Palm kernel olein

Liew, M., Ghazali, H., Long, K., Lai, O., Yazid, A. 2001. Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei. Food Chem. 72, 447 454. 

Milk fat may be softened by interesterificaton with a lauric fat (palm kernel olein, the liquid fraction from fractionated palm kernel olein). 

Interesterification of blends of milk fat and palm kernel olein by a mycelium-bound lipase from Rhizomucor miehei or a commercially immobilized enzyme preparation resulted in a lower slip melting point and solid fat content. An interesterified product made from a 70 30 mixture of palm kernel olein and anhydrous milk fat was considered to be suitable for use in ice cream (Liew et al., 2001). 

Refining of Other Palm Products. Beside crude palm oil, crude palm olein, crude palm stearin, cmde kernel oil, crude palm kernel olein, and crude palm kernel stearin can also be refined by either chemical or physical processes described before. The basic unit operations and processing conditions for crude palm olein and stearin are similar to those of palm oil. However, in refining palm kernel products, due to the virtual absence of carotenoids, the earth dosage required in the bleaching stage is lower, usually less than 1.0%. Furthermore, due to the presence of shorter chain (C8-C14) fatty acids, the deodorization temperature required is about 230-250°C. Typical achievable quality of RBD/NBD palm kernel oil is given in Table 34. 

Fractionation of Palm Kernel Oil. As in palm oil, palm kernel oil can also be fractionated via the dry, detergent, and solvent processes (62). The principles applied are quite similar. The conditions of operation, however, are quite different because of the different triglyceride composition and crystallization behavior of palm kernel oil. In the dry fraction process, the separation of palm kernel olein from the palm kernel stearin is effected by hydraulic pressing under high pressure. In this case, the palm kernel stearin, which is an important material for production of lauric-basic cocoa butter substitute, is the premium product. Its yield ranges from 25 to 40% depending on the process used. 

The incorporation of C16-C18 and C12-C14 fatty acids in soaps is important as they provide the cleaning, solubility, and foaming properties required. Tallow and coconut oil have been the traditional sources of these fatty acids. A comparison between the fatty acid composihons of palm oh, pahn stearin, tallow, palm kernel oil, palm kernel oleins, and coconut oil (Table 41) indicates that the first three are rich in C16-C18 fatty acids while pahn kernel and coconut oils are rich in C12-C14 fatty acids. However, for pahn products to establish a niche in the market as raw materials, soap manufacturers have to be convinced that apart from price competitiveness, they will yield soaps with properties and performance comparable if not superior to those from tallow and coconut oil. 

Trans-free vanaspati can be formulated using palm stearin with other oils (Table 3.23) (Nor Aini et al. 1997). Interesterification allows more palm stearin to be incorporated into the formula. Other trans-free formulations are obtained with ternary blends of palm oil/palm stearin/palm olein or palm oil/palm stearin/ palm kernel olein (Table 3.24). These products have characteristics similar to those of hydrogenated vanaspati. Formulations for vanaspati may be varied to suit the requirements of different consumers. Incorporation of more or fewer palm oil products in the formulation generally affects the melting point property, which is a limitation for certain countries. 

Cocoa butter-like fats can also be formulated with interesterified oils. Blends suitable for butter cream fillings in biscuits may be formulated from palm stearin/palm kernel olein (25 75) or palm stearin/palm kernel olein/palm kernel oil (25 37.5 37.5) (Noor Lida et al. 1997). 

In one study, attempts were made to adulterate virgin coconut oil with palm kernel olein. The study was conducted to evaluate the effectiveness of FTIR spectroscopy in detecting adulteration of virgin coconut oil. As adulterant was used palm kernel olein because of its similarity with virgin coconut oil in chemical composition (Manaf et al., 2007. 

FTIR spectroscopy was used in combination with partial least square (PLS) to differentiate and quantify these two oils. The calibration plot of PLS regression model was shown a good linearity between the actual value and FTIR predicted value of percentage of palm kernel olein in virgin coconut oil. The differenees between the actual adulteration concentration and the calculated adulteration predicted from the model were very small, with a determination coefficient (R ) of 0.9973 and root mean error of calibration of 0.0838. 

Discriminant Analysis was carried out for pure virgin coconut oil and the blended samples and a classification into two groups, pure virgin coconut oil and adulterated oils was observed. The model demonstrated the classification of pure virgin coconut oil with addition of 1-50% of palm kernel olein usinglO principal components. Therefore, detection of adulteration was possible down to 1%. 

