Fatty acid composition palm kernel

UNDER-UTILISED PALM AND FOREST PRODUCTS Table 8.8 Fatty acid composition (%) of kernel oils of Bactris species 219... 

Identification Palm Kernel Oil (Unhydrogenated) exhibits the following composition profile of fatty acids determined as directed under Fatty Acid Composition, Appendix VII ... 

Most commodity oils contain fatty acids with chain lengths between Cie and C22, with Cig fatty acids dominating in most plant oils. Palm kernel and coconut, sources of medium-chain fatty acids, are referred to as lauric oils. Animal fats have a wider range of chain length, and high erucic varieties of rape are rich in this C22 monoene acid. Potential new oil crops with unusual unsaturation or additional functionahty are under development. Compilations of the fatty acid composition of oils and fats (6, 9, 11, 12) and less-common fatty acids (13) are available. 

Palm-kernel oil is produced from the kernels of the oil palm, usually by solvent extraction and is an important lauric oil (see also coconut oil. Section 5.3). Its fatty acid composition is detailed in Table 2(b). Annual production is about 2.3 million tons. The kernels originate mainly in the oil palm growing areas of Malaysia and Indonesia and are crushed almost entirely in the country of origin (28, 29). 

Shea (Butyrospermum parkii, shea butter, karite butter). This fat comes from trees grown mainly in West Africa and contains an unusually high level of unsapo-nifiable material ( 11%), including polyisoprene hydrocarbons. It is rich in stearic acid, but its fatty acid composition varies with its geographical source. It contains palmitic (4—8%), stearic (23-58%), oleic (33-68%), and hnoleic acid (4—8%). It can be fractionated to give a stearin (POP 1%, POSt 8%, and StOSt 68%), which can be used as a cocoa butter equivalent (79, 122-124). It is one of the six permitted fats (palm oil, iUipe butter, kokum butter, sal fat, shea butter, and mango kernel fat), which, in some countries at least, can partially replace cocoa butter in chocolate (86). 

Palm-Based Oieochemicais. Palm kernel oil, like coconut oil, is a lauric oil. Its fatty acid composition is in fact very similar to that of coconut oil (Table 41). 

Coconut oil is well positioned because it has the unique advantage of having its fatty acid composition falhng within the carbon chain spectrum highly desired by the oleochemical industry where the C12 and C14 fatty acid fractions are sought after. Table 1 shows the fatty acid composition of coconut oil and palm kernel oil. 

Palm oil (palm fat). An oil obtained from the fruit pulp tissue (endosperm) of the palm oil tree Elaeis guineen-sis)-, palm kernel oil is the corresponding oil from the se s. Mp. 30-37°C color orange-yellow to red-brown ( red palm oil ) because of the high content of carotinoids (approx. 500 mg/kg). The fatty acid compositions of the two oils are very different P. is rich in palmitic acid (ca. 42%) and oleic acid (ca. 41%), while palm kernel oil is rich in lauric acid (ca. 50%). Main areas of cultivation Malaysia, Indonesia, and West Africa. World-wide production (1992) 12000000 tons thus palm oil is second only to soya oil as the economically most important plant oil. 

Vegetable oils according to their major fatty acid composition can be subclassified into laurics and oleics. Lauries comprise coconut oil and palm-kernel oil. Laurics mainly contain saturated C12 and C14 fatty acid triglycerides, the raw material basis for surfactants. Oleics mainly contain unsaturated Cie and Cig fatty acid triglycerides. Apart from food, which is the predominant use, they deliver lubricants and base oils, which can be used for energy generation, fuel, nutrition and specialty chemical derivatives. 

Composition and Uses. Palm oil is an oleic oil, which is distinguished by its high percentage of the saturated palmitic acid. Palm-kernel oil is a lauric oil and to some degree exchangeable with coconut oil due to a similar fatty acid composition. 

Like coconut, palm kernel and babassu, many species from the genus Cuphea have potential as sources of medium-chain triglycerides. These plants are native to the New World, from southern USA to northern South America. Most are herbaceous annuals that will grow in many locations. Table 9.1.4 illustrates the diversity in fatty acid composition available in Cuphea germplasm. 

