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Oil Palm: Fractions & Derivatives
Palm Oil process
Hydrogenated Palm Oil
Oil Palm Fruit Oil Palm Mill Palm Kernel
RBD Palm Oil
Palm Fatty Acid Distillates
50% 50% 40%
RBD Palm Stearin
RBD Palm Olein
IE Palm Olein IE Palm Stearin
Hydrogenated Double Olein
Hydrogenated Palm Olein
Crude Palm Oil
Oil Palm: Fractions & Derivatives
Palm Kernel Oil process
Oil Palm Fruit
Oil Palm Mill Crude Palm Oil
Crude Palm Kernel Oil
Palm Kernel Fatty Acid Distillates
RBD PalmKernel Oil
Hydrogenated Palm Kernel Oil
RBD Palm Kernel Stearin
Hydrogenated Palm Kernel Olein
RBD Palm Kernel Olein
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.
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aadddddining glycycerine. oil and wwater.
tures basedd onon differences in aa l quq mixture
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
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.
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