determination of stability of blends with high percentage ...palm oil fractionation palm oil iv 52...

Dr SIVARUBY KANAGARATNAM

POFP 2017

Outline of Presentation

Palm Oil and its products Palm Kernel Oil and its products

APPLICATION IN FOOD

Palm Fruit

TWO Type Of Oil :

PALM KERNEL OIL

PALM FRUIT OIL

Palm Fruit

Palm Oil (mesocarp)

Palm Kernel Oil

TWO Type Of Oil :

PALM KERNEL OIL

4%/bunch

PALM FRUIT OIL

20-25%/ bunch

Palm Oil

Milling

Palm Fruit

Crude Palm Oil

REFINING

VIRGIN PALM OIL

RBD PALM OIL

Quality Parameters Quality

Iodine Value 50 to 55

Slip Melting

Point

36 to 38°C

Free Fatty Acids 5% Max

Colour 32 to 34 red

Dark red

Virgin

Palm Oil

Quality Parameters Quality

Iodine Value 50 to 55

Slip Melting

Point

36 to 38°C

Free Fatty Acids 0.1% Max

Colour 3 red

RBD

Palm Oil

FRACTIONATION

RBD PALM OIL

RBD PALM

STEARIN

RBD PALM

OLEIN

80% to 85% 15% to 20%

Palm Oil Fractionated to

Palm Olein and Palm Stearin

RBD

Palm Olein

RBD

Palm Oil

RBD

Palm Stearin

SFC of Palm Oil & Fractions

0

10

20

30

40

50

60

70

80

90

100

0 5 10 15 20 25 30 35 40 45

PE

RC

EN

TA

GE

OF

SO

LID

FA

T C

ON

TE

NT

TEMPERATURE ( ⁰C )

Palm Oil Palm Stearin Palm Olein

Specification Of

Palm Oil Products

Iodine Value Slip Melting

point

( celcius)

RBD PALM OIL 50 to 52 37 to 39

RBD PALM OLEIN 56 to 57 23 to 24

RBD PALM

STEARIN

30 to 32 52 to 54

Palm kernel Oil

CRUSHING

Palm Kernel Nuts

Crude Palm

Kernel Oil

REFINING

CRUDE PALM KERNEL OIL

RBD PALM KERNEL OIL

FRACTIONATION

RBD PALM KERNEL OIL

RBD PALM

KERNEL

STEARIN

RBD PALM

KERNEL OLEIN

Palm Kernel Oil Fractionated to

Palm Kernel Stearin and Palm Kernel Olein

60% to 65% 35% to 40%

RBD

Palm Kernel

Olein

RBD

Palm Kernel

Oil

RBD

Palm Stearin

SFC of Palm Kernel Oil Fractions

0

10

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30

40

50

60

70

80

90

100

0 5 10 15 20 25 30 35 40

PE

RC

EN

TA

GE

OF

SO

LID

FA

T C

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TE

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TEMPERATURE (⁰C)

Palm Kernel Oil Palm Kernel Olein Palm Kernel Stearin

Specification Of

Palm Kernel Oil Products

Iodine Value Slip Melting

point

( celcius)

RBD PALM

KERNEL OIL

19 max 27 max

RBD PALM

KERNEL OLEIN

21 min 24 max

RBD PALM

KERNEL STEARIN

8 max 44 min

Palm Oil Fractionation

Palm Oil IV 52

Palm Stearin IV 30-36 Palm Olein IV 56-60

Further Fractionated Further Fractionated

Palm oil-based Liquid Fractions

Quality Parameters

Iodine Value 56 min

Slip Melting

Point

24°C max

Cloud Point 10°C max

Free Fatty Acids 0.1 Max

Colour 3 red

PALM OLEIN IV 56

RBD

Palm Olein

IV 56

Quality Parameters

Iodine Value 58 min

Slip Melting

Point

21°C max



Colour 3 red

PALM OLEIN IV 58

RBD

Palm Olein

IV 58

Quality Parameters

Iodine Value 60 min

Slip Melting

Point

19°C max



Colour 3 red

PALM OLEIN IV 60

RBD

Palm Olein

IV 60

Quality Parameters

Iodine Value 62 min

Slip Melting

Point

17°C max



Colour 3 red

PALM OLEIN IV 62

RBD

Palm Olein

IV 62

Quality Parameters

Iodine Value 64 min

Slip Melting

Point

15°C max



Colour 3 red

PALM OLEIN IV 64

RBD

Palm Olein

IV 64

Palm oil –based Solid Fractions

Solid fats provide the crucial

characteristics such as :

