APPLICATION OF PALM OIL IN FOOD

APPLICATION OF PALM OIL IN FOOD
by
Dr SIVARUBY KANAGARATNAM
DIPLOMA IN PALM OIL MILLING
Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Presentation Outline
INTRODUCTION TO PALM OIL INDUSTRY
HOW IS PALM OIL VERSATILE ?
TRANS FATTY ACIDS SOLUTION
FOOD FORMULATIONS

PRODUCTION AND EXPORT OF
MAJOR OILS & FATS, 2021
Sunflower Oil
Sunflower Oil Others Others
24% 12%
8% 13%
Rapeseed Oil Rapeseed Oil
11% 7%
Soyabean Oil Soyabean Oil

25% 14%
Palm Oil
32% Palm Oil
54%
Production 241.36 Export
Mn T 95.18 Mn T
Sources: Oil World & MPOB
Malaysia: Top 10 Major Export Products (2021)
RANKING:
1. Electrical & Electronic Products
Malaysia is
2. Petroleum Products
the 2nd 3. Chemicals & Chemical Products
largest 4. Palm Oil
5. Rubber Products
palm oil
6. Manufacturer of Metal
producer &
7. Machinery, Equipment and Parts.
exporter in
the world!!! 6. Optical & Science Equipment
7. Liquefied Natural Gas (LNG)
TOTAL EXPORT: (RM 1.240 trillion)

Source: MATRADE (2022)

CHEAP ????

Oil Palm is the Most Efficient Oil Crop in the World
Oil Palm, 1 ha produces 1 tonne oil needs
Average Oil Yield 3.57
Oil X amount oil Y ha land
(t/ha/year)
CPO 4.03 0.25

SBO 0.4 2.5
Soybean oil, Sunflower, Rapeseed,
0.43 0.65 0.76 SFO 0.6 1.67
RSO 0.8 1.25
Harvested Area (mil Ha) vs.

119.54
Production (mil Ton) (2016)
hacterage production
64.67
18.1 mil Ha of land produces 51.5
64.67 Mil Tonnes of Palm Oil 32.91
25.14 24.94
119.5 mil Ha of land produces 18.2 16.36
51.5 Mil Tonnes of Soybean oil
*tonnage includes palm kernel oil
Oil Palm
www.mpob.gov.my Sunflower Rapeseed Soybean
Malaysian Palm Oil Board | Ministry of Primary Industries
Relationships among prices of CPO, SBO, RSO (2020)

How Does
Palm Based Oils and Fats
Enhance
The Food Industry ?

How is Palm Oil
Versatile ?

We Have Numerous Advantages to
Support the Food Industry
Two Types of Oils Fractions of Palm Oil Trans Fatty Acid Free
from One Fruit and Palm Kernel Oil
1 2 3

OIL PALM PLANTATION

OIL PALM TREE

Palm Fruit Bunch
10 to
15 kg

ONE FRUIT WITH TWO VERY
DISTINCTIVELY DIFFERENT OILS
Palm Oil (mesocarp) (Palmitic acid based)
Palm Kernel Oil

(Lauric acid based)

TWO Type Of Oil :
• PALM KERNEL OIL

4%/bunch
• PALM FRUIT OIL

20-25%/ bunch

Palm Oil

Milling
Palm Fruit
Crude Palm Oil

REFINING
CRUDE PALM OIL
RBD PALM OIL

Quality Parameters Quality
Iodine Value 50 to 55
Slip Melting 36 to 38°C

Virgin Point
Palm Oil
Free Fatty Acids 5% Max
Colour 32 to 34 red
Dark red

Iodine Value 50 to 55
Slip Melting 36 to 38°C

RBD
Point
Palm Oil
Free Fatty Acids 0.1% Max
Colour 3 red

Palm kernel Oil

CRUSHING
Palm Kernel Nuts
Crude Palm
Kernel Oil
REFINING
CRUDE PALM KERNEL OIL
RBD PALM KERNEL OIL

RBD Palm Kernel Oil
Iodine Value 19 max
RBD Slip Melting 27 to 28°C

Palm Kernel Oil Point
Free Fatty Acids 0.1% Max
Colour 1.5 red

THE UNIQUE COMPOSITION OF THESE TWO OILS
GIVES THE FLEXIBILITY TO OBTAIN VARIOUS
FRACTIONS WITH SIGNIFICANTLY DIFFERENT
CHARACTERISTICS

FRACTIONATION OF PALM OIL
Palm Oil (IV 52)
Palm Stearin (IV 30-36) Palm Olein (IV 56-60)
Further Fractionated Further Fractionated
Various selected, specific and unique palm Various selected, specific and unique palm
solid fats are being fractionated solid fats are being fractionated
Palm Oil Fractionated to
Palm Olein and Palm Stearin
80% to 85% 15% to 20%
RBD
Palm Oil
IV 52
RBD
RBD
Palm Olein
Palm Stearin
IV 56
IV 34

