Browse > Article
http://dx.doi.org/10.23093/FSI.2017.50.3.70

Characterization of palm oil and its utilization in food industry  

Yoon, Suk Hoo (Department of Food Science and Biotechnology, Woosuk University)
Publication Information
Food Science and Industry / v.50, no.3, 2017 , pp. 70-92 More about this Journal
Abstract
Crude palm oil (CPO) is obtained from the fruit of oil palm tree, and is rich in palmitic acid, ${\beta}$-carotene and vitamin E. CPO containing a balanced range of saturated and unsaturated fatty acids is fractionated mainly into liquid palm olein and solid palm. Palm oil is highly stable during frying due to its fatty acid composition, and the synergistic antioxidant activity of ${\beta}$-carotene and tocotrienol. Blending and interesterification of palm oil and other oils are the main processes used to offer functional, nutritional, and technical advantages to produce oils suitable for margarine, shortening, vanaspati, and frying oils etc. The advantages of using palm oil products include cheap raw materials, good availability, and low cost of processing, since hydrogenation is not necessary. Future research should lead to the production of oils with a higher oleic acid content and a higher content of vitamins E, carotenoids, and tocotrienols.
Keywords
palm oil; food industry; cooking/frying oil; margarine; shortening;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Matthaus B. Use of palm oil for frying in comparison with other high-stability oils. Euro. J. Lipid Sci. Technol. 109: 400-409 (2007)   DOI
2 Berger KG. The use of palm oil in frying. Malaysian Palm Oil Promotion Council (2005)
3 Yoon SH, Kim SK, Kim KH, Kwon TW, Teah YK. Evaluation of physicochemical changes in cooking oil during heating. J. Am Oil Chem. Soc. 64: 870-873 (1987)   DOI
4 Duns ML. Palm oil in margarines and shortenings. J. Am. Oil Chem. Soc. 62: 408-410 (1985)   DOI
5 Nor Aini I, Miskandar MS. Utilization of palm oil and palm products in shortenings and margarines. Euro. J. Lipid Sci. Technol. 109: 422-432 (2007)   DOI
6 Yap PH, De Man JM, De Man L. Polymorphism of palm oil and palm oil products. J. Am. Oil Chem. Soc. 66: 693-697 (1989)   DOI
7 Aini IN, Maimon CC, Hanirah H, Zawiah S, Man YC. Trans-free vanaspati containing ternary blends of palm oil-palm stearin-palm olein and palm oil-palm stearin-palm kernel olein. J. Am. Oil Chem. Soc. 76: 643-648 (1999)   DOI
8 Abigor RD, Marmer WN, Foglia TA, Jones KC, DiCiccio RJ, Ashby R, Uadia PO. Production of cocoa butter-like fats by the lipase-catalyzed interesterification of palm oil and hydrogenated soybean oil. J. Am. Oil Chem. Soc. 80: 1193-1196 (2003)   DOI
9 Undurraga D, Markovits A, Erazo S. Cocoa butter equivalent through enzymic interesterification of palm oil midfraction. Process Biochem. 36: 933-939 (2001)   DOI
10 Gunstone FD. Supplies of vegetable oils for non-food purposes. Euro. J. Lipid Sci. Technol. 113: 3-7 (2011)   DOI
11 Rupilius W, Ahmad S. Palm oil and palm kernel oil as raw materials for basic oleochemicals and biodiesel. Euro. J. Lipid Sci. Technol. 109: 433-439 (2007)   DOI
12 Kritchevsky D, Tepper S, Kuksis A, Wright S, Czarnecki S. Cholesterol vehicle in experimental atherosclerosis. 22. Refined, bleached, deodorized (RBD) palm oil, randomized palm oil and red palm oil. Nutr. Res. 20: 887-892 (2000)   DOI
13 Mukherjee S, Mitra A. Health effects of palm oil. J. Hum. Ecol. 26: 197-203 (2009)   DOI
14 Sundram K, Sambanthamurthi R, Tan YA. Palm fruit chemistry and nutrition. Asia Pac. J. Clin. Nutri. 12: 355-362 (2003)
15 McNamara DJ. Palm oil and health: a case of manipulated perception and misuse of science. J. Am. Coll. Nutri. 29(sup3): 240S-244S (2010)   DOI
16 Fattore E, Fanelli R. Palm oil and palmitic acid: a review on cardiovascular effects and carcinogenicity. Int. J. Food Sci. Nutri. 64: 648-659 (2013)   DOI
