Uses of palm oil pdf

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Category : Bacterial. Most crude oils usually contain ties. However, care must be taken since ods Kellens et al. The separation is based on differ- high temperatures lead to destruction of carotenes.

CPO is fractionated based on the differences in Lower deodorization temperatures are recommended the crystallization behavior of the TAGs. The pro- remove PLs and other gums and steam stripping at lower ducts mainly have different iodine values IV. There are temperatures 1C and 1C. Steam stripping at higher tempera- detergent fractionation, and solvent fractionation Kellens tures — 1C at 0.

The effectiveness of two modern deodor- value to the oil and creates no undesirable byproducts. The red color of palm oil is generally palm stearin are well discussed by Kellens et al.

High carotene content is desir- their health effects by Sambanthamurthi et al. These able because of its pro vitamin A and antioxidant activities.

RBD palm stearin is used mainly to r0. Sambanthamurthi et al. International organizations such as those listed below provide similar but not identical techniques, methods, pro- cedures and protocols for the analysis of lipid samples. The guidelines differ as efforts continue to be made to ensure 3. Characterization accuracy and precision of outcomes; and more sensitive test tools continue to evolve.

The procedures require that the test The most commonly used method for the determination of sample must be a true representative of the target oil sample total fats in dried food samples is Soxhlet extraction.

There are s. Guidelines also exist for transport and storage of the lipid also instrumental techniques and procedures adapted from samples before analysis. In order to ensure the reliability of pharmaceutical and chemical engineering analyses protocols.

However, extraction techniques are time consuming, Palm oils with palm oil milling and CPO quality in Africa. The major physicochemical grading system was introduced. This grading system stimulated the small scale producers to improve their oil quality. Trade reports showed that by fatty acid composition FAC. The mixed triacylgly- moisture and impurities for locally produced CPO Chong, cerols are derivatised to methyl or silyl esters and subse- The other major fatty acids are oleic acid C , the last decade agree that the principal triacylglycerol species linoleic acid C and stearic acid C accounting for in palm oil is palmitic acid.

Similar to located at the outer sn-1 and sn-3 positions of the glycerol other vegetable oils, CPO and its fractions, namely palm olein; molecule. In infant feeding and formulae preparation, temperatures drop below 20 1C Berger, The fatty acid there is better absorption and energy release in having and glyceride composition of palm oil is shown in Table 4. Poor storage and handling conditions can lead to increased increased proportion of palmitic acid in the sn-2 position do values due to hydrolytic breakdown.

However, Lin reported into four categories: trisaturated SSS ; disaturated—monounsatu- that the composition of Nigerian palm oil shows considerably rated SSU ; monosaturated—diunsaturated SUU ; and triunsatu- larger variation.

In Linoleic acid C Tholstrup et al. Table 5 — Micronutrients and other minor components of palm oil. Beta-carotene is the most potent provitamin A carotenoid.

CPO contains — Ubiquinones 10—80b ppm of carotenoids and is thus the natural richest source Aliphatic alcohols —b of carotenoids. The carotenes are responsible for the rich Aliphatic hydrocarbons 50b orange-red color of CPO. Schroeder et al. Rice and Burns reviewed a oxidation of oil during frying of potato slices at 1C. The vegetable origin, the cholesterol content of palm oil is negli- conclusion stated that red palm oil increased dietary intake gible.

Palm Palm oil also usually called vitamin E. They are fat soluble. The chromanol head, formed by phenolic and heterocyclic rings, phenolic compounds are responsible for the initial darkening and a phytyl tail.

The number and position of methyl of palm oil during frying Berger, ; Sundram et al. The sterols found in tocopherol is the most abundant. Amongst them, avenesterols exhibit antioxidant tail. The tocopherols have a saturated tail, while the toco- activity Berger, ; Gunstone, The sterols of plant trienols have an unsaturated chain with three isolated double origin are referred to as phytosterols.

The tible to oxidative degradation during food processing opera- tocopherols and tocotrienols are present at different concen- tions such as frying. During frying, phytosterols degradation trations depending on the type of vegetable oil and its origin occurs due to auto-oxidation. The products of this degradation Gunstone, Palm oil is one of the richest sources of are termed phytosterols oxidation products POP.

The POP can vitamin E in nature. The vitamin E in palm oil is unique since be found in both frying oil and the fried products Dutta, it is composed of both tocopherols and tocotrienols. Amongst the frying French fries at 1C for 5 h increased from 1.

Some vitamins E in CPO are lost during processing and present. During fractionation, vitamin E tends to partition content of linoleic and linolenic acids. Use in frying Rossi et al. As antioxidants, tocopherols and tocotrie- nols act as free radical quenchers which contribute to the Frying is cooking food in fat or oil.