The potential use of electronic nose in detecting adulteration in virgin coconut oil was studied by Marina et al., 2010. An electronic nose (zNose ) was applied to the detection of adulteration of virgin coconut oil. The system is based on a surface acoustic wave sensor. Virgin coconut oil was mixed with refined, bleached and deodorized palm kernel olein at a level of adulteration fi-om 1 to 20% (weight/weight). 

Manaf, M. A., Che Man, Y. B.,. Hamid, N. S. A, Ismail, A., Abidin, S. Z., (2007), Analysis of adulteration of virgin coconut oil by palm kernel olein using Fourier Transform Infrared Si Gctxo coyy. Journal of Food Lipids 14, 111-121. 

Marina A. M., Man Y. B. C., Amin I. (2010). Use of the SAW sensor electronic nose for detecting the adulteration of virgin coconut oil with RBD palm kernel olein. J Journal of the American Oil Chemists Society 87,263-270. 

Fatty acid Arachis oil Babassu oil Coconut oil Cottonseed oil Grapeseed oil Maize oil Mustardseed oil Palm oil Palm kernel oil Palm olein... 

Crude palm oil used to be the main form of export in the past. With the establishment of refineries especially in Malaysia during the mid-1970s and 1980s, refined palm oil products have replaced the crude as the main form of palm oil export. A wide range of processed or semiprocessed products are exported, and these include the different fractions of processed pahn oil known as palm olein (liquid) and palm stearin (solid). The availability of refineries also led to the production of specialty fats products aimed at the confectionery markets. A similar trend has been seen in the export of pahn kernel oil. Palm kernel oil is a coproduct to palm oil produced at a ratio of 10-13 tons of palm kernel oil for every 100 tons of palm oil. Even the export of refined palm kernel oil has begun to decline as more is being used locally by the oleochemical industry that has been estabhshed in recent years. 

Hydrogenated palm kernel oil or olein is used as a cheaper alternative toffee fat to replace the more expensive dairy butter, either completely or in combination with butter. Hydrogenated palm kernel oil is also a good general-purpose coating fat. 

GRAS generally recognised as safe PKOo palm kernel oil olein... 

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%). ... 

CPO crude palm oil, PAO palm acid oil, CPKO crude palm kernel oil, PKAO pahn kernel acid oil, PFAD palm fatty acid distillate, PS palm stearin, PO palm olein, WFPO waste frying palm oil Source Unitata Ltd. Gunstone 2002 Shahidi 2005 Lertsathapornsuk et al. 2008)... 

Leite, MEQ Lasekan, J Baggs, G Ribeiro, T Menezes-Filho, J Pontes, M et al. Calcium and fat metabolic balance, and gastrointestinal tolerance in term infants fed milk-based formulas with and without palm olein and palm kernel oils a randomized blinded crossover study. BMC Pediatr, 2013 13(215) 1-9. 

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). 

Sal fat (Shorea robusta). This tree, which grows in Northern India, is felled for timber. Its seed oil is rich in stearic acid, and it can be used as a cocoa butter equivalent (CBE). The major acids are palmitic (2-8%), stearic (35 8%), oleic (35 2%), linoleic (2-3%), and arachidic acid (6-11%). Its major triacylglycerols are of the SUS type required of a cocoa butter equivalent. Sal olein is an excellent emolhent, and sal stearin, with POP 1%, POSt 13%, and StOSt 60%, is a superior cocoa butter equivalent (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). 

Crude pahn kernel oil (CPKO) which is derived from the kernel of the oil palm fruit consists of large amounts of saturated fatty acids such as lauric acid (C12 0) [ 48 %], myristic acid (C14 0) [ 16 %], and palmitic acid (C16 0) [ 8 %] (Loo et al. 2005). However, the concentration of unsaturated fatty acids such as linoleic (C18 2) [ 2 %] is very low. It contrast, palm oil products derived from mesocarp such as crude palm oil (CPO) and palm olein (PO) are mainly composed of C16 0 and contain more unsaturated fatty adds such as oleic acid (C18 l), (C18 2) and trace quantities of Hnolenic add (C18 3) (Loo et al. 2005). Compared to palm oil products, soybean oil is rich in unsaturated fatty adds with C18 2 (54 %), C18 l (22 %), and C18 3 (8 %) as the major constituents while 10 % of the distributions are contributed from saturated fatty adds (Kahar et al. 2004 Loo et al. 2005). Nevertheless, soybean oil has proven to be a good carbon source for high cell density cultures. Since, CPKO contains lesser unsatuiated fatty adds, it conld become potential carbon feedstock for high cell density PHA prodnction. 

---