17 Zock P, de Vries J, Katan M. Impact of myristic acid versus palmitic acid on serum lipid and lipoprotein levels in healthy women and men. Arterios. Thrombo. Vasc. Biol. 14: 567-575 (1994)   DOI
18 Mancini A, Imperlini E, Nigro E, Montagnese C, Daniele A, Orru S, Buono P. Biological and nutritional properties of palm oil and palmitic acid: effects on health. Molecules. 20: 17339-17361 (2015)   DOI
19 Sumathi S, Chai SP, Mohamed AR. Utilization of oil palm as a source of renewable energy in Malaysia. Renew. Sustain. Energy Rev. 12: 2404-2421 (2008)   DOI
20 Hunter J. Studies on effects of dietary fatty acids as related to their position on triglycerides. Lipids, 36: 655-668 (2001)   DOI
21 Sen C, Rink C, Khanna S. Palm oil-derived natural vitamin E ${\alpha}$-tocotrienol in brain health and disease. J. Am. Col. Nutr. 29(sup3): 314S-323S (2010)   DOI
22 Lam MK, Tan KT, Lee KT, Mohamed AR. Malaysian palm oil: Surviving the food versus fuel dispute for a sustainable future. Renew. Sustain. Energy Rev. 13: 1456-1464 (2009)   DOI
23 May CY, Nesaretnam K. Research advancements in palm oil nutrition. Euro. J. Lipid Sci. Technol. 116: 1301-1315 (2014)   DOI
24 Wallace H, Jan A, Barregard L, Bignami M, Ceccatelli S, Cottrill B, Hoogenboom LR. Risks for human health related to the presence of 3-and 2-monochloropropanediol (MCPD), and their fatty acid esters, and glycidyl fatty acid esters in food. EFSA J. (2016)
25 Ramli, M. R., Lin SW, Ibrahim NA, Hussein R, Kuntom A, Razak RAA, Nesaretnam K. Effects of degumming and bleaching on 3-MCPD esters formation during physical refining. J. Am Oil Chem. Soc. 88: 1839-1844 (2011)   DOI
26 Matthaus B, Pudel F, Fehling P, Vosmann K, Freudenstein A. Strategies for the reduction of 3-MCPD esters and related compounds in vegetable oils. Euro. J. Lipid Sci. Technol. 113: 380-386 (2011)   DOI
27 Zulkurnain M, Lai OM, Tan SC, Abdul Latip R, Tan CP. Optimization of palm oil physical refining process for reduction of 3-monochloropropane-1, 2-diol (3-MCPD) ester formation. J. Agri. Food Chem. 61: 3341-3349 (2013)   DOI
28 Basiron Y. Palm oil production through sustainable plantations. Euro. J. Lipid Sci. Technol. 109: 289-295 (2007)   DOI
29 Sambanthamurthi R, Sundram K, Tan YA. Chemistry and biochemistry of palm oil. Prog. Lipid Res. 39: 507-558 (2000)   DOI
30 Hartley CWS. The oil palm. Longmans, Green and Co. Ltd., London, U.K. (1967)
31 Oil World. Oil World Annual 2016. ISTA Mielke GmbH, Hamburg, Germany (2016)
32 Mba OI, Dumont MJ, Ngadi M. Palm oil: Processing, characterization and utilization in the food industry-A review. Food Biosci. 10: 26-41 (2015)   DOI
33 Owolarafe OK, Faborode MO, Ajibola OO. Comparative evaluation of the digester-screw press and a hand-operated hydraulic press for palm fruit processing. J. Food Eng. 52: 249-255 (2002)   DOI
34 Tan CH, Ghazali HM, Kuntom A, Tan CP, Ariffin AA. Extraction and physicochemical properties of low free fatty acid crude palm oil. Food Chem. 113: 645-650 (2009)   DOI
35 Ahmad AL, Ismail S, Bhatia S. Water recycling from palm oil mill effluent (POME) using membrane technology. Desalination. 157: 87-95 (2003)   DOI
36 Rupani PF, Singh RP, Ibrahim MH, Esa N. Review of current palm oil mill effluent (POME) treatment methods: vermicomposting as a sustainable practice. World App. Sci. J. 11: 70-81 (2010)
37 Gibon V, De Greyt W, Kellens M. Palm oil refining. Euro. J. Lipid Sci. Technol. 109: 315-335 (2007)   DOI
38 Rossi M, Gianazza M, Alamprese C, Stanga F. The effect of bleaching and physical refining on color and minor components of palm oil. J. Am. Oil Chem. Soc. 78: 1051-1055 (2001)   DOI
39 Kellens M, Gibon V, Hendrix M, De Greyt W. Palm oil fractionation. Euro. J. Lipid Sci. Technol. 109: 336-349 (2007)   DOI
40 Nagendran B, Unnithan UR, Choo YM, Sundram K. Characteristics of red palm oil, a carotene-and vitamin E-rich refined oil for food uses. Food Nutri. Bull. 21: 189-194 (2000)   DOI