SOLID FAT CONTENT OF
PALM OIL AND FRACTIONS
100
PERCENTAGE OF SOLID FAT CONTENT
90
80
70
60
Palm Stearin (IV 34)
50 60% at 25 °C
40
Palm Oil (IV 52)
30 0% at 25 °C
15% at 25 °C
20
Palm Olein (IV 56)
10
0
0 5 10 15 20 25 30 35 40 45
TEMPERATURE ( ⁰C )
Palm Oil Palm Stearin Palm Olein

FRACTIONATION OF PALM KERNEL OIL
Palm Kernel Oil (IV 19)
Palm Kernel Stearin (IV 8 ) Palm Kernel Olein (IV 21)
Further Fractionated Further Fractionated
Various selected,specific and unique palm

solid fats are being fractionated
SOLID FAT CONTENT OF
PALM KERNEL OIL AND FRACTIONS
100
90
80 68% at 25 °C
70 Palm Kernel Oil (IV 19)
Palm Kernel Stearin (IV 8)
18 % at 25 °C
60
50
Palm Kernel Olein (IV 21)
40
30 0% at 25 °C
20
10
0
0 5 10 15 20 25 30 35 40
TEMPERATURE (⁰C)
Palm Kernel Oil Palm Kernel Olein Palm Kernel Stearin

Palm Kernel Oil Fractionated to
Palm Kernel Stearin and Palm Kernel Olein
60% to 65%
35% to 40%
RBD
Palm Kernel
Oil
RBD
Palm Kernel RBD
Olein Palm Stearin

Palm Oil, Palm Kernel Oil and Their Fractions’
Melting Point and Appearance at Room Temperature of 25°C.
Oil and Fats Melting point Phase/ appearance at room

temperature of 25ºC
Palm Oil 37 to 39 ºC Semi solid
Palm Stearin 48 to 54 ºC Solid
Palm Olein 22 to 24 ºC Liquid
Palm Kernel Oil 27.3 to 28 ºC Semi solid
Palm Kernel Stearin 31.3 to 33.1 ºC Solid
Palm Kernel Olein 21.8 to 26.0 ºC Liquid

(Malaysian Standard, Department of Standards Malaysia (http:/www.standardsmalaysia.gov.my)

Palm oil-based
Liquid Fractions
with further
Fractionation

PALM OLEIN IV 56
Quality Parameters
Iodine Value 56 min
RBD
Palm Olein Slip Melting 24°C max
IV 56 Point
Cloud Point 10°C max
Free Fatty Acids 0.1 Max
Colour 3 red
Application: Deep Frying, Shallow Frying, Stir Frying, Mayonnaise and Salad Dressing

PALM OLEIN IV 58
Quality Parameters
Iodine Value 58 min
RBD
Slip Melting 21°C max
Palm Olein
Point
IV 58
Colour 3 red

PALM OLEIN IV 60
Quality Parameters
Iodine Value 60 min
RBD
Palm Olein
IV 60 Slip Melting 19°C max
Point
Colour 3 red

PALM OLEIN IV 62
Quality Parameters
Iodine Value 62 min
RBD
Palm Olein
Slip Melting 17°C max
IV 62
Point
Colour 3 red

PALM OLEIN IV 64
Quality Parameters
Iodine Value 64 min
RBD
Palm Olein Slip Melting 15°C max
IV 64 Point
Colour 3 red

PALM OIL BASED
SOLID FRACTIONS WITH
FURTHER FRACTIONATION

PALM SOLID FRACTIONS : BASED ON TAG COMPOSITION
Group Melting Points PERCENTAGE
Palm Mid Fraction Soft 28 to 31°C POP: 40-60 %
Palm Mid Fraction Hard 31 to 33°C POP: 65-75 %
Soft Stearin 40 to 44°C PPP: 5–15 %
Palm Stearin 1 50 to 52°C PPP :15–20 %

(PORAM SPEC)
Palm Stearin 2 54 to 56 °C PPP: 20–30 %

(PORAM SPEC)
Palm Stearin IV 20 58 to 60 °C PPP: 40–50 %
Palm Stearin IV 14 60 to 61°C PPP: 55–60 %
Palm Stearin IV 12 62 to 63°C PPP: 60-63%
Palm Stearin IV 10 63 to 64°C PPPP: 67-68%

ALL THESE FRACTIONS
DIFFER IN THEIR CHARACTERISTICS GIVING THE
PALM OIL INDUSTRY
THE VERSATILITY AND FLEXIBILITY TO DEVELOP
TAILOR MADE FATS TO SUIT SPECIFIC NEEDS OF
THE BAKERY PRODUCT

What are trans fats?
There are two broad types of trans fats found in foods:
Naturally-occurring and artificial trans fats.
Naturally-occurring trans fats are produced in the gut of some animals

and food prepared from these animals (e.g., milk and meat products)
may contain small quantities of these fats.
Artificial trans fats (or trans fatty acids) are created in an industrial
process that adds hydrogen to liquid vegetable oils to make them more
solid.

