determination of stability of blends with high percentage ...palm oil fractionation palm oil iv 52...
Post on 18-Feb-2020
1 Views
Preview:
TRANSCRIPT
Dr SIVARUBY KANAGARATNAM
POFP 2017
Outline of Presentation
Palm Oil and its products Palm Kernel Oil and its products
APPLICATION IN FOOD
Palm Fruit
TWO Type Of Oil :
PALM KERNEL OIL
PALM FRUIT OIL
Palm Fruit
Palm Oil (mesocarp)
Palm Kernel Oil
TWO Type Of Oil :
PALM KERNEL OIL
4%/bunch
PALM FRUIT OIL
20-25%/ bunch
Palm Oil
Milling
Palm Fruit
Crude Palm Oil
REFINING
VIRGIN PALM OIL
RBD PALM OIL
Quality Parameters Quality
Iodine Value 50 to 55
Slip Melting
Point
36 to 38°C
Free Fatty Acids 5% Max
Colour 32 to 34 red
Dark red
Virgin
Palm Oil
Quality Parameters Quality
Iodine Value 50 to 55
Slip Melting
Point
36 to 38°C
Free Fatty Acids 0.1% Max
Colour 3 red
RBD
Palm Oil
FRACTIONATION
RBD PALM OIL
RBD PALM
STEARIN
RBD PALM
OLEIN
80% to 85% 15% to 20%
Palm Oil Fractionated to
Palm Olein and Palm Stearin
RBD
Palm Olein
RBD
Palm Oil
RBD
Palm Stearin
SFC of Palm Oil & Fractions
0
10
20
30
40
50
60
70
80
90
100
0 5 10 15 20 25 30 35 40 45
PE
RC
EN
TA
GE
OF
SO
LID
FA
T C
ON
TE
NT
TEMPERATURE ( ⁰C )
Palm Oil Palm Stearin Palm Olein
Specification Of
Palm Oil Products
Iodine Value Slip Melting
point
( celcius)
RBD PALM OIL 50 to 52 37 to 39
RBD PALM OLEIN 56 to 57 23 to 24
RBD PALM
STEARIN
30 to 32 52 to 54
Palm kernel Oil
CRUSHING
Palm Kernel Nuts
Crude Palm
Kernel Oil
REFINING
CRUDE PALM KERNEL OIL
RBD PALM KERNEL OIL
FRACTIONATION
RBD PALM KERNEL OIL
RBD PALM
KERNEL
STEARIN
RBD PALM
KERNEL OLEIN
Palm Kernel Oil Fractionated to
Palm Kernel Stearin and Palm Kernel Olein
60% to 65% 35% to 40%
RBD
Palm Kernel
Olein
RBD
Palm Kernel
Oil
RBD
Palm Stearin
SFC of Palm Kernel Oil Fractions
0
10
20
30
40
50
60
70
80
90
100
0 5 10 15 20 25 30 35 40
PE
RC
EN
TA
GE
OF
SO
LID
FA
T C
ON
TE
NT
TEMPERATURE (⁰C)
Palm Kernel Oil Palm Kernel Olein Palm Kernel Stearin
Specification Of
Palm Kernel Oil Products
Iodine Value Slip Melting
point
( celcius)
RBD PALM
KERNEL OIL
19 max 27 max
RBD PALM
KERNEL OLEIN
21 min 24 max
RBD PALM
KERNEL STEARIN
8 max 44 min
Palm Oil Fractionation
Palm Oil IV 52
Palm Stearin IV 30-36 Palm Olein IV 56-60
Further Fractionated Further Fractionated
Palm oil-based Liquid Fractions
