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Palm oil and fractions

WAI-LIN, SIEW
and JOHARI MINAL
MPOB

OFI Middle East 2007

PALM OIL INDUSTRY-RM31.8b,


PLANTED AREA 0F 4.17m hectares,
production of 15.9 m tonnes oil.

Oil Palm Bunch


Fruit spiklets
Oil per bunch
20-30%

Bunch weight 20-30 kg

Kernels

The PALM OIL option

"

PALM OIL- A BALANCED


OIL

50% UNSATURATED
50% SATURATED

Fractionation of palm oil


PO

PO

Ol 62

St 40
St 33

Ol 56
Sp ol
64-65

Soft pmf
45
Hard
Pmf 36

st25

PO
St 30-45

Mid ol
54

pmf48

Hard st
15-25
Hard pmf
34-42

Ol 56-64
Soft pmf
42-50

Sp ol
63-70
Mid ol
54-56
Source:Kellen, M,

FATTY ACID COMPOSITION OF PALM


OIL PRODUCTS
Fame

Palm
Oil

Palm
Olein

C12:0
C14:0
C16:0
C18:0
C18:1
C18:2
C18:3
C20:0

0.2
1.1
44.0
4.5
39.2
10.1
0.4
0.4

0.2
1.1
40.9
4.2
41.5
11.6
0.3
0.2

Super
Olein
0.3
1.0
35.4
3.8
45.1
13.4
0.3
0.3

Palm
Stearin
0.1-0.3
1.1-1.7
49.8-68.1
3.9-5.6
20.4-34.4
5.0-8.9
0.1-0.5
0.3-0.6

Positional distribution of fatty acids in


palm oil and palm olein
Palm oil
sn -2
Position 1,3
Palm olein
sn-2
Position1,3

Sat FA

oleic

linoleic

20.6
70.5

61.9
25.2

17.5
4.3

13.7
72.9

66.3
23.8

19.9
3.3

Total and positional distribution of


fatty acids in PMF
*

*+

#
( !
)%

&
'$ '

%# #
#
%

# #
$

content of FA

, -

90
80
70
60
50
40
30
20
10
0

olive oil
palm olein
palm oil

sat FA

monounsaturated polyunsaturataed

type of fatty acids in sn2 postion

Triacylglycerol composition of palm oil


TAG wt% TAG wt% TAG wt% TAG wt% TAG wt%
All 0 db
7.4 All 1 db 36.8 All 2 db
34 All 3 db 16.1 All>3 db 5.6
PPP
5.1 MOP
0.9 POO
20.3 OOO
4.4 LOO
1.8
PPSt
1.2 POP
23.7 StOO
2.4 POL
4.1 OLO
1.2
PStP
0.3 POSt
5.7 OPO
1 PLO
5.6
PPO
4.4 PLP
6.5
PStO
0.2 StLP
1.6

TRIGLYCERIDES OF PALM OIL


PRODUCTS(C No.)
C. No

Palm
Oil

Palm
Olein

Super
Olein

C46
C48
C50
C52
C54
C56

0.8
7.4
42.6
40.5
8.8
-

0.8
3.3
39.5
42.7
12.8
0.7

0.2
1.9
30.8
53.4
13.6
0.2

Palm
Stearin

3.1
23.7
40.3
25.3
6.9
0.5

Two important physical


properties of palm oil
( ./0 * + 1
.3 4

" 1 2" 1 (

5 6 /( 4

Solid fat contents of palm oil products


90

Hard stearin
Hpo(43)

70
50
30

Palm oil

stearin
shortening

olein

10
5

15

25

35 T/C

Morphology of Crystals

Small

Small, 5 m, needle-like

large, course, as large as 50 m or


more, dense, flat

TENDING

TWO TYPES
IV 56 60
IV >60

Fatty acid composition(wt%) of


palm olein
IV

C14 C16 C18 C18-1 C18-2

<60

1.0

37.9 4.1

43.4

12.5

60-64 1.0

34.8 3.8

45.5

14.2

>65

30.8 3.6

47.9

15.4

1.0

CLOUD PT (C)

Super olein
4

58

60

62

64

IODINE VALUES

66

68

SFC AT 2.5 AND 5C


60

Super olein
40

20

0
58

60

62
64
IODINE VALUE

66

68

SFC of palm oil and oleins


SFC of palm oil and olein
60

SFC %

50
40

palm oil

30

palm olein

20

super olein

10
0
10 15 20 25 30 35 40 45 50 55
temperature C

Typical specifications of palm


olein for snack food frying
FFA
PV
M&I
COLOUR
FLAVOUR
SMOKE POINT

<0.05%
<1
<0.1%
<3R
BLAND
220-240C

Fatty Acid Composition of


Palm Stearins
Fatty acids

Range(wt%)

16:0

47 - 74

18:0

4-6

18:1

15 - 37

18:2

3 - 10

(
/

$$ !
! $

SFC of palm stearins


SFC of palm stearins
120

SF C %

100
Palm stearin

80

PMF hard

60

PMF soft

40

Hard Stearin

20
0
10 15 20 25 30 35 40 45 50 55
temperature C

PROPERTIES OF PALM MID FRACTION


Fatty Acid Composition (%)
C12
C14
C16
C18
C18:1
C18:2
C20

0.1
0.8
56.6
4.1
34.4
3.7
0.3

TRIGLYCERIDE COMPOSITION OF
PMF
C NO

C46
C48
C50
C52
C54

1.1
5.5
76.1
16.4
1.0

PROPERTIES OF PALM MID FRACTION


Iodine value
Slip melting point
Solid fat content C
10 90
15 85
20 80
25 63
30 42
35 3
40 0

34.6
33.5C

TOCOPHEROLS/ TOCOTRIENOLS
IN OILS
TOCOPHEROL
- RICHED

TOCOTRIENOLRICHED

SOY, CORN
COTTONSEED,
SUNFLOWER,
RAPESEED

PALM,
WHEATGERM,
RICEBRAN

6 2 5 .( 71
1 5 /2 " .(
/" + .4
/. 5 0 8 1 (

79
#

&

! #%

$#& ! #'%

:
5

;
)

Scavengers of free radicals

-tocopherol
-tocopherol
-tocopherol
-tocopherol

21.5
3.7
3.2
1.6

-tocotrienol
-tocotrienol
-tocotrienol
-tocotrienol

7.3
7.3
43.7
11.7

CAROTENOID COMPOSITION IN
CRUDE PALM OIL

TYPE

PHYTOENE
CAROTENE
CAROTENE
LYCOPENE
OTHERS

1.3
56
35
1.3
6.4

Novel palm products-nutrolein


+

) <

**+
/

#$
$

(4

#
$
&

400

525

800

Why choose palm oil?


Price consideration
Functionality
Trans-free formulations
Stability
Consistent supply
Healthy, natural oil
Contains vitamin E, sterols,
Unique in composition
Variety of products

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