Contaminants in Crude and Refined Vegetable Oils ... - MOSTA

Contaminants in Crude and Refined Vegetable Oils

with Special Focus on the Mitigation during

Palm Oil Refining

MOSTA Best Practices Workshop 19-20 July 2017, Crystal Crown Hotel, Petaling Jaya

Wim De Greyt

Desmet Ballestra GroupZaventem, Belgium

E-mail : [email protected]

Seed Crude Oil

Cracking

DehullingFlaking

Cleaning

Preparation

Deoiled MealMechanical Pressing

Solvent Extraction

Extraction

Oilseed and Oil Processing : Overview

050

100150200250300350

280

6840.5 39

320

5.537

Mio

To

ns

Global Oilseed production (2015)

Source : Oil World

Soya is not really an ‘oil crop’

• Contains only 20% oil; • Only 75% of total crop is ‘crushed’• Important protein source (soy meal)

Oil Palm fruit is most important oil crop worldwide (mainly grown in S.E. Asia)

Sun and Rapeseed are most important oil crops in Europe

palm35%

soya29%

rape14%

sun9%

pko4% others

9%

180 Mio Tons in 2016

Vegetable Oil Production and Consumption

Source : USDA –Statista-2016

Soybean oil and Palm oil account for approx. 2/3th of world annual production

Avg production/consumption increase : 5.5 Mio TPYContinuous increase of oil production required

Year

Mio

To

ns

110

120

130

140

150

160

170

2006 2008 2010 2012 2014

Production Consumption

The palm oil dilemma

0

1

2

3

4

5

Soya Sun Rape Palm

Oil

yie

ld (

ton

/ha

)

0.39 0.550.77

4.16

More palm oil is needed in futureto meet growing consumption

SUSTAINABLE PRODUCTION

Negatively perceived by (EU) consumers aslinked to deforestation, habitat degradation and also bad for health

Oil Palm gives highest yield/ha

Salad/Frying oil

Shortening

Margarine

Crude Oil

Bleaching

Neutralisation

Deodorization

Winterisation

Degumming

Refining

Hydrogenation

Interesterification Fractionation

Modification

Oil Processing : Overview

Fat splitting Biodiesel

Oleochemical processing

Required refining capacity : > 450.000 TPD

Most Oils need to be refined for consumption

Edible Oil Refining

‘Purpose of refining of oils for edible uses is to remove undesirablesubstances and components while maintaining the nutritional qualityand stability of the refined oil’1

1Source : FEDIOL Code of Practice on Oil Refining

Crude Oil Refined OilREFINING

Undesirable components- FFA - Phospholipids- Traces of metals- Pigments- Contaminants

Required refining capacity : > 450.000 TPD

Quality requirements- Good shelf life- Bland odor & taste- Good nutritional quality- Safe (no contaminants)

Organoleptic quality StabilityBland taste Good cold stabilityNo odor Good oxidative stabilityLight & brilliant color Long shelf life

Nutritional qualityLow process contaminants (trans FA, GE, polymers,…)Controlled tocopherols and phytosterols contentLow contaminants (PAH, pesticides, PCB, dioxins,...)

Refined Oil Quality : A broad Term

Safe for Consumption

REFINING

Clearly Defined Quality Requirements….

STABILITY FUNCTIONALITY

NUTRITIONAL QUALITY

Structured Lipids

Frying Oils

Salad Oils

Specialty Fats

Margarinefats

- Increased attention for nutritional quality

- Commodity Oils (soy, palm,…)vs

Specialty Oils (cocoa, fish,shea,…)

Rice bran oil

++

+ +

But also influenced by Social Media (Consumers’ Perception)

Science Behind Technology

--

- -

But also influenced by Social Media (Consumers’ Perception)

Edible Oil Refining in the 21st Century : A Real Challenge

Growing Consumer Awareness

Stricter Legislation Difficult Market Situation

Growing Consumer Awareness

GMO vs Non-GMO Oils

Sustainability aspects of oil(seed) processing

Tracebility

Higher demand for milder processed, more natural oils

Increased attention for the nutritional characteristics

The Refiners’ Challenge

Cost-efficient and sustainable production of high quality food oils

REFINING PROCESS

Adopting optimized refining processthat guarantees :

