Palmöle und Palmöl-Fraktionen und ihre analytische Differenzierung

Palm Oils and Palm Oil Fractions and their Analytical Differentiation Due to the increasing production of palm oils and the correlating production of palm oil fractions there is a need to differentiate analytically between palm oils and palm oil fractions. The analytical differentiation of these products on the one hand and the detection of unwanted additions and mixtures on the other hand is intended to be achieved. Palm oils of different origin and palm oil fractions, fractionated by different procedures, were examined in this context. The composition of total fatty acids, fatty acids in 2-position of the triglycerides, slip point, iodine value, composition of triglycerides by gaschromatography as well as saturated triglycerides were determined. The slip point, which can easily be determined, and the palmitic acid content in 2-position of t he triglycerides proved to be most suitable for the analytical practice.     

Palmöl und Palmkernöl

Palm Oil and Palm Kernel Oil Adulteration of palm oil with palm stearin can be recognized by examining the ration of the triglycerides PPP to MOP, which lies in pure palm oil between 3.5 and 4.5 and is elevated in the case of adulteration. The content of palmitic acid and the solid fat content are additional indications. Adulteration of coconut and palm kernal oils with palm kernel olein is best recognized by measuring the iodine number (which is max. 11 for coconut oil and 19 for palm kernel oil) and also by the content of stearic, oleic and linoleic acids, the sum of which should not exceed 11.5% for coconut oil and 22% for palm kernel oil respectively. The content of triglycerides with carbon number 46 to 54 may additionally be used.     

Technologien zur Verarbeitung von Palmöl und dessen Verwendung

Processing and End Uses of Palm Oil In a short introduction, the economic importance of palm oil in the supply of fat for the West European countries, especially, for the Federal Republic of Germany, is emphasized. Furthermore, the properties and composition of oils from various plantations are given. Special conditions of transportation and storage are discussed. Industrial processing of palm oil consists of the following steps:

• Complete refining including degumming, deacidification, thermal bleaching, treatment with bleaching earth, and deodorization
• Hydrogenation
• Interesterification
• Fractionation

Complete refining is essential for the manufacture of all edible products, whereas the last three processes are generally used for the manufacture of special products from palm oil. Thermal bleaching is a characteristic step in the processing of palm oil, by which the carotenoids are destroyed and the oil is decoloured. This operation can be performed at one of the various stages of refining, and by choice, even in conjunction with deodorization or distillative deacidification. The various possibilities are indicated using a block flow diagram and these are critically evaluated with reference to specific processing conditions. The technical equipment required for these processes are described using schematic illustrations. Next to hydrogenation, occasionally carried out as hydrobleaching, the processes, such as interesterification and fractionation, are very significant for the manufacture of finished products and intermediate products from palm oil. Under this aspect the corresponding technologies and their practical applications are discussed. These processes permit wide applications of palm oil and finished as well as intermediate products prepared therefrom in the production of edible oils and fat dressings. A major part of these products are used in shortenings and margarine. Further products are solid fractions from palm oil as substitutes for cocoa butter, liquid fractions as frying oils etc. Typical examples of these applications are given.     

Carotinanalysen in rohem Palmöl

Analysis of Carotenes in Crude Palm Oil Structure and properties of natural carotenes as well as their behaviour especially towards adsorbents are discussed. Literature on the occurrence of carotenes in palm oil is reviewed and a short history of the development of analytical methods for the separation of carotenes is presented. A tentative method of the DGF for the analysis of minor components is reported, which enables quantitative determination of the total carotenes as well as α and β-carotenes, separately in fats and oils. Usefulness of this method is shown in the analysis of 10 samples of crude palm oil from various sources. Determination of free fatty acids and peroxides round up the analytical picture of palm oil samples.     

Freie und gebundene Sterine in rohen und raffinierten Palmölen,Teil II: Sterinhaltige Lipoproteine

Free and Bound Sterols in Raw and Refined Palm Oils, Part II: Sterol Containing Lipoproteins Twelve lipid fractions were isolated from raw palm oil which contain beside sterols, fatty acids and pigments also low amounts of phospholipids and proteins. The very stable complexes can only be decomposed by acid hydrolysis. The composition of sterols and fatty acids in the hydrolysate and the phosphor and nitrogen content in the purified lipid fractions were determined. According to composition and chemical behaviour of these lipid complexes they are sterol containing lipoproteins with strong lipophilic character. In some of these fractions the extremely high cholesterol content is striking which is partly more than 50% of the total sterols. The release of sterols from these complexes during refining might be the reason for the high cholesterol content in some refined palm oils.     

Crystallisation and melting behaviour of palm kernel oil and related products by differential scanning calorimetry

Lauric oils are valuable sources for oils suitable for various food applications. They are particularly useful as cocoa butter substitutes for which steep solid fat content profiles are required. Palm kernel oil is one such fat, which upon fractionation and/or hydro‐genation provides a variety of oil fractions with different oil composition and properties. The stearins have excellent properties for confectionery fats, while the oleins can be further hydrogenated to improve their properties. This paper gives an overview of the properties of products of palm kernel oil, produced from fractionation and hydrogena‐tion. The melting and crystallisation properties from differential scanning calorimetry studies are discussed in relation to the triacylglycerols of the oils.     