Structure

Texture

Firmness

ROLE OF SOLID FATS IN

FOOD PRODUCTS

http://www.google.com.my/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&docid=sOasHPfxPBjWEM&tbnid=JKx1gNnFSuHDCM:&ved=0CAUQjRw&url=http://aweddingcakeblog.com/features/purple-and-white-wedding-cakes/&ei=bVLWUuaNLcWrrAfJq4DIBw&bvm=bv.59378465,d.bmk&psig=AFQjCNEd0aPVtfrYpzyCGVkbhy4CvTYhuA&ust=1389863281641578

Palm Solid Fractions : BASED ON TAG COMPOSITION

Group Main TAG PERCENTAGE

PMF Soft

POP 40-60 %

Hard PMF

POP 65-75 %

Soft Stearin

PPP 5–15 %

Common Stearin PPP 15–20 %

Common Stearin PPP 20–30 %

Palm Stearin IV 20 PPP 40–50 %

Palm Stearin IV 14

PPP 55–60 %

Palm Stearin IV 12

PPP 60-63%

Palm Stearin IV 10

PPP 67-68%

Palm Mid Fraction

Soft

1 2 3 4 5 6 7 8

POO 19.29±0.48 16.59± 0.01 14.58 ±0.11 15.72 ±0.09 14.73 ± 0.05 15.75 ± 0.08 12.28±0.09 11.90±0.07

POP 43.53±0.19 45.6 ±0.12 48.27± 0.40 49.20 ± .16 49.33 ± 0.24 49.6 ± 0.16 51.5 ±0.22 55.95±0.10

PPP 0.69 ± 0.04 2.3± 0.04 2.26 ± 0.05 1.44 ± 0.01 1.49 ± 0.20 1.55±0.02 2.57 ± 0.04 0.76±0.04

TRISATURATED 2.45 ± 0.22 4.75 ± 0.12 4.72 ± 0.12 3.91 ± 0.06 3.44 ± 0.29 3.83±0.10 5.41±0.03 2.41 ± 0.07

DISATURATED 61.83±0.15 63.85 ± 0.16 67.15 ±0.11 68.21 ±0.13 69.16 ± 0.06 68.01 ± 0.06 71.55±0.17 80.07± 0.13

MONOSATURATED 30.56±0.23 26.79 ± 0.17 23.77 ±0.07 24.04 ±0.13 23.66 ± 0.35 24.25 ± 0.18 19.66±0.27 14.33± 0.12

TRIUNSATURATED 5.16 ± 0.44 4.61 ± 0.10 4.36 ± 0.11 3.84 ± 0.21 3.74 ± 0.00 3.91 ± 0.15 3.37±0.02 3.19 ± 0.23

IV 49.50 ± 0.13 45.83 ± 0.23 45.98 ±0.09 43.27 ±0.08 44.38 ± 0.17 45.18 ± 0.08 40.91±0.20 43.26±0.12

D. Point 23.4 ± 0.21 31.6 ± 0.14 31.8 ± 0.10 28.3 ± 0.21 28.0 ± 0.14 27.6 ± 0.14 32.5±0.10 25.4 ± 0.14

Triacylglycerol composition, iodine value and dropping point of

Palm Mid Fraction soft with 40 - 60% of POP content

SFC of PMF (soft)

0 5 10 15 20 25 30 35 40

SO

LID

FA

T C

ON

TE

NT

(%

)

TEMPERATURE (°C)

