CPI Palm Oil Rev

VEGETABLE OILS
BASIC
OLEOCHEMICALS
Prepared by Gishanthini & Debo
CONTENTS
History
Structure & Properties
Process options and routes
Current production routes
Process description
Safety, health & environment and
sustainability
Price and economic aspects
Market versus demand supply
Product and its end uses
Further processing
2
HISTORY OF
OIL PALM TREE
Oil Palm (Elaeis guineensis) originates from West Africa
where it grows in the wild
First introduced to Southeast Asia in 1848, four seedlings,
originating from West Africa were planted in the botanical
gardens at Buitenzorg (now Bogor) in Java
This introduction did not lead to a plantation industry for
some time, although offspring of the palms were used as
ornamentals
3
HISTORY OF
PALM OIL USAGE
Human use of oil palms may date as far back as 5,000 years
1800s, archaeologists discovered a substance that they
concluded was originally palm oil in a tomb at Abydos
dating back to 3,000 BC
It is believed that Arab traders brought the oil palm to Egypt
STRUCTURE &
PROPERTIES OF
Oil palm is a monoecious crop as it bears both male and
OILon the
PALM
female flowers
same tree TREE
Trees may grow up to sixty feet and more in height
Trunks of young and mature trees are wrapped in
fronds which give them a rather rough appearance
Older trees have smoother trunks apart from the scars
left by the fronds which have withered and fallen of
5
Elaeis guineensis
6
STRUCTURE &
PROPERTIES OF
Start bearing fruits after 30 months of field planting and
OIL
PALM
FRUIT
will continue
to be productive
for the
next 20 to 30 years
Each fruitlet is almost spherical or elongated in shape
Fruitlet is dark purple, almost black and the colour turns to
orange red when ripe
Most efficient oil-bearing crop in the world, requiring only
0.26 hectares of land to produce one tonne of oil
7
Shell:
Hard protective layer
Mesocarp(husk) :
Thick fleshy layer, orange
when ripe
Contain a lot of oil
Kernel
Hard protective layer
White fleshy piece
Produces kernel oil
8
PROCESS OF
EXTRACTION
OF OIL
9
Difference Between
Palm Oil &
Palm Kernel Oil
Palm Oil
Mesocarp of fruit
50% of fat is
saturated fat
Expensive
More widely
consumed
High concentration of
antioxidants
High palmitic acid
Oil
Palm
Seed ofKernel
fruit (kernel)
80% of fat is
saturated fat
Expensive
Less widely
consumed
Low concentration
of
antioxidants
High lauric and
myristic
acid
10
METHOD 1 :
DIRECT SCREW
PRESSING
11
12
1.BUNCH RECEPTION &

STERILISATION Fresh Fruit
Bunches (FFB) are received from
plantations and sterilised by
boiling
2.BUNCH THRESHING FFBs are
threshed physically by hand or
machine to remove fruit from
branches
3.FRUIT DIGESTION Fruit is
broken down to release oil
4.PULP PRESSING Pulp is further
pressed to extract oil
5.OIL CLARIFICATION Further
recovering of oil content
6.OIL DRYING Hardening of oil
7.OIL PACKING Packed for
13
METHOD 2 :
DIRECT SOLVENT
EXTRACTION
14
METHOD 3 :
PRE-PRESSING AND
SOLVENT
EXTRACTION
15
Palm presser
Bunch thresher
16
17
SUSTAINABILITY
OF ENVIRONMENT
THROUGH
WASTE &
EFFLUENT
TREATMENT
18
19
20
21
CRUDE PALM OIL

Fresh oil obtained from the mesocarp before
refining process
Palm oil contains a high proportion of palmitic
acid as well as oleic and linoleic acids which give it
a higher unsaturated fatty acid content than
coconut oil and PKO
22
REFINED, BLEACHED,
DEODORISED PALM OIL
REFINING
First stage of the processing is primarily to remove the
gums
and pro-oxidative trace metals, degumming
BLEACHING
Neutralization of the Free Fatty Acids by caustic soda,
to remove them in the form of soaps
DEODORISING
Final stage being a high-temperature vacuum
deodorization
mainly to remove residual pigments and oxidation
products
which would otherwise adversely affect the flavour,
odour,
23
24
PALM KERNEL OIL

Minor oil obtained from the seed of the palm fruit
which
contains about 50% oil
Hard, light yellow oil (resembling coconut oil in
taste and odor)
Contains a higher proportion of the saturated
lauric acid and myristic acids
25
26
Palm Oil Olein
Palm Kernel Olein