Quality Parameters
Iodine Value 56 min
Slip Melting
Point
24°C max
Cloud Point 10°C max
Free Fatty Acids 0.1 Max
Colour 3 red
PALM OLEIN IV 56
RBD
Palm Olein
IV 56
Quality Parameters
Iodine Value 58 min
Slip Melting
Point
21°C max
Cloud Point 8°C max
Free Fatty Acids 0.1 Max
Colour 3 red
PALM OLEIN IV 58
RBD
Palm Olein
IV 58
Quality Parameters
Iodine Value 60 min
Slip Melting
Point
19°C max
Cloud Point 6°C max
Free Fatty Acids 0.1 Max
Colour 3 red
PALM OLEIN IV 60
RBD
Palm Olein
IV 60
Quality Parameters
Iodine Value 62 min
Slip Melting
Point
17°C max
Cloud Point 5°C max
Free Fatty Acids 0.1 Max
Colour 3 red
PALM OLEIN IV 62
RBD
Palm Olein
IV 62
Quality Parameters
Iodine Value 64 min
Slip Melting
Point
15°C max
Cloud Point 4°C max
Free Fatty Acids 0.1 Max
Colour 3 red
PALM OLEIN IV 64
RBD
Palm Olein
IV 64
Palm oil –based Solid Fractions
Solid fats provide the crucial
characteristics such as :
Structure
Texture
Firmness
ROLE OF SOLID FATS IN
FOOD PRODUCTS
Palm Solid Fractions : BASED ON TAG COMPOSITION
Group Main TAG PERCENTAGE
PMF Soft
POP 40-60 %
Hard PMF
POP 65-75 %
Soft Stearin
PPP 5–15 %
Common Stearin PPP 15–20 %
Common Stearin PPP 20–30 %
Palm Stearin IV 20 PPP 40–50 %
Palm Stearin IV 14
PPP 55–60 %
Palm Stearin IV 12
PPP 60-63%
Palm Stearin IV 10
PPP 67-68%
Palm Mid Fraction
Soft
1 2 3 4 5 6 7 8
POO 19.29±0.48 16.59± 0.01 14.58 ±0.11 15.72 ±0.09 14.73 ± 0.05 15.75 ± 0.08 12.28±0.09 11.90±0.07
POP 43.53±0.19 45.6 ±0.12 48.27± 0.40 49.20 ± .16 49.33 ± 0.24 49.6 ± 0.16 51.5 ±0.22 55.95±0.10
PPP 0.69 ± 0.04 2.3± 0.04 2.26 ± 0.05 1.44 ± 0.01 1.49 ± 0.20 1.55±0.02 2.57 ± 0.04 0.76±0.04
TRISATURATED 2.45 ± 0.22 4.75 ± 0.12 4.72 ± 0.12 3.91 ± 0.06 3.44 ± 0.29 3.83±0.10 5.41±0.03 2.41 ± 0.07
DISATURATED 61.83±0.15 63.85 ± 0.16 67.15 ±0.11 68.21 ±0.13 69.16 ± 0.06 68.01 ± 0.06 71.55±0.17 80.07± 0.13
MONOSATURATED 30.56±0.23 26.79 ± 0.17 23.77 ±0.07 24.04 ±0.13 23.66 ± 0.35 24.25 ± 0.18 19.66±0.27 14.33± 0.12
TRIUNSATURATED 5.16 ± 0.44 4.61 ± 0.10 4.36 ± 0.11 3.84 ± 0.21 3.74 ± 0.00 3.91 ± 0.15 3.37±0.02 3.19 ± 0.23
IV 49.50 ± 0.13 45.83 ± 0.23 45.98 ±0.09 43.27 ±0.08 44.38 ± 0.17 45.18 ± 0.08 40.91±0.20 43.26±0.12
D. Point 23.4 ± 0.21 31.6 ± 0.14 31.8 ± 0.10 28.3 ± 0.21 28.0 ± 0.14 27.6 ± 0.14 32.5±0.10 25.4 ± 0.14
