Palm Oil and Its Applications in Pakistan Food · PDF filePalm Oil And Its Applications In...

Palm Oil And Its Applications In

Pakistan Food Industry

Dr.Syed.Tufail.Hussain.Shah

Break up of Palm Oil Consumption For Food Applications (compilation from the trade data)

• Palm Oil = 1.45

• Palm Olein = 0.47

• Packed Products = 0.05

• Total = 1.97 m.MT

Imports of Palm products

• RBD Palm Oil in vanaspati = 1.350

• Misc, Food Products = 0.008

• RBD Palm Olein in Vanaspati = 0.225

• RBD Palm Olein as Cooking Oil = 0.200

• RBD Palm Olein for Industrial frying = 0.050

• Sub Total = 1.833 m.MT

Breakup of Applications

• Shortening = 0.05 • Industrial Margarine = 0.04 • Confectionery Fats = 0.03 • Dairy Industry / • Ice-cream = 0.02 • Subtotal; = 0.11 m.MT • G. Total = 1.943 m.MT

Other Applications

Palm & Palm Kernel Oils -- Food Uses in Pakistan

Principal Uses

Vanaspati Cooking oil Frying oils Margarine Shortening Pastry fats Bakery fats Dough fats

Ice cream fat Milk fat substitute

Sparing Uses

Confectionary fats CBS &CBE Filled milk

Coating fats Food ingredients Chocolate pastel

Soup mixes Spraying oil

Candies& Toffees Sugar confectionary

Tub margarine

Untapped use Low fat spreads

Cake Mixes Sandwich spreads Coffee whitener

Pressurized spray oil Microencapsulated

palm based products Salad dressing

Lubricating oil in food industry

Basis For Palm Oil Food Applications. – Commercial,

Availability& Comparative prices

Availability in RBD form

Costs modification & processing.

Technical

Functionality/ applicability

Interchangeability between oils.

Nutritional considerations

Shelf-life/ storage life

Handling/ pour –ability

– Environmental

RBD palm products produce min, factory effluents and

chemical waste by-products.

Palm based frying oils produce min, or no sticky residues in the

kitchens.

Environment friendly with high degree of sustainability.

YEAR PRICE DIFFERENTIAL ( CANOLA OIL - PALM OLEIN)

PER MAUND PER MT

2008 431 11580

2009 102 2740

2010 103 2750

211 249 6970

2012 (JAN. - JUNE) 562 15090

2012 (JULY - DEC.) 962 25830

2013 (JANUARY ) 1200 32300

YEARLY PRICE DIFF; CRUDE CNO AND RBD POL PERIOD 2008-12, BASED ON AVERAGE LOCAL MARKET PRICES WITH SALES TAX (PKR)

Composition Palm Oil Palm Oil

Hard Fraction

Palm Oleins

Normal Olein Super Olein

Fatty Acids (%)

C 14 1.2 1.4 1.01 10

C 16 (Palmatic Acid) 42.5 58.9 40.5 33.6

C 16:1 0.2 0.1 0.2 0.3

C 18:0 4.5 4.7 4.2 3.7

C 18:1 (Oleic Acid) 40.7 27.4 41.8 46.2

C 18:2 10.6 7.4 11.6 12.8

C 18:3 (Linolenic Acid) 0.3 0.3 0.3 0.4

Total saturated 48.2 65 45.8 38.7

Total Un-saturated 51.8 35.2 53.9 61.3

Source: MPOB (Pocket Book of Palm oil Uses) 2009

Fatty Acids Composition of Palm Products (Mean Values)

Property Palm Oil Palm Oil

Hard Fraction Palm Oleins

Normal Olein Super Olein Melting Point c° 39 max 53.5 max 24 max 15.1 max Iodine Value 53 max 45 max 56 max 60 min Sap; Value 199 199 198 187 Solid Fats Contents (%)

5 c° ___ ___ ___ 27.1 10 c° 53.7 76 38.3 17.5 15 c° 39.1 68.9 19.9 0.9 20 c° 26.1 60.2 5.7 ___ 25 c° 16.3 50.6 2.1 ___ 30 c° 10.5 40.4 ___ ___ 35 c° 7.9 34.3 ___ ___ 40 c° 4.6 28.1 ___ ___ 45 c° 0.2 22.4 ___ ___ 50 c° ___ 12 ___ ___ 55 c° ___ 0.6 ___ ___

Source: MPOB (Pocket Book of Palm oil Uses) 2009

Comparative Physical Characteristics of Palm Products (Mean values)