Palm Mid Fraction

Hard

65 - 70% of POP content

1 2 3 4 5

POO 5.79 ± 0.01 4.32 ± 0.87 3.35 ± 0.01 4.24 ± 0.02 0.14 ± 0.03

POP 65.41 ± 0.05 67.87 ± 0.55 68.02 ± 0.71 69.09 ± 0.2 74.84 ± 0.22

PPP 2.26 ± 0.01 2.36 ± 0.31 2.34 ± 0.01 2.14 ± 0.03 2.61 ± 0.03

TRISATURATED 4.33 ± 0.02 4.43 ± 0.49 4.41 ± 0.01 5.21 ± 0.07 4.83 ± 0.11

DISATURATED 84.79 ± 0.08 86.79 ± 0.10 90.42 ± 0.71 86.22 ± 0.19 92.19 ± 0.09

MONOSATURATED 8.87 ± 0.02 6.93 ± 0.56 4.69 ± 0.01 7.06 ± 0.17 2.07 ± 0.04

TRIUNSATURATED 2.08 ± 0.02 1.85 ± 0.03 0.91 ± 0.02 1.51 ± 0.08 0.91 ± 0.16

Iodide Value 34.4 ± 0.12 33.65 ± 0.11 32.40 ± 0.02 33.20 ± 0.12 27.95 ± 0.13

Dropping Point 32.4 ± 0.2 32.3 ± 0.04 32.17 ± 0.04 32.0 ± 0.10 31.5 ± 0.10


Palm Mid Fraction Hard with 65% to 75% of POP content

SFC of Palm Mid Fraction Hard

0

10

20

30

40

50

60

70

80

90

100

0 5 10 15 20 25 30 35 40

SO

LID

FA

T C

ON

TE

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(%

)

TEMPERATURE (°C)

1

2

3

4

5

Palm Stearin

Soft

5 - 15% of PPP content


Palm stearin soft with 5-15% of PPP content

1 2 3 4

POO 18.14 ± 0.07 15.59 ± 0.24 14.86 ± 0.08 12.99 ± 0.38

POP 39.77 ± 0.22 38.36 ± 0.25 38.61 ± 0.02 41.81 ± 0.03

PPP 6.31 ± 0.18 9.32 ± 0.01 13.39 ± 0.03 13.88 ± 0.16

TRISATURATED 10.46 ± 0.09 14.03 ± 0.13 17.94 ± 0.03 18.52 ± 0.30

DISATURATED 55.56 ± 0.13 56.00 ± 1.28 53.68 ± 0.10 57.33 ± 0.28

MONOSATURATED 28.70 ± 0.13 23.69 ± 0.21 23.53 ± 0.04 20.07 ± 0.35

TRIUNSATURATED 5.41 ± 0.01 6.28 ± 0.26 4.86 ± 0.17 4.28 ± 0.23

Iodine Value 45.69 ± 0.08 41.93 ± 0.15 40.68 ± 0.15 37.05 ± 0.18

Dropping Point 40.3 ± 0.10 42.5 ± 0.10 49.9 ± 0.10 50.1 ± 0.10

SFC of Palm Stearin Soft

0

10

20

30

40

50

60

70

80

90

100

0 10 20 30 40 50 60 70

PE

RC

EN

TA

GE

OF

SO

LID

FA

T

TEMPERATURE (CELCIUS)