Triacylglycerol composition, iodine value and dropping point of
Palm Mid Fraction soft with 40 - 60% of POP content
SFC of PMF (soft)
0 5 10 15 20 25 30 35 40
SO
LID
FA
T C
ON
TE
NT
(%
)
TEMPERATURE (°C)
Palm Mid Fraction
Hard
65 - 70% of POP content
1 2 3 4 5
POO 5.79 ± 0.01 4.32 ± 0.87 3.35 ± 0.01 4.24 ± 0.02 0.14 ± 0.03
POP 65.41 ± 0.05 67.87 ± 0.55 68.02 ± 0.71 69.09 ± 0.2 74.84 ± 0.22
PPP 2.26 ± 0.01 2.36 ± 0.31 2.34 ± 0.01 2.14 ± 0.03 2.61 ± 0.03
TRISATURATED 4.33 ± 0.02 4.43 ± 0.49 4.41 ± 0.01 5.21 ± 0.07 4.83 ± 0.11
DISATURATED 84.79 ± 0.08 86.79 ± 0.10 90.42 ± 0.71 86.22 ± 0.19 92.19 ± 0.09
MONOSATURATED 8.87 ± 0.02 6.93 ± 0.56 4.69 ± 0.01 7.06 ± 0.17 2.07 ± 0.04
TRIUNSATURATED 2.08 ± 0.02 1.85 ± 0.03 0.91 ± 0.02 1.51 ± 0.08 0.91 ± 0.16
Iodide Value 34.4 ± 0.12 33.65 ± 0.11 32.40 ± 0.02 33.20 ± 0.12 27.95 ± 0.13
Dropping Point 32.4 ± 0.2 32.3 ± 0.04 32.17 ± 0.04 32.0 ± 0.10 31.5 ± 0.10
Triacylglycerol composition, iodine value and dropping point of
Palm Mid Fraction Hard with 65% to 75% of POP content
SFC of Palm Mid Fraction Hard
0
10
20
30
40
50
60
70
80
90
100
0 5 10 15 20 25 30 35 40
SO
LID
FA
T C
ON
TE
NT
(%
)
TEMPERATURE (°C)
1
2
3
4
5
Palm Stearin
Soft
5 - 15% of PPP content
Triacylglycerol composition, iodine value and dropping point of
Palm stearin soft with 5-15% of PPP content
1 2 3 4
POO 18.14 ± 0.07 15.59 ± 0.24 14.86 ± 0.08 12.99 ± 0.38
POP 39.77 ± 0.22 38.36 ± 0.25 38.61 ± 0.02 41.81 ± 0.03
PPP 6.31 ± 0.18 9.32 ± 0.01 13.39 ± 0.03 13.88 ± 0.16
TRISATURATED 10.46 ± 0.09 14.03 ± 0.13 17.94 ± 0.03 18.52 ± 0.30
DISATURATED 55.56 ± 0.13 56.00 ± 1.28 53.68 ± 0.10 57.33 ± 0.28
MONOSATURATED 28.70 ± 0.13 23.69 ± 0.21 23.53 ± 0.04 20.07 ± 0.35
TRIUNSATURATED 5.41 ± 0.01 6.28 ± 0.26 4.86 ± 0.17 4.28 ± 0.23
Iodine Value 45.69 ± 0.08 41.93 ± 0.15 40.68 ± 0.15 37.05 ± 0.18
Dropping Point 40.3 ± 0.10 42.5 ± 0.10 49.9 ± 0.10 50.1 ± 0.10
SFC of Palm Stearin Soft
0
10
20
30
40
50
60
70
80
90
100
0 10 20 30 40 50 60 70
PE
RC
EN
TA
GE
OF
SO
LID
FA
T
TEMPERATURE (CELCIUS)
1
2
3
4
43 to 62% at 20C
Palm Stearin
15 - 20% of PPP content
Triacylglycerol composition, iodine value and dropping point of
Palm stearin with 15-20% of PPP content
1 2 3 4
POO 11.45 ± 0.06 14.61 ± 0.18 15.08 ± 0.26 14.06 ± 0.09
POP 37.99 ± 0.23 34.55 ± 0.73 31.75 ± 0.14 34.51 ± 0.57
