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Palm Oil In Food Applications

Presented by:
Hassan Ismail

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Palm Oil In Food Applications

  1. 1. Palm Oil I n F o o d A p p l i c a t i o n s H a s s a n I s m a i l Welcome
  2. 2. I n t r o d u c t i o n
  3. 3. Oil Palm Trees I n t r o d u c t i o n
  4. 4. Kernel Palm Kernel Oil Mesocarp Palm Oil I n t r o d u c t i o n
  5. 5. I n t r o d u c t i o n Fatty Acid Composition Palm Kernel Oil Palm Oil C 12 47.6 - 50.0 0.2 - 3.6 C 14 14.6 - 18.6 1.0 - 2.5 C 16 8.6 - 13.6 37.2 - 47.6 C 18:0 2.0 - 3.8 4.4 - 13.3 C 18:1 13.7 - 16.5 29.9 - 40.7
  6. 6. I n t r o d u c t i o n Two major fatty acids : Palmitic and Oleic Two major triglyceride groups : POP and POO Result in : • high oxidative stability (for frying). • desired melting profile for bakery fats and confectionery fats (with fractionation).
  7. 7. P a l m O i l A d v a n t a g e s
  8. 8. A d va n t a g e s 1. Versatility and Functionality 2. Cholesterol Free 3. Trans Fat Free 5. Nutritious 6. Oxidative Stability 7. Bland 8. Availability 9. Price Consideration P a l m O i l A d v a n t a g e s
  9. 9. A d va n t a g e s 1. Versatility and Functionality Naturally occurring in semi solid form. Palm Oil, Palm Olein and Palm Stearin can be further blended in various proportions to produce Palm Oil blends of different melting point.
  10. 10. A d va n t a g e s 1. Versatility and Functionality Similarly the Palm Kernel Stearin and Palm Kernel Olein for various applications from confectioneries to non dairy applications.
  11. 11. A d va n t a g e s 1. Versatility and Functionality
  12. 12. A d va n t a g e s 2. Cholesterol Free Like any other vegetable based oil, Palm Oil is cholesterol free.
  13. 13. A d va n t a g e s 3. Trans Fat Free Palm Oil is trans fat free, there is no need to hydrogenate palm oil to produce hard fats of different quality.
  14. 14. A d va n t a g e s 3. Trans Fat Free • This way we can produce fat formulations which is trans fat free. • “Partial hydrogenation which produces trans fat is known to be a detrimental to cardiovascular health”
  15. 15. A d va n t a g e s 4. Nutritious Palm Oil is rich in vitamins E (tocotrienol & tocopherol) & provitamin A. “ Tocotrienol” has the ability to reduce the risk of stroke, arteriosclerosis and other heart diseases problems.
  16. 16. A d va n t a g e s 5. Oxidative Stability Palm Fats and Palm Kernel Fats have good oxidative stability and is suitable for frying and also long shelf life products .
  17. 17. A d va n t a g e s 6. Bland Palm Oil is bland – Perfect for cooking and frying and do not affect the finished product aroma.
  18. 18. A d va n t a g e s 7. Availability It is competitive and is not land intensive. The oil yield is more than 30%. So the overall oil yield per hectare can be increased about eight to 10 tones per hectare per year.
  19. 19. A d va n t a g e s 8. Price Consideration • Very high oil yield / hectare. • Long shelf stability. • Direct blending, less processing cost. • Blend with locally produced oil e.g. cottonseed oil
  20. 20. Palm Oil in Food Applications
  21. 21. P a l m O i l A p p l i c a t i o n s C o o k i n g O i l
  22. 22. P a l m O i l A p p l i c a t i o n s C o o k i n g O i l • The unique fatty acid composition and natural antioxidants confer: 1.Good oxidative stability – long shelf life 2.Excellent thermal stability – perfect for shallow and deep frying
  23. 23. P a l m O i l A p p l i c a t i o n s C o o k i n g O i l Most other vegetable oils need to be partially hydrogenated to increase stability Palm oil is trans free
  24. 24. P a l m O i l A p p l i c a t i o n s C o o k i n g O i l • Refined Palm Oil • Refined Palm Olein • Refined double fractionated Palm Olein • Refined Palm Stearin • Red Palm Oil or Olein
  25. 25. P a l m O i l A p p l i c a t i o n s C o o k i n g O i l Red Palm Oil CAROTINO’s Patented technology retains >90% of the Natural Carotenes & Vitamin E • The first & only Molecular Distilled refined Oil in the world market rich in Natural Carotenes & Vitamin E.
  26. 26. P a l m O i l A p p l i c a t i o n s C o o k i n g O i l
  27. 27. P a l m O i l A p p l i c a t i o n s I n d u s t r i a l F r y i n g F a t s
  28. 28. P a l m O i l A p p l i c a t i o n s I n d u s t r i a l F r y i n g F a t s • Widely used for frying in food industry. • Applications are specially suited for instant noodle frying, deep frying (chips & crisp. etc) & tempura frying. • Excellent resistance to deterioration during shipment. Maintaining the stability of the Oil. during frying.
  29. 29. P a l m O i l A p p l i c a t i o n s I n d u s t r i a l F r y i n g F a t s 1. High oxidative stability 2. High smoke point 3. Low foaming 4. Bland flavor 5. Competitive cost 6. ‘ Trans free’ 7. Nutritionally balanced