1

2

3

4

43 to 62% at 20C

Palm Stearin



Palm stearin with 15-20% of PPP content

1 2 3 4

POO 11.45 ± 0.06 14.61 ± 0.18 15.08 ± 0.26 14.06 ± 0.09

POP 37.99 ± 0.23 34.55 ± 0.73 31.75 ± 0.14 34.51 ± 0.57

PPP 18.77 ± 0.23 18.92 ± 0.70 19.48 ± 0.10 19.50 ± 0.01

TRISATURATED 25.63 ± 0.1 8 24.56 ± 0.26 25.38 ± 0.05 26.85 ± 0.10

DISATURATED 51.69 ± 0.13 47.31± 0.34 45.24 ± 0.21 46.38 ± 0.28

MONOSATURATED 17.85 ± 0.20 22.88 ± 0.17 23.97 ± 0.22 21.59 ± 0.23

TRIUNSATURATED 4.84 ± 0.05 5.06 ± 0.26 5.42 ± 0.14 5.18 ± 0.06

IV 34.27 ± 0.13 36.63 ± 0.17 37.76 ± 0.09 34.20 ± 0.18

D. Point 52.2 ± 0.10 52.7 ± 0.01 53.6 ± 0.21 52.6± 0.07

SFC of Palm Stearin

0

10

20

30

40

50

60

70

80

90

100

0 10 20 30 40 50 60 70

PE

RC

EN

TA

GE

OF

SO

LID

FA

T


1

2

3

4

60 to 70% at 20C

Palm stearin


Triacylglycerol composition, iodine value and dropping of

Palm Stearin with 20-30% of PPP content

1 2 3 4 5 6 7

POO 14.02 ± 0.04 12.42 ± 0.15 12.95 ± 0.13 11.86 ± 0.12 12.71 ± 0.13 12.91 ± 0.1 12.54 ± 0.05

POP 30.52 ± 0.04 32.74 ± 0.11 30.59 ± 0.22 30.56 ± 0.07 28.11 ± 0.13 29.86 ± 0.21 28.90 ± 0.14

PPP 23.08 ± 0.02 23.66 ± 0.13 24.82 ± 0.14 26.82 ± 0.07 26.97 ± 0.05 26.99 ± 0.08 28.43 ± 0.02

TRISATURATED

29.36 ± 0.17 30.33 ± 0.09 32.08 ± 0.60 33.86 ± 0.1 7 34.84 ± 0.01 34.17 ± 0.03 35.43 ± 0.07

DISATURATED

43.06 ± 0.12 45.00 ± 0.24 42.41 ± 0.05 42.49 ± 0.22 39.51 ± 0.03 41.41 ± 0.33 39.94 ± 0.17

MONOSATURATED

22.38 ± 0.07 19.43 ± 0.26 20.51 ± 0.39 18.65 ± 0.16 20.35 ± 0.04 19.41 ± 0.13 19.24 ± 0.18

TRIUNSATURATED

5.20 ± 0.02 4.99 ± 0.09 5.01 ± 0.06 5.01 ± 0.08 5.30 ± 0.09 5.01 ± 0.16 5.39 ± 0.16

IV 34.48 ± 0.11 33.14 ± 0.18 32.76 ± 0.18 32.14 ± 0.19 32.06 ± 0.16 31.77 ± 0.05 31.43 ± 0.12

D. Point 54.3 ± 0.01 54.4 ± 0.14 54.6 ± 0.21 55.9 ± 0.14 56.0 ± 0.07 55.6 ± 0.21 56.4 ± 0.14

SFC of Palm stearin

0

10

20

30

40

50

60

70

80

90

100

0 10 20 30 40 50 60 70

PE

RC

EN

TA

GE

OF

SO

LID

FA

T


1

2

3

4

5

6

7

65 to 73% at 20C

Palm stearin

IV 18 to 20


Triacylglycerol composition, iodine value and dropping of

Palm Stearin IV 18 - 20 with 40% to 50% of PPP content.

