Presented by: Teah Yau Kun

1. Applications and Advantages
of Palm Specialty Fats
By Teah Yau Kun
MPOC

2. PALM OIL

3. Anatomy of an Oil Palm Fruit
Mesocarp: Palm Oil (PO)
Shell
Kernel:
Palm Kernel Oil (PKO)
Basic Facts
•Kernel per fruit: 5-8%
•Mesocarp per Fruit: 85-92%
•Oil per mesocarp: 20-50%
•Oil per bunch: 23-25%

4. PALM OIL IS VERY VERSATILE

5. Characteristics of Different Palm
Products For Food
Parameters PO HPO Int.
PO
POo
(x 1)
POo
(x 2)
HPOo Int.
POo
POs
(soft)
POs
(med)
POs
(hard)
PMF
(A)
PMF
(B)
IV 54.3 44.6 - 58.4 61.4 43.8 61.0 47.6 43.7 32.9 40.1 42.5
M.pt. () 36.9 41.5 46.3 22.2 - 42.5 40.6 44.2 48.4 53.0 - -
Trans value - 11.3 - - - 15.8 - - - - - -
Solid Fat Content (%)
5 74.8 82.1 62.8 54.0 - 85.9 55.0 - 70.5 - - -
10 52.0 76.2 52.3 39.7 16.7 81.8 45.1 63.9 65.9 82.7 82.4 76.1
15 38.7 66.5 41.8 21.6 5.0 76.9 33.1 52.3 58.2 78.0 71.8 66.2
20 25.2 53.6 29.5 5.9 3.1 67.3 23.8 39.9 47.6 72.2 61.3 52.1
25 16.2 39.3 25.9 2.7 - 52.1 15.8 29.7 36.1 64.8 31.6 31.9
30 9.7 26.9 22.8 0 - 36.2 11.0 21.4 26.5 55.9 8.6 18.3
35 7.4 16.5 15.0 0 - 23.9 8.3 16.5 21.8 49.2 4.0 13.4
40 5.5 8.4 10.0 0 - 11.9 5.3 12.5 18.6 42.2 - 7.9

6. Solid Fat Profile of
Palm Oil Products
0
10
20
30
40
50
60
70
80
90
100
5 10 15 20 25 30 35 40
Palm oil
Hyd.palm oil
IE palm oil
Palm olein 1
Palm olein 2
Hyd.palm olein
IE palm olein
Palm stearin
(soft)
Palm stearin (M)
Palm stearin
(Hard)
PMF (A)
PMF (B)

7. Basic Facts on Oil Palm
Average Oil Yield
(t/ha/year)
Oil Palm vs. Other Oilseed Crops
Soybean
0.45
Sunflower
0.50
Rapeseed Oil
0.66
Oil Palm
3.82
Oil Crop
Oil Production
(mil tonne)
% of Total Oil
Production
Average Oil Yield
(t/ha/year)
Harvested Area
(mil ha)
% of Toal
Harvested Area
Soybean 37.16 30.13 0.45 91.73 41.46
Sunflower 10.69 8.67 0.50 23.37 10.56
Rapeseed 19.85 16.10 0.66 29.502 13.33
Oil Palm 43.01* 34.88 3.82 11.26 5.09
TOTAL** 123.32 221.26
Note: * Refinded palm oil from oil palm
** for 7 major oils (groundnut, coconut, cottonseed and above oils)
Source：Oil World（Dec,2007）

8. PROBLEMS
Limited supply of vegetable oils
Insufficient physical properties
• Soyabean oil
• Canola oil
• Sunflower oil
• Cottonseed oil
• Corn oil
• Peanut oil
• Sesame oil
• Olive oil

9. • Problem : Each food commodity needs variable melting points
and characteristics.
• Solutions : Hydrogenation to a specific saturate and
transcontent.
• Problem : Trans fatty acids are hazardous to health.
• Solution : Palm oil to the rescue. Fractionation and
interesterification.

10. MERITS OF MALAYSIAN PALM OIL
- Stable and sustainable supply
- Competitive pricing
- UNIQUE Composition
- Versatile functionality

11. MALAYSIAN PALM OIL
UNIQUE Composition, NATURALLY BALANCED
Technically Superior in Food Applications:
Frying Baking Confectionery

12. THE UNIQUE COMPOSITION OF
MALAYSIAN PALM OIL
Fatty Acids (%):
C16:0 Palmitic 44.6
C18:0 Stearic 4.1
C18:1 Oleic 39.1
C18:2 Linoleic 9.7
No TRANS!
Trisaturates (%):
Type Major Group
Trisaturates PPP 9.0
Monounsaturates POP 36.7
Diunsaturates POO 34.2
Triunsaturates PLO 15.6
OOO
High
stability

14. 14
Controlled Crystallization
Liquid Fraction
(PK Olein)
Dry Fractionation
Palm Kernel Oil
Fraction Separation
by
Filtration
Solid Fraction
(PK Stearin)

15. Palm Oil Versatility from Fractionation

16. 16
Palm Olein
Soft Palm Mid-fraction Double fractionated
palm olein
The Use of Palm Oil in Confectionery Fats
Hard Palm Mid-
fraction
Mid-Olein
CBE
POP 65-70%
CBR
High trans fat
Filling fat
POP 40-50%