(1) Low level/absence of contaminants

(2) Excellent overall/nutritional quality

(3) Highest possible (cost-) efficiency

(4) Least possible side-streams

EFFICIENCY

QUALITY SUSTAINABILITY

Drivers for new developments in Edible Oil Processing

Efficiency, Quality & Sustainability

- Higher refined oil yield- Lower operating cost- More energy recovery- Higher capacities - Higher value sidestreams

- Low trans FA ( Soy, Rape)- No contaminants (POP’s) - Low 3-MCPD/GE (Palm)- Balanced FA composition

- Milder processing - Less chemicals - Enzymatic processing - Non-GMO, Organic oils,….

Sustainability

Quality

Efficiency

Strategic Importance of R&D

Science behind Technology

- Good knowledge of the oils and fats (composition, physical/chemical characteristics,….)

- Understanding the effect of processing (conditions) on quality parameters

- Being able to ‘analyze’ the quality (development of new analytical techniques)

Desmet Ballestra R&D Center – Zaventem, Belgium

Acylglycerides (92 - 95%)

- mainly triglycerides

- some di- and monoglycerides

Free Fatty Acids (0.3-5%)

Phospholipids (<3%)

- Hydratable PL

- Non-hydratable PL

Minor components (0.3-2%)

- Tocopherols, Sterols, Pigments,…

- Contaminants, degradation products, …

Vegetable Oils : General Composition

Vegetable Oils : General Composition

Quality Parameter

Oil Type

Palm Soya Rapeseed Sunflower

FFA (%) DAG (%) PL1 (%) Tocopherols2 (ppm)Sterols (ppm)

3-56-8

< 0.15600300

< 1.0<2.0

1.5-3.012004000

0.5-2.0<2.0

0.5-1.5700

6000

0.5-2.0<2.0

0.5-1.3700

4000

FAC3 (% rel. w/w)C16:0C18:0C18:1C18:2C18:3

425

4110<1

84

28539

41

60207

64

28611

1PL = Phospholipids; 2Tocotrienols in palm oil; 3Fatty acid composition

Palm Oil : high FFA, high DAG (risk for GE formation); low PL, tocopherols and sterols

Soy Oil : low FFA, low DAG; high PUFA (risk for trans formation); high PL, toco’s and sterols

Undesirable minor-components in Vegetable Oils

Contaminants

Seed processing(pre- or post harvesting)

Pesticides, PAH,

Mycotoxins

Heat induced

Trans FA, polymers,

3-MCPD & Glycidyl esters

- Not present in crude oils

- MINIMIZE/AVOID formation during REFINING

Environmental

Dioxins, PCB, Mineral Oils

- Present in crude oils

- AVOID presence

-REMOVE during REFINING

Contaminant-free crude oils : possible or not ?

Avoid Contamination = Most efficient mitigation strategy

Should be the final target for certain contaminants

• Requires better pre-/post harvesting practices and seed handling• Realistic goal for pesticides, mineral oils….• More difficult for mycotoxins, PAH,….

• Not possible on short term for dioxins/PCB in marine oil

Reject contaminated crude oils for edible use ?

• Balance between beneficial characteristics and harmful components (fish oil)

• Only to be applied for highly contaminated oils

Contaminant removal during refining

EU Legislation on contaminants in edible oils

Council Regulation 1993/315

1. Food with too high contaminant content shall not be placed on market

2. Contaminant content has to be as low as reasonable achievable (ALARA-concept)

3. Best Available Practices (BAP) have to be used to keep contaminants low

4. Maximum Residu Limits (MRL) must be set for certain contaminants

EU Legislation on contaminants in edible oils

Contaminant Max. Levels according to current EU Legislation

PAH

BAP (ppb)PAH4 (ppb)

EC 835/2011 ( in force since 01/09/2012) Vegetable Oils Coconut Oil

< 2 < 2< 10 < 20

Dioxins and PCB

Dioxins (ppt WHO-TEQ)

Dioxins+ DL-PCBNon DL-PCB (ppb)

