Palm stearin fatty acids

Palm stearin can be the cheapest source of C16-C18 fatty acids for soap. Palm stearin alone has a very high titer value (47-50°C) such that when a high proportion is incorporated into toilet soap formulation, the soap becomes hard and cracks easily. Experiments conducted indicated that 30-50% of palm stearin could be incorporated with tallow and 20% of lauric (palm kernel) fatty acid to obtain titer of the finished product of between 40.5 and 44°C (181). 

P. is used predominantly in food. Refined oil and palm stearin are common in the manufacture of margarine and shortenings, while the liquid palm olein is used in frying fats and shortenings. Technical palm oil fatty acids, obtained by - hydrolysis, contain 50% palmitic and 40% oleic acid. Technical uses are in - soap production and in metal tempering (- metal processing). 

Cocoa butter substitutes and equivalents differ greatly with respect to their method of manufacture, source of fats, and functionaHty they are produced by several physical and chemical processes (17,18). Cocoa butter substitutes are produced from lauric acid fats such as coconut, palm, and palm kernel oils by fractionation and hydrogenation from domestic fats such as soy, com, and cotton seed oils by selective hydrogenation or from palm kernel stearines by fractionation. Cocoa butter equivalents can be produced from palm kernel oil and other specialty fats such as shea and ilHpe by fractional crystallization from glycerol and selected fatty acids by direct chemical synthesis or from edible beef tallow by acetone crystallization. 

Fatty acid Palm stearin Rapeseed oil Rapeseed oil (low erucic acid) Safflowerseed oil Safflowerseed oil (high oleic acid) Sesameseed oil Soyabean oil Sunflowerseed oil Sunflowerseed oil (high oleic acid)... 

The tt-sulfo fatty acid esters represent another class of anionic surfactants. Methyl ester sulfonates (MES) are surfactants that are derived from a variety of methyl ester feedstocks such as coconut, palm kernel, palm stearin, beef tallow, and soy. Palmitic and stearic acid derivatives lead to good detergency because of the long hydrophobic residues [3, 4]. The sensitivity of MES to water hardness is similar to AOS and small compared to LAS and SAS. MES have exceptional dispersion power with respect to lime soap. They have only been used in a few Japanese detergents [3, 4]. 

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). 

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. 

By-products. Chemical Refining. The neutralization of free fatty acid in the crude pahn oil with caustic soda results in the formation of soapstock, which is treated with dilute sulfuric acid of pH 2.0-3.5 at 110-130°C for 30 min. A by-product called palm acid oil is then separated from the aqueous phase by centrifugation followed by hot-water washing. It consists mainly of free fatty acids, neutral oil, and partial glycerides. A small amount of unsaponifiable matter is also present. Characteristics and properties of palm acid oil (derived from chemical refining of crude pahn oil, stearin, and olein) are given in Table 35 (55). 

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. 

Majority of fatty acids exist in the form of glycerol ester and these constitute a major esterified to glycerol fraction of fats of oils. As an example, in palm oil, the natural mixture of fatty acids is separated into two fractions, namely olein, which contains the lowest possible amount of saturated fatty acids, and stearin, which contains the lowest possible amount of unsaturated fatty acids. Independent of the process of separation employed, the starting mixture of fatty acids or feed stock should meet certain specifications. A high-quality product with undamaged fatty acids (e.g., less oxidation, minimum isomerization) and fatty acids in the form of mono-, di-, or triacylglycerols, or salts of fatty acids with minimum amount of impurities is necessary for the feed stock (1). 

Scott and co-workers pioneered the development of rumen inert fats by demonstrating that the polyunsaturated fatty acids content of milk can be increased by feeding polyunsaturated oils encapsulated in formaldehyde-treated casein (71-74). Various types of domestically sold rumen inert fats are show in Table 17. Palm-quist and co-workers pioneered the feeding of calcium soaps to dairy cattle (75-77). Their work became the basis for Megalac, made from palm oil and stearin. 

Refined, bleached, and deodorized palm stearine was obtained from CanAmera Foods (Toronto, Ontario, Canada) lard and canola oil were purchased from a local supermarket. Tween 80 was supplied by Quest International (Lachine, Quebec, Canada). Free fatty acid content was determined [as percentage oleic acid (w/w)] by titration (12). Free fatty acid contents were 0.03, 0.1, and 0.02%, respectively, for the lard, palm stearine, and canola oil. 

Table 3.6 Fatty acid and triacylglycerol composition of palm stearin...

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)... 

Fatty acid Red palm oil Palm olein Super olein Super stearin... 

Table 4.1 Fatty acid composition of palm oil, palm stearin and palm olein (major components only) [source Palm Oil Research Institute of Malaysia Porim Technology, Numbers 3 and 4 (1981)]...

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