Palm Oil In Food Applications

Palm Oil I n F o o d A p p l i c a t i o n sH a s s a n I s m a i l

Welcome

I n t r o d u c t i o n

O i l Pa l m Tre e s


KernelPa l m Ke r n e l O i l

MesocarpPa l m O i l



Fatty Acid Composition Palm Kernel Oil Palm Oil

C 12 47.6 - 50.0 0.2 - 3.6

C 14 14.6 - 18.6 1.0 - 2.5

C 16 8.6 - 13.6 37.2 - 47.6

C 18:0 2.0 - 3.8 4.4 - 13.3

C 18:1 13.7 - 16.5 29.9 - 40.7


Tw o m a j o r fa t t y a c i d s : Pa l m i t i c a n d O l e i c

Two m a j o r t r i g l yc e r i d e g ro u p s : P O P a n d P O O

Re s u l t i n :• h i g h ox i d a t i ve s t a b i l i t y ( fo r f r y i n g ) .

• d e s i re d m e l t i n g p ro f i l e fo r b a ke r y fa t s a n d c o n fe c t i o n e r y fa t s ( w i t h f ra c t i o n a t i o n ) .

P a l m O i l A d v a n t a g e s

A d v a n t a g e s

1 . Ve rs a t i l i t y a n d F u n c t i o n a l i t y

2 . C h o l e s t e ro l F re e

3 . Tra n s Fa t F re e

5 . N u t r i t i o u s

6 . O x i d a t i ve S t a b i l i t y

7 . B l a n d

8 . Ava i l a b i l i t y

9 . P r i c e C o n s i d e ra t i o n

P a l m O i l A d v a n t a g e s

A d v a n t a g e s

1. Versati l i ty and Functional ity

Naturally occurring in semi solid form.

Palm Oil , Palm Olein and Palm Stearin can

be further blended in various proportions

to produce Palm Oil blends of different

melting point.

A d v a n t a g e s


S i m i l a r l y t h e Pa l m Ke r n e l S t e a r i n a n d

Pa l m Ke r n e l O l e i n fo r va r i o u s

a p p l i c a t i o n s f ro m c o n fe c t i o n e r i e s t o

n o n d a i r y a p p l i c a t i o n s .

A d v a n t a g e s


A d v a n t a g e s

2. Cholesterol Free

L i ke a ny o t h e r ve ge t a b l e b a s e d o i l ,

Pa l m O i l i s c h o l e s t e ro l f re e .

A d v a n t a g e s

3. Trans Fat Free

Pa l m O i l i s t ra n s fa t f re e , t h e re i s n o n e e d t o

hy d ro ge n a t e p a l m o i l t o p ro d u c e h a rd fa t s o f

d i f fe re n t q u a l i t y.

A d v a n t a g e s

3. Trans Fat Free

• T h i s w ay w e c a n p ro d u c e fa t fo r m u l a t i o n s w h i c h

i s t ra n s fa t f re e .

• “ Pa r t i a l hy d ro ge n a t i o n w h i c h p ro d u c e s t ra n s fa t

i s k n o w n t o b e a d e t r i m e n t a l t o c a rd i o va s c u l a r

h e a l t h ”

A d v a n t a g e s

4. Nutr it ious

Pa l m O i l i s r i c h i n v i t a m i n s E

( t o c o t r i e n o l & t o c o p h e ro l ) &

p ro v i t a m i n A .

“ To c o t r i e n o l ” h a s t h e a b i l i t y t o

re d u c e t h e r i s k o f s t ro ke ,

a r t e r i o s c l e ro s i s a n d o t h e r h e a r t

d i s e a s e s p ro b l e m s .

A d v a n t a g e s

5. Oxidative Stabi l i ty

Pa l m Fa t s a n d Pa l m Ke r n e l Fa t s

h ave g o o d ox i d a t i ve s t a b i l i t y a n d

i s s u i t a b l e fo r f r y i n g a n d a l s o l o n g

s h e l f l i fe p ro d u c t s .

A d v a n t a g e s

6. Bland

Pa l m O i l i s b l a n d – Pe r fe c t fo r

c o o k i n g a n d f r y i n g a n d d o n o t

a f fe c t t h e f i n i s h e d p ro d u c t a ro m a .

A d v a n t a g e s

7. Avai labi l i ty

I t i s c o m p e t i t i ve a n d i s n o t l a n d

i n t e n s i ve . T h e o i l y i e l d i s m o re

t h a n 3 0 % . S o t h e o ve ra l l o i l y i e l d

p e r h e c t a re c a n b e i n c re a s e d

a b o u t e i g h t t o 1 0 t o n e s p e r

h e c t a re p e r y e a r.

A d v a n t a g e s

8. Pr ice Consideration

• Ve r y h i g h o i l y i e l d / h e c t a re .

• L o n g s h e l f s t a b i l i t y.

• D i re c t b l e n d i n g , l e s s p ro c e s s i n g c o st .

