

1 tonne oilneeds Y ha land

CPO 4.0 0.25

SBO 0.4 2.50

SFO 0.6 1.67

RSO 0.8 1.25

120.95

http://www.mpob.gov.my/


6Palm Oil – Natural Choice

for Food Processing

Soyabean oil

Canola oil

Sunflower oil

Cottonseed oilInsufficient

physical properties

Limited supply

of vegetable oils

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.

Corn oil

Peanut oil

Sesame oil

Olive oil


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Palm Oil - Naturally Gifted

ConfectioneryBakingFrying

UNIQUE Composition, NATURALLY BALANCED

Technically Superior in Food Applications:


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Oils and Fats in Professional KitchenStability

high oxidative stability - household &industrial frying.

Nutritionally Balanced

balanced composition of saturated and unsaturated fatty acids.

Trans-Fat Free

use without hydrogenation - naturally semi-solid

Halal

suitable for vegans

Non Genetically Modified Organism (GMO)

has not undergone any genetic modifications.

Bland Taste

odourless and neutral in flavour

Competitively Priced

productive, allows palm oil to be more economically priced

Excellent Storage & Shelf Stability

stable at high heat, & contain natural antioxidant, vitamin E


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Cooking OilsFatty acids, the key chemical components of oils,

are sensitive to heat, light, and oxygen

Overexposure to these can produce ‘off flavours’,

and lead to the destruction of vitamins and loss

of nutritional value

The stability of the fatty acids varies between oils

Palm oil and palm olein (the liquid fraction of

palm oil) have the highest oxidative stability

among the vegetable oils - heat resistance and

balanced composition


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Choose the Right Oil

Phenomenon whereby something

new and somehow valuable

SALESRELATIVE VELOCITY OF OLEIC

ACID, LINOLENIC ACID &

LINOLEIC ACID

Phenomenon whereby something

new and somehow valuable

PLANNINGOXIDATIVE STABILITY

Importance of choosing the correct oil and use scientifically

• C18:1 (Oleic Acid) 4

• C18:2 (Linoleic Acid) 48

• C18:3 (Linolenic Acid) 100

Depend on the Fatty Acid

of Triglyceride


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PRO-VITAMIN A VITAMIN EPROCESSING TOCOTRIENOLS

Red palm oil is

especially rich in

tocotrienols, which

have been shown to

lower the LDL

cholesterol (the bad

cholesterol), and help

to increase the HDL

cholesterol (the good

cholesterol)

rich source of

tocopherols and

tocotrienols, members

of the vitamin E family.

Vitamin E is a fat

soluble vitamin, and an

antioxidant that

protects cell

membranes from free

radical damage.

rich orange-red colour

from carotenes, which

are also commonly

found in carrots and

tomatoes. Carotenoids

are precursors to

vitamin A, and are

important antioxidants

for healthy eyes.

minimally processed

from palm fruits by

steaming, expeller

pressing, and

undergoing a mild

processing to remove

the odour and scent

Red Palm Oil


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Palm Olein Blending for Health


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0

5

10

15

20

25

30

35

40

45

50

POO GNO GNO Olein Corn Corn Olein RSO RSO Olein SBO SBO Olein SFO SFO Olein

HO

UR

S

BLENDED OIL INDUCTION PERIODS OF BLENDS

(OXIDATIVE STABILITY)

Blended Palm Oil


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0 10 20 30 40 50 60 70 80 90 100

Soybean Oil

Rapeseed Oil

Palm Olein

RSO : PO (1:1)

SBO : PO (1:1)

RBO : POO (7:3)

BINARY BLENDSFatty Acid Composition

Sat Mon-unsat Poly-unsat

Choose The Right Oil


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0 20 40 60 80 100 120

POO:SBO:Corn(60:20:20)

GNO:SBO:POO(30:20:50)

SMART BLENDSTERNARY BLENDS

Sat Mon-unsat Poly-unsat

Choose The Right Oil


18Blended Palm OilBalancing Your Fats May Help You Improve Your Cholesterol Ratio

➢ Basis of Smart Balance products is to provide theoptimum proportion of polyunsturates, monounsaturates and saturates in heart healthy diet.