EC 1239/2011 ( in force since 01/01/2012) Marine Oils Vegetable Oil Animal Fat

< 1.75 < 0.75 < 1.5 < 6 < 1.25 < 2.5< 200 < 40 < 40

EC 1881/2006 : Reference regulation on contaminants in foodstuff

No EU regulation for pesticides, 3-MCPD, glycidyl esters in food oils

ALARA PRINCIPLE FOR REFINED FOOD OILS

1990’s 2000’s 2010’s

Trans FA,

pesticidesDioxins, PCB, PAH’s 3 MCPD, glycidyl esters

Increasing attention for (process) contaminants in food oils

Increased concern about potential harmful nutritional effect

2020’s

Mineral Oil ?

Phtalates

Contaminants in Vegetable Oils

Soft Oils(soya, canola,...)

Fish OilsCoconut/PK Oil

Palm Oil(fractions)

Improved analytical techniques for accurate and user-friendly analysis

23

Crude Oil

Water degumming

Alkali Neutralisation

Deodorization

Refined Oil

SoapstockSpent

bleaching earth

Deodorizer Distillate

Mechanical Pressing

OILSEEDS

Oil ExtractionSolvent Extraction

WDG Oil

Acid degumming

Bleaching

Physical deacidificationDeodorization

Acid Gums

Deoiled Meal

Gums LECITHIN

Chemical Physical

Edible Oil Refining : Today’s Situation

Bleaching

(Soya, Sun, Corn,…) (Palm, Rape, CN,…)

Shift from Chemical to Physical Refining

98

99

100

101

102

103

104

105

106

107

108

0 1 2 3 4

% FFA

4%

1%rape

Chemical

Physical

PalmRe

lativ

e o

pe

ratin

g c

ost

More Physical Refining of Soft Oils

* Cost is main driver ;

* Applied by refiners with own crushing

* Consistent good refined oil quality is challenge

Chemical Refining remains most widely applied

* Forgiving process, independent of crude oil quality

* Demand for ‘Next generation’ chemical refining

A Matter of Cost versus Quality

Optimized refining process

Active R&D needed (‘science behind technology’) Not much research by the industry and/or universities/research institutes

1. Reliable, accurate & user-friendly analytical methods are available

2. Mechanism of formation is understood, or

3. Physico-chemical characteristics (volatility, polarity,…) are known

4. Specific refined oil characteristics are known

5. Max. acceptable levels are set (legislation, trade specs,….)

Only possible if some requirements are met :

Degumming/Neutralisation

Bleaching

Active carbon treatment

Deodorization/Steam Stripping

Soaps (chemical refining)Metal traces Pigments

Dioxins, PCB,Heavy PAHs,

PCB’s, pesticides, Light PAHsFFA (physical refining)

Phospholipids,FFA (chemical refining)Mycotoxins

Crude Oil

Refined Oil

Contaminant Removal

Removal of PAH from Vegetable Oils

Light PAH (2-4 rings) Heavy PAH (> 4 rings)Benzo(a)pyrene

Chrysene

Benzo(b)fluoranthene

Benzo(a)athracene Pyrene

PAH regulation Max. Levels according to current EU Legislation

PAH

BAP (ppb)PAH4 (ppb)

EC 835/2011 ( in force since 01/09/2012) Vegetable Oils Coconut Oil

< 2 < 2< 10 < 20

PAH4 = Chrysene + Benzo(a)pyrene (BAP) + Benzo(a)anthracene + Benzo(b)fluoranthene

Oil Light Heavy Total

Coconut 992 47 1039

Palm kernel 97 5 102

Rapeseed 30 4 34

Sunflower 66 12 78

Palm 21 1 22

Soybean 18 2 20

PAH in crude Vegetable Oils

Seed drying with direct smoke gas : mainly for palm kernel and coprah (coconut)

