Palm oleins

Solid fat contents are low, 37% at 10°C for normal olein and only 17% for super oleins (Table 3.7). At 25°C, most oleins are completely liquid. Super oleins fall into two categories. Those with iodine value below 61.5 have higher solids of 40-52% at 2.5°C and 31-42% at 5°C and those with iodine values exceeding 61.5 have much lower solids of 0.5-17% at 2.5°C and 0-16% at 5°C. (Tang et al. 1995), Improved cold stability can thus be expected with such oils. 

Single fractionated palm olein Double fractionated palm olein 

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Al-Mulla, E.A.J., Yunus, W.M.Z., Ibrahim, N.A., Abdul Rahman, MZ. 2010a. Enzymatic synthesis of fatty amides from palm olein. Journal of Oleo Science 59 59-64. 

Packing class, commercial codes, 621 Packing effect, dialkyl peroxides, 121 Palm olein, oxidative deterioration, 662 Pamctinal laser photocoagulation, 640 Paper, bleaching agents, 623 Parasites... 

A nonaqueous reversed-phase high-performance liquid chromatography (NARP-HPLC) with refractive index (RI) detection was described and used for palm olein and its fractions obtained at 12.5°C for 12-24 h by Swe et al. (101). The objective of their research was to find the optimum separation for analysis of palm olein triglycerides by NARP-HPLC, and to find a correction factor to be used in calculating CN and fatty acid composition (FAC). The NARP-HPLC method used to determine the triglyceride composition was modified from the method of Dong DiCesare (88). Palm olein was melted completely at 70°C in an oven for 30 min prior to crystal-... 

A typical triglyceride chromatogram for palm olein is shown in Fig. 33. Based on the NARP-HPLC chromatogram of palm olein, it can be estimated that there are altogether 17 identifiable triglycerides found in palm olein. They are lauric-lauric-lauric [LaLaLa (0.08%)], lauric-lauric-myristic [LaLaM (0.43%)], myristic-myristic-lauric [MMLa (0.16%)], myristic-myristic-myristic [MMM (0.59%)], myristic-palmitic-oleic [MPO (0.69%)], myristic-palmitic-linoleic [MPL (3.01%)], palmitic-palmitic-oleic [PPO (27.95%)], palmitic-palmitic-linoleic [PPL (10.65%)], linoleic-linoleic-linoleic [LLL (0.007%)], palmitic-oleic-stearic [POS (5.12%)], palmitic-oleic-oleic [POO (27.49%)], palmitic-linoleic-oleic [PLO (12.64%)], oleic-oleic-stearic [OOS (3.82%)], stearic-oleic-stearic [SOS (0.58%)], stearic-linoleic-stearic [SLS (0.20%), oleic-oleic-oleic [OOO (4.57%)], and oleic-oleic-linoleic [OOL (2.19%)]. 

The triglyceride chromatograms for palm olein solid fractions collected after 12,15,18, 21, and 24 h at low-temperature (12.5°C) storage were very similar. The unidentified peaks that appeared in the early region of the chromatograms were expected to be of partial glycerides. Evidence of a stable and straight baseline and the sharp and symmetrically defined peaks show the... 

Fig. 33 NARP-HPLC chromatogram of typical palm olein at room temperature (about 27°C) LaLaLa, lauric-lauric-lauric LaLaM, lauric-lauric-myristic MMLa, myristic-myristic-lauric MMM, myristic-myristic-myristic MPO, myristic-palmitic-oleic MPL, myristic-palmitic-linoleic PPO, palmitic-palmitic-oleic PPL, palmitic-palmitic-linoleic LLL, linoleic-linoleic-linoleic POS, palmitic-oleic-stearic POO, palmitic-oleic-oleic PLO, palmitic-linoleic-oleic OOS, oleic-oleic-stearic SOS, stearic-oleic-stearic SLS, stearic-linoleic-stearic OOO, oleic-oleic-oleic and OOL, oleic-oleic-linoleic. R.I.D., refractive index detector.

High Cl6 0 Palm oil or fraction present palm oil and palm olein is also likely to raise oleic acid, while stearin is not so likely to do so... 

High 08 1 High oleic sunflower and safflower olive unlikely palm olein will also raise 06 0 lard and tallow may also have high 08 0 and 04 0 is likely to be slightly elevated check cholesterol... 

Standards for named animal fats and named vegetable oils These standards were adopted formally by the CAC in 1999 (Joint FAO/WHO, 1999e). The Standard for Named Animal Fats combines and updates provisions for lard, rendered pork fat, premier jus and edible tallow. The Named Vegetable Oils Standard covers 15 different oils of particular importance in international trade and also the palm oil fractions, palm olein and palm stearin (see Table 8.5). 

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

Nelson, S.E., Frantz, J.A., Ziegler, E.E. 1996. Palm olein in infant formula Absorption of fat and minerals by normal infants. J. Am. College Nutr. 64, 291-296. 

Ostrom, K.M., Borschel, M.W., Westcott, J.E., Richardson, K.S., Kerbs, N.F. 2002. Lower calcium absorption in infants fed casein hydrolysate- and soy protein-based infant formulas containing palm olein versus formulas without palm olein. J. Am. College Nutr. 21, 654-659. 

Tocol Isomers Soybean Oil Corn Oil Olive Oil Sunflower Oil Milk Fat (Ghee) Wheat Germ Oil Rice Bran Oil Palm Oil Palm Olein Palm Stearin... 

Palmitic Acid Oils The commodity oil richest in palmitic acid is pahn oil (44%). This oil is also rich in oleic acid (37%), contains lower levels of linoleic acid (10%), and is a valuable source of minor components, especially carotenes, toco-pherols, and tocotrienols (Section 3). Palm oil is an important world commodity in feeding the developing world. It is fractionated extensively to give a wider range of uses as palm olein and palm stearin. The only other commodity oil with a significant level of palmitic acid is cottonseed oil (27%). 

Palm oil is fractionated more than any other oil. A single fractionation converts palm oil (IV 51-53) to palm olein (IV 56-59) and to hard stearin (IV 32-36). Each of these can be fractionated a second or a third time to give a range of products, including superolein (IV 64—66), topolein (IV 70-72), soft stearin (IV 40 2), super stearin (IV 17-21), soft palm mid-fraction (IV 42 8), and hard pahn mid-fraction (IV 32-36). These materials have a wide range of food and nonfood uses and extend considerably the use of palm oil. 

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. 

Other characteristics of palm oleins and palm stearin are shown in Table 17. The different types of palm oil products available for export are illustrated in Table 18. 

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. 

PFAD from Palm Oil PFAD from Palm Olein PFAD from Palm Stearin ... 

Double Fractionation. Double fractionation is carried out for the production of palm olein with higher iodine value of above 60 or for the production of palm-midfraction (PMF), which contains a high proportion of oleodipalmitin used for production of palm-based cocoa butter equivalent (60, 61). Usually the first olein obtained is recycled back to the plant for further cooling, crystallization, and filtration. The second stearin otained is termed palmmidfraction. Special and skillful control of the crystallization of both stages is critical in achieving the desired quality of the products. 

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