17. Palm Confectionery Fats - Uses
• Coatings
• Fillings
• Toffees and Caramels
• Ice Cream

18. 18
Cocoa Butter
Equivalents (CBEs)
Permitted for use in EU & others - e.g. Japan,
Australia, South Africa
Allowed up to maximum 5% of the chocolate
In EU, permitted processes are fractionation and
refining
In some other countries, enzyme process modified
CBE’s allowed - e.g. Japan

19. 19
 Cocoa butter ~ mainly POP, POS, SOS-type triglycerides
 Palm Oil ~ high in POP
 Palm oil fraction ~ Palm Mid Fraction (PMF) has enriched
POP content
 Used as CBE to blend with other exotic fats (illipe, shea fats)
 Palm kernel oil ~ Used as lauric-type CBS
 Also can be blended with other lauric oils
Confectionery Fats (CBE, CBS, CBX)

20. 20
Triglyceride Composition of CB & CBE
Component Fats
Cocoa
Butter
Palm
Mid
Fraction
Illipe
Fat
Shea
Stearin
Sal
Stearin
Kokum
Fat
Mango
Kernel
Stearin
POP 16 66 7 1 Trace Trace 1
POSt 37 12 34 7 10 6 16
StOSt 26 3 45 74 60 72 59
Palm, Mango Kernel : commercially cultivated.
Others : wild crops
Source: Talbot, OFI Egypt 2007

21. 21
Cocoa Butter
Replacers (CBRs)
Partial Tolerance to cocoa butter
Up to 20% cocoa butter in formulation (fat phase)
Quick crystallization, non-tempering
Good gloss
Good shelf life
For molding and coatings
High trans fatty acids

22. 22
Product Characteristics
• A high quality lauric coating fat based on
hydrogenated and fully refined vegetable
oils and fractions
• It has an excellent heat resistance and it’s
specially formulated for warmer climates
• It also has excellent microbiological
properties, shows good stability against
oxidation and it's free from lipases
Functionality
•Non tempering fat
•Glossy and good mouthfeel
•Non tempering and excellent heat
resistance
Application
• As total replacer of cocoa butter in
compound chocolate coating for biscuits,
wafers, nougats, nuts and raisin
• Suitable for manufacture of glazes,
icing, caramels, toffees, fillings and
cream
• Milk fat replacer for nondairy creamer,
caramel and toffee
10 15 20 25 30 35 40
temperature(°C)
0
10
20
30
40
50
60
70
80
90
100
SFC(%)
CF35
CF38
CF40
CB
Typical solid fat content profile

23. 23
Cocoa Butter Replacers (CBRs)
in Biscuit Coatings
Fatty Acid %
C14:0 0.8
C16:0 26.9
C18:0 5.6
C18:1 66.5
Temperature %
10 °C 92.3
20 °C 77.1
25 °C 61.7
30 °C 41.1
35 °C 19.7
CBR (Palm, Soya)
Solid Fat Content
CBR Example: Chocolate Pie

24. 24
Cocoa Butter Substitutes (CBSs)
Highly from palm kernel oil
High saturates, C12:0
Zero trans content
Produced by fractionation and/or hydrogenation

25. 25
Cocoa Butter Substitutes (CBSs)
Different triglyceride composition to cocoa butter
Incompatible with cocoa butter
Can add only up to 5% cocoa butter in fat phase
Softening effect from milk fat full cream milk powder
10% max.
Rapid crystallization, high gloss
Non-tempering

26. 26
Solids Profile of CBSs
Primarily for molded
products since its gloss
& snapping
Ideal for making
compound chocolate
Can be used for
enrobing & panning of
hard centres0
10
20
30
40
50
60
70
80
90
100
10 20 30 40 50
Temperature °C
%Solids
HPKS (%)
HPKO (%)
Temp (°C) HPKS (%) HPKO (%)
10 96.2 94.2
20 94.9 81.1
25 89.2 67.1
30 50.4 18.8
35 4.1 2.4
40 - -

27. 27
Cocoa Butter Substitute
Product Characteristics
• A superior quality cocoa butter substitute
made from hydrogenated and fully refined
vegetable oils and fractions. It has excellent
sharp melting profile
• It is a hydrogenated lauric fat, and trans free
Application
• As total replacer of cocoa butter in compound,
for solid and hollow moulding, enrobing and
couverture
Functionality
•Having brittle texture
•Have good glossiness and have excellent
mouthfeel profile
•Good demoulding properties to the end product

28. CBE CBR CBS
Advantages
• Fully compatible
with CB
• Good hardness
snap & mouth feel
• Good heat
stability (CBIs)
• non
hydrogenated
• non temper
• Good taste stability
• Can incorporate
chocolate or cocoa
mass
• non temper
• Good melting and
texture
Disadvantages
•Tempering
required
• Hydrogenated
• Hardness and snap
unlike CB
• Recipe, free of CB
• Risk of soapy off-
taste and bloom
• Hydrogenated
Advantages & Disadvantages of Confectionery Fats

29. Palm Confectionery Fats - Uses
• Coatings
• Fillings
• Toffees and Caramels
• Ice Cream

30. Palm Filling Fats
Lauric Hydrogenated
Palm kernel Fractions
Non-Lauric
hydrogenated
Palm Fractions/
Blends
Non-Lauric
Non-hydrogenated
Palm Fractions/
Blends

31. Palm Confectionery Fats
Why is Palm Oil and Palm Kernel Oil good for
confectionery fats?
- Unique fatty acid and triglyceride composition
- Fractionation provides fractions with good
functional properties
- Cost effective