Environmental pollution : background contamination possible in each oil

Crude Neutra AC treat Deodorized

[µg/kg] [µg/kg] [µg/kg] [µg/kg]

light PAH, 2-4 rings

Fluorene 9,3 9,6 9,0 < 0.5

Phenanthrene 50,0 49,0 16,0 1,4

Anthacene 7,8 7,0 1,3 0,8

Flouranthene 25,0 23,0 5,3 4,9

Pyrene 18,0 17,0 4,4 4,6

Benz(A)anthracene 6,5 6,3 < 0.5 0,7

Chrysen 8,4 8,2 0,6 1,1

Sum of light PAH 125,0 120,1 36,6 13,5

heavy PAH, 5 and more

aromatic rings

Benz (B) flouranthene 5,3 5,6 < 0.5 < 0.5

Benz (K) flouranthene 4,4 3,8 < 0.5 < 0.5

Benz (A) flouranthene 4,6 4,6 < 0.5 < 0.5

indeno (123CD) pyrene 3,6 3,4 < 0.5 < 0.5

Dibenzo- (AH) -anthracene 0,6 0,6 < 0.5 < 0.5

Benz (GHI) perylene 2,6 2,5 < 0.5 < 0.5

Sum of heavy PAH 21,1 20,5 0,0 0,0

Total 146,1 140,6 36,6 13,5

Heavy PAH

* Adsorption on activated carbon(0.1-0.4% activated carbon)

Light PAH

* Stripped under conventionally applied deodorizer conditions (> 200°C)

Removal of PAH from Crude Coconut Oil

Removal of Dioxins/PCB from Marine Oils

Dioxins (TCDD)

75 congenersAverage MW = 312 gLog Kow = 6.42 (very apolar)

Polychlorinated biphenyls (PCB)

209 congenersAverage MW = 375,7 gLog Kow = 6.8 (very apolar)

Mainly found in crude marine oils (environmental contamination)Can also be leached in vegetable oils when contaminated BE is used

Maximum levels in food oils (EC 1259/2011 effective from 1/1/2012)

Fish Oil Vegetable Oil ppt WHO-TEQ

Dioxins < 1.75 < 0.75Dioxins + dioxin-like PCB < 6.0 < 1.25

Contaminant Removal from Marine Oils

0

5

10

15

20

25

30

35

40

45

50

cod li

ver

oil

filte

r aid

0.1

%

filte

r aid

0.5

%

Silica 0

.1%

Silica 0

.5%

Ble

achin

g e

art

h (

1)

0.1

%

Ble

achin

g e

art

h (

1)

0.5

%

Ble

achin

g e

art

h (

2)

0.1

%

Ble

achin

g e

art

h (

2)

0.5

%

Ble

achin

g e

art

h (

3)

0.1

%

Ble

achin

g e

art

h (

3)

0.5

%

activ

ate

d c

arb

on (

1)

0.1

%

activ

ate

d c

arb

on (

1)

0.5

%

activ

ate

d c

arb

on (

2)

0.1

%

activ

ate

d c

arb

on (

2)

0.5

%

activ

ate

d c

arb

on (

3)

0.1

%

activ

ate

d c

arb

on (

3)

0.5

%

activ

ate

d c

arb

on (

4)

0.1

%

activ

ate

d c

arb

on (

4)

0.5

%

pg

WH

O-T

EQ

/g f

at

M-O PCBs

N-O PCBs

PCDD/Fs

m

PCDD/Fs and PCB

PCDD/Fs

Filter aid

Silica

Bleaching Earth Activated carbon

Activated carbon is the only efficient adsorbent

• 30 – 60 min. contact time

• 75°C/ 50 mbar • 0.2-0.4% active carbon

Active Carbon Treatment : industrial practices

Option 1

• Separate dosing of BE & AC

• Single filtration

12

3

2

1

3 4

Option 2

• Separate dosing of BE & AC

• Separate filtration

Spent BE can be recycled to the mealSpent BE/AC has to be disposed

Deodorization

Last Refining Stage with Big Impact on Final Oil Quality

Desired or Targeted Effects

- Bland taste & smell

- Low FFA & no hydrolysis

- High oxidative stability

- Light & stable color (heat bleach)

- Removal of Contaminants

Unwanted Effects

- Formation of trans FA

- Formation of Glycidyl Esters

- Polymerisation (dimers)

NUTRITIONAL QUALITY

Optimizing Deodorizing Parameters

Impact = f (temperature, time, vacuum, steam)

Temperature Time Vacuum Steam

Taste + ++ + ++

Color ++ + - -

FFA ++ - ++ +

Contaminants1 ++ - ++ ++

Tocopherols ++ - ++ +

Trans FA/GE ++ - ++ +1pesticides, PAH, dioxins

Deodorization

Stripping Thermal Effect

Deodorizing

Free Fatty Acids Light PAH PesticidesDioxins/PCB

Heat Bleaching

Process Contaminants(Trans FA, GE,...)