1 2 3 4 5 6

POO 4.93 ± 0.05 6.83 ± 0.01 7.17 ± 0.01 3.80 ± 0.13 6.16 ± 0.00 5.34 ± 0.04

POP 26.70 ± 0.13 20.92 ± 0.05 19.82 ± 0.13 23.15 ± 0.15 17.80 ± 0.04 18.89 ± 0.15

PPP 42.35 ± 0.21 44.63 ± 0.14 45.41± 0.26 47.36 ± 0.28 48.76 ± 0.12 48.80 ± 0.16

TRISATURATED 51.99 ±0.21 55.97 ±0.28 56.30 ± 0.24 58.76 ±0.17 59.96 ± 0.21 61.34±0.24

DISATURATED 36.17 ±0.15 28.46 ±0.06 27.39 ± 0.09 30.88 ±0.09 24.84 ± 0.11 25.53±0.17

MONOSATURATED 7.80 ± 0.07 10.08 ±0.14 10.67 ± 0.06 6.15 ± 0.16 9.37 ± 0.08 7.89 ± 0.07

TRIUNSATURATED 4.04 ± 0.01 5.47 ± 0.02 5.63 ± 0.01 4.21 ± 0.00 5.81 ± 0.06 5.24 ± 0.07

Iodine Value 20.60 ± 0.13 20.31 ± 0.14 20.09 ± 0.15 20.90 ± 0.12 18.32 ± 0.09 17.94 ± 0.14

Dropping Point 59.00 ± 0.15 59.50 ± 0.25 60.10 ± 0.15 60.0 ± 0.11 60.10 ± 0.15 60.00 ± 0.15

SFC of Palm Stearin IV 18 -20

0

10

20

30

40

50

60

70

80

90

100

0 5 10 15 20 25 30 35 40 45 50 55 60 65

SO

LID

FA

T C

ON

TE

NT

(%

)

TEMPERATURE (°C)

1

2

3

4

5

6

66 to 75% at 35C

Palm stearin IV 14


1 2 3 4 5 6 7

POO

3.68 ± 0.15 4.10 ± 0.04 4.92 ± 0.07 4.74 ± 0.00 4.62 ± 0.01 3.93 ± 0.26 4.16 ± 0.01

POP

16.11 ± 0.16 14.45 ± 0.07 16.10 ± 0.01 15.89 ± 0.01 13.95 ± 0.00 14.59 ± 0.12 15.24 ± 0.01

PPP

55.70 ± 0.06 56.99 ± 0.35 56.29 ± 0.01 57.52 ± 0.00 58.28 ± 0.01 59.58 ± 0.82 60.54 ± 0.01

TRISATURATED 69.66 ± 0.16 68.95 ± 0.53

66.78 ± 0.01 67.27 ± 0.02 69.94 ± 0.01

70.54 ± 0.81

70.63 ± 0.00

DISATURATED 20.31 ± 0.09 19.67 ± 0.16

21.82 ± 0.05 21.53 ± 0.01 19.22 ± 0.01

19.42 ± 0.25

20.04 ± 0.01

MONOSATURATED 5.23 ± 0.15 7.13 ± 0.48

7.20 ± 0.07 7.18 ± 0.01 6.85 ± 0.00

6.44 ± 0.48

5.74 ± 0.00

TRIUNSATURATED 4.80 ± 0.08 4.26 ± 0.10 4.20 ± 0.03 4.04 ± 0.01 4.00 ± 0.01 3.59 ± 0.08 3.60 ± 0.01

Iodine Value 14.01 ± 0.17 13.97 ± 0.12 14.7 ± 0.15 13.85 ± 0.24 13.88 ± 0.18 13.69 ± 0.10 14.1 ± 0.22

Dropping Point 61.40 ± 0.25 61.0 ± 0.15 61.70 ± 0.20 62.35 ± 0.15 62.25 ± 0.25 62.30 ± 0.20- 62.25 ± 0.30


