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MOKSHA CHIB13FET1003
PALM KERNEL & IT’S OIL- INTRODUCTIONPalm kernel is the edible seed of the oil palm tree. It is widely used in the extraction of Palm Kernel Oil from the palm kernels. Palm Kernel Oil is different from Palm Oil considering the fact that Palm oil comes from the flesh of the fruit whereas Kernel oil comes from the seed/kernel at the core of the fruit.
Stable at high cooking temperatures (high smoke point)Better shelf life, stored longer than the other vegetable oils Relatively low in costRich in Vitamin K & anti-oxidants like Vitamin EZero cholesterol (even though it is high in saturated fat)
WHY PALM KERNEL OIL?
Palm Kernel Oil Production (7373TMT)
Consumption (6882TMT)
Leading country
Prod. (1000MT)
Leading Country
Consm. (1000MT)
Indonesia 3780 Indonesia 2150Malaysia 2415 Malaysia 1570Nigeria 330 China 650
Thailand 200 EU 590Colombia 107 Nigeria 335
WORLD PRODUCTION OF PALM KERNEL OILSEED & OIL Palm Kernel Oilseed
Production (16518TMT)
Consumption (16579TMT)
Leading country
Prod. (1000MT)
Leading Country
Consm. (1000MT)
Indonesia 8700 Indonesia 8715Malaysia 5150 Malaysia 5193Nigeria 730 Nigeria 738
Thailand 440 Thailand 435Colombia 245 Colombia 245
Palm Oil & Palm Kernel Oil was found to contribute to 32% of the Global Oils and Fats production in 2012Index Mundi 2015
MORPHOLOGY & COMPOSITION OF PALM KERNEL
PALM KERNEL OILMin (%)
Max (%)
Medium Chain Fatty AcidsCaprylic (C8:0) 1.5 6.0Capric (C10:0) 2.0 7.0Lauric (C12:0) 41.0 56.0Long Chain Fatty AcidsMyristic ( C14:0) 13.0 20.0Palmitic (C16:0) 6.5 11.0Stearic (C18:0) 1.3 3.5Oleic (C18:1) 10.0 23.0Linoleic (C18:2) 0.1 5.4Saturated Fat – 81% MUFA – 16%
PUFA- 3%
PALM KERNEL OIL Palm kernel oil is produced by mechanical extraction of the kernels which are pre-dried in palm oil mills through a partial vacuum process. The quality of oil is excellent with a free fatty acids generally below 2%. It is yellow in color and refined physically to produce a very light colored oil. The oil is semi solid at ambient temperatures.
Characteristics Mean RangeSmoke Point 232°C/450°F -
Iodine Value (Wijs) 17.8 16.2-19.2Saponification Value, mg KOH/
g oil245 243-249
Unsaponification matter %, by weight
0.3 0.1-0.8
Refractive Index nD30°C 1.4509 1.4500-1.4518Slip Melting Point (°C) 27.3 25.9-28.7
Source: Palm Oil World, Baseline of health foundation
PALM KERNEL OIL PROCESS
Process
Product
ProcessesPre-Treatment of Kernels• Kernels are cleaned of foreign
materials, debris, sand using magnetic separators & vibrating screens
• Kernels are broken down to smaller fragments by hammer grinders or breaker rolls which are further subjected to flaking in a roller mill
• Flakes are steam conditioned to adjust the moisture of the meal (~3% at 104-110°C), to rupture cell walls, reduce viscosity of oil & to coagulate protein which facilitates the separation of oil from protein materials
Screw-Pressing • Meal is fed to the screw-press,
which separates the oil from the de-oiled cake.
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