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Advantages of Palm Oilin Frying, Baking and

Confectionery Applications

Dr Tan Boon KengThe Nisshin OilliO Group, Ltd.

POTS S. KoreaApril 2011

Merits of Malaysian Palm Oil

- Stable and sustainable supply- Competitive pricing- UNIQUE Composition- Versatile functionality

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Malaysian Palm Oil

UNIQUE Composition, NATURALLY BALANCED

Ideal for 3 major food applications:

FRYING

BAKING

CONFECTIONERY

No other oil can claim this versatility

The UNIQUE Composition of Malaysian Palm Oil

Fatty Acids (%):C16:0 Palmitic 44.6C18:0 Stearic 4.1C18:1 Oleic 39.1C18:2 Linoleic 9.7

No TRANS!

Trisaturates (%):Type Major Group

Trisaturates PPP 9.0Monounsaturates POP 36.7Diunsaturates POO 34.2Triunsaturates PLO 15.6

OOO

Highstability

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NATURAL Characteristics of Malaysian Palm Oil

Two major fatty acids – palmitic and oleicTwo major triglyceride groups – POP and POO

Result in :

• high oxidative stability (for frying)• desired melting profile for bakery fats

and confectionery fats (with fractionation)• Grainy crystal structure

(overcome thro interesterification)

Major Triacylglycerol Species of Oils (%)

Palm Soy Olive CocoaButter

LLL 17.6

LLO 16.0

PLL 14.4

PLO 9.7 11.9 4.5

PPL 9.8

POO 23.2 24.0

POP 31.0 2.8 16.8

POS 6.3 39.0

OOO 4.5 44.7

SOS 29.1

Ref: JOCSP – Palmitic, O – Oleic, S – Stearic, L - Linoleic

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FUNCTIONALITY

COST EFFICIENCY

STABILITY

Specialty FatsFrying Oils

Cooking Oils

Salad OilsShortening

&Margarines

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Merits of Downstream processing of Palm Oil

Enhanced Functionality from Dry Fractionation

Palm OilIV 51

Palm StearinIV 32

Super OleinIV 65

Palm OleinIV 56

Hard PMFIv 35

Mid OleinIV 51

Soft PMFIv 45

Shortening&

Margarines

Cooking/Frying

oil

Salad/Cooking

oil

ConfectioneryFats Cooking/

Frying oil

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PALM OILin

FRYING

Requirements of Frying Oils

High oxidative stability High smoke point Low foaming Bland flavor Competitive cost ‘Trans free’ Nutritionally balanced

Malaysian Palm Oil Meets these requirements

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Heat Stability

Less polymers

Less

volatile

matters

Flavour

Light taste

Not so oily Prolong products’ shelf life

Oxidative Stability

Advantages of Palm Oil in Frying

Palm oil makes deep-fried foods more tasty!

Tasty

Higher oxidative stability

Restrain

viscosity increaseLess

unpleasant smell Less deterioration odor

Easy to drip oil off Lessen oily smell

Restrain

POV increase

Oxidative stability of six major vegetable oils

Orthorer, Lipid Technology, Vol. 17 (5), 2005

SAFA content

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Blending With Palm Improves the oxidative stability of other oils

Rancimat inductionat 110 C (hours)

Palm olein 44

GroundnutGroundnut / palm olein

1521

CornCorn / palm olein

912

RapeseedRapeseed / palm olein

1116

Source: MPOB

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“VegeFruit Oil”

- Special Blend of Palm Olein, Canola and Corn -

Reduce Saturates to 20%

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15

1618

25

0

5

10

15

20

25

30

(hr)

Oxidation Stability (AOM)

Salad Oil

Canola Oil

VegeFruit Oi

Oxidation Stability Comparison

Keep Freshness

VegeFruit Oil: Good Oxidation Stability

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Salad Oil VegeFruit OilCanola Oil

Cold Test Comparison

Good cold stability for cold climate

VegeFruit Oil: Good Cold Stability

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BAKERY FATS –Margarine & Shortening

Consumer requirements of solid fat content in margarine

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Palm Oil Flexibility from Fractionation

Palm oil Versatility in Margarines From Fractionation

10 20 30 40

25

50

75

0

Temperature ( C)

Solid

fat

co

nte

nt

(%)

spreadablility

stability

mouthfeel

butter

wrappermargarine

soft tubmargarine

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Oils & Fats in Margarines in Japan

• Decreasing of fish oil since 1990th• Increasing of palm oil as replacing with fish oil

Palm

Rape seed

Tallow

Lard(t/y)

Soya

Fish

Source: Processed Fats Annual Report

The use of palm oil for margarine industry in Japan

• Mainly refined palm oil• Increasing trend of interesterified palm oil

Refined

Fractionated

Hydrogenated

(t/y)

Interesterified

Source: Processed Fats Annual Report

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Solid FatContent (%)

Palm StearinRapeseed 85:15

Palm StearinPalm KernelFraction (70:30)

Before After Before After

10 ° C 63 68 92 95

20 ° C 48 47 88 91

30 ° C 35 26 65 71

35 ° C 27 17 58 58

40 ° C 21 10 52 37

‘Zero-trans’ Hard Stocks from Interesterification

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Hard Stock Sun Canola

Solid Fat Content (%)

20 ° C30 ° C

35 ° C

40 ° C

100 0 0 91 71 58 37

10 46 44 6.4 3.3 1.9

12 46 42 7.5 3.6 2.2

15 46 39 9.3 4.8 2.8

Use of ‘Zero-trans’ Hard Stocks in Soft tub margarines

Small % of hardstock used Low saturates in margarines

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Confectionery Fats

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Why is Palm Oil and Palm Kernel Oil good forconfectionery fats?