Palm stearin IV 14 with minimum 55 - 60% of PPP content

0

10

20

30

40

50

60

70

80

90

100

0 5 10 15 20 25 30 35 40 45 50 55 60 65 70

PE

RC

EN

TA

GE

OF

SO

LID

FA

T


1

2

3

4

5

6

7

SFC of Palm stearin IV 14

81 to 85% at 35C

Palm stearin IV 12



Palm Stearin IV 12 with 60-63 % of PPP content

1 2 3 4

POO 3.98 ± 0.49 3.82 ± 0.34 4.03 ± 0.00 3.47 ± 0.00

POP 13.02 ± 0.42 13.06 ± 0.49 12.94 ± 0.00 11.01 ± 0.00

PPP 60.59 ± 0.53 62.23 ± 1.64 63.05 ± 0.00 63.17 ± 0.00

TRISATURATED 71.73 ± 0.58 72.94 ± 0.15 73.42 ± 0.00 74.08 ± 0.00

DISATURATED 17.22 ± 0.59 17.15 ± 0.11 16.96 ± 0.00 14.31 ± 0.00

MONOSATURATED 6.74 ± 0.37 6.20 ± 0.17 6.27 ± 0.00 5.73 ± 0.00

TRIUNSATURATED 4.31 ± 0.38 3.71 ± 0.07 3.35 ± 0.00 4.47 ± 0.00

Iodine Value 11.98 ± 0.11 11.78 ± 0.21 11.76 ± 0.00 11.98 ± 0.00

Dropping Point 62.2 ± 0.25 62.3 ± 0.25 62.95 ± 0.15 62.40 ± 0.25

SFC of Palm stearin IV 12

0

10

20

30

40

50

60

70

80

90

100

0 5 10 15 20 25 30 35 40 45 50 55 60 65

SO

LID

FA

T C

ON

TE

NT

(%

)

TEMPERATURE (°C)

1

2

3

4

85 to 88% at 35C

Palm stearin IV 10



Palm Stearin IV 10 with 67-68 % of PPP content

1 2 3

POO 2.68 ± 0.02 3.30 ± 0.00 3.81 ± 0.01

POP 10.91 ± 0.00 10.21 ± 0.00 10.36 ± 0.01

PPP 67.27 ± 0.07 67.23 ± 0.01 67.67 ± 0.00

TRISATURATED 78.21 ± 0.05 77.73 ± 0.01 77.46 ± 0.01

DISATURATED 14.55 ± 0.03 13.91 ± 0.00 13.97 ± 0.01

MONOSATURATED 4.06 ± 0.02 5.16 ± 0.01 5.34 ± 0.01

TRIUNSATURATED 3.19 ± 0.06 3.20 ± 0.00 3.23 ± 0.00

Iodine Value 9.64 ± 0.12 9.97 ± 0.211 10.10 ± 0.17

Dropping Point 63.70 ± 0.25 63.65 ± 0.30 63.15 ± 0.20

SFC of Palm Stearin IV 10

0

10

20

30

40

50

60

70

80

90

100

0 5 10 15 20 25 30 35 40 45 50 55 60 65

PE

RC

EN

TA

GE

OF

SO

LID

FA

T


1

2

3

88 to 90% at 35C

PALM STEARIN FLAKES and PRILLS

Trans Fatty Acids ?????

http://rds.yahoo.com/_ylt=A2KJkId1BINNjA8AhpaJzbkF;_ylu=X3oDMTBxczB1ZTBtBHBvcwMxOQRzZWMDc3IEdnRpZANJMTM2Xzg2/SIG=1h844ve6s/EXP=1300460789/**http:/images.search.yahoo.com/images/view?back=http://images.search.yahoo.com/search/images?p=MILK&ei=UTF-8&fr=fp-yie8&w=600&h=601&imgurl=blog.top10workouts.com/wp-content/uploads/2010/07/milk.jpg&rurl=http://blog.top10workouts.com/?p=1202&size=187KB&name=Image+care+of+mi...&p=MILK&oid=45e0b8a326197d21c61f6ff66741bb90&fr2=&no=19&tt=5940000&sigr=115ahdsc0&sigi=11q6opa2b&sigb=127isu4en&.crumb=RL/6oPvIt01

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http://rds.yahoo.com/_ylt=A2KJkIdpBoNNLwwApsWJzbkF;_ylu=X3oDMTBwZjhkcGxkBHBvcwM3BHNlYwNzcgR2dGlkA0kxMzZfODY-/SIG=1ivltem6r/EXP=1300461289/**http:/images.search.yahoo.com/images/view?back=http://images.search.yahoo.com/search/images?p=CHEESE&n=21&ei=utf-8&fr=fp-yie8&w=960&h=960&imgurl=upload.wikimedia.org/wikipedia/commons/8/89/Swiss_cheese_cubes.jpg&rurl=http://futurelawnornaments.blogspot.com/2007/07/swiss-cheese-holes.html&size=78KB&name=Rufus+Silas+Wall...&p=CHEESE&oid=dc1abe8d061c417b399fbbf7b4c14ef8&fr2=&no=7&tt=6050000&sigr=1272aqol6&sigi=122em208t&sigb=12eccct6k&.crumb=RL/6oPvIt01

What are trans fats?

