palm and palm kernel supply chain - fractions derivatives and product uses web
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8/16/2019 Palm and Palm Kernel Supply Chain - Fractions Derivatives and Product Uses WEB
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Oil Palm: Fractions & Derivatives
Palm Oil process
Click here to viewPalm Kernel process
Distillation
Refining
InteresterificationIE Palm
Hydrogenation
Glycerolysis
HydrogenatedPalm Oil
Oil Palm Fruit Oil Palm Mill Palm Kernel
Emulsifier
Emulsifier
RBD Palm Oil
Oleochemicals
Palm FattyAcid Distillates
Fractionation
80% 20%
50% 50% 40%
60%
RBD Palm Stearin
Fractionation
RBD Palm Olein
Interesterification Interesterification
IE Palm Olein IE Palm Stearin
Mid Stearin
Double Stearin
Fractionation
Glycerolysis
Hydrogenation
H d t d
Crude Palm Oil
Click on a process or product for additional information.
Process ProductKey:
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Oil Palm: Fractions & Derivatives
Palm Kernel Oil process Process ProductKey:
Oil Palm Fruit
Palm Kernel
Oil Palm Mill
Click here to viewPalm Oil process
Crude Palm Oil
CrushingPalm Kernel
Expeller
Crude PalmKernel Oil
Palm Kernel FattyAcid Distillates
Oleochemicals
Distillation
Refining
RBD PalmKernel Oil
Hydrogenation
Hydrogenated
Palm Kernel Oil
40%60%
Refining
RBD PalmKernel StearinHydrogenation
HydrogenatedPalm Kernel Olein
RBD PalmKernel Olein
Fractionation
www. greenpalm .org
Click on a process or product for additional information.
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Mill ProcessFresh Fruit Bunches (FFBs) are sterilized and stripped. The fruit ispressed to separate the oil from the ‘cake’ (a mixture of kerneland bre). The oil is then puried and claried.
CrushingThe kernel is cracked to remove the palm kernel shell(Palm Kernel Expeller or PKE) and the kernel is crushed
and pressed to produce Palm Kernel Oil or PKO.
Rening (RBD: Renined,Bleached & Deodorised)Oil is rened to remove colour, odour and avour.
FractionationLiquid Palm Olein and solid Palm Stearin are separated. This is achieved byusing crystallisation techniques followed by a membrane lter process.
Interesterication (IE)Oils are reformulated to produce different properties. Carbon chainsare separated from the glycerine anchor and reattached in a differentformation to create oils with improved properties for specic uses inthe food industry.
Hydrogenation A means of increasing the melting point of oils using Hydrogen gas.
GlycerolysisThe process of creating emulsiers by adding glycerine.Emulsiers facilitate the mixture of oil and water.
DistillationA method of separating mixtures based on differences involatility of components in a liquid mixture.
Processes
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RBD Palm OilMelting point: 35°CProperties: balanced fatty acid compositionUses: bakery fats, biscuit fat, foodservice frying oils
RBD Palm OleinMelting point: 20°CProperties: liquid at room temperatureUses: snack food manufacture, cooking oils
RBD Palm Stearin:Melting point: : 48°CProperties: solid at room temperatureUses: pastry fats, margarines, soap manufacture
Double Olein (or Super Olein)Melting point: 10°CProperties: liquid frying oil, a good replacement for hydrogenated fat,good resistance to oxidationUses: foodservice frying oils
Palm Mid FractionMelting point: 25-30°CProperties: solid at low temperature but melts quicklyUses: ganache type confectionery llings, biscuit llings, frying oil
Double StearinMelting point: 60-62°C
Properties: very hard, easy to ake or powderUses: soup dry mixes, cake dry mixes
Mid StearinMelting point: 30°CProperties: mid range melting pointUses: hard Stock for margarine
Palm Kernel Expeller (PKE)Properties: good source of bre and minerals includingphosphorous, copper, zinc and manganeseUses: animal feed
Products
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RBD Palm Kernel OilMelting point: 26-28°CProperties : highly saturated fat, semi-solid at room temperature, goodmelting properties, good lathering propertiesUses: confectionery, ice cream, soap formulas
RBD Palm Kernel OleinMelting point: 22-25°CProperties: low melting point, generally hydrogenated
Uses: coffee whiteners
RBD Palm Kernel StearinMelting point: 32-33°CProperties: low melting point, good oxidative stabilityUses: confectionery, biscuit cream, ice cream, chocolate coatings
Palm Fatty Acid Distillate (PFAD)Uses: animal feed, detergents
Palm Kernel Fatty Acid Distillates (PKFAD)Uses: animal feed, detergents
Oleochemicals:Properties: a replacement for petrochemicalsUses: detergent, biofuel
Hydrogenated Palm Kernel Oil (HPKO)Melting point: 36ºCProperties: high in saturates, rapid melt down for good avour releaseUses: ice cream, confectionery, chocolate coatings, soap, cosmetics,biofuel
EmulsierProperties: facilitates the mixture of oil and water, signicantlyimproving the texture of many foods. Also helps to maintain quality and
freshness, preventing the growth of mould which would happen if the oiland fat separate.Uses: margarine, low fat spread, biscuits, cakes, ice cream, bread, etc.
Products
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Hydrogenated Palm OleinMelting Point: 42ºCProperties: good melting propertiesUses: dairy fat alternatives
Hydrogenated Double OleinMelting Point: 36ºCProperties: good melting propertiesUses: confectionery llings
Hydrogenated Palm OilMelting Point: 42ºC-65ºCProperties: high melting pointUses: distilled emulsier manufacture, aked and powdered Fats
Hydrogenated Palm Kernel OleinMelting Point: 41ºCProperties: High Stability, able to powderUses: confectionery coatings, coffee creamers and whiteners
IE PalmMelting Point: 42ºCProperties: improved crystallisationUses: dry mixes
IE Palm OleinMelting Point: 38ºCProperties: improved crystallisation
Uses: confectionery, biscuit lling fats
IE Palm StearinMelting Point: 50ºCProperties: aked fatsUses: pizza dough
Products
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Mill ProcessFresh Fruit Bunches (FFBs) are sterilized and stripped. The fruit ispressed to separate the oil from the ‘cake’ (a mixture of kerneland bre). The oil is then puried and claried.
CrushingThe kernel is cracked to remove the palm kernel shell(Palm Kernel Expeller or PKE) and the kernel is crushed
and pressed to produce Palm Kernel Oil or PKO.
Rening (RBD: Renined,Bleached & Deodorised)Oil is rened to remove colour, odour and avour.
FractionationLiquid Palm Olein and solid Palm Stearin are separated. This is achieved byusing crystallisation techniques followed by a membrane lter process.
Interesterication (IE)Oils are reformulated to produce different properties. Carbon chainsare separated from the glycerine anchor and reattached in a differentformation to create oils with improved properties for specic uses inthe food industry.
Hydrogenation A means of increasing the melting point of oils using Hydrogen gas.
GlycerolysisThe process of creating emulsiers by adding glycerine.Emulsiers facilitate the mixture of oil and water.
DistillationA method of separating mixtures based on differences involatility of components in a liquid mixture.
Processes
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StearinOlein