➢We believe that such a diet will help improve the goodto bad cholesterol ratio (HDL/LDL)


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Deep Fat Frying

MALAYSIAN PALM

OIL

high smoke points

does not breakdown at deep frying temperature

high oxidative stability

The best

frying fat

At high temperatures - physical and chemical reactions manifested as deterioration of the frying fat

THE

PROCESS

Oils that contain large amounts of polyunsaturated fats are to be avoided - tend to react with oxygen, and form harmful compounds when exposed to high temperatures.

POLYUNSATURATED OILS

The more saturated the fats, the more stable when heated –oils that are saturated and monounsaturated are best

STABLE OILS

Taste is important too, and as such, deep frying oils that have a ‘neutral’ flavour are generally preferred.

TASTE


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Palm Blending for Functionality


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Assist in

production

05

Improve

volume

04

Enhance

stability

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Enhance

taste

02

Improve

appearance

01

Improve

texture

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Functions of Solid Fats


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Margarine

CrystallisationPalm oil & Its Products Stability

• crystalline tendency - greatly

affects its texture; ideal form is

beta-prime (ß’) that promotes

plasticity & immobilises a large

amount of the liquid oil, which if

free, would make the product

soggy.

• wide range of natural solid

content, with no costly

hydrogenation (which

produces trans-fatty acids –

health risk) required unlike

liquid oils.

• balanced fatty acid

composition; makes oil

naturally stable & allow

manufacturers to custom-

make margarine

formulations.


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CrystallizationOne of the most important criteria determining the quality of solid fats


24Crystallization of Fats( & % ^

& ^ ( %

% & ( ^

／／／／／＼＼＼＼＼／／／／／

／／／／／／／／／／／／／／／

Stable crystal form for：• Cottonseed

• Palm Oil

• Butter fat

• Tallow

• Fish oils

• Rapeseed

✓ Stable

✓ Some fats transform

✓ Best for bakery – fine grained

crystalline

structure

Stable form for：• Cocoa butter

• Lard

• Palm kernel

• Coconut

• Corn

• Soybean

• Peanut

• Sunflower

✓Stable

✓Compact crystals

✓ :Least organized

✓ :Waxy, grain, texture

✓ :Poor fat for baking, etc.


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Trans Fatty Acids

Typical Examples of Hydrogenated Liquid Oil in Solid Fat Products

Cooking

Oil

Shortening Margarine Coating Fully Hyd.

Iodine Value 115 5 70 75 <5

Trans Isomers% 15 30 50 65 -

C18:0 absolute % 5 9 7 7 85


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Shortening & Solid Fats

CHARACTERISTICS

• formulate solid fats

entirely from palm products

and from blends of different

palm fractions

• achieve the desired

melting points and solid fat

profiles for different

intended purposes.

• tendency to crystallise in

the desirable ß’ form

-gives plasticity and pliable

consistency in solid fats

-compulsory for stabilising

the air cells; creating tender

eating baked goods in

conventional baking.

• Shortening was initially

intended to substitute

animal fat

• palm shortening and

solid fats do not require

hydrogenation, and

hence devoid of trans-

fatty acids.

SHORTENING PALM FAT


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Palm Confectionery Fats

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ShorteningLaminated Margarine

Puff Pastry

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

• Coatings

• Fillings

• Toffees &

Caramels

• Ice Cream


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Other Palm Applications

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ShorteningLaminated Margarine

Puff Pastry

• palm olein of highest quality used in

leading infant formulae

• coconut cream substitute

- palm milk or palm oil “santan” has

longer shelf life and good nutritional value

• stabilizer in peanut butter spread

• filled milk

- for consumers that are lactose intolerant


30MEDIUM CHAIN

TRIGLYCERIDES• Extracted from Palm Kernel Oil

• Shorter Carbon Chain of C8 & C10 broken down

easily converted into energy and not stored as fat

• Provide instant energy, improved metabolism and

cater for balanced nutrition

• Help in people suffering from Digestive Problem,

Alzheimer’s Disease, Fat Malabsorption

• Fortified in Milk Formulations

• Malabsorption, Maldigestion & Instant Energy

(Digestive Problems)

• Energy Supplement in Sports Nutrition and Weight

Management


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PALM OIL IN FOOD USE


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Thank You!

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