P2

Palm oil quality standards for trading

Siew Wai Lin

MPOB

Focus of lecture

• Standards

• Quality issues

• Environmental and processed based contaminants

Standards

• In-house standards (organisation’s)

• National Standards

• International Standards-Codex Standards

Trading standards

• PORAM-MPOA Trading specifications

• PORAM-FOSFA Trading specifications

• Others (Codes of Practice, etc)

Reference

National Standards

Malaysian Standards

Domestic contract for CPO

• Moisture and impurities -0.25%

• FFA - 5%

• DOBI - 2.3

• (GMP)

Effect of moisture –What will happen to these triacylglycerols (Oil)?

=>

Result

• High FFA and Diacylglycerols (DAGs)

• So, moisture must be low, to avoid hydrolysis.

• High FFA = oil loss

• But an optimum is required to maintain compromise of oxidation in oils.

DOBI-

• Deterioration of bleachability index= ratio of 446 nm to 269nm

• Measures carotene to oxidation levels

• High values-better quality

• Predicts low colours upon refining

Quality grading of crude palm oil according to DOBI

DOBI GRADE

<1.7 SLUDGE

1.8-2.3 POOR

2.31-2.92 FAIR

2.93 – 3.24 GOOD

>3.24 EXCELLENT

DOBI and colour of RBD oil

DOBI Values

Co

lou

ro

f R

BD

oil

FFA DOBI Colour

(Red)

3.36

3.38

3.73

2.2

1.8

2.0

2.9

4.4

3.7

3.32

3.12

3.33

2.7

2.8

2.7

2.2

1.7

1.8

PORAM Specifications for RBD oils (quality)

• FFA-0.1%

• Moisture and impurities-0.1%

• Colour -3R

• Melting point (oil dependent)

• Iodine value (oil dependent)

Standard specifications

Sample IV SMP

Palm olein 56 min 24 max

Df Palm olein 60min 19max

Palm stearin 48max 44min

Palm oil 50-55 33-39

MS 814:2007Palm oil-Specification (second revision)• Scope-prescribes requirements for crude and

processed palm oil.

• Definitions-CPO, NPO, NBPO, NBD PO, RBD PO

• Identity characteristics (App density, refractive index, sap. Value, unsap matter, FAC, IV, SMP, total carotenoids.

• Quality Characteristics- general (colour, odour)

• Quality requirements (FFA, M&I, PV, AV, Colour, DOBI)

• Hygiene, packaging and labeling, certification, sampling and testing, compliance and legal requirements.

MS 815:2007Palm stearin – specification( Second revision)

• Scope: dry, detergent, solvent processes• Definitions- crude, neutralised, NB, NBD, RBD• Identity characteristics –App density, refractive

index, sap value, unsap matter, FAC, IV, SMP, total carotenoids

• Quality characteristics –general (colour, odour)• Quality requirements (FFA, M&I, IV, SMP, Colour)• Hygiene, packaging and labeling, certification,

sampling and testing, compliance, legal requirements

MS 816:2007Palm olein –specification (second revision)

• Scope: dry, detergent, solvent processes• Definitions- crude, neutralised, NB, NBD, RBD• Identity characteristics –App density, refractive

index, sap value, unsap matter, FAC, IV, SMP, total carotenoids

• Quality characteristics –general (colour, odour)• Quality requirements (FFA, M&I, IV, SMP, Colour)• Hygiene, packaging and labeling, certification,

sampling and testing, compliance, legal requirements

MS 1762: 2004Palm Superolein- specification

• items same as MS 815 : 2007

Codex Alimentarius Standards- Stan 210

• Essential composition and quality factors

Table 1: FAC

Samples falling within the appropriate ranges specified within Table 1 are in compliance with standard.

Food additives- antioxidants, antioxidant synergists, antifoaming agents.

