Palm oil and palm kernel oil in food products

Cocoa butter equivalent (CBE) formulation, especially the compatibility of palm oil based CBE with cocoa butter, is of special interest to chocolate manufacturers. Traditionally palm oil is fractionated to obtain high-melting stearin and olein with a clear point of around 25 C, the latter serving as cooking oil. Recently, palm oil has been fractionated to recover an intermediate fraction known as palm mid-fraction (PMF), which is suitable for CBE formulations. Generally, production of PMF is based on a three-step procedure. However, a dry fractionation system, which includes selective crystallization and removal of liquid olein by means of a hydraulic press, has been developed. Iodine value, solid content (SFI) at different temperatures, cooling curves (Shukoff 0°) and triglyceride/fatty acid composition determination confirmed effectiveness of the procedure followed. A direct relationship between yield, quality of PMF and crystallization temperature during fractionation has been achieved. Yield of 60% for olein of IV 64–67 has been achieved. Yield of 30% for PMF of IV 36–38 and 10% for high melting stearin of IV of 20–22 are also being achieved. High-melting stearin may be used in oleochemical applications, soaps, food emulsifiers and other industrial applications such as lubricating oil. Olein fraction, especially after flash hydrogenation thereby reducing the IV to 62/64, has excellent frying and cooking oil characteristics. Palm olein is also suitable as dietary fat and in infant formulation. Studies on interesterification of high-melting stearin with olein showed possibilities to formulate hardstocks for margarine and spread formulations, even without using hydrogenated fat components. Palm kernel and coconut fats or fractions or derived products are used for confectionery products as partial CB replacers and as ice cream fats and coatings. Coconut oil also serves as a starting material for the production of medium-chain triglycerides.     

Nutritional properties of coconut oil

Coconut oil has been one of the most widely used vegetable oils since the agricultural revolution. Only in recent years has there been controversy over the desirability of its uso. Controversy has usually stemmed from observed disturbances of calcium or cholesterol metabolism when hydrogenated coconut oil was fed, frequently with inadequate linoleate supplementation, to experimental animals. Furthermore, in many of the studies involving cholesterol, entirely unphysiological amounts of cholesterol have been included in the diet. It is contended here that the findings in such studies are the consequence of abnormal nutrition rather than inherent defects in coconut oil. Evidence from epidemiological studies of arteriosclerosis in populations consuming large amounts of coconut oil are cited to show that coconut oil in a natural diet is not disadvantageous and may even be of advantage. The high level of medium chain fatty acids in coconut oil is discussed from the point of view that they may contribute to beneficial effects on the part of coconut oil under some abnormal conditions.     

Triglyceride composition of coconut oil

Triglycerides of coconut oil were fractionated by GLC into 13 groups based on their carbon numbers of 28 to 52. These groups represent 99.8% of the total glycerides of coconut oil. With the fatty acid composition of each group, it was possible to calculate the composition of 79 types of triglycerides. These types are defined by the nature of their constitutive fatty acids but the position of the acids on glycerol is unknown. Each group usually has only one major type of triglyceride. For example, group 36 has 52% of trilaurin. Also four types of triglycerides comprise 42.4% of the total glycerides and 24 types comprise 85%. The experimentally found distributions in each group are compared to the random distributions calculated from the fatty acid composition. For groups with carbon numbers 38 and 40, the experimental and random distributions were very similar but for most other groups, the distributions found were much different from the calculated random distributions.     

世界椰子油产销近况

介绍了世界主要椰子油生产国的生产状况,以及世界椰子油的贸易形势,对影响椰子油供应的因素作了简要分析。     

Spoilage of coconut oil purification and properties of a fungal lipase that attacks coconut oil

A lipase was isolated from a strain ofAspergillus flavus which attacked coconut kernel and oil with the liberation of free fatty acids. The enzyme was purified 109-fold by ammonium sulphate precipitation, diethyl aminoethyl-cellulose and Sephadex G-200 chromatography. The optimum pH of the enzyme reaction was 6.2. The action of the enzyme on pure triglycerides was studied. The triglycerides of the shorter chain fatty acids were more rapidly hydrolyzed, while hydrolysis of tristearin was not detected under the conditions of assay. K _m for trilaurin and trimyristin were 9.09×10⁻⁴ and 1.42×10⁻³ M, respectively. Para-chloromercuricbenzoate was an inhibitor. Thin layer chromatography and gas liquid chromatography of the esterified products of enzymatic hydrolysis of coconut oil showed the presence of oleate, palmitate, myristate, laurate, caprate, caproate and caprylate but not stearate, although stearate was present in coconut oil.     

