Application of Palm Oil in Food
Application of Palm Oil in Food
Application of Palm Oil in Food
by
Dr SIVARUBY KANAGARATNAM
FOOD FORMULATIONS
Rape
seed Others
Oth Pa Oil
ers lm 8%
13% Palm
24%
Oi Oil
l 53%
32
% Sunflower Oil
15%
Rape
seed
Oil
12%
6
Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my
CHEAP ????
64.67
18.1 mil Ha of land produces 51.5
10 to
15 kg
Iodine Value 50 to 55
Colour 32 to 34 red
Dark red
Iodine Value 50 to 55
Colour 3 red
Crude Palm
Kernel Oil
Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my
REFINING
CRUDE PALM KERNEL OIL
Various selected, specific and unique palm Various selected, specific and unique palm
solid fats are being fractionated solid fats are being fractionated
Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my
Palm Oil Fractionated to
Palm Olein and Palm Stearin
RBD
Palm Oil
IV 52
RBD
RBD
Palm Olein
Palm Stearin
IV 56
IV 34
90
80
70
60
Palm Stearin (IV 34)
50 60% at 25 °C
40
Palm Oil (IV 52)
30 0% at 25 °C
15% at 25 °C
20
Palm Olein (IV 56)
10
0
0 5 10 15 20 25 30 35 40 45
TEMPERATURE ( ⁰C )
90
PERCENTAGE OF SOLID FAT CONTENT
80 68% at 25 °C
70 Palm Kernel Oil (IV 19)
Palm Kernel Stearin (IV 8)
60
18 % at 25 °C
50
Palm Kernel Olein (IV 21)
40
30 0% at 25 °C
20
10
0
0 5 10 15 20 25 30 35 40
TEMPERATURE (⁰C)
60% to 65%
35% to 40%
RBD
Palm Kernel
Oil
RBD
Palm Kernel RBD
Olein Palm Stearin
Colour 3 red
Application: Deep Frying, Shallow Frying, Stir Frying, Mayonnaise and Salad Dressing
Colour 3 red
Application: Deep Frying, Shallow Frying, Stir Frying, Mayonnaise and Salad Dressing
Colour 3 red
Application: Deep Frying, Shallow Frying, Stir Frying, Mayonnaise and Salad Dressing
Colour 3 red
Application: Deep Frying, Shallow Frying, Stir Frying, Mayonnaise and Salad Dressing
Colour 3 red
Application: Deep Frying, Shallow Frying, Stir Frying, Mayonnaise and Salad Dressing
Palm Stearin 2 54 to 56 °C
(PORAM SPEC)
Palm Stearin IV 20 58 to 60 °C
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.
SOYBEAN OIL
PALM STEARIN
MELTING POINT 54 °C
Teng Kim Tiu, Sivaruby Kanagaratnam and Kalanithi Nesaratnam (2014) Trans Fats Replacement Solutions in Malaysia in Trans Fats Replacement Solutions Urbana,
Illinios AOCS Press: 385-398.
• Structure
• Texture
• Firmness
or shortening
Palm Oil
60 to 80%
Palm Olein
10 to 20%
Palm Stearin
2O to 4O%
• Cake margarine
are 84% fat
• Cake shortening
are 100% fat
Palm Oil
60 to 80%
Palm Olein
10 to 20%
Palm Stearin
5 to 1O%
Palm Oil
60 to 80%
Palm Olein
10 to 20%
Palm Stearin
10 to 2O%
Palm Olein
10 to 30%
Palm Stearin
5 to 15%
Palm Oil
60 to 80%
Palm Olein
5 to 10%
Palm Stearin
10 to 2O%
Palm Oil
60 to 90%
Palm Olein
10 to 30%
Palm Stearin
10 to 2O%
Palm Oil
60 to 80%
Palm Olein
10 to 30%
Palm Stearin
5 to 2O%
Palm Oil
60 to 80%
Palm Olein
20 to 40%
Palm Stearin
5 to 1O%
Palm Oil
5 to 10%
Palm Olein
80 to 100%
90
PERCENTAGE OF SOLID FAT CONTENT
80
70
60
50
40
30
20
10
0
0 5 10 15 20 25 30 35 40 45
TEMPERATURE(⁰C)
CHOLESTEROL FREE
Palm Oil
80 to 100%
Palm Olein
10 to 30%
Palm Oil
Palm Olein
Palm Oil
Palm Olein
Palm Kernel
Oil
Palm Oil
80 to 100%
Palm Olein
10 to 30%
Palm Oil
Palm Olein
Palm Oil
Palm Olein
Palm Oil
Palm Olein
Palm Oil
Palm Olein
INTERESTERED
PALM STEARIN IV 10
to produce
TAG of OPO
Patties
Margarine
mayonnaise
Very Versatile
Competitive price.