One of our previous infographics looked at an overview of the complexity in the palm oil / palm kernel oil supply chain. RSPO (Roundtable on Sustainable Palm Oil) certified oil still remains a market niche (16% of total palm oil production now RSPO certified); keeping physical oil separated from non certified oil can be very difficult and impossible depending on where you are based and the types of process and products used. If the world just used crude palm oil, tracing physical sustainable palm oil would be simpler.
We now delve a little deeper into the supply chain, identifying the various processes along the supply chain. Included are examples of product applications with a key that describes the various products and processes e.g Fractionation, Hydrogenation, distillation, IE Palm Stearin, RBD Palm Kernel Stearin, Emulsifier etc.
The product examples we provide do not cover all individual products that palm or palm kernel oil are used in. All main refinery processes are covered; however further blending and manufacturing processes do take place passed what is shown in this graphic.
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Oil Palm: Fractions & Derivatives
Palm Oil process
www.greenpalm.org
Distillation
Refining
InteresterificationIE Palm
Hydrogenation
Glycerolysis
Hydrogenated Palm Oil
Oil Palm Fruit Oil Palm Mill Palm Kernel
Emulsifier
Emulsifier
RBD Palm Oil
Oleochemicals
Palm Fatty Acid Distillates
Fractionation
80% 20%
50% 50% 40%
60%
RBD Palm Stearin
Fractionation
RBD Palm Olein
Interesterification Interesterification
IE Palm Olein IE Palm Stearin
Mid Stearin
Double Stearin
Fractionation
PalmMid
Fraction
Hydrogenated Double Olein
Glycerolysis
Hydrogenation
Double Olein
Hydrogenation
Glycerolysis
Hydrogenated Palm Olein
Emulsifier
Crude Palm Oil
Process ProductKey:
Oil Palm: Fractions & Derivatives
Palm Kernel Oil process
Oil Palm Fruit
Palm Kernel
Oil Palm Mill Crude Palm Oil
CrushingPalm Kernel
Expeller
Crude Palm Kernel Oil
Palm Kernel Fatty Acid Distillates
Oleochemicals
Distillation
Refining
RBD PalmKernel Oil
Hydrogenation
Hydrogenated Palm Kernel Oil
40%60%
Refining
RBD Palm Kernel Stearin
Hydrogenation
Hydrogenated Palm Kernel Olein
RBD Palm Kernel Olein
Fractionation
www.greenpalm.org
Process ProductKey:
Mill Process Fresh Fruit Bunches (FFBs) are sterilized and stripped. The fruit is pressed to separate the oil from the ‘cake’ (a mixture of kernel and fi bre). The oil is then purifi ed and clarifi ed.
CrushingThe kernel is cracked to remove the palm kernel shell (Palm Kernel Expeller or PKE) and the kernel is crushed and pressed to produce Palm Kernel Oil or PKO.
Refi ning (RBD: Refi nined, Bleached & Deodorised)Oil is refi ned to remove colour, odour and fl avour.
FractionationLiquid Palm Olein and solid Palm Stearin are separated. This is achieved by using crystallisation techniques followed by a membrane fi lter process.
Interesterifi cation (IE)Oils are reformulated to produce different properties. Carbon chains are separated from the glycerine anchor and reattached in a different formation to create oils with improved properties for specifi c uses in the food industry.
Hydrogenation A means of increasing the melting point of oils using Hydrogen gas.
GlycerolysisThe process of creating emulsifi ers by adding glycerine. Emulsifi ers facilitate the mixture of oil and water.
DistillationA method of separating mixtures based on differences in volatility of components in a liquid mixture.
Double Olein (or Super Olein)Melting point: 10°CProperties: liquid frying oil, a good replacement for hydrogenated fat, good resistance to oxidationUses: foodservice frying oils
Palm Mid FractionMelting point: 25-30°CProperties: solid at low temperature but melts quicklyUses: ganache type confectionery fi llings, biscuit fi llings, frying oil
Double StearinMelting point: 60-62°CProperties: very hard, easy to fl ake or powderUses: soup dry mixes, cake dry mixes
Mid StearinMelting point: 30°CProperties: mid range melting pointUses: hard Stock for margarine
Palm Kernel Expeller (PKE)Properties: good source of fi bre and minerals including phosphorous, copper, zinc and manganeseUses: animal feed
Products
RBD Palm Kernel OilMelting point: 26-28°CProperties: highly saturated fat, semi-solid at room temperature, good melting properties, good lathering propertiesUses: confectionery, ice cream, soap formulas
RBD Palm Kernel OleinMelting point: 22-25°CProperties: low melting point, generally hydrogenatedUses: coffee whiteners
RBD Palm Kernel StearinMelting point: 32-33°CProperties: low melting point, good oxidative stabilityUses: confectionery, biscuit cream, ice cream, chocolate coatings
Oleochemicals:Properties: a replacement for petrochemicalsUses: detergent, biofuel
Hydrogenated Palm Kernel Oil (HPKO)Melting point: 36ºCProperties: high in saturates, rapid melt down for good fl avour releaseUses: ice cream, confectionery, chocolate coatings, soap, cosmetics, biofuel
Emulsifi erProperties: facilitates the mixture of oil and water, signifi cantly improving the texture of many foods. Also helps to maintain quality and freshness, preventing the growth of mould which would happen if the oil and fat separate.Uses: margarine, low fat spread, biscuits, cakes, ice cream, bread, etc.