OLEIN
Liquid fraction
Fractionation process
involves a
physical process of
cooling the
oil under controlled
conditions
to low temperatures
followed
by filtration of the
crystals
through membrane
press
Oxidative stability of soft
oils
are also extended and
improved
by the palm olein.
Standard olein and super
Liquid fraction
Fraction of palm kernel oil
when the oil is
fractionated
Solid fat profile shows
that the
olein melts by about
25C,
compared to palm kernel
oil
which melts at 28C
30C.
Oil can be hydrogenated,
giving
a sharper melting
profile,
enabling its use in
coating fats
27
28
29
STANDARD OLEIN
The standard olein has an iodine value of about 56-59
Cloud point of 10C max
SUPER OLEIN
Higher iodine value of 60 or above
These oleins have better clarity and lower tendency to turn
cloudy compared to normal olein
These oleins are also suitable as cooking and frying oils
Blending normal or super olein with unsaturated oils
results in mixtures with different compositions and clarity to
cater to different market requirements
30
STEARI
Palm Kernel Stearin
Palm Oil Stearin
N
Solid fraction produced
partial crystallization
at
controlled temperature
Contains carotenoids
Contains no trans-fats
Great multi-purpose
cooking ingredient
Can be blended with
oils of
other beans and
vegetables
to create trans-fan free
versions of those
The high premium

product
from the
fractionation of
palm kernel oil.
The sharp solid fat
content
(SFC) profile indicates
its
suitability for use in
confectionery fats
They can be utilized
directly
or after further
improvement by
31
32
RESIDUAL FATTY
ACIDS
Contains 50% or 80%
saturated fatty acids
Yet it does not promote atherosclerosis and arterial
thrombosis, inhibition of endogenous cholesterol
biosynthesis, platelet aggregation and reduction in blood
pressure
33
GLYCERINE
Clear, colorless, thick liquid with a naturally sweet
taste
Derived from palm oil by the process of
hydrogenolysis,
which removes the fatty acids, leaving pure
vegetable
glycerine
Extensively used in the preparation of coffee and
tea flavors and an Ingredient in soft drinks
Used as a humectant, a penetrant, and a softening
agent
Agent in cosmetics, toothpaste, shampoos, soaps,
herbal
remedies, pharmaceuticals and other household
34
items
35
VIDEO
PRESENTATION
ON
PALM OIL AND
ITS PRESENCE
AROUND US
http://www.youtube.com/watch?v=NYfM9R8JZo8
36
SAFETY, HEALTH &

ENVIRONMENT
ISSUES
IN PALM OIL
INDUSTRY
AND OVERCOMING
THEM
37
Greenhouse
gas
emissions
Habitat
Destructio
n
Loss of
Biodiversit
y
Gases such as
CO2Released during milling
process
Accumulates in
atmosphere, trapping
Building
of mill and
heat
establishment of estates
Ecosystem is destroyed,
unsuitable to sustain life
forms
Various organism in damaged habitat are
no longer able to live
Become extinct in the long run
Land is cultivated constantly, no time for soil to

obtain
Soil
Impoverishment
nourishment
Long run, soil be comes unfertile and no longer bears
crops
38
Waste & Water Treatment
Waste effluent & water are treated

so that they can be reused instead
of disposed
Displacement of Communities
Communities mainly indigenous

are moved away to build new
plantation estates
Undesirable Working Conditions
Mill workers are usually made to work

in jungle areas at dawn of day
39
ECONOMICS
ASPECTS
OF
PALM OIL INDUSTRY
WORLDWIDE
40
As of Nov 01, 2012

$ 820.50
U.S. dollars and cents
per metric ton
41
42
43
Global Palm Oil

Market to Exceed 100
Million Tonnes by
2015,
New Report by Global Industry Analysts,
Inc.
44
PRODUCTS & ITS END

Margarine is basically an emulsion of water in fat,
USES
resembling butter in appearance, character and
composition
Ghee is made from butter oil, but demand has exceeded
supply thus raising its price. Hence the emergence of
ghee substitute vegetable ghee or vanaspati
Shortening originated in USA to substitute lard which
was extensively used in baking. The term shortening
derived from the word short which means tender
Soap is made up of 80% palm oil and 20% of kernel oil.
This 80 : 20 formulation gives the right balance of lather,
rate of wear, cleansing ability and hardness
45
REFERENCES
http://www.americanpalmoil.com/foodproducts.
html
http://www.cambridge.org/us/books/kiple/palmoi
l.htm
http://www.americanpalmoil.com/publications/process%20of
%20PO%20&%20PKO.pdf
http://www.cspinet.org/palm/PalmOilReport.pdf
http://www.cambridge.org/us/books/kiple/palmoil.h
tm
46

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VEGETABLE OILS

Prepared by Gishanthini & Debo

1.BUNCH RECEPTION &

CRUDE PALM OIL

PALM KERNEL OIL

Palm Oil Olein

Palm Kernel Olein

The high premium

SAFETY, HEALTH &

Land is cultivated constantly, no time for soil to

Waste & Water Treatment

Waste effluent & water are treated

Communities mainly indigenous

Mill workers are usually made to work

As of Nov 01, 2012

Global Palm Oil

PRODUCTS & ITS END

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