ADVANCEMENT IN PALM-BASED SOLID FATS AND THEIR APPLICATIONS WORLDWIDE WITH SPECIFIC FOCUS FOR THE INDIAN

MARKET

Dr. Nagendran Bala Sundram

(nagen@mpob.gov.my) Regional Manager (South Asia)

& Dr. Sivaruby Kanagaratnam

(sivaruby@mpob.gov.my) Principal Research Officer

Protein & Food Technology Unit (MPOB)

Palm Oil Networking Seminar 8 February 2017

PRESENTATION OUTLINE

1. Introduction

3. Palm Products – Versatility and Functionality 4. Palm-based Solid Fats

5. Conclusions

2. An Overview of Palm and Palm Kernel Oils

The Global Oils and Fats Scenario (2016)

Production : 203.91 million tonnes Exports : 79.78 million tonnes

Source : Oil World, MPOB

India – Oils & Fats Imports

0

2

4

6

8

10

12

14

16

Jan-Dec 2012 Jan-Dec 2013 Jan-Dec 2014 Jan-Dec 2015 Jan-Dec 2016

Palm Soy Sunflower Total

million tonnes

Source : Oil World

An Overview of Palm and Palm Kernel Oils

6

Major Palm Products

Mesocarp Kernel

Crude Palm Oil Crude Palm Kernel Oil

35-40% 60-65% 15-20% 80-85%

Fatty acid Palm Oil Palm Olein Palm Stearin

Myristic 14: 0

0.9-1.5

0.9-1.2

1.1-1.7

Palmitic 16: 0 39.2-45.8 38.2-42.9 49.8-68.1

Stearic 18:0 3.7-5.1 3.7-4.8 3.9-5.6

Oleic 18:1 37.4-44.1 39.8-43.9 20.4-34.4

Linoleic 18:2 8.7-12.5 10.4-12.7 5.0-8.9

Fatty Acid Composition of Palm Oil, Palm Olein and Palm Stearin

SFC of Palm Oil & Fractions

0

10

20

30

40

50

60

70

80

90

100

0 5 10 15 20 25 30 35 40 45

PER

CEN

TAG

E O

F S

OLI

D F

AT C

ON

TEN

T

TEMPERATURE ( ⁰C )

Palm Oil Palm Stearin Palm Olein

Fatty acid PKO PK Olein PK Stearin

Caprylic 8:0 3.4-5.9 3.6-5.0 1.5-2.3

Capric 10:0 3.3-4,4 3.2-4.5 2.5-2.9

Lauric 12:0 46.3-51.1 42.1-46.3 54.8-58.2

Myristic 14: 0 14.3-16.8 12.3-15.5 21.1-24.1

Palmitic 16: 0 6.5-8.9 7.4-10.6 7.2-8.6

Stearic 18:0 1.6-2.6 1.8-2.7 1.3-2.2

Oleic 18:1 13.2-16.4 14.6-21.3 4.6-6.8

Linoleic 18:2 2.2-3.4 2.6-3.8 0.6-1.1

Fatty Acid Composition of Palm Kernel Oil, Palm Kernel Olein and

Palm Kernel Stearin

SFC of Palm Kernel Oil Fractions

0

10

20

30

40

50

60

70

80

90

100

0 5 10 15 20 25 30 35 40

PER

CEN

TAG

E O

F SO

LID

FAT

CO

NTE

NT

TEMPERATURE (⁰C)

Palm Kernel Oil Palm Kernel Olein Palm Kernel Stearin

Palm Products – Versatility and Functionality

Uses Of Palm Products

• Foods •  Feed – palm by-pass fats, Non-Foods - oleochemicals

•  Energy (bio-fuel & bio-diesel)

85% of world’s palm oil is used as food

•  One of the macronutrients Energy •  Enhance palatability and satiety of foods •  Determine the consistency, texture, mouth-feel

and the melting behaviour of foods (Structure-Texture-Firmness) Quality, Taste and Flavour of foods