Soybean Oil, Sunflower Oil
and Canola oil
are liquid at -5°C
SOYBEAN OIL
SUNFLOWER OIL PARTIALLY

HYDROGENATION HYDROGENATED SOLID
CANOLA OIL FATS CONTAIN
TRANS FATTY ACIDS

How do trans fats affect my health?
Trans fats raise your bad (LDL) cholesterol

levels and lower your good (HDL) cholesterol
levels.
Eating trans fats increases your risk of
developing heart disease and stroke.
It’s also associated with a higher risk of
developing type 2 diabetes.

SOLUTION TO
TRANS FATTY ACIDS

PALM BASED SOLID FRACTIONS
are
THE SOLUTION TO REPLACE HYDROGENATED FATS
and
REDUCTION OF TRANS FATTY ACIDS IN THE FOOD CHAIN

PALM OIL
PALM PALM
STEARIN OLEIN
Trans
Fatty Acid
below 1%
PALM STEARIN PALM STEARIN
MELTING POINT MELTING POINT
44°C 62 °C
PALM STEARIN
MELTING POINT
54 °C

ADVANCEMENTS IN
PALM OIL FRACTIONATION PROCESSES
HAVE ENABLE
PALM OIL AND ITS FRACTIONS
TO CONQUER A WIDE RANGE OF
APPLICATION IN THE FOOD SEGMENT.

THE FUNCTION AND SUGGESTS OF FATS AND
OILS IN FOOD PRODUCTS
High Melting Point Medium Melting Point Low Melting Point
Fats Fats Liquid Oils
Function Acts as the Acts as the/ Used as modifiers to

backbone structure main body obtain the required
melting point
Suggested palm Palm Stearin (hard) Palm Oil Palm Olein
fractions SMP above 50 ºC Palm Soft Stearin SMP Palm Kernel Olein
below 45 ºC
Palm Mid Fraction Soft (Other oils
Palm Kernel Oil Soybean Oil
Palm Kernel Stearin Sunflower Oil
Canola Oil
Rice Bran Oil)
Teng Kim Tiu, Sivaruby Kanagaratnam and Kalanithi Nesaratnam (2014) Trans Fats Replacement Solutions in Malaysia in Trans Fats Replacement Solutions Urbana,
Illinios AOCS Press: 385-398.

ROLE OF SOLID FATS IN
BAKERY PRODUCTS
SOLID FATS PROVIDE THE

CRUCIAL CHARACTERISTICS
SUCH AS :
• Structure
• Texture
• Firmness

MARGARINE AND SHORTENING
IN BAKERY PRODUCTS

FATS IN BAKERY PRODUCTS : PUFF PASTRY
• Puff pastry margarine are

84% fat
• Puff pastry shortening are
100% fat
• The recipes require

30 to 60% of margarine
or shortening

Shortenings and Margarines
for Puff Pastry
Trans fatty acids below 1%
Palm Oil
60 to 80%
Palm Olein
10 to 20%
Palm Stearin
2O to 4O%

FATS IN BAKERY PRODUCTS: CAKES
• Cake margarine
are 84% fat
• Cake shortening
are 100% fat

25 to 30% of
margarine or
shortening
Shortenings and Margarines for Cakes
Palm Oil
60 to 80%
Palm Olein
10 to 20%
Palm Stearin
5 to 1O%

FATS IN BAKERY PRODUCTS: BREAD AND BUNS
• Bread margarine are

84% fat
• Bread shortening are
100% fat

or shortening

Shortening for Breads and Buns
Palm Oil
60 to 80%
Palm Olein
10 to 20%
Palm Stearin
10 to 2O%

FATS IN BAKERY PRODUCTS : CREAMS
• Cream margarine are

84% fat
• Cream shortening are
100% fat
• The recipe requires

or shortening

Shortenings and Margarines
for Creams
Palm Oil/
PMF
70 to 80%
Palm Olein
10 to 30%
Palm Stearin
5 to 15%

Shortening for Biscuits
Palm Oil
60 to 80%
Palm Olein
5 to 10%
Palm Stearin
10 to 2O%

Shortening for Cream Filling
Palm Oil
60 to 90%
Palm Olein
10 to 30%
Palm Stearin
10 to 2O%

Shortening for Cookies
Palm Oil
60 to 80%
Palm Olein
10 to 30%
Palm Stearin
5 to 2O%

