Palm oil and palm kernel oil: versatile ingredients for food applications

Sivaruby Kanagaratnam, . and Rafidah Abd Hamid, . and Norazura Aila Mohd Hassim, . and Nur Haqim Ismail, . and Noor Lida Habi Mat Dian, . and Zaliha Omar, . and Wan Rosnani Awg Isa, . and Miskandar Mat Sahri, . Palm oil and palm kernel oil: versatile ingredients for food applications. pp. 487-511. ISSN 1511-2780

About 80 of the palm oil (PO) palm kernel oil (PKO) and their fractions produced globally are used for edible purposes. The unique solid content profile of PO and its excellent oxidative stability high nutritional value (free of trans fatty acids and cholesterols and rich in micronutrients) and competitive price makes PO as one of the most utilised oils by food manufacturers. Being naturally semi-solid and stabilises in polymorphic form which is required for good creaming and baking performances PO is an excellent choice for the manufacture of cooking and baking fats such as margarine shortenings and vanaspati. PKO which is derived from the flesh of the oil palm fruits kernel is high in lauric acid and has a sharp melting a character suitable for use in confectionery fats. Fractionation of PO into palm stearin (POs) and palm olein (POo) and PKO into palm kernel stearin (PKOs) and palm kernel olein (PKOo) further enhances the usage of PO and PKO in foods. PO and POo due to their high content of oleic acid and natural antioxidant (vitamin E) have excellent oxidative stability hence are a superior cooking and frying oil. POs which is available in a wide range of saturation level serves as a good hardstock for trans-free solid fat product formulations. Blending of POs with PKO or PKOo and liquid oils such as super POo sunflower or soyabean oil produces solid fat products such as bakery margarine/shortening table margarine/spreads pastry/laminating fats of excellent functional textural and storage properties. Interesterification further enhances the usage of palm products especially the hard POs. The hard POs can be interesterified with PKO or PKOo to produce hardstock that can be blended with liquid oils to get stable texturised solid fats of excellent consistency and low saturates content. PKOs and palm mid fraction are widely used as confectionery fats. PO PKO and their products are also used in the manufacture of dairy meat and coconut milk product analogs. Apart from its main usage as frying/cooking oil POo can be used as salad oil. In their powdered form PO PKO and their fractions can be used in multiple application in convenience food preparation. Development of functional food or nutraceutical products from palm micronutrients such as tocotrienol-rich fraction carotene squalene and co-enzyme Q10 is also an in-thing. Utilisation of the high technology processes would further enhance the nutrition and health benefits and applications of PO and its micronutrients in the food industry.

Full text available from: Official URL: http://jopr.mpob.gov.my/palm-oil-and-palm-kernel-o...

Abstract

About 80 of the palm oil (PO) palm kernel oil (PKO) and their fractions produced globally are used for edible purposes. The unique solid content profile of PO and its excellent oxidative stability high nutritional value (free of trans fatty acids and cholesterols and rich in micronutrients) and competitive price makes PO as one of the most utilised oils by food manufacturers. Being naturally semi-solid and stabilises in polymorphic form which is required for good creaming and baking performances PO is an excellent choice for the manufacture of cooking and baking fats such as margarine shortenings and vanaspati. PKO which is derived from the flesh of the oil palm fruits kernel is high in lauric acid and has a sharp melting a character suitable for use in confectionery fats. Fractionation of PO into palm stearin (POs) and palm olein (POo) and PKO into palm kernel stearin (PKOs) and palm kernel olein (PKOo) further enhances the usage of PO and PKO in foods. PO and POo due to their high content of oleic acid and natural antioxidant (vitamin E) have excellent oxidative stability hence are a superior cooking and frying oil. POs which is available in a wide range of saturation level serves as a good hardstock for trans-free solid fat product formulations. Blending of POs with PKO or PKOo and liquid oils such as super POo sunflower or soyabean oil produces solid fat products such as bakery margarine/shortening table margarine/spreads pastry/laminating fats of excellent functional textural and storage properties. Interesterification further enhances the usage of palm products especially the hard POs. The hard POs can be interesterified with PKO or PKOo to produce hardstock that can be blended with liquid oils to get stable texturised solid fats of excellent consistency and low saturates content. PKOs and palm mid fraction are widely used as confectionery fats. PO PKO and their products are also used in the manufacture of dairy meat and coconut milk product analogs. Apart from its main usage as frying/cooking oil POo can be used as salad oil. In their powdered form PO PKO and their fractions can be used in multiple application in convenience food preparation. Development of functional food or nutraceutical products from palm micronutrients such as tocotrienol-rich fraction carotene squalene and co-enzyme Q10 is also an in-thing. Utilisation of the high technology processes would further enhance the nutrition and health benefits and applications of PO and its micronutrients in the food industry.

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Item Type:	Article
AGROVOC Term:	Palm oils
AGROVOC Term:	Palm kernel oil
AGROVOC Term:	Food products
AGROVOC Term:	Antioxidants
AGROVOC Term:	Blending
AGROVOC Term:	Carotenes
AGROVOC Term:	Coconut milk
AGROVOC Term:	Confectionery
AGROVOC Term:	Convenience foods
AGROVOC Term:	Cooking fats
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	28 Apr 2025 06:52
URI:	http://webagris.upm.edu.my/id/eprint/24132

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