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Pakistan Palm Oil Industry
Pakistan Palm Oil Industry
In
Pakistan Food Industry
Dr.Syed.Tufail.Hussain.Shah
Break up of Palm Oil Consumption For Food Applications
(compilation from the trade data)
• Shortening = 0.05
• Industrial Margarine = 0.04
Other • Confectionery Fats
• Dairy Industry /
= 0.03
Applications • Ice-cream
• Subtotal;
=
=
0.02
0.11 m.MT
• G. Total = 1.943 m.MT
Palm & Palm Kernel Oils -- Food Uses in Pakistan
Soybean oil Hydrg, oils 30-34c° Hydg, palm oil above 40c °
Canola oil Hydrg; palm olein 30-34 c ° Hydrg, other oils above 40c°
• Palm oil prices are generally competitive, rather have been at a much lower levels
in the local market vis-à-vis other liquid oils.
• Availability of palm products at source is plenty and has been ever increasing.
• Palm products availability with in Pakistan has been fairly consistent. Imports of
palm products has touched 2m MT per year.
• Costs of processing & modifications for palm products for down stream uses is
much lower compared to Soya, Sun, Cotton Seed and Canola oils.
• Blend of fully hydrogenated palm oil 40-60-% inter-esterified with liquid oil can be
used to produce trans free vanaspati.
shortenings
• Shortening is plastic pasty high melting product and is 100% fat. No water is added. Unlike
margarine, shortenings are stored at room temp;
• It is of two types
– Frying – All purpose
– Baking – for cookies, cakes, crackers
• Shortenings are composed using a blend of high SMP fats, medium hard fats and some liquid
oils
• Usually partially hydrogenated oils are used. Un-hydrogenated palm oil/palm stearin(soft) is
very conveniently used in place of hydrogenated oils.
• Instead of water, shortenings have approx; 10% gas for good aeration in cakes & creaming
power.
• Beta prime crystals are necessity, just like margarine.
• Addition of high level of palm products helps in lowering trans-fats in shortening and
ultimately in the end food products.
• Palm products particularly palm stearin are ideally suitable in shortening formulation due to
high melting point and solid fats contents.
• Palm products are often used in natural form with no modification or chemical processing.
Melting Profile of P. Oil & its Derivatives
Melting Profile of Different Margarines
Margarines & Spreads
Positive Factors;
Rapid crystallization during processing.
Stable storage temp;
Fat blends which promote Beta-Prime polymorphic state
Oil blends with variable glyceride carbon chain length.
Factors to be avoided.
Slow crystallization.
Widely fluctuating temp,( Thermal Shocks)
Blends based on same source of C 18 chain.
Blends containing too high proportion of palm oil.
Blends promoting Beta polymorphic form of crystals.
Palm Olein Based Cooking Oils
Pure as Cooking Oil
Palm oleins are clear liquid at tropical/summer ambient temp; Double
fractionated Olein goes very well as liquid cooking oil. In winter months
olein has tendency to cloud and ought to be melted before use. Olein
based cooking oil possess better oxidation stability (shelf life), functional
and nutritional merits.
• Palm olein/ oil do not degrade fast during high temperature frying. Oil
“pick-up” by food is low, last longer in the fryer, can be used number of
times. Oil replenish during frying and oil discard at the end of frying day
are low.
• Palm olein/ palm oil are cost effective and more economical to be used
as frying medium.
Ups & Down of Deep Frying
Benefits of Palm Olein over Other Vegetable Oils
for Frying
• Palm olein is the best and most suitable oil for all types of frying
i.e. domestic, commercial and industrial.
• Palm olein is low price compared to canola oil.
• Palm olein is available throughout the year, unlike seasonal oils.
• Chemical composition of palm olein makes it suitable for frying .
• Degrade relatively slowly in the fryer vis-a-vis other vegetable oils.
• Consumption per unit of fried food is less.
• Quality of food fried in palm olein is better.
• Palm olein is trans fat free, nutritious and safe frying oil.
• Palm olein is the major frying oil used Worldwide.
Melting Profile of P.K.O. & H.P.K.O.
Specialty Fats from Palm & Palm Kernel Oils
Cocoa Butter Equivalents
Cocoa Butter Substitutes
Coating Fats( cakes, biscuits, sugar & frozen confectionary )
Toffee Fat
Imitation Dairy Fats
Cream Filling Fats
• Palm & palm Kernel oils are used for the production of
specialty fats due to the unique compositions and properties.
Processes of fractionation and hydrogenation are extensively
employed to tailor specialty fats.
• Specialty fats usually have very high solids at low temp; at 5 c°,
10 c°. But zero solids at 35 c°. Melting profile of such fats are
very sharp between 30-35c°.
Non Dairy Ice Cream
• Ice cream is an oil-in-water emulsion.
• Fats used in ice cream must have high solids at 0 C° and 20 C° melts
sharply at 25-35 C°.
• Following *fats are suitable:
100% Palm kernel oil SMP 26-28 C° (For fast melting ice cream)
100% palm oil SMP 36-37 C° ( For slow melting ice cream)
100% H. Pal Olein SMP 28-32 C° ( For soft ice cream)
*Fat should be compromise between quality and price .
• Level of fats in ice cream ranges between 7-20%
• Other types of fats are ice cream coating fats i.e. HPKO & HPKOL.
• Ice cream fat should melt on the palate with no greasiness or
gumminess.
Filled Milk
Evaporated, condensed, powder, drinking milk,
Recipe:
Ingredients %
Corn syrup solids 55-60
Fat 35-40
Sodium caseinate 4.5-5.5
Emulsifiers' 0.2-0.5
Phosphate salt 1.2-1.8
Filling Creams
Sugar glucose and fat boiled together to provide texture and richness. Amount
of fat, boiling temp; types of fats are fundamental to the quality of final product.
Recipe:
White sugar = 27%
Glucose = 27%
Full cream = 27%
(Condensed Milk)
*Fat = 16.5%
Salt = 0.15%
Vanilla flavor = 0.02%
Water = 2.3%
100%
* Butter, P.K Olein (hydrogenated), Palm oil etc.
Soup Mixes
Replacing meat fats by hydrogenated oils
Dry Soups
Requirements are;
High solids at room temp;
Good stability
Competitive price
“Fat used is hydrogenated palm oil 42-44 c°”
Canned Soups
Only in cream, soups
Fat used is palm oil/ palm olein
Palm Oil :- The Savior
• Pakistan faces acute shortages of energy which has also gone
expensive.
• Vegetable oil industry in Punjab & KPK provinces is unable to
perform and meet consumer demands.
• Some industry has moved to Karachi where energy situation is
relatively better
• In prevailing energy crises direct packing of RDB palm oil/
palm olein at port installations be considered to supply
cooking fats / oils to masses at affordable prices.
• Where processing or modification is required palm oil/ palm
olein can still provide savings. For most end products either no
or very little processing is required. Such costs for other liquid
oils will be much higher.
• Preserved quality RBD palm oil/ palm olein can be imported
from reliable source to be packed directly as cooking medium.
Compromise for Choosing a Fat !
Functionality
Ideal Fat
Nutrition Cost
Food Uses of Palm Products
Conclusion
• Pakistan is an established importer and an experienced
consumer of palm oil. Major part of the palm oil (90%) goes into
two main products i.e. vanaspati and cooking / frying oil.
Remaining 10% consumption is in variety of other food products
with specific functional requirements.