Lipid composition of coconut cake oil

Lipid classes and fatty acids were analyzed in expeller and rotary extracted coconut oils and corresponding solvent extracted cake oils. Triacylglycerols (84.0 to 93.1%); 1,2 diacylglycerols (1.5 to 5.1%); 1,3 diacylglycerols (1.2 to 2.1%); monoacylglycerols (1.0 to 7.0%); free fatty acids (1.0 to 2.6%); phospholipids (0.03 to 0.4%) and glycolipids (0.2 to 0.35%) were present in these oils. Fatty acid composition of triacylglycerols, phospholipids and glycolipids resembled each other and differed from those of 1,2 and 1,3 diacylglycerols which in turn were similar.     

Aqueous enzymatic extraction of coconut oil

Aqueous extraction of coconut oil with various enzymes was investigated. Several enzyme preparations (cellulase, polygalacturonase, protease, and α-amylase) were used at different concentrations, pH, and temperature values to enhance oil extraction. After the oil had been released by the enzyme reaction, it was separated by centrifugation. The results showed that an enzyme mixture at 1% (w/w) each of cellulase, α-amylase, polygalacturonase, and protease at pH 7.0 and an extraction temperature of 60°C represented the most effective extraction conditions with an oil yield of 73.8%. Quality characteristics of the oil were as follows: moisture content, 0.11%; free fatty acid, 0.051%; peroxide value, 0.016 meq oxygen/kg; anisidine value, 0.026; iodine value, 8.3; saponification value, 260; and color, 0.6 (Y+5R). This technique for recovering oil from fresh coconut meat with enzymes is a significant improvement in both oil yield and quality over the traditional wet process.     

Rendered quality water white coconut oil

Practically water white coconut oil prepared by either a physicomechanical (PM) or an improved rural process (RP) is highly stable. It has low (0.03%) free fatty acid content and needs no further purification to attain edible quality, especially when the fresh coconut flavor so desirable in confectioneries is relished. PM oil has better stability than RP because the former contains more of the major phospholipid. The RP oil reported herein is a marked improvement over a related product which American chemists in the Bureau of Science, Manila, found in local use as early as the start of the 20th century. Research fellow of Hidroservice with the University of Sao Paulo, Laboratory of Biochemical and Pharmaceutical Technology Department.     

椰子油脂乙氧基化物在餐具洗涤剂中的应用

通过对椰子油脂乙氧基化物（COE）与阴离子表面活性剂直链烷基苯磺酸钠（LAS）及脂肪醇聚氧乙烯醚硫酸钠（AES）等的复配实验,研究了复配体系的黏度、去污力和泡沫性能。实验结果表明,COE与AES、LAS有优异的协同效能,COE适合做餐具洗涤剂中的主表面活性剂。     

Iodine values of acidulated coconut oil soapstock

Summary Analyses and comparisons of a number of representative samples have shown that acidulated coconut oil soapstock may have an iodine value as much as 100% greater than that of the corresponding refined oil without any contamination being involved. Exactly what the spread between any given soapstock and oil will be apparently depends on the free fatty acid content of the original crude oil and the relative efficiency of the refining process. It was found that, for coconut soapstocks produced by standard laboratory refining tests, the relation between free fatty acid content and iodine value spread can be represented by the formula I.V. Spread=9.5–759 FFA. The efficiency of the refining process affects results insofar as it reduces the entrainment of neutral oil. Removing all of the neutral oil from four laboratory-produced soapstocks prior to acidulation raised the iodine value approximately two units in all cases. The practical significance of these results is obvious. A refiner processing high grade crude coconut oil of 9.5, iodine value by a highly efficient refining procedure cannot be expected to produce an acidulated soapstock of less than about 18.0 in iodine value. With higher free fatty acid crude oil and less efficient refining procedures lower iodine values are possible, but since soapstock is of minor economic value compared to refined oil, the trend will always be toward better grade crude oils and more efficient refining processes.     

Continuous one-step refining-water washing of crude coconut oil

The Duozon-Hydrazon combination soapstock separating and water washing machine has been demonstrated as a versatile, efficient, continuous coconut oil refining machine in commercial installations, with refining factors of 1.0 and less. Presented at the AOCS 35th fall meeting in Chicago, Ill.     

Dry fractionation of coconut oil by melt crystallization

Layer melt crystallization was applied for the dry fractionation of multi-component mixtures using coconut oil as a model substance. The aim of the experiments was to optimize the crystallization parameters (e.g. crystallization temperature, melt temperature, cooling rate, agitation speed) in order to obtain the solid fraction with a higher melting temperature and solid fat properties. The isothermal crystallization behavior of coconut oil was investigated via differential scanning calorimetry (DSC). The efficiency of the crystallization process was monitored by determining the melting point and solid fat content (SFC) of the fractionated products. The morphology of crystal layer was studied by a light microscope. Cool finger temperature was found to have the greatest impact on product properties. Applying a cooling rate of 0.2 K/h resulted in sufficient growth rates providing the required products. The micrographs of the solid fraction revealed lamellar particle arrangement compared to coconut oil possessing spherulites.