Time is required to get a Bland Odor and Taste

Impact of Deodorization on Oil Quality

Pesticide Removal during Oil Refining

Source : Pages, X. et & all, 2004, Eurofedlipid)

Efficient Removal during Deodorization

Crude seed oils (soy, sun, canola) may contain traces of pesticides (seed storage)

Nearly no pesticides are detected in Crude PO, PKO, coconut oil

* Mainly Stripping, but also some Thermal Decomposition

* Concentrated in the deodo distillate

* NOT possible to remove PYRETHROIDS(cypermethrin, deltamethrin,…)

Deodorization

Refining Options

Maximum Retention in the Refined oil

Oil as ‘source’/’carrier’ (functional oil)

Maximum Stripping during Deodorization

Distillation = f (steam, temperature, pressure)

Recovery in the deodorizer distillate

Further separation/concentration (e.g. Vitamin E)

Controlled Stripping of Tocopherols/Sterols

Relative stripping during deodorization of soybean oil

Temperature Tocopherol stripping Sterol stripping(°C) (%) (%)

220 25 10

240 40 20

260 65 35

2 mbar pressure and 1.5% sparge steam

- Tocopherols are removed more than free sterols(higher vapor pressure = more volatile)

- Sterol esters are not stripped (too low volatility)

Tocopherol versus Sterol stripping

10

12

14

16

18

0 200 400 600 800 1000 1200

Total tocopherol content (ppm)

OSI (hrs)

edible oilbiodiesel

Oxidative stability of Soybean oil in function of tocopherol content

Soybean oil for edible use

Min. 500 ppm tocopherols in refined

oil to assure good oxidative stability

Soybean oil for biodiesel

- More tocopherols can be stripped

- Synthetic AO can be added to BioD to increase its oxidative stability

Tocopherols : Most Important Natural Anti-Oxidants

Driven by high prices for ‘natural’ tocopherols

0

1000

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3000

4000

5000

6000

7000

8000

9000

10000

0 5 10 15 20 25

US

Do

lla

r/to

n

Tocopherol (%)

1998

2012

Tocopherol market

1. Anti-oxidants in food/feed

2. Food supplements (Vit E)

3. Cosmetics

‘Natural’ tocopherols are preferred because :

(1) Higher Vitamin E activity(2) General trend for more ‘natural’ products

Less wanted Highly desired

Tocopherol Recovery from Vegetable Oils

Soy deodo distillate

Deodorization

Stripping Thermal Effect

Deodorizing

Free Fatty Acids Light PAH PesticidesDioxins/PCB

Heat Bleaching

Process Contaminants(Trans FA, GE,...)

Time is required to get a Bland Odor and Taste

Impact of Deodorization on Oil Quality

% T

FA

Time (minutes)

0

0,5

1

1,5

2

2,5

3

3,5

4

4,5

5

0 10 20 30 40 50 60

200°C 210°C 220°C 230°C 240°C 250°C 260°C 270°C

270°CTFA max. 1%

Trans-Fatty Acid Formation during Deodorization

Soybean Oil

260°C

0

0,5

1

1,5

2

2,5

3

0 10 20 30 40 50 60

200°C 210°C 220°C 230°C 240°C 250°C 260°C 270°C

Sunflower Oil

250°C

270°C

260°C

250°C

% T

FA

Time (min.)

