Derivatives Product of CPO

CPO/CPKO/CNO
(Trygliceride)

Energy

Food

Olein

Stearin

RBDPO

PFAD

Stearin

Oleo

PFAD

Splitting

Fatty Acid :
Stearic
Palmitic

Biodiesel
FAME

Esterification

Methyl Ester

Detergent
Food

Stearin

Olein

Cooking Oil

Frying Oil

CBS

Margarine

Shortening

RBDPO

Vanaspati

Palm Ghee

Specialty Oil & Fat

CULINARY
OIL/FAT

BAKERY
OIL/FAT

Frying
Frying Oil
Oil

Margarine
Margarine

Frying
Frying
Shortening
Shortening
Salad
Salad Oil
Oil

CONFECTIONERY FAT

FUNCTIONAL
OIL/FAT

CBR
CBR
(Cocoa
(Cocoa Butter
Butter
Replacer)
Replacer)

Hardstock
Hardstock Fat
Fat

Shortening
Shortening

CBE
CBE
(Cocoa
(Cocoa Butter
Butter
Equivalent)
Equivalent)

Butter
Butter Oil
Oil
Substitute
Substitute (BOS)
(BOS)

CBS
CBS
(Cocoa
(Cocoa Butter
Butter
Substitute)
Substitute)

Coating
Coating Fat
Fat

HMFS
HMFS
(Human
(Human Milk
Milk Fat
Fat
Substitute)
Substitute)

Cream
Cream Fat
Fat

Red
Red Cooking
Cooking Oil
Oil
Spray
Spray Oil
Oil
Release
Release Oil
Oil

Milk
Milk Fat
Fat
Replacer
Replacer

Spread
Spread Fat
Fat

Hardener
Hardener

SUS
SUS Fat
Fat
(Synthetic
(Synthetic
Cocoa
Cocoa Butter)
Butter)

Fatty Acid Composition

Parameter Terpenting dari
margarine shortening
adalah
-Solid fat Content (SFC)
- Iodine Value (IV)
- Melting Point (MP)

Palm Kernel Oil

(CPKO)

Palm Oil (CPO)

Fatty Acid
RBD
PO

PFA
D

RB
DP
S

RBD
PL

Coco
nut
(CNO
)

RBD
PKO

RBD
PKL

RBD
PKS

CNO

C 6:0

Caproic

0.26

0.32

0.07

0.5

C 8:0

Caprylic

4.93

5.31

2.12

7.8

C 10:0

Capric

3.61

3.82

2.82

6.7

C 12:0

Lauric

0.2

0.22

0.14

0.29

51.41

44.23

57.38

47.5

C 14:0

Myristic

1.03

1.21

1.21

1.04

15.43

12.71

21.88

18.1

C 16:0

Palmitic

45.5

49.69

61.68

40.92

7.16

7.66

7.77

8.8

C 16:1 Palmitoleic

0.14

0.62

0.09

0.17

C 18:0

Stearic

4.43

4.11

4.77

4.05

1.87

2.28

1.87

2.6

C 18:1

Oleic

38.45

35.32

25.99

42.3

13.14

19.40

5.24

6.2

C 18:2

Linoleic

9.75

8.29

5.71

10.77

2.18

3.17

0.69

1.6

C 18:3 Linolenic

0.15

0.24

0.08

0.17

0.08

0.01

C 20:0 Arachidic

0.36

0.25

0.32

0.27

0.01

0.08

0.05

0.03

0.01

C 20:1

Gadoleic

0.05

0.01

0.1

Komposisi Asam Lemak Minyak

Subtropis
Fatty Acid

Soybean

Cottonseed

Stearic

ND - 0.03
3.2 - 26.4
ND - 0.7
2.6 - 32.6

0 - 0.2
0.6 - 1.0
21.4 - 26.4
0 - 1.2
2.1 - 3.3

0.10
3.60
0.20
1.50

C 18:1

Oleic

8.6 - 79

14.7 - 21.7

61.60

C 18:2

Linoleic

35.2 - 64.8 46.7 - 58.3

21.70

C 18:3
C 20:0
C 20:1

Linolenic

C 6:0
C 8:0
C 10:0
C 12:0
C 14:0
C 16:0
C 16:1
C 18:0

Canola

Corn

Olive

Peanut

Sunflower

Caproic
Caprylic
Capric
Lauric
Myristic
Palmitic
Palmitoleic

Arachidic
Gadoleic

1.7 - 19
ND - 0.7

0 - 0.4
0.2 - 0.5
0 - 0.1

9.60
0.60
1.40

10.90
1.80

7.5 - 20
0.3 - 3.5
0.5 - 5.0

ND - 0.1
ND - 0.2
8.0 - 14.0 5.0 - 7.6
1.0 - 4.5

2.7 - 6.5
14.0 24.20 55.0 - 83.0 35.0 - 69
39.4
48.3 58.00 3.5 - 21.0 12.0 - 43.0
74.0
0.70
0.3 - 0.9
ND - 0.3
0.2 - 0.6 1.0 - 2.0 0.1 - 0.5
0.1 - 0.4
ND - 0.3

Flow Chart Proses Margarine

Ammonia
Refrigerant
Oil / Fat
Emulsifier

Oil / Fat Phase

Preparation
Emulsion
Blending

Chemetator

Worker Unit

Worker Unit

Chemetator

Water
Salt

Aqueous Phase
Preparation

Additives

Texturizing

Reject

Filling /
Packaging
Remelt /
Heater
Tempering

Margarine

Brand Product
Product Category

Wilmar Brand

Smart Brand

Indofood Brand

Unilever

Margarine

Consumer Margarine

Palmboom Consumer
Menara Margarine
Palmvita Pastry
Palmvita Margarine

Simas
Palmia
Amanda

Industrial Margarine

Palmboom Industry
Menara Margarine

Simas Palmia
Amanda

Shortening

Consumer Shortening

Industrial Shortening

Delicio White Bakers

Fat
Menara Bakers Fat
Palmvita Gold
Creaming Fat
Palmvita Bakers Fat

Blueband