• B l e n d w i t h l o c a l l y p ro d u c e d o i l e . g . c o tt o n s e e d o i l

Pa l m O i l i n F o o d A p p l i c a t i o n s

P a l m O i l A p p l i c a t i o n s

C o o k i n g O i l


C o o k i n g O i l

• T h e u n i q u e fa t t y a c i d c o m p o s i t i o n a n d n a t u ra l a n t i ox i d a n t s c o n fe r :

1 .G o o d ox i d a t i ve s t a b i l i t y

– l o n g s h e l f l i fe

2 . E xc e l l e n t t h e r m a l s t a b i l i t y

– p e r fe c t fo r s h a l l o w a n d d e e p f r y i n g


C o o k i n g O i l

M o st o t h e r ve ge t a b l e o i l s n e e d t o b e p a r t i a l l y hy d ro ge n a t e d t o i n c re a s e s t a b i l i t y

Pa l m o i l i s t ra n s f re e


C o o k i n g O i l

• Re f i n e d Pa l m O i l

• Re f i n e d Pa l m O l e i n

• Re f i n e d d o u b l e f ra c t i o n a t e d Pa l m O l e i n

• Re f i n e d Pa l m S t e a r i n

• Re d Pa l m O i l o r O l e i n


C o o k i n g O i l

Red Palm Oil

C A R OT I N O ’s Pa t e n t e d t e c h n o l o g y

re t a i n s > 9 0 % o f t h e N a t u ra l C a ro t e n e s

& V i t a m i n E

• T h e f i r s t & o n l y M o l e c u l a r D i s t i l l e d

re f i n e d O i l i n t h e w o r l d m a r ke t r i c h

i n N a t u ra l C a ro t e n e s & V i t a m i n E .


C o o k i n g O i l


I n d u s t r i a l F r y i n g F a t s



• W i d e l y u s e d fo r f r y i n g i n fo o d i n d u st r y.

• A p p l i c a t i o n s a re s p e c i a l l y s u i t e d fo r i n s t a nt

n o o d l e f r y i n g , d e e p f r y i n g ( c h i p s & c r i s p . e t c )

& t e m p u ra f r y i n g .

• E xc e l l e n t re s i s t a n c e t o d e t e r i o ra t i o n d u r i n g

s h i p m e n t . M a i n t a i n i n g t h e s t a b i l i t y o f t h e O i l .

d u r i n g f r y i n g .



1 . H i g h ox i d a t i ve s t a b i l i t y

2 . H i g h s m o ke p o i nt

3 . L o w fo a m i n g

4 . B l a n d f l avo r

5 . C o m p e t i t i ve c o st

6 . ‘ Tra n s f re e ’

7 . N u t r i t i o n a l l y b a l a n c e d


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Lard Soya bean Palm Olein

Time

PV

or

O2

up

tak

e

High stability to oxidation



• M o re re s i s t a n c e t o b re a kd o w n a s c o m p a re

t o o t h e r o i l s

• B l a n d t a s t e ( C a r r i e s t h e f l avo r o f t h e fo o d )

• L e s s fo a m i n g , o i l a b s o r p t i o n & vo l a t i l e

c o m p o u n d fo r m e d

• I m p a r t l o n ge r ke e p i n g q u a l i t y /s h e l f l i fe o f

f r i e d fo o d

• S u i t a b l e a s b l e n d w i t h o t h e r o i l s


M a r g a r i n e


M a r g a r i n e

1 . Wa t e r - i n - o i l e m u l s i o n w i t h s p re a d a b i l i t y,

s t a b i l i t y a n d m o u t h fe e l

2 . T h re e m a i n t y p e s :

• Ta b l e m a rga r i n e ,

• I n d u st r i a l / b a k i n g m a rga r i n e ,

• Pa st r y m a rga r i n e

3 . O t h e r m a rga r i n e t y p e s : s t i c k , w h i p p e d

s o f t , p o u ra b l e , l o w - fa t s p re a d s


M a r g a r i n e

4 . Ta b l e m a rga r i n e : Pa l m o l e i n s u i t a b l e a s

l i q u i d c o m p o n e n t ; Pa l m s t e a r i n s u i t a b l e a s

s o l i d c o m p o n e n t

5 . Pa l m o i l i m p a r t s p l a s t i c i t y t o m a rga r i n e .

G o o d w o r k i n g p ro p e r t i e s g o o d

c r y s t a l l i s a t i o n p ro p e r t i e s


M a r g a r i n e

• N a t u ra l s e m i - s o l i d c o n s i s t e n c y h e n c e n o

hy d ro ge n a t i o n re q u i re d

• C h o l e s t e ro l F re e

• C o n t a i n s N a t u ra l V i t a m i n E

• F i n e & s t a b l e c r y s t a l l i ze s i n t h e b e t a p r i m e fo r m

• C o st e f fe c t i ve .