Determining parameters : time – temperature

Depending on fatty acid composition of the oils

* Good practice if Trans FA < 10% of C18:3 + 1% of C18:2

cis-unsaturated

H H

R1 R2

C=C

trans-unsaturated

H

R1

R2

H

C=C

Degree of isomerization (DI) : 100:18

:18

)(:18

transcis

transx

xC

xCDI

Trans-Fatty Acid formation during deodorization

44

New Challenge : 3-MCPD and Glycidyl Esters

OH

OR

Cl

3-MCPD mono- ester

OR

OH

Cl

OR’

OR

Cl

2-MCPD mono- ester

3-MCPD di-ester

MCPD ESTERS

H2C

OCOR

C

O

CH2

Glycidyl-ester

H

GLYCIDYL ESTERS

* Occurrence in food oils first reported mid of 2000’s

* Were considered as potential harmful contaminant

* Oil processing industry was requested to reduce 3-MCPD and GE in refined food oils

* Call was taken serious and several R&D projects were initiated

45

What is known about 3-MCPD and Glycidyl Esters ?

• High research activity in the O&F industry during the past years

* A lot of scientific literature has been published

* Several patent applications have been filed (not all granted or applied)

• Established know-how

* Official analytical methods are validated and published (AOCS);* Main precursors are known; * Mechanisms of formation are (mostly) understood;

* Scientific opinion of EFSA about toxicity published in May 2016;

46

3-MCPD Esters Glycidyl Esters

3-MCPD GLYCIDYL (GE)

Toxicity Carcinogenic(Non-genotoxic)

Carcinogenic (Genotoxic)

Precursors Triglycerides, chlorineAcidic conditions

DiglyceridesHeat

Mechanism of formation Nucleophilic substitution(starting at 140°C)

Radicalar reaction (> 230°C)

Critical refining stage(for minimal formation)

Degumming - Bleaching(but formed during 1st stage

of deodorization)

Deodorization

Stability Can only be degraded with strong alcaline

Not volatile

Conversion to MAG with strong acid (BE)

Volatile

Different mitigation strategies for 3-MCPD esters and GE

2,3-MCPD and GE in food oils (2012-2015)

0 500 1000 1500 2000 2500 3000 3500 4000Concentration (µg/kg)

2-MCPD

3-MCPD

GE

Source: EFSA Scientific opinion. March 2016 doi:10.2903:j.efsa.2016.4426

47

Highest levels of MCPD estes and GE are found in palm oil

1set by FEDIOL; 2 set by producers of infant foods

Industry Targets (ppm) – for all oils

Year 3-MCPD GE

20171

20182

20202

-

< 1

< 0.35

max 1

< 0.5

< 0.3

Very strict specs set by industrial users, in anticipation to possible (EU) legislation

Objective Strategy Process (Considerations)

GE : Max. 1 ppm

MINIMIZE FORMATION

Only possible for oilswith max. 7-8% DAG

* Minimum formation * No stripping

Chemical Refining Deodorization @ T < 230°CLonger time for heat bleaching

* Minimum formation * Some stripping

Optimized Physical RefiningDual temp deodo. (245°C - 220°C)Deep Vacuum < 2 mbar Heat bleaching remains challenge

GE : < 0.5 ppm

GE REMOVAL

Post RefiningNo feedstock limitiation

* GE StrippingSame volatility as MAG

High temp. and deep vacuum (260°C/1 mbar) Classical deodo technology of SPDFast cooling required

* Degradation in MAG(acid conditions)

Degradation with Activated BE Post-deodorization at low temp.

Mitigation of Glycidyl Esters : Summary

GE Mitigation processes are known and available for industrial implementation

Mitigation of 3-MCPD Esters : Still a Challenge

* Started initially as a 3-MCPD problem

* EFSA scientific opinion is trigger for faster implementation of processes/technologies for 3-MCPD mitigation

- Lower TDI : 0.8 mg/kg BW.day- Pressure from infant food producers and consumer organisations

Good understanding of the mechanism of formation and physico-chemical characteristics is basis for success

* First focus of oil processing industry was on GE mitigation

- GE are more ‘harmful’ (genotoxic) - Easier to implement : Less impact of CPO quality, GE removal possible