It includes deep-frying, stability of palm oil. In the s, there were by inhibiting peroxide formation in the chain propagation campaigns to convince the public that food products contain- step, or the decomposition process by inhibiting aldehyde ing saturated tropical oils contributed to increased risk of formation. Alpha tocopherol is reported to be highly reactive coronary heart disease McNamara, These tropical oils towards singlet oxygen and protects the oil against photo- include coconut oil CNO , palm kernel oil PKO and crude oxidation Sundram et al.

The tocotrienols and the palm oil CPO. During thermal oxidation carotene radi- sequences of the consumption of palm oil since it contains cals are formed which are converted back to active carotene large amount of palmitic acid.

Mirhosseini, ; Stier, The fatty acid composition of the oil naturally present in Fig. It ranges from use in domestic cooking and frying to in the food is changed towards the fatty acid composition of large scale production. Certain characteristics of palm oil the oil used for frying Matthaus, For instance, frying such as a high solid fat content requiring no hydrogenation , with olive oil resulted in a high amount of oleic acid in the high oxidative stability long shelf life , high and low melting fried product, whereas saturated and monounsaturated fatty TAGs wide plastic range , constant supply, competitive price, acids predominated in products fried in palm olein.

Oils with slow crystallization properties, structural hardness, and a higher amounts of PUFAs are not stable to oxidation and the tendency for recrystallization permit the use of palm oil in products fried using such oils have shorter shelf stability. PUFA oils quickly break down at frying temperatures to form Deep-fat frying is one of the most popular methods for the gums Boskou, ; Matthaus, Frying temperatures range between vegetable oils.

The important characteristics of frying lipids 1C and 1C. Most deep-fat frying operations are done at are high oxidative stability, high smoke point, low foaming, 1C. The outcome is a cooked, dried FFA o0. Fried food quality is a function of if PV o1. A smoke point 1C the oil quality. Lesser nutrients losses occur during frying used. Moisture content o0. Another test vitamins, proteins and carbohydrates are also better retained. CPO and palm olein to loss of heat labile and oxidation susceptible vitamins contain no trans fatty acids.

These excellent properties make CPO and palm olein occur. These reactions change the oil from a medium that is ideal for domestic and industrial frying Edem, ; Lin, ; almost pure triacylglycerol when fresh to one that contains Sue, This Palm oil has largely replaced beef tallow and lard in large scale industrial frying.

A large amount of palm oil is also used for frying in fast food restaurants Berger, Palm oil is 60 resistant to oxidation, polymerization and foaming. Palm oil 40 does not produce any gummy or sticky residues in the fryer.

Kochhar reported that palm oil's good performance 20 and high oxidative stability is making it the oil of choice for 0 the major snack food manufacturers in many European Union EU countries. The most popular commercial frying oil is palm olein which has a lower melting point 22—24 1C than CPO 32—36 1C , resulting in no waxy or greasy mouth- feel of the fried products Lin, The Fig. Oil and nutrient diffusion in the fried product depends on Salta, Kalogeropoulos, Karavanou, and the shape, nature, texture and microstructure of the food.

It also depends on the viscosity of the oil, the frying tempera- ture and time Boskou, The use of palm oil in frying is Andreu-Sevilla et al. Table 6 shows that while many Total carotene types of foods have been fried and studied only French fries have been studied to a limited extent concerning its enrich- ment with micronutrients from the oil.

In blending, the composite oils share advantages and dis- min Time advantages depending on the blend ratio. It is important that the 5 6 6 6 blend complies with all the food laws and guidelines as well as Frying conditions meet consumers' expectations. It may be necessary to interesterify oil blends. The palm oil or palm olein are summarized in Table 7. Blending also Macciola, ; De Marco et al.

Conclusion Mirhosseini, ; Tiwari et al. De Leonardis rated fatty acids. Palmitic acid is the major saturated fatty and Macciola reported that the fatty acid composition acid while oleic acid is the monounsaturated fatty acid. With about — ppm of carotenoids, palm fatty acid ratio near to 1 offers optimally stable condition.

Naghshineh et al. European Food Research and Technology, especially during frying. CPO can be fractionated to a liquid 1 , 1— Removal of residual the oil's usefulness. Jurnal Teknologi, 38 1 , 33— A place for palm fruit oil to eliminate chemical industries. Palm oil is widely used as frying oil vitamin A deficiency.

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Optimization of deep-fat the fried products with a view to optimizing production of frying operations. The distribution of the absorbed oil — Bognar, A. Comparative study of frying to other cooking within the food matrix as well as interaction between the techniques influence on the nutritive value.

Grasas y Aceites, native food nutrients and the frying oil should be investi- 49 3 , — The health implications of using composite oils should Boskou, D. Frying fats. Kolakowska be studied further. The kinetics of degradation of CPO and Eds. Casale, M.

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