Melting Profile of P. Products

Composition P.K. Oil P.K. Stearin P.K. Olein

C 6:0 0.3 0.1 0.3

C 8:0 4.6 1.9 4.3

C 10:0 3.8 2.7 3.8

C 12:0 (Lauric Acid) 50.2 56.5 44.2

C 14:0 (Myristic Acid) 15.5 22.6 13.8

C 16:0 7.7 7.9 9

C 18:0 2.1 1.7 2.2

C 18:1 14.8 5.7 17.8

C 18:2 2.8 0.8 3.2

C 20 0.2 0.2 0.1

Total Saturated % 82.4 93.5 79

Source: PORIM Technology No. 16 (1995)

Fatty Acids Composition of P.K. Products (Mean Values)

Property P.K. Oil P.K. Stearin P.K. Olein

Iodine Value 19.6 max 8 max 25 max

Melting Point c° 28 max 33 max 25 max

Solid Fats Contents (%)

5 c° 72.4 93.3 66.6

10 c° 66.4 91.7 58.7

15 c° 55.2 90.1 42.7

20 c° 39.8 81.8 23.8

25 c° 15.8 67.3 3.6

30 c° Nil 34.3 ___

35 c° ___ ___ ___

Source: PORIM Techcology No. 16 (1995)

Comparative Physical Characteristics of Palm Kernel Oil and its Fractions (Mean Values)

Melting Profile of P. Products

Methods of Modifications for oils

All oils & fats including palm products can be modified by the following methods to alter the physical and chemical properties to achieve objectives like enhance and diversity uses, improve functionality, shelf life, nutrition, interchangeability including moderation of cost/price.

– Hydrogenation - (chemical change)

– Inter-estrification - (chemical change)

– Fractionation/winterization - (physical change)

– Blending - (physical change)

– Votatorization - (physical change)

CPO at Ambient Temp;

Flow Diagram of Fractionation

Membrane Filter Press

Melting Profile of IE P.K.O.

Types Of Stocks Used For Semi-Solid Edible Oil Products (margarine, shortening& vanaspati)

• Liquid Oils Semi-solid fats Hard Stocks

Sunflower oil palm oil Palm oil Hard Frac;

Soybean oil Hydrg, oils 30-34c° Hydg, palm oil above 40c °

Canola oil Hydrg; palm olein 30-34 c ° Hydrg, other oils above 40c°

Cotton Seed Oil *Hydrg, P k Oil/PK olein

Palm Oleins ** Inter-esterified fats

*Only for margarines

**For trans free products like vanaspati, margarine & shortening.

Why use palm products in formulations of vanaspati, shortenings & margarines?

• Palm oil prices are generally competitive, rather have been at a much lower levels in the local market vis-à-vis other liquid oils.

• Availability of palm products at source is plenty and has been ever increasing.

• Palm products availability with in Pakistan has been fairly consistent. Imports of palm products has touched 2m MT per year.

• Costs of processing & modifications for palm products for down stream uses is much lower compared to Soya, Sun, Cotton Seed and Canola oils.

• Palm oil crystallizes in desirable stable beta-prime form which is suitable polymorphic form for formulations of pasty products.

Palm Products in Vanaspati Formulations • Palm oil ,like vanaspati is a semi-solid at ambient temp; and has close physical

resemblance. • Palm oil melting point is of a similar range as that of vanaspati 36 ± 2c° • Palm oil needs min, or no modification for use in vanaspati. • Palm oil like vanaspati ,when allowed to cool slowly crystallizes into a granular texture. • For winter vanaspati blends some palm olein or liquid oils are added to soften the

texture;

P. O = = 80-90 % P.OL/ Liquid oil= 10-20% • For summer blends palm oil hard fraction or hydrogenated palm oil/palm olein melting

point 42 c is added to harden the texture.

P. Oil == =80-90 Hard Palm Oil/ Hard Palm Frac, =10-20% • Nutritious and trans fat free vanaspati is produced using a blend of palm oil and non-

hydrogenated Hard Palm Oil Fraction.

• Blend of fully hydrogenated palm oil 40-60-% inter-esterified with liquid oil can be used to produce trans free vanaspati.

shortenings

• Shortening is plastic pasty high melting product and is 100% fat. No water is added. Unlike margarine, shortenings are stored at room temp;

• It is of two types

– Frying – All purpose

– Baking – for cookies, cakes, crackers

• Shortenings are composed using a blend of high SMP fats, medium hard fats and some liquid oils

• Usually partially hydrogenated oils are used. Un-hydrogenated palm oil/palm stearin(soft) is very conveniently used in place of hydrogenated oils.