Margarines as Spreads
Palm Oil
60 to 80%
Palm Olein
20 to 40%
Palm Stearin
5 to 1O%

CONFECTIONERY FATS

CONFECTIONERY FATS FOR SPREAD
Palm Oil
5 to 10%
Palm Olein
80 to 100%

Confectionery Fats for Chocolates
100
90
80
70
60
50
40
30
20
10
0
0 10 20 30 40 50
TEMPERATURE(⁰C)
PMF 47 PMF IV 46 PMF IV 42 PMF IV 34

DAIRY FAT REPLACERS
➢ TRANS FATTY ACID FREE
➢ CHOLESTEROL FREE

DAIRY FAT REPLACERS: ICE CREAM FATS
Palm Oil
80 to 100%
Palm Olein
10 to 30%
Palm Kernel Oil

80 to 10O%
Palm Mid Fraction

80 to 100%

DAIRY FAT REPLACERS: CREAMER FATS
Palm Oil
Palm Olein
Palm Kernel Oil

DAIRY FAT REPLACERS: SWEETENED CREAMER FATS
Palm Oil
Palm Olein
Palm
Kernel Oil

Vegetable Ghee (Vanaspati)
Palm Oil
80 to 100%
Palm Olein
10 to 30%
Palm Kernel Oil

10 to 90%
Palm Mid Fraction

80 to 100%

ANIMAL FAT REPLACERS : MEAT SAUSAGES
Palm Oil
Palm Olein
Palm Kernel Oil
Palm Mid Fraction

ANIMAL FAT REPLACERS : MEAT PATTIES
Palm Oil
Palm Olein
Palm Kernel Oil
Palm Mid Fraction

ANIMAL FAT REPLACERS : Canned food
Palm Oil
Palm Olein
Palm Kernel Oil
Palm Mid Fraction

ANIMAL FAT REPLACERS : SEASONING CUBES
Palm Oil
Palm Olein
Palm Kernel Oil
Palm Mid Fraction

INFANT FORMULATION: HUMAN BREAST MILK FAT
INTERESTERED
PALM STEARIN IV 10
to produce
TAG of OPO

BUN
Patties
Margarine
mayonnaise

CHARACTERISTICS OF PALM BASED OILS
AND FATS
Tailored made fractions for specified functionality

and application
Natural solid fats.
Plant based fats
Very Versatile
Low trans fatty acid levels of below 1%
Reduction of cost as hydrogenation is not requited.
Suitable for vegetarians and vegans.

Dr. Sivaruby Kanagartanam
Principal Researcher (R&D)
E-mail: sivaruby@mpob.gov.my
Website: www.mpob.gov.my
Malaysian Palm Oil Board (MPOB)

6 Persiaran Institusi
Bandar Baru Bangi
43000 Kajang
Selangor, MALAYSIA

APPLICATION OF PALM OIL IN FOOD - DIPOM 8 March 2023 - Sivaruby

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DIPLOMA IN PALM OIL MILLING

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

INTRODUCTION TO PALM OIL INDUSTRY

HOW IS PALM OIL VERSATILE ?

TRANS FATTY ACIDS SOLUTION

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Soyabean Oil Soyabean Oil

7. Liquefied Natural Gas (LNG)

TOTAL EXPORT: (RM 1.240 trillion)

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

CPO 4.03 0.25

Harvested Area (mil Ha) vs.

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Palm Oil (mesocarp) (Palmitic acid based)

Palm Kernel Oil

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

• PALM KERNEL OIL

• PALM FRUIT OIL

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Crude Palm Oil

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

RBD PALM OIL

Slip Melting 36 to 38°C

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Slip Melting 36 to 38°C

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

RBD PALM KERNEL OIL

Quality Parameters Quality

Iodine Value 19 max

RBD Slip Melting 27 to 28°C

Colour 1.5 red

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Palm Oil (IV 52)

Palm Stearin (IV 30-36) Palm Olein (IV 56-60)

Further Fractionated Further Fractionated

80% to 85% 15% to 20%

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Palm Oil Palm Stearin Palm Olein

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Palm Kernel Oil (IV 19)

Palm Kernel Stearin (IV 8 ) Palm Kernel Olein (IV 21)

Further Fractionated Further Fractionated

Various selected,specific and unique palm

Palm Kernel Oil Palm Kernel Olein Palm Kernel Stearin

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Malaysian Palm Oil Board | Ministry of Primary Industries www.mpob.gov.my

Oil and Fats Melting point Phase/ appearance at room

Palm Oil 37 to 39 ºC Semi solid

Palm Stearin 48 to 54 ºC Solid

Palm Olein 22 to 24 ºC Liquid

Palm Kernel Oil 27.3 to 28 ºC Semi solid

Palm Kernel Stearin 31.3 to 33.1 ºC Solid