Glyceride analysis of palm oil after solvent fractionation

A procedure is described for determing the triglyceride composition of palm oil and its fractions by the use of silver nitrate thin layer chromatography (TLC) and gas liquid chromatography (GLC). The triglycerides separated by silver nitrate TLC according to the number of double bonds are quantified using infrared spectroscopy before further analysis by GLC according to carbon number. The results from the two techniques enable the composition of the oil and fractions to be computed on a molecular basis in relation to fatty acid types. The potential application of this procedure is to analyze fractions obtained from the fractionation of oils and fats to which the 1,3-Random-2-Random distribution theory is not applicable.     

Schonende destillative Zerlegung der Fettsäuren von Kokos-, Palmkern- und Palmöl unter Berücksichtigung der Wirtschaftlichkeit und des Umweltschutzes

Distillative Fractionation of Fatty Acids of Coconut, Palm Kernel and Palm Oil under Mild Conditions with Consideration of Economy and Environmental Safety . Present study deals with the question as to how pure and marketable products can be produced from coconut, palm kernel and palm oil fatty acids at a minimum expenditure on plant and operation. Factors concerning environmental safety are considered besides the influence of the number of columns and plates as well as that of the reflux ratio. The most suitable combination for processing such crude acids, from economic view-point, is a two-column system, preceded by a film degassifying unit for simultaneous degassing, dehydration and deodorization, and followed by a falling film evaporator with forced circulation for the separation of tar.     

Ein neues Verfahren zur Gewinnung von Palmöl

A New Process for the Recovery of Palm Oil The process described illustrates the continuous processing of the undiluted press liquor in the extraction of palm oil. Oil, water and solids are separated very fast by means of centrifugal separation and clarification technology. Long dwell times in large intermediate tanks are avoided, thereby improving the yield and quality of valuable constituents. The big advantage of savings in water is accompanied by the important reduction of the effluent load.     

Preparation of plastic fats with zero <Emphasis Type="Italic">trans</Emphasis> FA from palm oil

A series of plastic fats containing no trans FA and having varying melting or plastic ranges, suitable for use in bakery, margarines, and for cooking purposes as vanaspati, were prepared from palm oil. The process of fractionating palm oil under different conditions by dry and solvent fractionation processes produced stearins of different yields. Melting characteristics of stearin fractions varied depending on the yield and the process. The lower-yield stearins were harder and had a wider plastic range than those of higher yields. The fractions with yields of about 35% had melting profiles similar to those of commercial vanaspati. The plastic range of palm stearins was further improved by blending them with corresponding oleins and with other vegetable oils. The plasticity or solid fat content varied depending on the proportion of stearin. Blends with higher proportions of stearins were harder than those with lower proportions. the melting profiles of some blends, especially those containing 40–60% stearin of about 25% yield and 40–60% corresponding oleins or mahua or rice bran oils, were similar to those of commercial vanaspati and bakery shortenings. These formulations did not contain any trans FA, unlike those of commercial hydrogenated fats. Thus, by fractionation and blending, plastic fats with no trans acids could be prepared for different purposes to replace hydrogenated fats, and palm oil could be utilized to the maximum extent.     

Qualitätsaspekte von Palmöl

Quality Aspects of Palm Oil The quality of crude palm oil of different origins is surveyed. The influence of transport and storage conditions on the hydrolytic and oxidative deterioration is discussed. The effect of the crude oil quality on the quality parameters of the refined oil is demonstrated on the basis of colour, stability towards oxidation and keepability in general. Some of this correlations are shown graphically.     

Fraktionierung von Palmöl durch selektive Kristallisation an einer gekühlten Fläche

Fractionation of Palm Oil by Selective Crystallization on a Chilled Surface A new process for the fractionation of palm oil was studied, which enables the crystallization and separation of the components in a single processing step. The higher melting fraction is selectively crystallized on a chilled surface, while the lower melting fraction is enriched in the liquid. The influence of processing parameters on the separation was studied experimentally. It was found that the extent of separation is determined by the rate of growth of the phase interface, thickness of the boundary layer between the phase boundary and liquid, and time of fractionation. Optimum conditions are given for all parameters.     

Die Gehaltsänderungen der Tocochromanole während der Raffination und Härtung von Soja-, Raps- und Palmöl

Content Changes of Tocochromanoles during Refining and Hardening of Soya, Rape Seed and Palm Oil Content changes of tocochromanoles, found in oils, take place during the refining process. In the submitted work rape seed, soya and palm oil are examined respecting the change of the tocopherole and tocochromanole content during refining and hardening. It was found out that the separate steps of refining and especially of deodorization decrease the tocochromanole content of the examined oils.     