- Unique fatty acid and triglyceride composition

- Fractionation provides fractions with ideal functional properties

- Cost effective

Confectionery Fats from Palm

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Fatty Acid Palm OilPalm Mid Fraction

Palm Kernel Oil

Palm Kernel Stearin

C8:0

C10:0

C12:0

C14:0

C16:0

C18:0

C18:1

C18:2

0.2

1.1

44.0

4.5

39.2

10.1

0.1

0.8

56.6

4.1

34.4

3.7

4.3

3.7

47.7

15.6

8.3

2.2

15.4

2.7

2.1

2.8

55.4

22.3

8.3

1.9

6.3

0.9

Composition of Palm Oil and Palm Kernel Oil

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Confectionery Fats

Lauric Non-Lauric

Cocoa Butter Substitute

HydrogenatedPalm Kernel OilPalm Kernel Olein

Fractionated &HydrogenatedPalm Kernel Stearin

FractionatedPalm Kernel Stearin

Cocoa Butter Replacers,

non-temper

Cocoa Butter Equivalents,

temper

Fractionated &HydrogenatedHigh trans

Low transNo trans

FractionatedBlendsPalm, Illipe, etc.

Enzyme ProcessModified

Confectionery Fats from Palm

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29

Similar SOS triglyceride profile to cocoa butter (CB)

Similar polymorphic behavior to CB

Same physical properties & functionality of CB

Tempering needed

Complete compatibility with CB

No trans fatty acids

Cocoa Butter Equivalents (CBEs)

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Palmitic

Oleic

Stearic

Stearic

Oleic

Stearic

Palmitic

Oleic

Palmitic

P O P P O St St O St

Triglycerides in CB and CBE

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Cocoa Butter

Palm Mid Fraction

Illipe Fat

Shea Stearin

Sal Stearin

Kokum Fat

Mango Kernel Stearin

POP 16 66 7 1 Trace Trace 1

POSt 37 12 34 7 10 6 16

StOSt 26 3 45 74 60 72 59

Palm, Mango Kernel : commercially cultivated.Others : wild crops

Source: Talbot, OFI Egypt 2007

Triglyceride Composition of CB & CBE Component Fats

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Mid Fraction

Cocoa Butter Equivalent (CBE)

Palm Oil Shea Butter Illipe Butter

Stearin StearinOlein Olein

CBE Formulation

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CBIs

TraditionalCBEs

SofterCBEs

FractionType

Palm / Illipe / Shea ratio

Source: Talbot, OFI Egypt 2007

Impact of Components on CBE Formulations

CBRs

Typically from oils – palm, rapeseed and soyaBy Hydrogenation and FractionationContain palmitic, stearic and oleic acids but in a different configurationFrom triglycerides of cocoa butterNew versions – low trans

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Partial Tolerance to cocoa butter

Up to 20% cocoa butter in formulation (fat phase)

Quick crystallization, non-tempering

Good gloss

Good shelf life

For molding and coatings

High trans fatty acids

Cocoa Butter Replacers (CBRs)

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Fatty Acid %

C14:0 0.8

C16:0 26.9

C18:0 5.6

C18:1 66.5

Temperature %

10 ° C 92.3

20 ° C 77.1

25 ° C 61.7

30 ° C 41.1

35 ° C 19.7

CBR (Palm, Soya)

Solid Fat Content

CBR Example: Chocolate Pie

Cocoa Butter Replacers (CBRs) in Biscuit Coatings

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37

From palm kernel oil

High saturates, C12:0

Zero trans content

Produced by fractionation and/or hydrogenation

Cocoa Butter Substitutes (CBSs)

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Different triglyceride composition to cocoa butter

Incompatible with cocoa butter

Can add only up to 5% cocoa butter in fat phase

Softening effect from milk fat full cream milk powder 10% max.

Rapid crystallization, high gloss

Non-tempering

Cocoa Butter Substitutes (CBSs)

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Primarily for molded products since its gloss & snapping

Ideal for making compound chocolate

Can be used for enrobing & panning of hard centres

0

10

20

30

40

50

60

70

80

90

100

10 20 30 40 50

% S

olid

s

Temperature °C

HPKS (%)

HPKO (%)

Temp (°C) HPKS (%) HPKO (%)

10 96.2 94.2

20 94.9 81.1

25 89.2 67.1

30 50.4 18.8

35 4.1 2.4

40 - -

Solids Profile of CBSs

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Item A B C

Iodine Value (Wijs) 6.9 5.8 4.6

Slip Point (° C) - - -

Solid Fat Content (%)

10 ° C

20 ° C

30 ° C

35 ° C

90.8

84.5

37.4

0

93.1

88.4

45.9

0

96.1

93.4

58.7

0

Recent Development - Harder Palm Kernel Stearins by Dry Fractionation

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ItemNormal Coating

Super Coating

CBS (Non-hyd)

CBS

(Hyd)

Iodine Value (Wijs) 0.5 4.6 0.2

Slip Point (° C) 35.4 34.0 34.7

Solid Fat Content (%)

10 ° C

20 ° C

30 ° C

35 ° C

94.9

93.5

41.5

2.6

96.1

93.4

58.7

0

97.6

97.0

69.6

3.1

SUPER COATING FATS

Thank you very much