Triglycerides + Chlorine precursors 3-MCPD di-esters + FFA

3-MCPD Esters : Mechanism of Formation

1Destaillats et al. (2012), food additives and contaminants,29 (1),29-37

* Can be formed from triglycerides

- Di-esters/Mono-esters : 85/15

- Most 3-MCPD esters are NOT VOLATILE

* Reaction needs acidic conditions and chlorine precursors- Degradation of chlorine precursors in HCl (hypothesis from literature)

* Formation starts at 140°C

- Most (if not all) 3-MCPD esters are formed during deodorization

- But bleaching is critical process for 3-MCPD mitigation

(1)H+

Efficient removal of chlorine precursors and/or avoiding acidic conditions during refining is key for low 3-MCPD

3-MCPD mitigation : Post-Refining Options

* Stripping

- Most 3-MCPD esters are di-esters with same, low volatility as DAG

- Stripping is possible with SPD but gives very high oil losses (> 10%)

* Adsorption

- Possible with specific adsorbents (e.g. Ca/Mg silicate)

- Poor efficiency (low relative reduction, high amount of adsorbents)

* Degradation

- Only during chemical interesterification (strong alkaline)

- Changes the physical properties

Minimize Formation of 3-MCPD is the only option

3-MCPD mitigation : Chemical Refining

0

0,2

0,4

0,6

0,8

1

1,2

1,4

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1,8

2

0 2 4 6 8 10

0,5

3-M

CP

D (

pp

m)

3-MCPD Esters in Chemical Refined Palm Oil

Industrial +

lab refined samples

* 3-MCPD ester formation cannot be avoided by Chemical Refining

* Most chemical refined PO : 0.8-1.2 ppm 3-MCPD (= close to 2018 target)

* Still some effect of CPO; 3-MCPD < 0.5 ppm remains a big challenge

53

1

1,5

2

2,5

3

3,5

0 1 2 3 4 5

2.54

3-M

CP

D in

refin

ed

palm

oil

(ppm

)

C/R

Optimized Physical Refining

Effect of water washing on 3-MCPD ester formation

No Caustic Water AcidWashing

2.29

2.64

3.01

1.86

* Positive effect of water washing ( bad quality, stored CPO)

* Most effect of ‘caustic washing’, but less than chemical refining

* More pronounced effect expected when washing is applied on fresh CPO

WASHING –WET DEGUMMING

DUAL TEMP DEODORIZATION

245°C-230°C, up to 120 min

Crude Palm Oil

Production of RBD PO with low 3-MCPD/GE

COMBICLEANOptimized bleaching with double filtrationPossibility to use two different adsorbents

Acid/caustic dosing of pH control

3-MCPD MitigationPreferably in Oil Palm Mill,or as first refining stageRemoval of chlorine precursors

3-MCPD MitigationLast chance to removeChlorine precursors and‘neutralize’ acidity

GE MitigationTime/temperature controlfor minimal GE formation

RBD Palm Oil with GE < 1 ppm & 3-MCPD < 1 ppm (for ‘good’ CPO quality)

WASHING –WET DEGUMMING

DUAL TEMP DEODORIZATION

245°C-230°C, up to 120 min

Crude Palm Oil

Production of RBD PO with low 3-MCPD/GE

COMBICLEANOptimized bleaching with double filtrationPossibility to use two different adsorbents

Acid/caustic dosing of pH control

3-MCPD MitigationPreferably in Oil Palm Mill,or as first refining stageRemoval of chlorine precursors

3-MCPD MitigationLast chance to removeChlorine precursors and‘neutralize’ acidity

GE MitigationTime/temperature controlfor minimal GE formation

RBD Palm Oil with GE < 1 ppm & 3-MCPD < 1 ppm (for ‘good’ CPO quality)

Summary

Vegetable Oil Industry is Facing Continuously New Challenges

* More Focus on Quality leading to Stricter (legal/trade) Specs

* Growing Consumer Awareness resulting in More Sustainable Processes

* Cost Efficiency remains Important in a Difficult Market Situation

New Refining Processes/Concepts are developed

* Enzymatic processing (enzymatic degumming)

* Activated carbon treatment for contaminant removal

* Lower heat load in deodorization for less trans FA and GE formation

Active R&D more than ever required in our industry

* Science behind Technology !!!

70 Years of Innovation & Expertise

Desmet Ballestra