The oil is also semi-solid at ambient temperatures. It can be further fractionated to yield a high value fraction - such as palm kernel stearin with good melting properties. The sharp melting profile also indicates that the oil is highly suitable for confectionery applications. Due to its rapid crystallization behaviour, it is often used in enrobing or dipping products. Palm kernel olein is the liquid fraction of palm kernel oil obtained when the oil is fractionated.
The chemical characteristics are given in Table 8. The oil can be hydrogenated, giving a sharper melting profile, enabling its use in coating fats. The oil is also very useful for margarine fats when interesterified with palm stearin. Palm kernel stearin is the high premium product from the fractionation of palm kernel oil.
The sharp solid fat content SFC profile indicates its suitability for use in confectionery fats. The products produced in Malaysia are consistent in quality and properties. They can be utilized directly or after further improvement by hydrogenation to an even firmer product. Palm kernel stearin, as with other palm kernel products, forms eutectic mixtures with pure cocoa butter, and thus can be mixed with the latter in confectionery products in small amounts.
The characteristics of palm kernel stearin are shown in Table 9. Properties of Palm Oil Palm oil has a balanced fatty acid composition in which the level of saturated fatty acids is almost equal to that of the unsaturated fatty acids.
Properties of Palm Olein standard grade Both normal palm olein and super olein are suitable as cooking oils, especially for deep fat or shallow frying. Properties of Super Olein Super olein has a higher iodine value of 60 or above. It contains about 85 percent saturated fatty acids and is thought to raise cholesterol. Palm oil is often used for edible purposes while palm kernel oil is mainly used for non-edible purposes such as making soaps, cosmetics and detergents.
These trees produce bountiful supplies of fresh fruit bunches throughout the year. These bunches weigh between 20 and 50 pounds, and contain up to 3, orange-red fruitlets. Plantation workers, many of whom are family farmers, harvest the fruit by hand. Many food manufacturers looking to remove trans fats from their products are turning to Malaysian sustainable palm oil because it is naturally trans fat free. Rich in nutrients such as beta carotene and vitamin E tocotrienols, palm oil can be used as an ingredient in ice cream, cookies, crackers and cake mixes.
Palm kernel oil is similar to coconut oil in terms of chemical composition, physical characteristics and uses. Like all vegetable oils, palm oil is cholesterol-free. Can palm oil be used to make trans free products?
This unique characteristic allows palm oil to be separated under controlled thermal conditions into two components: a solid form palm stearin and a liquid form palm olein. This is a type of fractionation process, and may occur in either a dry form or in the presence of a detergent or solvent. Palm stearin is then utilised to form more solid fats, such as margarines, without the need for hydrogenation, thus being trans-free. What is fractionation? Fractionation is a physical method using the crystallisation properties of triglycerides to separate a mixture into a low melting liquid fraction and a high melting liquid fraction.
There are three different types of fractionation: dry fractionation, detergent fractionation, and solvent fractionation. Fractionation of palm oil results in two components: palm olein liquid oil and palm stearin solid form.
What is hydrogenation? All fats and oils contain long chain fatty acids. When saturated, the fatty acid chains appear straight and have no kinks. In mono and polyunsaturated fatty acids these chains have double bonds missing hydrogen atoms , and show bends or kinks at those points where the hydrogen atoms are missing.
Hydrogenation adds hydrogen atoms to the double bonds to create a harder, more solid fat. Why are fats and oils hydrogenated? In order to utilise fats and oils with high percentages of mono and polyunsaturated fatty acids in food processing, manufacturers must first hydrogenate these fats and oils to convert them into a more solid form. Without hydrogenation, many vegetable oils lack the necessary stability to be used in food processing. Foods using unsaturated vegetable oils in their natural state would have a shorter shelf life, could oxidise and become rancid more quickly.
They also would not have the same consistency. Unlike many other vegetable oils, palm oil is semi-solid in its natural state and is normally used in food processing without hydrogenation.
Is palm oil that is used for frying trans-free? Oils high in unsaturated fatty acids as well as those containing large amounts of linoleic and linolenic acid are not suitable for frying due to their tendency to oxidise and break down or polymerise.
In the USA, hydrogenated vegetable oils have been the oil of choice for frying. However, these fats contain trans-fatty acids that pose a health concern. Palm oil may be used for frying without the need for hydrogenation, thus serving as trans-free oil for frying. Palm oil is a good frying oil as it contains a moderate level of linoleic acid, negligible amounts of linolenic acid and natural antioxidants.
What are the chemical properties of palm oil? Palm oil contains equal amounts of saturated and unsaturated fatty acids. What are fats? Fats and oils are predominantly triesters of fatty acids and glycerol, commonly known as triglycerides. All fats are combinations of glycerol and many different fatty acids, each exerting characteristic physiologic and metabolic effects. Fatty acids are generally classified as saturated, monounsaturated or polyunsaturated.
What are saturated fats? The scientific definition of saturated fat is having every carbon bound to as many hydrogens as possible.
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