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  • 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: 35CProperties: balanced fatty acid compositionUses: bakery fats, biscuit fat, foodservice frying oils

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

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

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

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

    Double StearinMelting point: 60-62CProperties: very hard, easy to fl ake or powderUses: soup dry mixes, cake dry mixes

    Mid StearinMelting point: 30CProperties: 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: 26-28CProperties: highly saturated fat, semi-solid at room temperature, good melting properties, good lathering propertiesUses: confectionery, ice cream, soap formulas

    RBD Palm Kernel OleinMelting point: 22-25CProperties: low melting point, generally hydrogenatedUses: coffee whiteners

    RBD Palm Kernel StearinMelting point: 32-33CProperties: 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: 36CProperties: 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: 42CProperties: good melting propertiesUses: dairy fat alternatives

    Hydrogenated Double OleinMelting Point: 36CProperties: good melting propertiesUses: confectionery fi llings

    Hydrogenated Palm OilMelting Point: 42C-65CProperties: high melting pointUses: distilled emulsifi er manufacture, fl aked and powdered Fats

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

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

    IE Palm OleinMelting Point: 38CProperties: improved crystallisationUses: confectionery, biscuit fi lling fats

    IE Palm StearinMelting Point: 50CProperties: fl aked fatsUses: pizza dough

    Products

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