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Coconut Oil and Palm kernel Oil

U. R. Sahasranamam (U.R.S)

Coconut and Palm kernel oils

Applications of nuts

Application of crude oil

Application of refined oils

Qualities issues with CNO and PKO

Production and price trends

Oil Extraction methods

Fractionation methods

Lauric specialty fats

Coconut palm

Oil Palm

Applications of Nuts

Applications
Oriental food
Desiccated Coconut
Coconut Milk
Spray dried powder
Oil Extraction
Activated Carbon

Coconut

Palm Kernel

Applications of Nuts continued

Applications
Offering in Hindu
temples to invoke
gods blessing India,
Malaysia, Singapore
etc

Coconut

Palm Kernel

Applications of Crude Oil


Applications
Frying Oil -Oriental
food Cochin grade
Hair oil
Sun tan Oil
Oleo chemicals
Fractionation
Refined oil

Coconut

Palm Kernel

Applications of Refined Oil

Applications
Edible oil for - Frying
Sun tan Oil/Hair Oil
Spl fat fractionation
Oleo Chemicals
Ice-cream Industry
Hydrogenation

Coconut

Palm Kernel

Industrial applications Oleo


Chemicals

Applications
C- 8 / C-10 feed stock
MCT feed stock
Oleic Acid Feed
stock

Coconut

Palm Kernel

Applications of Fractions and


Hydrogenated Oils and
Fractions
Applications

Coconut

Palm Kernel

Hydrogenated Fat

Non diary creamer, Icecream

Coating fat for


confectionary

Non Hyd -Stearin


fraction

Center filling

Trans free non Hydro


Coating fat

Non Hyd Olein


fraction

Hyd- Stearin fraction


Hyd Olein Fraction

Ice-cream coating

Cocoa butter substitute


Creaming fat , wafer center
fat

Quality and other issues of


Crude oils
Issues
High color
High FFA
High PAH Due to
smoke drying (poly
aromatic hydrocarbons)

High SAFA
Price Volatility ( Prone
to storm damage)
Growth Stagnation

Coconut

Palm Kernel

Year wise production of CNO,PK Oil in Million MT

( source - Oil world)

4.5
4
3.5
3
2.5
PK OIL
CNO

2
1.5
1
0.5
0
92/93

98/99

00/01

'02/03

'04/05

'06/07

Price trend 1999 - 2007 - Coconut Oil Vs. Palm Kernel O


CNO Cif, USD/MT

900

800

700

600

500

400

300

PKO Cif, USD/MT

800

700

600

500

400

300

150

CNO/PKO Cif Rott Spread, USD/MT

125

100

75
50
25

Normal Premium

0
-25

1999

2000

2001

2002

2003

2004

2005

2006

2007

20

Processing of Nuts
Processing type

Coconut

Palm Kernel

Very Common

Very Common Yield 44.5


to 45%

Very Common Crude oil


color and FFA high

Not practiced due to high


hexane loss

Direct extraction

Not Common

Practiced by 2 to 3
companies in the world
Yield 48 - 48.5%

Caustic refining

Some times especially for


high Colored oil to cut the
color

Generally not practiced due


to high refining loss

Physical refining

Common- RF 1.5% due to


high short chain acids

Common RF 1.35%

Full Pressing
Pre pressing followed
by solvent extraction

Solid fat Profile Cocoa butter Vs Milk fat

80

S o li d F a t C o n te n t (% )

COCOA BUTTER
MILK FAT

60
40
20
0
10

20

30

Temperature (C)

40

Fractionation methods for PKO

Static cooling in stationary trays and hydraulic pressing High


Labor cost

Cooling in moving trays and hydraulic pressing High Labor costs

Cooling in moving trays and HP membrane pressing Low labor


costs Increased capital cost

Cooling in membrane press type enclosures and HP pressing min


labor cost but high capital cost

Cooling in High pressure press cavity followed by HP pressing in the


same press Very high capital cost

Quality

General
Safety

Specific

Identity

Application

+Contaminants

+FFA
+Refraction

Microbiology
Pesticides
Insecticides
Heavy metals
PAH
+Processes

Sensory

+Melting

curve
+Peroxyde

+Iodine

value

+Solidification

curve
+Rancimat

+Chromatography

+Pilot

tests
+Taste
+Shelf

life

value

Typical quality for Palm Oil, Palm Kernel Oil and Coconut Oil

Palm Oil

PALM KERNEL
OIL

COCONUT
OIL

Saturated Fatty Acids


(SAFA)

50

80

91

Monounsaturated Fatty Acids


(MUFA)

40

17

Polyunsaturated Fatty Acids


(PUFA)

10

Trans Fatty Acids


(TFA)

<1

<1

<1

Typical quality for Palm kernel oil and coconut oil


- Fatty Acid Composition

(%)
60

PALM KERNEL OIL

COCONUT OIL

50

40

30

20

10

0
C6:0

C8:0

C10:0

C12:0

C14:0

C16:0

C18:0

C18:1

C18:2

C18:3

C20:0

Typical quality for Palm oil, palm kernel oil and coconut oil
- Fatty Acid Composition

(%)

60

PALM OIL

PALM KERNEL OIL

COCONUT OIL

50

40

30

20

10

0
C6:0

C8:0

C10:0

C12:0

C14:0

C16:0

C18:0

C18:1

C18:2

C18:3

C20:0

Palm Kernel Oil and its fractions

Slip Melting Point ( C)

PALM
KERNEL OIL

PALM KERNEL
OLEIN

PALM KERNEL
STEARIN

27.5

23.5

32

71.3

55.5

94

42.4

15.5

85.2

16.0

0.4

70.5

0.5

32.5

Solid Fat Content (%)


o

10 C
o

20 C
o

25 C
o

30 C
o

35 C
o

40 C

Solid Fat Content Profile of Hydrogenated Lauric oils


Solid Fat Content (%)

100.0
90.0
80.0
70.0
60.0
50.0
40.0
30.0
20.0
10.0
0.0

10.0

15.0

20.0

25.0

30.0

35.0

40.0

Fully Hydrogenated
Palm Kernel Oil

95.2

93.4

88.1

67.5

35.9

14.0

5.6

Fully Hydrogenated
Palm Kernel Stearin

97.0

96.8

96.5

89.0

47.0

3.0

0.0

Fully Hydrogenated
Palm Kernel Olein

95.0

90.2

80.5

60.5

37.5

21.2

Fully Hydrogenated
Coconut Oil

91.2

81.0

60.9

19.0

5.8

2.0

0.0

Temperature
O

Solid Fat Content Profile of hydrogenated Palm Kernel Stearin


comparing with Cocoa Butter and Milk Fat
100.0
90.0
80.0
70.0
Solid Fat Content (%)

60.0
50.0
40.0
30.0
20.0
10.0
0.0

10

15

20

25

30

35

40

Hydrogenated Palm Kernel Stearin

97.0

96.8

96.5

89.0

47.0

3.0

0.0

Cocoa Butter

88.4

86.5

81.5

70.6

46.4

2.2

0.0

MILK FAT

47.8

24.0

16.0

7.4

2.3

0.0

0.0

Temperature
O

( C)

Palm
Gift from mother nature to the human
kind

Relatively new crop


Marketing Strategy by the nature ??

Take one free one


( two different type oils packed into one)

Thank You

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