In the amidoamine formation, 3-aminopropyldi-methylamine (DMAPA) is reacted with a fatty acid derivative. This may either be the fatty acid or its methyl or glycerin ester. In the latter case, this means a natural oil is used. To produce cocamidopropyl betaine (CAPB) the raw materials of choice are refined coconut or palm kernel oil, either in their unhydrogenated or hydrogenated forms. A typical fatty acid composition for cocamidopropyl betaine is given in Table 15.2. 

The fruit of the oil palm grows in bunches which weigh 4-20 kg and contain 200-2000 individual fruits varying in size and shape. Three main fruit have been characterized, dura, tenera and pisifera. These forms are distinguished both by size of the kernel and thickness of shell. Tenera is a hybrid of dura and pisifera. The variability of fatty acid composition within bunches has been determined (Rajanaid and Tan, 1983). 

Different Fatty Acid Compositions of Oii Paim Mesocarp (Palm Oii) and Kemei (Palm Kernel Oil)... 

Fatty acid compositions of the mesocarp and kernel oUs are shown in Tables 8.7 and 8.8, which show a considerable variabUity in fatty acid profile and associated physical properties. Thus the first oil in the table would be liquid in character, while those oUs with about 50% of saturated acids would be similar in behaviour to commercial palm oil. 

TABLE 12.1. Fatty Acid Composition of Coconut and Palm Kernel Oils... 

Today palm oil is widely used in food applicahons and preferred for frying and baking applications because of its good oxidative stability and high solid fat content. Palm oil contains about 50% saturated (42 8% palmitic and 4-5% stearic acids) and 50% unsaturated fatty acids (37-41% linoleic and 9-11% linolenic acids). The fatty acid composition of palm kernel oil resembles that of the coconut oil rather than that of palm oil. Palm kernel oil is rich in lauric (about 48%), myristic (16%) and oleic (15%) acids. Both palm oil and pahn kernel oil are commercially separated into stearin (solid) and olein (liquid) fractions for special applications. The stearin fraction obtained from palm kernel can be used as a cocoa butter substitute. The olein fraction is used in baked goods and soap manufacturing. Imitation palm-oil-based cheese, hand and body lotion, fatty acid methyl esters for use as fuel or solvent, and epoxidized pahn oil to produce plasticizers and stabilizers for conventional polyvinyl chloride plastics are some of the other products that are produced from palm oil (Basiron, 2005). 

Fats and oils may be synthesized in enantiomerically pure forms in the laboratory (30) or derived from vegetable sources (mainly from nuts, beans, and seeds), animal depot fats, fish, or marine mammals. Oils obtained from other sources differ markedly in their fatty acid distribution. Table 2 shows compositions for a wide variety of oils. One variation in composition is the chain length of the fatty acid. Butterfat, for example, has a fairly high concentration of short- and medium-chain saturated fatty acids. Oils derived from cuphea are also a rich source of capric acid which is considered to be medium in chain length (32). Palm kernel and coconut oils are known as lauric oils because of their high content of C-12 saturated fatty acid (lauric acid). Rapeseed oil, on the other hand, has a fairly high concentration of long-chain (C-20 and C-22) fatty acids. 

Fats and fatty oils). For the most part, oil is contained in the kernel or embryo of the seed, though it can also occur in the flesh of the ginkgo fmit and in the endosperm of coconut, palm, and pine nuts. Relative amounts of some fatty acids present in a few types of nuts are given in Table 5. Considerable variations in the percentages of fatty acids have also been reported in both pecan and peanut oils from a variety of sources. (Table 6). (For main physical characteristics and the composition of nut oils, see Fats and fatty oils. 

The composition of common fats and oils are found in Table 1. The most predominant feedstocks for the manufacture of fatty acids are tallow and grease, coconut oil, palm oil, palm kernel oil, soybean oil, rapeseed oil, and cottonseed oil. Another large source of fatty acids comes from the distillation of cmde tall oil obtained as a by-product from the Kraft pulping process (see Tall oil Carboxylic acids, fatty acids from tall oil). 