There are two broad types of trans fats found in

foods:

Naturally-occurring and artificial trans fats.

Naturally-occurring trans fats are produced in the gut of

some animals and foods made from these animals (e.g.,

milk and meat products) may contain small quantities of

these fats.

Artificial trans fats (or trans fatty acids) are created in an

industrial process that adds hydrogen to liquid vegetable

oils to make them more solid.

How do trans fats affect my health?

Trans fats raise your bad (LDL)

cholesterol levels and lower your good

(HDL) cholesterol levels.

Eating trans fats increases your risk of

developing heart disease and stroke.

It’s also associated with a higher risk of

developing type 2 diabetes.

http://www.heart.org/HEARTORG/Conditions/Cholesterol/AboutCholesterol/Good-vs-Bad-Cholesterol_UCM_305561_Article.jsp

http://www.heart.org/HEARTORG/Conditions/Cholesterol/AboutCholesterol/Good-vs-Bad-Cholesterol_UCM_305561_Article.jsp

http://www.heart.org/HEARTORG/HealthyLiving/What-Are-My-Risks-For-Getting-Heart-Disease-Infographic_UCM_443749_SubHomePage.jsp

http://www.heart.org/HEARTORG/HealthyLiving/What-Are-My-Risks-For-Getting-Heart-Disease-Infographic_UCM_443749_SubHomePage.jsp

http://www.heart.org/HEARTORG/Conditions/Diabetes/UnderstandYourRiskforDiabetes/Understand-Your-Risk-for-Diabetes_UCM_002034_Article.jsp

http://www.heart.org/HEARTORG/Conditions/Diabetes/UnderstandYourRiskforDiabetes/Understand-Your-Risk-for-Diabetes_UCM_002034_Article.jsp

PALM OIL AND ITS FRACTIONS are

Natural solid fats Free of trans fatty acids

Very Versatile

PALM OIL AND ITS FRACTIONS ARE ABLE TO CATER FOR A WIDE RANGE OF FOOD PRODUCTS

Frying Oils (Cooking Oil)

Frying Fats

Margarine

Shortening

Vegetable Ghee

Confectionery Fats

Ice Cream

Palm oil and its Fractions in Food

Palm Olein as Cooking Oil

0

5

10

15

20

25

100% Palm

olein

75% palm

olein + 25%

soybean/

canola oil

50% palm

olein + 50%

soybean/

canola oil

25% palm

olein + 75%

soybean/

canola oil

100%

soybean/

canola oil

Soybean Oil Canola OilO

xid

ativ

e Sta

bili

ty, h

Source: Miskandar and Azmil (unpublished)

Palm Olein

OXIDATIVE STABILITY OF COOKING OILS: STABILITY OF OILS BEFORE FRYING

Palm Oil

Palm Olein

Palm Stearin

Plam Mid Fractions

Palm Kernel Oil

Palm Kernel Olein

Palm Kernel Stearin

CONFECTIONERY FATS

Palm Oil

Palm Olein

Palm Stearin

Plam Mid Fractions

Palm Kernel Oil

Palm Kernel Olein

Palm Kernel Stearin

Palm Oil

Palm Olein

Palm Stearin

Plam Mid Fractions

Palm Kernel Oil

Palm Kernel Olein

Palm Kernel Stearin

PALM OIL AND ITS FRACTIONS are

Unique oil with liquid oils and solid fats Natural solid fats

Free of trans fatty acids Very Versatile

THANK YOU

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determination of stability of blends with high percentage ...palm oil fractionation palm oil iv 52...

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