Oil palm, scientifically known as Elaeis guineensis jaq, is a unique crop as its fruit produces two distinct types of oils; crude palm oil from the mesocarp and crude palm kernel oil from the kernel. Both of these oils, which are mainly made up of triglycerides, are chemically and physically different from each other with palm oil high in palmitic acid (C16 fatty acid) and palm kernel oil high in lauric and myristic acids (C12 and C14 fatty acids respectively).
Upon harvesting, oil palm fruits, which are produced in bunches called fresh fruit bunches (FFBs), are transported to a palm oil mill where the fruits are sterilised, stripped off the bunches, and crushed to extract the crude palm oil. The crude palm oil collected in a tank contains impurities, which are made up of both oil-soluble and -insoluble non-triglycerides. The oilinsoluble impurities such as fruit fibres, free moisture, and nut shells can later be removed through a purification process (see Figure 1). In the meantime, the nut shells are further processed to separate the kernels from the shells. At the end of the milling process, crude palm oil and palm kernels are produced.
There are many uses of palm oil and palm kernel oil and MPOC hopes that this booklet will be useful for you to better understand the applications of palm oil and palm kernel oil in the global oils and fats industry today.
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Palm Oil Applications in: |
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MARGARINE is basically an emulsion of water-in-fat, resembling butter in appearance, character and composition.
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GHEE is made from butter oil, but demand has exceeded supply thus raising its price. Hence the emergence of ghee substitute, vegetable ghee or vanaspati.
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SHORTENING originated in the USA to substitute lard, which was extensively used in baking. The term ‘shortening’ derives from ‘short’, which means ‘tender’.
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A typical blend of a SOAP would be 80% palm oil or tallow and 20% palm kernel oil or coconut oil. The 80:20 formulation gives about the right balance of lather, rate of wear, cleansing ability and hardness.
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CREAM, LOTION AND MILK are cosmetic products applied topically on the skin for one or all of the following effects: moisturising, Moisture-retention softening, cleansing, nourishment, protection and stimulation. They are similar products except in viscosity. In general, cream is more viscous than lotion and milk.
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CHOCOLATE gives people great pleasure when eaten. It also makes a suitable gift for many occasions. The fat content of chocolate varies from 28% to 35% depending on its intended use.
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ICE CREAM is produced by freezing a mix of several ingredients, which usually consist of milk products, sugar, corn syrup and flavours. Additionally, egg-based ingredients, food stabilisers, emulsifiers and colouring may be added. Apart from these, water and air, incorporated during the processing, are major constituents.
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Non-dairy creamers have several advantages over the dairybased creamers. These include longer shelf-life, ease of storage and handling and lower cost of production thus making them more appealing to consumers.
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PKC/E is obtained from the palm kernel after palm kernel oil has been extracted. The kernel is the endosperm of white cellular mass coated with a tough black membrane or testa, which is encased in a thick shell or endocarp of an oil palm seed.
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