Each triglyceride molecule has a random distribution of acid chain lengths and degrees of unsaturation. However, the composition of fats and oils from a common source is relatively uniform. While fatty alcohols theoretically could be derived from any fat or oil, most are prepared from coconut oil or tallow with an increasing quantity derived from palm oil or palm kernel oil. Approximate compositions (O of these four oils are listed in Table I. 

Inherent stabihty of an oil may be calculated from the oil composition and the relative rates of oxidation of oleic (defined as 1), hnoleic (evaluated as 10), and linolenic (evaluated as 25) acids. The higher this value, the more unstable or susceptible to oxidation an oil is. Values of 6.8 and 1.9 are obtained for regular and high-oleic sunflower oils, respectively, taking into account their standard compositions. The inherent stabihty of olive oil, calculated as 1.5, is shghtly lower than that of high-oleic sunflower oil, whereas even lower values are obtained for saturated fatty materials like tallow (0.86), palm kernel (0.27), and coconut (0.24). The... 

Large supply of naturally derived lipids can be obtained from plants in which many oils and fatty acids can be readily extracted and purified. Animal sources (e.g., eggs or milkfats) are used to derive complex lipids such as phospholipids and cholesterol. Yield from natural sources is dependent on the weight-percent composition and the efficiency of the extraction procedure. The constitution of fatty acids in vegetable oils varies widely from different sources. For example, oleic acid is present at 64.6% by weight in olive oil but is present at only 0.7% in palm kernel oil. Similarly, castor oil triglyceride is comprised of almost entirely ricinoleic chains. There are numerous raw material suppliers of oils and oil fractions worldwide. As such, the relative cost of bulk purified... 

Palm oil contains almost equal proportions of saturated (palmitic 48%, stearic 4%, and myristic 1%) and unsaturated acids (oleic 37% and linoleic 10%). The oil can be fractionated to give palm stearin, palm olein, and palm mid fraction. It is used mainly for food purposes but has some nonfood uses. Valuable by-products obtained from palm oil are carotene, tocopherols and tocotrienols (vitamin E), and palm-fatty acid distillate (PFAD). Palm kernel oil is lauric oil, similar in composition to coconut oil (lauric acid 50% and myristic acid 16%) and contains palmitic acid (8%), capric acid (3%), caprilic acid (3%), stearic acid (2.5%), oleic acid (15%), and linoleic acid (2.5%). ... 

Palm kernel ell (palm seed oil or fat). An oil obtained from the seeds (kernels) of the palm oil tree (Elaeis guineensis) and related palm species, the fruit pulp of the palm oil tree furnishes palm oil. The worldwide production of P. in 1993 amounted to 1.8 million tons. Mp. 23-30°C. On account of its high contents of esterifled, saturated fatty acids of medium chain length, e. g. lauric acid (ca. 50%) and myristic acid (ca. 15%), P. resembles coconut fat (so-called lauric fats and oils that are rich in lauric acid and other medium-chain length fatty acids) other components ca-proic acid (hexanoic acid) (5%), caprylic acid (octa-noic acid) (3%), palmitic acid (6-9%), stearic acid (2-3%), oils (10-18%), and linoleic acid (1-3%). For the composition of the seed oils of other palm species, see Lir.. ... 

Crude oils may be up to 15% FFA, while refined oils will be <0.1%. Measurement of FFA is normally done by titration of an ether-ethanol solution of the fat with standardized aqueous sodium or potassium hydroxide, in the presence of phenolphthalein indicator (see ISO 660 1983). This method is very accurate, using the molecular weight of oleic acid (282) for all calculations. Accuracy is improved by using the average molecular mass of the fatty acids in the fat, calculated from the FA composition (e.g., for palm oil 256 is used, for palm kernel/coconut oil 200 is used). The results are expressed either as acid value the number of milligrams of potassium hydroxide required to neutralize 1 g of the fat, or, FFA% the percentage concentration of oleic acid equivalent to the free acids present. 

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