Oil Palm: Fractions & Derivatives

Palm Oil process

www.greenpalm.org

Distillation

Refining

InteresterificationIE Palm

Hydrogenation

Glycerolysis

Hydrogenated Palm Oil

Oil Palm Fruit Oil Palm Mill Palm Kernel

Emulsifier

Emulsifier

RBD Palm Oil

Oleochemicals

Palm Fatty Acid 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

PalmMid

Fraction

Hydrogenated Double Olein

Glycerolysis

Hydrogenation

Double Olein

Hydrogenation

Glycerolysis

Hydrogenated Palm Olein

Emulsifier

Crude Palm Oil

Process ProductKey:

Oil Palm: Fractions & Derivatives

Palm Kernel Oil process

Oil Palm Fruit

Palm Kernel

Oil Palm Mill Crude Palm Oil

CrushingPalm Kernel

Expeller

Crude Palm Kernel Oil

Palm Kernel Fatty Acid Distillates

Oleochemicals

Distillation

Refining

RBD PalmKernel Oil

Hydrogenation

Hydrogenated Palm Kernel Oil

40%60%

Refining

RBD Palm Kernel Stearin

Hydrogenation

Hydrogenated Palm Kernel Olein

RBD Palm Kernel Olein

Fractionation

www.greenpalm.org

Process ProductKey:

Mill Process Fresh Fruit Bunches (FFBs) are sterilized and stripped. The fruit is pressed to separate the oil from the ‘cake’ (a mixture of kernel and fi bre). The oil is then purifi ed and clarifi ed.

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.

Refi ning (RBD: Refi nined, Bleached & Deodorised)Oil is refi ned to remove colour, odour and fl avour.

FractionationLiquid Palm Olein and solid Palm Stearin are separated. This is achieved by using crystallisation techniques followed by a membrane fi lter process.

Interesterifi cation (IE)Oils are reformulated to produce different properties. Carbon chains are separated from the glycerine anchor and reattached in a different formation to create oils with improved properties for specifi c uses in the food industry.

Hydrogenation A means of increasing the melting point of oils using Hydrogen gas.

GlycerolysisThe process of creating emulsifi ers by adding glycerine. Emulsifi ers facilitate the mixture of oil and water.

DistillationA method of separating mixtures based on differences in volatility of components in a liquid mixture.

Processes

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aadddddining glycycerine. oil and wwater.

tures basedd onon differences in aa l quq mixture

StearinOlein

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 fi llings, biscuit fi llings, frying oil

Double StearinMelting point: 60-62°CProperties: very hard, easy to fl 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 fi bre and minerals including phosphorous, copper, zinc and manganeseUses: animal feed

Products

RBD Palm Kernel OilMelting point: 26-28°CProperties: highly saturated fat, semi-solid at room temperature, good melting properties, good lathering propertiesUses: confectionery, ice cream, soap formulas

RBD Palm Kernel OleinMelting point: 22-25°CProperties: low melting point, generally hydrogenatedUses: 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 fl avour releaseUses: ice cream, confectionery, chocolate coatings, soap, cosmetics, biofuel

Emulsifi erProperties: facilitates the mixture of oil and water, signifi cantly improving the texture of many foods. Also helps to maintain quality and freshness, preventing the growth of mould which would happen if the oil and fat separate.Uses: margarine, low fat spread, biscuits, cakes, ice cream, bread, etc.

Products

Hydrogenated Palm OleinMelting Point: 42ºCProperties: good melting propertiesUses: dairy fat alternatives

Hydrogenated Double OleinMelting Point: 36ºCProperties: good melting propertiesUses: confectionery fi llings

Hydrogenated Palm OilMelting Point: 42ºC-65ºCProperties: high melting pointUses: distilled emulsifi er manufacture, fl 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 crystallisationUses: confectionery, biscuit fi lling fats

IE Palm StearinMelting Point: 50ºCProperties: fl aked fatsUses: pizza dough

Products