41 Basiron Y. Palm oil. in Bailey's industrial oil and fat products. 6th ed., ed. Hui YH. vol. 2, John Wiley and Sons. New York, USA (2005)
42 Zaliha O, Chong CL, Cheow CS, Norizzah AR, Kellens MJ. Crystallization properties of palm oil by dry fractionation. Food Chem. 86: 245-250 (2004)   DOI
43 Lin SW. Palm Oil. in Vegetable oils in food technology: Composition, properties and uses, pp.25-58, ed. Gunstone FD, Blackwell Publishing Ltd., West Sussex, UK (2011)
44 Yang H, Yan R, Chin T, Liang DT, Chen H, Zheng C. Thermogravimetric analysis- Fourier transform infrared analysis of palm oil waste pyrolysis. Energy Fuels. 18: 1814-1821 (2004)   DOI
45 O'Brien RD. Fats and oils: Formulating and processing for applications. 3rd ed. CRC Press. Boca Raton, Florida, USA (2010)
46 Man YC, Haryati T, Ghazali HM, Asbi BA. Composition and thermal profile of crude palm oil and its products. J. Am. Oil Chem. Soc. 76: 237-242 (1999)   DOI
47 Hardon JJ, Rao V, Rajanaidu N. A review of oil-palm breeding. Prog. Plant Breed. 1: 139-163 (1985)
48 Braipson-Danthine S, Gibon V. Comparative analysis of triacylglycerol composition, melting properties and polymorphic behavior of palm oil and fractions. Euro. J. Lipid Sci. Technol. 109: 359-372 (2007)   DOI
49 Bansal G, Zhou W, Barlow PJ, Lo HL, Neo FL. Performance of palm olein in repeated deep frying and controlled heating processes. Food Chem. 121: 338-347 (2010)   DOI
50 Cheong LZ, Tan CP, Long K, Yusoff MSA, Arifin N, Lo SK, Lai OM. Production of a diacylglycerol-enriched palm olein using lipase-catalyzed partial hydrolysis: Optimization using response surface methodology. Food Chem. 105: 1614-1622 (2007)   DOI
51 Zaidul ISM, Norulaini NN, Omar AM, Smith RL. Blending of supercritical carbon dioxide (SC-CO 2) extracted palm kernel oil fractions and palm oil to obtain cocoa butter replacers. J. Food Eng. 78: 1397-1409 (2007)   DOI
52 Adhikari P, Shin JA, Lee JH, Hu JN, Zhu XM, Akoh CC, Lee KT. Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil. J. Sci. Food Agricul. 90: 703-711 (2010)
53 Sonoda T, Takata Y, Ueno S, Sato K. DSC and synchrotron-radiation X-ray diffraction studies on crystallization and polymorphic behavior of palm stearin in bulk and oil-in-water emulsion states. J. Am. Oil Chem. Soc. 81: 365-373 (2004)   DOI
54 Sonwai S, Kaphueakngam P, Flood A. Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent. J. Food Sci. Technol. 51: 2357-2369 (2014)   DOI
55 Young FVK. Palm kernel and coconut oils: analytical characteristics, process technology and uses. J. Am. Oil Chem. Soc. 60: 374-379 (1983)   DOI
56 Traitler H, Dieffenbacher A. Palm oil and palm kernel oil in food products. J. Am. Oil Chem. Soc. 62: 417-421 (1985)   DOI
57 Lietz G, Henry CJK. A modified method to minimise losses of carotenoids and tocopherols during HPLC analysis of red palm oil. Food Chem. 60: 109-117 (1997)   DOI
58 Goh SH, Choo YM, Ong SH. Minor constituents of palm oil. J. Am. Oil Chem. Soc. 62: 237-240 (1985)   DOI
59 Zou Y, Jiang Y, Yang T, Hu P, Xu X. Minor constituents of palm oil: Characterization, processing, and application. In Palm oil: Production, processing, characterization and uses. pp.471-524. eds. Lai OM. Tan CP, Akoh CC, AOCS Press. Urbana, Illinois, USA (2012)
60 Gee PT. Analytical characteristics of crude and refined palm oil and fractions. Euro. J. Lipid Sci. Technol. 109: 373-379 (2007)   DOI
61 Choe E, Min DB. Chemistry of deep-fat frying oils. J. Food Sci. 72: R77-R86 (2007)   DOI
62 Yoon SH, Kim SK, Shin MG, Kim KH. Comparative study of physical methods for lipid oxidation measurement in oils. J. Am. Oil Chem. Soc. 62: 1487-1489 (1985)   DOI
63 Esterbauer H. Cytotoxicity and genotoxicity of lipid-oxidation products. Am. J. Ceinical. Nutri. 57: 779S-785S (1993)   DOI