M a r g a r i n e

• T h i s i s a n exc e l l e n t s o l u t i o n fo r t h e fo o d

i n d u st r y t o m e e t t h e re q u i re m e n t fo r p ro d u c i n g

h e a l t hy t ra n s - f re e s o l i d fa t fo r m u l a t i o n s a n d a s

h a rd s t o c k s i n m a rga r i n e fo r a h e a l t hy b a l a n c e d

d i e t .


S h o r t e n i n g


S h o r t e n i n g

Shortening :

Pa l m o i l a n d p a l m o i l f ra c t i o n s p ro d u c e

s h o r t e n i n g s o f exc e l l e n t q u a l i t y w i t h

d i ve rs e a p p l i c a t i o n s :

- b re a d , c a ke s , p a s t r i e s , i c i n g , c re a m a n d

s w e e t s .

•D e s i ra b l e M . P ra n ge : 3 4 - 4 4 oC


S h o r t e n i n g

• Pa l m o i l i s p re fe r re d d u e t o t e n d e n c y t o

p ro m o t e β ’ c r y s t a l s ( t h e p re fe r re d t y p e o f

fa t c r y s t a l fo r g o o d m o u t h fe e l )

• Pa l m o i l g i ve s g o o d S F C p ro f i l e fo r

s h o r t e n i n g s .


S h o r t e n i n g

Funct iona l i ty

1 . A c t a s l u b r i c a n t fo r d o u g h m i x i n g , h a n d l i n g , p ro o f i n g .

2 . P ro m o t e b re a d vo l u m e .

3 . C o h e re g l u t e n s t ra n d a n d s h o r t e n i t .

4 . I m p a r t d e s i ra b l e e a t i n g .

5 . G i ve g o o d c re a m vo l u m e fo r i c i n g c re a m .


V e g e t a b l e G h e e



Vanaspat i :

Va n a s p a t i / ve ge t a b l e g h e e i s 1 0 0 %

ve ge t a b l e fa t . U s e d a s a s u b st i t u t e fo r

b u tt e r fa t .

•W i d e l y u s e d i n I n d i a , Pa k i s t a n & M i d d l e

Ea s t C o u n t r i e s



Tra n s - f re e va n a s p a t i - p a l m o i l b l e n d e d

w i t h s o f t o i l s .

• Pa l m o i l

• Pa l m o i l a n d p a l m s t e a r i n

• Pa l m s t e a r i n a n d c o tt o n s e e d o i l

• Pa l m s t e a r i n a n d s o y b e a n o i l



• C h o l e s t e ro l F re e

• C o n t a i n s N a t u ra l V i t a m i n E

• F re e F ro m Tra n s Fa t t y A c i d s

• C o n t a i n s N a t u ra l S e m i S o l i d

• L o w e r C o st o f P ro d u c t i o n


C o n f e c t i o n e r y F a t s


C o n f e c t i o n e r y F a t s

Please listen to...

Mr. Teah Yau Kun


i c e C r e a m


i c e C r e a m

• Pa l m Ke r n e l Fa t s i s w i d e l y u s e d i n b o t h i c e c re a m a s w e l l a s i c e c re a m c o a t i n g s .

• T h e s u i t a b i l i t y o f t h e fa t s i n i c e c re a m i s m a i n l y d u e t o i t s fa s t c r y s t a l l i za t i o n p ro p e r t i e s a n d g o o d m e l t d o w n

• Pa l m - b a s e d i c e c re a m – Pa l m o i l i s s u i t a b l e d u e t o i t s n a r ro w p l a s t i c ra n ge w i t h h i g h s o l i d a t l o w t e m p e ra t u re .


i c e C r e a m

• S h a r p M e l t i n g p o i n t p ro p e r t i e s a t b o d y t e m p e ra t u re

• S u i t a b l e fo r p e rs o n w i t h l a c t o s e i n t o l e ra n c e

• M o re e c o n o m i c a l t h a n M i l k

• G o o d ke e p i n g q u a l i t y


i c e C r e a m

Ingredient %

Fat (Palm Oil) 11

Skimmed Milk Powder 11

Sucrose 12

Glucose Syrup 5

Emulsifier 0.5

Flavor 0.1

Water 60.4


O t h e r F o o d A p p l i c a t i o n


O t h e r F o o d A p p l i c a t i o n

Pa l m - b a s e d c o c o n u t m i l k

B e tt e r l o n g t e r m s t a b i l i t y c o m p a re d t o c o c o n u t

m i l k

Pa l m - b a s e d M ay o n n a i s e & S a l a d D re s s i n g

S u p e r o l e i n b l e n d e d w i t h s o f t o i l

C o n c l u s i o n

T h e u n i q u e c o m p o s i t i o n o f p a l m o i l c o n t r i b u t e s

t o w a rd s i t s ve rs a t i l i t y a n d st a b i l i t y, m a k i n g i t t h e

o i l o f c h o i c e fo r va r i o u s fo o d a p p l i c a t i o n s

Pa l m O i l i n F o o d A p p l i c a t i o n s

Thank You

Date post:	28-Jan-2018
Category:	Science
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Palm Oil In Food Applications

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