  30. 30. P a l m O i l A p p l i c a t i o n s 0 hrs. 10 hrs. 0 10 20 30 40 50 60 70 80 90 0 hrs. 10 hrs. 15 hrs. 20 hrs. 25 hrs. 30 hrs. 40 hrs. 45 hrs. 50 hrs. Lard Soya bean Palm Olein Time PVorO2uptake High stability to oxidation
  31. 31. P a l m O i l A p p l i c a t i o n s I n d u s t r i a l F r y i n g F a t s • More resistance to breakdown as compare to other oils • Bland taste (Carries the flavor of the food) • Less foaming, oil absorption & volatile compound formed • Impart longer keeping quality/shelf life of fried food • Suitable as blend with other oils
  32. 32. P a l m O i l A p p l i c a t i o n s M a r g a r i n e
  33. 33. P a l m O i l A p p l i c a t i o n s M a r g a r i n e 1. Water-in-oil emulsion with spreadability, stability and mouthfeel 2. Three main types: • Table margarine, • Industrial/baking margarine, • Pastry margarine 3. Other margarine types: stick, whipped soft, pourable, low-fat spreads
  34. 34. P a l m O i l A p p l i c a t i o n s M a r g a r i n e 4. Table margarine: Palm olein suitable as liquid component; Palm stearin suitable as solid component 5. Palm oil imparts plasticity to margarine. Good working properties good crystallisation properties
  35. 35. P a l m O i l A p p l i c a t i o n s M a r g a r i n e • Natural semi-solid consistency hence no hydrogenation required • Cholesterol Free • Contains Natural Vitamin E • Fine & stable crystallizes in the beta prime form • Cost effective.
  36. 36. P a l m O i l A p p l i c a t i o n s M a r g a r i n e • This is an excellent solution for the food industry to meet the requirement for producing healthy trans -free solid fat formulations and as hard stocks in margarine for a healthy balanced diet.
  37. 37. P a l m O i l A p p l i c a t i o n s S h o r t e n i n g
  38. 38. P a l m O i l A p p l i c a t i o n s S h o r t e n i n g Shortening : Palm oil and palm oil fractions produce shortenings of excellent quality with diverse applications: - bread, cakes, pastries, icing, cream and sweets. •Desirable M.P range : 34-44oC
  39. 39. P a l m O i l A p p l i c a t i o n s S h o r t e n i n g • Palm oil is preferred due to tendency to promote β’ crystals ( the preferred type of fat crystal for good mouthfeel ) • Palm oil gives good SFC profile for shortenings.
  40. 40. P a l m O i l A p p l i c a t i o n s S h o r t e n i n g Functionality 1. Act as lubricant for dough mixing, handling, proofing. 2. Promote bread volume. 3. Cohere gluten strand and shorten it. 4. Impart desirable eating. 5. Give good cream volume for icing cream.
  41. 41. P a l m O i l A p p l i c a t i o n s V e g e t a b l e G h e e
  42. 42. P a l m O i l A p p l i c a t i o n s V e g e t a b l e G h e e Vanaspati: Vanaspati / vegetable ghee is 100% vegetable fat. Used as a substitute for butter fat. •Widely used in India, Pakistan & Middle East Countries
  43. 43. P a l m O i l A p p l i c a t i o n s V e g e t a b l e G h e e Trans-free vanaspati - palm oil blended with soft oils. • Palm oil • Palm oil and palm stearin • Palm stearin and cottonseed oil • Palm stearin and soybean oil
  44. 44. P a l m O i l A p p l i c a t i o n s V e g e t a b l e G h e e • Cholesterol Free • Contains Natural Vitamin E • Free From Trans Fatty Acids • Contains Natural Semi Solid • Lower Cost of Production
  45. 45. P a l m O i l A p p l i c a t i o n s C o nfect io ner y F a t s
  46. 46. P a l m O i l A p p l i c a t i o n s C o nfect io ner y F a t s Please listen to... Mr. Teah Yau Kun
  47. 47. P a l m O i l A p p l i c a t i o n s i c e C r e a m
  48. 48. P a l m O i l A p p l i c a t i o n s i c e C r e a m • Palm Kernel Fats is widely used in both ice cream as well as ice cream coatings. • The suitability of the fats in ice cream is mainly due to its fast crystallization properties and good meltdown • Palm-based ice cream – Palm oil is suitable due to its narrow plastic range with high solid at low temperature.
  49. 49. P a l m O i l A p p l i c a t i o n s i c e C r e a m • Sharp Melting point properties at body temperature • Suitable for person with lactose intolerance • More economical than Milk • Good keeping quality
  50. 50. P a l m O i l A p p l i c a t i o n s i c e C r e a m Ingredient % Fat (Palm Oil) 11 Skimmed Milk Powder 11 Sucrose 12 Glucose Syrup 5 Emulsifier 0.5 Flavor 0.1 Water 60.4
  51. 51. P a l m O i l A p p l i c a t i o n s O t h e r F o o d A p p l i c a t i o n
  52. 52. P a l m O i l A p p l i c a t i o n s O t h e r F o o d A p p l i c a t i o n Palm-based coconut milk Better long term stability compared to coconut milk Palm-based Mayonnaise & Salad Dressing Super olein blended with soft oil
  53. 53. C o n c l u s i o n
  54. 54. The unique composition of palm oil contributes towards its versatility and stability, making it the oil of choice for various food applications
  55. 55. Pa l m O i l i n F o o d A p p l i c a t i o n s Thank You

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