TECHNOLOGICAL ADVANCES IN PALM-BASED FOOD FORMULATIONS Nor Aini Idris Rafidah Abd. Hamid and Miskandar Mat Sahri

Malaysian Palm Oil Board, P. O. Box 10620, 50720 Kuala Lumpur, Malaysia Palm oil – The Sustainable 21st Century Oil 23-24 March, London

Dietary lipids

~

Sources

• Vegetable oils– e.g. PO, SFO, SBO,

• ~

canola - cooking oils, frying oils/fats, salad oils, bakery shortening and margarines Animal fats – e.g. meat, poultry, fish and dairy products

Lipids are essential to a healthy body, growth and development

Current trends

~ Attention

of scientists, regulators, the media and consumers:

• Total lipid intake • Saturated fat intake • Cholesterol • trans fats

Current trends ~

~

~

(cont.)

Changing lipid-health guidelines to resolve the health issues – Challenges to food industry Consumer health issues – Demand for a good diet and a healthy lifestyle R&D to formulate: • trans free products • lower saturates • use of natural antioxidants • organic products • fat replacers

Zero/reduced trans fat ~ ~

Trans fat content on food label implemented Efforts to reduce trans fats/what are the alternatives? • • • • •

Natural fats Interesterification Fractionation Blending Biotechnology

Natural fats (Semi-solid/solid) Palm oil ~ Palm kernel oil ~ Coconut oil ~ Cocoa butter ~ Tallow ~ Lard ~ Milk fat ~

Fatty acid composition of RBD Palm Oil, Palm Olein and Palm Stearin (% by weight)

Fatty acid composition

RBD Palm Oil

RBD Palm Olein

RBD Palm Stearin

C12:0

0.1 - 0.4

0.2 - 0.4

0.1 - 0.3

C14: 0

1.0 - 1.4

0.9 - 1.2

1.1 - 1.7

C16: 0

40.9 - 47.5

36.8 - 43.2

49.8 - 68.1

C18:0

3.8 - 4.8

3.7 - 4.8

3.9 - 5.6

C18:1

36.4 - 41.2

39.8 - 44.6

20.4 - 34.4

C18:2

9.2 - 11.6

10.4 - 12.9

5.0 - 8.9

C18:3

0.1 - 0.6

0.1 - 0.6

0.0 - 0.5

C20:0

0.2 – 0.7

0.3 – 0.5

0.0 - 0.5

Triglyceride composition (by carbon no.) of RBD Palm Oil, Palm Olein and Palm Stearin Triglyceride composition (by carbon number)

RBD Palm Oil

RBD Palm Olein

RBD Palm Stearin

C44

0.0 - 0.2

0.0 - 0.3

0.0 - 0.4

C46

0.7 - 2.0

0.4 - 1.4

1.5 - 6.8

C48

4.7 - 9.7

2.4 - 3.9

14.3 - 34.7

C50

38.9 - 41.6

37.9 - 40.9 37.9 - 46.5

C52

33.1 - 41.1

41.9 - 43.7 16.4 - 31.5

C54

10.3 - 12.1

11.8 - 13.5

4.2 - 9.0

C56

0.5 - 0.8

0.5 - 11.0

0.2 - 0.7

IV (Wijs)

50.1 - 54.9

55.6 - 61.9 27.8 - 45.1

SMP (ºC)

33.0 - 39.0

19.2 - 23.6 46.6 - 53.8

Why PALM OIL? ~ ~ ~

~

Versatility - Chemical composition of palm oil suits most product formulations Wide range of products Semisolid in nature i.e. high palmitic content, 20% solids at 20C- suited for formulation of plastic fat products Nutritive value - Rich in natural antioxidants i.e. tocopherol, tocotrienol and carotenoids

Trans Free Palm-based Formulations

¾ ¾ ¾ ¾ ¾ ¾ ¾ ¾ ¾

Trans free soft margarine Trans free stick margarine Trans free bakery fats Trans free puff pastry margarines Trans free vegetable ghee Trans free imitation/non-dairy products Trans free animal fat replacer Trans free chocolate spread Trans free non-lauric coating fats

Significance of Solid Fats Hard Stock Solid fats products - contribute to functional properties of food Provide texture and structure - firmness in margarines and shortenings - aeration in cake batter, creams - flakiness in puff pastry

SFC of palm stearins

Solid Fat Content (%)

120 100 80

POsIV14 POsIV20 POsIV30 POsIV40

60 40 20 0 5 10 15 20 25 30 35 37 40 45 50 o

Temperature ( C)

Hard stock + Soft Oils Hard Stock

Soft Oil POo(IV=60)

SFO

IE[POS (IV=0): PKO]

√

√

IE[POS(IV=14):PKS]

√

√

POS(IV=14):PKS

√

√

POS (IV=0):PKO

√

√

POS (IV=14): PKO

√

√

POS (IV=20):PKO

√

√

POS hard stock proven suitable for low SAFA stick margarines

Yield value gcm-2

Palm stearin as hard stock in margarine consistency test, y = 30.322x + 1596.5 y = 19.105x + 1179.5 y = -8.3256x + 765.9 y = 3.5313x + 151.44

2000 1800 1600 1400 1200 1000 800 600 400 200 0

Tem5 Tem10 Tem15 Tem20 Linear (Tem5) 1

5

9

15

20

25

Linear (Tem10)

30

Linear (Tem15)

Day storage 969

Linear (Tem20)

ISOTHERMAL SOLID 25.000 20.000 SFC, C

5 °C 15.000

10 °C 15 °C

10.000

20 °C

5.000 0.000 1

5

10

15

20

25

DAY STORAGE

Sample processed at 400 rpm pin-rotor, no post-hardening

Fatty Acid Compositions of Stick Margarine Formulations Using Palm Stearin as Hard Stock

845 844 843 842 901 920

8:0

10:0

12:0

14:0

16:0

18:0

18:1c

18:2cc

sat

trans

0.6 0.4 0.3 0.3 0.7 0.2

0.5 0.3 0.2 0.3 0.5 0.2

6.2 4.5 3 3.5 5.5 4.2

2.2 2.4 1.2 2.2 2.1 1.8

10.5 35.1 14.4 38.9 20.9 24.0

5.9 5.4 3.4 3.9 4.6 4.8

24.6 39.9 24.6 38.3 18.3 17.5

48.8 11 52.1 10.9 46.8 47.6

26.2 48.5 22.8 51.9 34.9 34.9

0 0 0 0 0 0

trans free formulations with low total saturated fat achieved using hard stock produced from POS, PKO and soft oils

Shortening formulations and performance Sample

4847-1

3876-1

3876-2

3847-2

Contr 1

Contr 2

Base

Oil

Liq short

Oil

Liq short

S-solid

Liq short

Rapeseed oil

100

74.5

100

74.5

30

74.5

Palm stearin

-

5

-

5

-

5

IE (60% Pos:40% PK)

-

-

-

-

30

-

Palm oil

-

15

-

15

40

15

HPO

-

5

-

5

-

5

STS

-

0.5

-

0.5

-

0.5

Emulsifier:PGMS

8

8

4

4

-

-

Emulsifer: Mono

2

2

1

1

1

-

SpVol (dose 12.5%)

3.25

3.78

3.09

3.46

3.18

2.75

SpVol (dose 6.25%)

3.54

3.53

3.21

3.17

2.79

2.58

Sat

15

28

11

24

42

21

TFA