A S S I S T A N T P R O F . D R . F A H R I Y E M I S C I O G L U

E G E U N I V E R S I T Y F O O D E N G I N E E R I N G D E P A R T M E N T

Trans-Free Products with Palm Oil Based Solutions

K u s a d a s i , T u r k e y, 2 0 1 4

Oils and Fats in Food Industry

Bakery Fats

Shortenings

Frying Fats

Cocoa Butter Equivalents/Replacers

Types of Oils and Fats

Oleic – Linoleic Acid Oils

Olive oil

Sunflower oil

Cottonseed oil

Corn oil

Peanut oil

Sesame oil

Hazelnut oil

Types of Oils and Fats

Erusic Acid Oils

Rapeseed oil

Linoleic Acid Oils

Soybean oil

Fat Modification Techniques

Hydrogenation : To treat oil with H2 and catalyst to decrease

double bonds and increase saturated bonds.

Reaction Result

Saturation of double bonds

Migration of double bonds

Trans-fatty acid formation

Advantages of Hydrogenation

Making fat suitable for manufacture of margarine,

shortening, coating fats, cooking oil and salad dressing oil.

Hydrogenation Mechanism

H H H

C 1 C 2 C 3

H

H 2 +

Catalyst Surface

C 1 C

2 C 3 H H

H

H H

H C 2

C 1

H

C 3

H

Formation of Trans Isomers During Hydrogenation

8 9 10 11

R 1 C C C C

H

H

H

R 2

H

H

H

(A)

+H . +H .

R 1 C C

H

H

C C R 2

H

H

H

H

H

. R 1 C C

H

H

C C R 2

H

H

H

H

H

. (B) (C)

R

8 9 10 11 8 9 10 11

Formation of Trans Isomers During Hydrogenation

- H

R 1 C C C C

H

H

H

R 2

H H

H

C C R 1 C C R 2

H

H H

H

H

H R 1 C C C C R 2

H

H

H

H

H

H (Conjugated monoene)

(Trans Fatty acid)

. . .

. - H - H

- H

1 C C

H

H

C C R 2

H

H

H

H

H

. R 1 C C

H

H

C C R 2

H

H

H

H

H

.

(B) (C)

R

8 9 10 11 8 9 10 11

8 9 10 11 8 9 10 11

8 9 10 11

(Conjugated monoene)

Public Health and Trans Fatty Acids

Trans fats can contribute to obesity, high blood pressure, and a greater risk for heart diseases.

Trans fats raise your bad (LDL) cholesterol levels and lower your good (HDL) cholesterol levels. Consuming trans fats increases your risk of developing heart disease and stroke. It’s also associated with a higher risk of developing type 2 diabetes (American Hearth Association).

PALM OIL BASED SOLUTIONS

Palm oil serves considerable alternatives to food industry due to its unique composition consisting of balanced amounts of SAFA ans USFA.

1. FRACTIONAL CRYSTALLIZATION

2. INTERESTERIFICATION

Palm Oil and Palm Kernel Oil

Name of the Oil

QUALITY ACPECTS FATTY ACID COMPOSITION (PERCENTAGE)

% of oil Specific Gravity

SV IV TITRE°C Melting

point

Caprylic C8

Capric C10

Lauric C12

Myristic C14

Palmitic C16

Stearic C18

Oleic C18:1

Linoleic C18:2

Palm Kernel Oil

40-70 0.886-0.873/99°C

245-255

14-22 24-26 3.0-5.0 3.0-7.0 40.0-52.0

14.0-18.0 7.0-9.0 1.0-3.0 11.0-19.0 0.5-2.0

Palm Oil

30-60 0921-0.925/15°C

196-205

48-58 42-45 ---- ---- ---- 0.5-2.0 32.0-45.0

2.0-7.0 38.0-52.0

5.0-11.0

Fractional Crystallization

The fractionation process is carried out in two stages: firstly, a crystallisation stage; secondly, a separation stage.

Types of Crystallization

Solvent fractionization

Dry fractionization

Fractional Crystallization of Palm oil

Alternative Techniques for Fat Modification

Interesterification

Acyl migration occurs between triglicerydes.

High temperature catalysts:KOH and NaOH

Low temperature catalysts: Sodium Methoxide (NaOCH3)

Effect of Interesterification on SCI

Solid Content Index of Cocoa Butter before and after Interesterification

Use of palm fractions in interesterification blends give margarine an ideal texture and spreadability.

Margarine Production

Crystal Structure of Margarine

Remarks for Frying Fat Blends

Oxidative stability

High temperature application for long periods of time cause thermal degradation and oxidation reactions.

Low oil uptake

Fat viscosity is directly related to oil uptake.

Hydrolysis (FFA increase)

Thermal degradation cause hydrolysis reaction accelerated with water content that is consequently transferred from food during frying.

CONCLUSIONS

Food industry needs excessive amounts of modified fats having various melting characteristics.

Partial hydrogenation results in trans fatty acids which is not accepted by the consumer.

Palm oil serves alternative solutions for production of margarine and other tailor made fats with no trans fatty acids.

Fractions of palm oil can be used for multiple purposes including frying fats, margarines, CBEs CBSs, etc.

Interesterification including palm oil fractions is a widely used way for soft margarines due to good crystallisation properties of palm oil triglycerides.

T H AN K Y O U F O R Y O U R I N T ERE S T!