• Instead of water, shortenings have approx; 10% gas for good aeration in cakes & creaming power.

• Beta prime crystals are necessity, just like margarine.

• Addition of high level of palm products helps in lowering trans-fats in shortening and ultimately in the end food products.

• Palm products particularly palm stearin are ideally suitable in shortening formulation due to high melting point and solid fats contents.

• Palm products are often used in natural form with no modification or chemical processing.

Melting Profile of P. Oil & its Derivatives

Melting Profile of Different Margarines

Margarines & Spreads

• Margarine is water-in-oil emulsion similar to butter in texture (80% fat phase plus 20% max water phase)

• Various types of margarines are formulated according to the intended use or functionality.

• Types of margarines

– Table margarine tub (5-10 c° / packet (10-15 c°)

– Industrial or bakery margarine (creaming & backing)

– Puff pastry margarine ( vol-au-vent pastry)

– Low fat spreads 40-60% fat

• Margarine must be stable emulsion with no oil separation, shiny surface, smoothing texture, no brittleness, good spread ability and clean smooth meltdown in mouth.

• Fat component of margarine may consist of;

– Mixture of hydrogenated fats

– Mixture of hydrogenated & un-hydrogenated oils

– Mixture of inter-esterfied & un-hydrogenated oils

– Mixture of unmodified fats/oils

• Trend is to add as much un-hydrogenated liquid oil as possible to achieve high poly-unsaturation and to reduce cost.

• Palm oil/palm olein blends with other vegetable oils is suitable for formulation with excellent properties of consistency & spread.

Margarines & Spreads (cont…)

For Good Margarine Texture

Positive Factors;

Rapid crystallization during processing.

Stable storage temp;

Fat blends which promote Beta-Prime polymorphic state

Oil blends with variable glyceride carbon chain length.

Factors to be avoided.

Slow crystallization.

Widely fluctuating temp,( Thermal Shocks)

Blends based on same source of C 18 chain.

Blends containing too high proportion of palm oil.

Blends promoting Beta polymorphic form of crystals.

Palm Olein Based Cooking Oils Pure as Cooking Oil Palm oleins are clear liquid at tropical/summer ambient temp; Double

fractionated Olein goes very well as liquid cooking oil. In winter months olein has tendency to cloud and ought to be melted before use. Olein based cooking oil possess better oxidation stability (shelf life), functional and nutritional merits.

Blended Cooking Oil Palm oleins can be blended with other common liquid oils like Soya, Sun

flower, Canola etc to produce cooking oils which have better cold stability, shelf life and consumer acceptability. Palm olein can be easily blended up-to a level of 50% max; to be within the PSQCA standards of blended oils.

Blended Cooking Oils (Smart Balance) Palm olein (df) can be blended with canola & soya bean oils at a certain

proportion to produce smart cooking oils to satisfy the AHA recommended ratio of 1:1:1 between saturated: Mono-unsat: Poly-Unsat levels. Such oils are considered nutritionally more balanced and health friendly.

Palm oil/Olein Based Frying Oils

• By virtue of fatty acids composition particularly low level of linoleinic acid

(0.3%) and presence of naturally occurring tocos, palm olein enjoys the best acceptability as frying medium. Palm olein is considered as the frying oil of “first choice”. Worldwide its consumption and acceptability is well established.

• Palm olein/ oil do not degrade fast during high temperature frying. Oil

“pick-up” by food is low, last longer in the fryer, can be used number of times. Oil replenish during frying and oil discard at the end of frying day are low.

• Food prepared in palm olein has an excellent quality in terms of golden

color appearance, taste and texture. • Palm olein/ palm oil are cost effective and more economical to be used

as frying medium.

Ups & Down of Deep Frying

Benefits of Palm Olein over Other Vegetable Oils for Frying

• Palm olein is the best and most suitable oil for all types of frying

i.e. domestic, commercial and industrial.

• Palm olein is low price compared to canola oil.

• Palm olein is available throughout the year, unlike seasonal oils.

• Chemical composition of palm olein makes it suitable for frying .

• Degrade relatively slowly in the fryer vis-a-vis other vegetable oils.

• Consumption per unit of fried food is less.

• Quality of food fried in palm olein is better.

• Palm olein is trans fat free, nutritious and safe frying oil.

• Palm olein is the major frying oil used Worldwide.