Composition of oil

International trade in palm oil has increased considerably over the last ten years, and so too has the trade in processed palm oil products, especially palm fractions. It is important to establish reliable purity criteria for palm oil, not only because of the commercial need to verify oil authenticity, but also to comply with foodstuff labelling legislation in many countries. Palm kernel and coconut oils both contain about 47% lauric acid. This gives the oils close similarities in physical and chemical properties. The oils do differ, however, and it is important to be able to distinguish between them. Purity problems can arise as a result of commingling of oils with one another, or as a result of fractionation perhaps coupled with subsequent blending. A research program jointly funded by the (U.K.) Ministry of Agriculture, Fisheries and Foods, the Federation of Oils, Fats & Seeds Associations Ltd (FOSFA International), and the Leatherhead Food RA, was established to study purity characteristics of the major edible vegetable oils. Forty-seven samples of crude palm oil were obtained from reliable sources, often plantation managers, together with five samples of palm olein and eight samples of palm stearin. Fifty-four palm kernel and 23 coconut oils were obtained in the laboratory from seed samples of known geographical origins and authenticities. These oil samples were analyzed for fatty acid, triglyceride, sterol and tocopherol compositions; the melting properties were also determined, and in the case of palm oil the compositions of the acids at the triglyceride 2-positions were measured. Compositional ranges will be presented for the different geographical production areas in each case and related to existing data, e.g., of PORIM and Codex. An initial statistical analysis of the results has shown that a combination of values from the carbon number analysis differentiates palm kernel and coconut oils, and can be used to decide on the proportion of each in a blend. In the case of palm oil samples suspected to be contaminated with palm fractions, it was found useful to plot melting point against iodine value, and to compute the product of the C48 triglyceride content and the palmitic acid enrichment factor.     

Zur Analyse von Triglyceriden

Analysis of Triglycerides Only recently the analytic of triglycerides of natural fats and oils has found in HPLC an adaquate method. By means of HPLC it is possible to separate the glycerides of the fat with respect to partition number (PN) and to analyse the collected fractions by GLC with respect to carbon number (CN). This procedure yields a complete basis for calculation of the composition of triglyceride groups which are characterized by their carbon number and number of double bonds (e.g. C54:1). If the analytical data of each fraction are completed with the fatty acid composition, the fatty acid combination of the single triglycerides and their distribution can likely be characterized. This method was applied to triglyceride analysis of LOBRA oil. The obtained results are reported.     

Gradient Elution HPLC of Fats and Oils with Laser Light Scattering Detection

Gradient elution HPLC of oils and fats using reversed-phase HPLC separation systems with laser light-scattering detection are described. Potential advantages and shortcomings are discussed. Flexible solvent gradient programming permits an adaptation of the system to several types of applications. Using systems of this type the usual solubility problem with long-chain saturated triglycerides can easily be overcome. A useful test-mixture consisting of a series of saturated triglycerides two carbon numbers apart can be obtained by interesterification of hydrogenated palm kernel oil and hydrogenated palm oil. HPLC systems of this type will also permit the simultaneous investigation of diglycerides and triglycerides in oils.     

A quantitative determination of tocotrienols and tocopherols in palm oil by TLC-GLC

A reliable analytical method is required for determining tocopherols and tocotrienols in palm oil and palm oil fractions. This paper describes a TLC/GLC method which distinguishes between these compounds and is based on their separations from palm oils by saponification and TLC, followed by direct GLC analysis. Dedicated to professor E. Havina on the occasion of his retirement from the State University of Leyden, The Netherlands     

Freie und gebundene Sterine in rohen und raffinierten Palmölen,Teil I: Gehalt und Zusammensetzung der freien Sterine,Sterinester, freien und acylierten Steringlucoside

Free and Bound Sterols in Raw and Refined Palm Oil, Part I: Content and Composition of Sterols, Sterol Esters, Free and Acylated Sterol Glucosides A method for separation and quantitative determination of free sterols, sterol esters, free and acylated sterol glucosides in fats was developed and applied to the investigation of raw and refined palm oil. During refining the content and the composition of all 4 sterol fractions are varying characteristically. Some samples showed an evident increase of the cholesterol level during certain refining steps. Since none of the 4 investigated sterol fractions has such a high cholesterol level, sterols must be present in bound form, which can be liberated during refining and can be determined afterwards by conventional test methods.     

Bestimmung der festen und flüssigen Bestandteile des Palmöls in Abhängigkeit von den Kristallisationsbedingungen durch Messung der magnetischen Kernresonanz

Determination of Solid and Liquid Components of Palm Oil as Function of the Crystallization Conditions by Measurement of Nuclear Magnetic Resonance Digital measurement of viscosity and nuclear magnetic impulse spectroscopy have been found to be very useful for following the course of crystallization of palm oils of various origin, subjected to different pretreatments. Following a short introduction in the fundamentals of these methods, comparative measurements of solid/liquid ratio using these methods as well as the most important factors influencing the crystallization of palm oils are reported.