•  Act as a cooking medium •  Source of essential fatty acids •  Carrier of oil soluble vitamins

• Cooking oil • Industrial Frying Fats • Margarine • Shortening • Vegetable Ghee • Confectionery Fats • Ice Cream • Filled Milk • Non-Dairy Food Products (Cheese analogue, Creamer)

•  As a source of pro-Vitamin A and Vitamin E

Palm fruit & kernel

PO Palm Kernel Oil (PKO)

Olein Stearin

Confectionary fats

Margarine

Hydrogenated PKO

Confectionaries Coffee whitener Filled milk Coating fats

RBD Olein

Margarines Shortenings Vanaspati Frying fats Ice cream

RBD Stearin

Margarines Shortenings Vanaspati

Frying Cooking Shortenings Margarines

Palm and Palm Kernel Oils Food Utilisation Chart

Superolein Palm Mid-Fraction

Soft Stearin

Super Stearin

Salad oil Shortenings Margarines

Shortenings

Substitute Hydrogenated Products

Palm-based Solid Fats

Palm oil based solid fractions are highly recommended in food formulations due to :

Ø mixed composition of high and low melting point triacylglycerols

Ø high solid fat content Ø contribute to structural hardness Ø cost efficient Ø easily available Ø high oxidative stability (long shelf life)

Pande and Akoh (2013)

Role of Solid Fats in Foods

•  Improve appearance •  Enhance taste •  Provide better texture •  Improve volume •  Enhance stability

Solid Fat Blends LIQUID SEMI-SOLID HARD-STOCK

Liquid vegetable oils, e.g. -  palm olein -  palm kernel

olein

Palm Oil Hydrogenated fats > 40°C

Hydrogenated oils ~ 34°C

Palm stearin

Animal fats Animal fats

Palm-based Solid Fats in Foods

Margarines -  Table -  Industrial -  Pastry -  Stick -  Pourable -  Whipped soft -  Low-fat

spreads

TFA Reduction in Margarine

•  Margarine formulations to reduce TFA (< 1%, < 2%) •  Not increase SAFA beyond 30% •  Palm oil remains functionally desirable

Shortenings -  Bakery -  Cream fillings -  Frying -  Pastry -  Animal fat

replacers

Palm-based Solid Fats in Foods

Vanaspati -  trans limit < 10% -  to be reduced to < 5% -  use of 70-100% palm oil possible for TFA

reduction Ø  Replace hydrogenated fats with POs (as

structural fat), in combination with palm oil and palm olein.

The range of palm stearin of IV 30, IV 20, IV 18 and IV 14 should be considered

Palm-based Solid Fats in Foods

Palm-based Confectionery Fats Opportunities for Palm Products

•  FSSAI – Draft Regulation to amend Quality Standards for Chocolates (26 July 2016)

•  Would allow addition of up to 5% vegetable fats in chocolates

•  Harmonisation with Codex Standards and EU regulations

•  Harmonisation with Codex Standards and EU Regulations

Cocoa Butter Equivalents (CBE)

Palm-based Confectionery Fats

Ø Non-lauric fats Ø Symmetrical triglycerides – similar to cocoa butter

(POS, SOS, POP ) Ø Palm Mid Fraction (PMF) – symmetrical triglycerides

– mainly POP Ø Tempering needed

Typical Solid Fat Content of Palm Oil Products

Cocoa Butter Substitutes (CBS)

Palm-based Confectionery Fats

Ø Lauric Ø Lauric fats – sharp melting point Ø Do not need tempering

•  Palm oil is an important oil to the world, fulfilling the need for oils and fats.

•  Palm and palm kernel oils have a wide range of applications in the food industry.

•  Palm and palm kernel oils can be used to produce numerous trans-free food products

•  The versatility of palm and palm kernel oils allows for flexibility in functionality-based applications as solid fats in numerous food products

Conclusions

THANK YOU