Melting Profile of P.K.O. & H.P.K.O.

Specialty Fats from Palm & Palm Kernel Oils

Cocoa Butter Equivalents

Cocoa Butter Substitutes

Coating Fats( cakes, biscuits, sugar & frozen confectionary )

Toffee Fat

Imitation Dairy Fats

Cream Filling Fats

• Palm & palm Kernel oils are used for the production of specialty fats due to the unique compositions and properties. Processes of fractionation and hydrogenation are extensively employed to tailor specialty fats.

• Specialty fats usually have very high solids at low temp; at 5 c°, 10 c°. But zero solids at 35 c°. Melting profile of such fats are very sharp between 30-35c°.

Non Dairy Ice Cream

• Ice cream is an oil-in-water emulsion.

• Fats used in ice cream must have high solids at 0 C° and 20 C° melts sharply at 25-35 C°.

• Following *fats are suitable:

100% Palm kernel oil SMP 26-28 C° (For fast melting ice cream)

100% palm oil SMP 36-37 C° ( For slow melting ice cream)

100% H. Pal Olein SMP 28-32 C° ( For soft ice cream)

*Fat should be compromise between quality and price. • Level of fats in ice cream ranges between 7-20%

• Other types of fats are ice cream coating fats i.e. HPKO & HPKOL.

• Ice cream fat should melt on the palate with no greasiness or gumminess.

Filled Milk

Evaporated, condensed, powder, drinking milk, • Reasons for substituting milk fat! Health Economic Quality of milk (consistency) • Fats used are; Palm oil 100% Palm olein 100% Hydrogenated palm oil 40-42 c° Hydrogenated palm olein 40-42 c° Hydrogenated P.K.O IV max 2 50:50 mixture of HPKO (38 c°) & HPO (40-42 c°) (high quality blend)

Coffee Whiteners

• Fat should have very low poly-unsaturation to make it more resistant to development of off flavor.

• The product is used at high temp. Therefore high saturated fats like hydrogenated palm kernel oil or P. k olein with SMP of 35-42 c and high solid contents at room temp; is used.

Recipe:

Ingredients %

Corn syrup solids 55-60

Fat 35-40

Sodium caseinate 4.5-5.5

Emulsifiers' 0.2-0.5

Phosphate salt 1.2-1.8

Filling Creams

Filling creams require fats which set quickly and yet melt fast in the mouth giving cool sensation. For example “wafers “ where hydrogenated P.K Olein is an ideal fat.

Sugar Confectionery (Toffee)

Toffees & Caramels Sugar glucose and fat boiled together to provide texture and richness. Amount

of fat, boiling temp; types of fats are fundamental to the quality of final product. Recipe: White sugar = 27% Glucose = 27% Full cream = 27% (Condensed Milk) *Fat = 16.5% Salt = 0.15% Vanilla flavor = 0.02% Water = 2.3% 100% * Butter, P.K Olein (hydrogenated), Palm oil etc.

Soup Mixes

Replacing meat fats by hydrogenated oils

Dry Soups

Requirements are;

High solids at room temp;

Good stability

Competitive price

“Fat used is hydrogenated palm oil 42-44 c°”

Canned Soups

Only in cream, soups

Fat used is palm oil/ palm olein

Palm Oil :- The Savior • Pakistan faces acute shortages of energy which has also gone

expensive. • Vegetable oil industry in Punjab & KPK provinces is unable to

perform and meet consumer demands. • Some industry has moved to Karachi where energy situation is

relatively better • In prevailing energy crises direct packing of RDB palm oil/

palm olein at port installations be considered to supply cooking fats / oils to masses at affordable prices.

• Where processing or modification is required palm oil/ palm olein can still provide savings. For most end products either no or very little processing is required. Such costs for other liquid oils will be much higher.

• Preserved quality RBD palm oil/ palm olein can be imported from reliable source to be packed directly as cooking medium.

Compromise for Choosing a Fat !

Ideal Fat

Functionality

Nutrition Cost

Food Uses of Palm Products

Conclusion

• Pakistan is an established importer and an experienced consumer of palm oil. Major part of the palm oil (90%) goes into two main products i.e. vanaspati and cooking / frying oil. Remaining 10% consumption is in variety of other food products with specific functional requirements.

• Some areas of applications are untapped and ought to be explored and exploited for diversification of palm oil uses.

• Utilization of P.K.O and its derivatives is limited in the country. Reasons are high price, high import tariffs and lack of technical know-how on P.K.O role in modern day intricate food system.