Contaminants- heavy metals, pesticide residues

Hygiene

Labeling

Methods of analysis and sampling

Fatty acid compositions

• (Refer to the Codex Alimentarius Stan 210)

Other quality and compositional factors

• This text is intended for voluntary application by commercial partners and not for application by governments.

• 1. Quality characteristics Colour, odour, tasteMatter volatileInsoluble impuritiesSoapIron CopperAcid valuePeroxide value

Parameter CAC Std

Moisture(%)Dirt (%)FFA(%)IVPVAVFe (ppm)Cu (ppm)Carotene

0.20.05Acid value 10max50-5510max.-5 max.0.4max.500ppm

Compositional characteristics

• Table 2-Chemical and physical characteristics

Identity Characteristics

Table 3 Levels of desmethysterols

Table 4 levels of tocopherols and tocotrienols

Quality issues

• Purity/authenticity of oils

• Stability and shelf life

• Contamination- in process/transportation

• Adulteration

• Environmental and process based contamination

Purity

• Analyse for chemical composition (FAC/TAG, IV)

• Check physical properties (SMP, Cloud point, SFC)

• Check minor components ( sterols. Tocopherols/tocotrienols)

Detection of sludge oils

• Smell (Odour)

• Quality characteristics (PV, E233, E269, Carotene, DOBI)

• Discriminant function analysis for CPO (MPOB)

Way to detect sludge palm oil

• Test for quality using method developed by MPOB.

• Equations : Y=0.3E269 +16DOBI+0.13PV -27.29

Where, Y of less than 0 is sludge oil quality

1-10 poor, 11-20 fair, 21-25 good, >25 excellent.

Stability and shelf life

• Rancimat and OSI (h)

• Measurement of PV and AV

Sample hr

Palm oil 52

Palm olein 44

Palm stearin 56

sunflower 7

High oleic SFO 23

Contamination in process and transportation

• With other oil products

• Moisture, dirt

• chemicals

Adulteration

• ??? It can be with any oil, can happen to any of the 17 major oils and fats.

• When there is significant differences in pricing, some practices become more rampant.

• We should be on guard against such practices.

Environmental and Process- based contaminants

• What are they?

• Range from dioxins, acrylamides,3-MCPD esters, glycidyl esters, aflatoxins, heavy metals, arsenic, pesticides residues, PAH,etc

Types of contaminants

• Acrylamide

Found in starch foods upon heating (e.g potatoes)

• Dioxins

Found when organic materials are burned in presence of chlorine

• Aflatoxins

Found when moulds grow, e.g on kernels, coconut mesocarp

Types of contaminants

• Pesticide residues- depends on type of pesticides/herbicides allowed or being used in plantations.

• Heavy metals ( chromium, cobalt, lead, etc)

• Arsenic ( inorganic/organic)

• Polyaromatic hydrocarbon (PAH)

3-mcpd esters in oils

• Canola <ND - 0.5

• Sunflower <ND - 0.3

• Corn <ND - 0.7

• Olive <ND - 0.5

• Palm olein (n=17) 0.8 - 4.0

How is it formed?

• Reaction of glycerides with chloride compounds in oils

• High temperature of processing (deodorisation during refining, cooking, frying, baking, grilling, toasting, etc)

Glycidyl esters in oils

One Theory – probably due to heat reaction of DAG

Formation of 3-MCPD and Glycidyl esters during deodorisation

Source: Weisshaar

Importance of low DAG levels

Why is this issue affecting palm oil industry?

• Refiners and producers have to find ways to reduce levels of such contaminants in case of possible max limits imposed by European regulators, etc.

• Moreover, other oils have generally very low levels of such contaminants.

Summary

• Summary of trade specifications

• Other quality parameters

• Contaminant issues

• Types of contaminants

• Safeguarding the industry

Safeguarding the industry

• Ensure good quality oil products are produced by plantations/mills/refineries/factories/etc

• Ensure NO contamination during trade/transportation/storage.

• Reduce processed-based contamination.

• Thank you for your attention• Q and A