PPP 18.77 ± 0.23 18.92 ± 0.70 19.48 ± 0.10 19.50 ± 0.01
TRISATURATED 25.63 ± 0.1 8 24.56 ± 0.26 25.38 ± 0.05 26.85 ± 0.10
DISATURATED 51.69 ± 0.13 47.31± 0.34 45.24 ± 0.21 46.38 ± 0.28
MONOSATURATED 17.85 ± 0.20 22.88 ± 0.17 23.97 ± 0.22 21.59 ± 0.23
TRIUNSATURATED 4.84 ± 0.05 5.06 ± 0.26 5.42 ± 0.14 5.18 ± 0.06
IV 34.27 ± 0.13 36.63 ± 0.17 37.76 ± 0.09 34.20 ± 0.18
D. Point 52.2 ± 0.10 52.7 ± 0.01 53.6 ± 0.21 52.6± 0.07
SFC of Palm Stearin
0
10
20
30
40
50
60
70
80
90
100
0 10 20 30 40 50 60 70
PE
RC
EN
TA
GE
OF
SO
LID
FA
T
TEMPERATURE (CELCIUS)
1
2
3
4
60 to 70% at 20C
Palm stearin
20 - 30% of PPP content
Triacylglycerol composition, iodine value and dropping of
Palm Stearin with 20-30% of PPP content
1 2 3 4 5 6 7
POO 14.02 ± 0.04 12.42 ± 0.15 12.95 ± 0.13 11.86 ± 0.12 12.71 ± 0.13 12.91 ± 0.1 12.54 ± 0.05
POP 30.52 ± 0.04 32.74 ± 0.11 30.59 ± 0.22 30.56 ± 0.07 28.11 ± 0.13 29.86 ± 0.21 28.90 ± 0.14
PPP 23.08 ± 0.02 23.66 ± 0.13 24.82 ± 0.14 26.82 ± 0.07 26.97 ± 0.05 26.99 ± 0.08 28.43 ± 0.02
TRISATURATED
29.36 ± 0.17 30.33 ± 0.09 32.08 ± 0.60 33.86 ± 0.1 7 34.84 ± 0.01 34.17 ± 0.03 35.43 ± 0.07
DISATURATED
43.06 ± 0.12 45.00 ± 0.24 42.41 ± 0.05 42.49 ± 0.22 39.51 ± 0.03 41.41 ± 0.33 39.94 ± 0.17
MONOSATURATED
22.38 ± 0.07 19.43 ± 0.26 20.51 ± 0.39 18.65 ± 0.16 20.35 ± 0.04 19.41 ± 0.13 19.24 ± 0.18
TRIUNSATURATED
5.20 ± 0.02 4.99 ± 0.09 5.01 ± 0.06 5.01 ± 0.08 5.30 ± 0.09 5.01 ± 0.16 5.39 ± 0.16
IV 34.48 ± 0.11 33.14 ± 0.18 32.76 ± 0.18 32.14 ± 0.19 32.06 ± 0.16 31.77 ± 0.05 31.43 ± 0.12
D. Point 54.3 ± 0.01 54.4 ± 0.14 54.6 ± 0.21 55.9 ± 0.14 56.0 ± 0.07 55.6 ± 0.21 56.4 ± 0.14
SFC of Palm stearin
0
10
20
30
40
50
60
70
80
90
100
0 10 20 30 40 50 60 70
PE
RC
EN
TA
GE
OF
SO
LID
FA
T
TEMPERATURE (CELCIUS)
1
2
3
4
5
6
7
65 to 73% at 20C
Palm stearin
IV 18 to 20
40 - 50% of PPP content
Triacylglycerol composition, iodine value and dropping of
Palm Stearin IV 18 - 20 with 40% to 50% of PPP content.
1 2 3 4 5 6
POO 4.93 ± 0.05 6.83 ± 0.01 7.17 ± 0.01 3.80 ± 0.13 6.16 ± 0.00 5.34 ± 0.04
POP 26.70 ± 0.13 20.92 ± 0.05 19.82 ± 0.13 23.15 ± 0.15 17.80 ± 0.04 18.89 ± 0.15
PPP 42.35 ± 0.21 44.63 ± 0.14 45.41± 0.26 47.36 ± 0.28 48.76 ± 0.12 48.80 ± 0.16
TRISATURATED 51.99 ±0.21 55.97 ±0.28 56.30 ± 0.24 58.76 ±0.17 59.96 ± 0.21 61.34±0.24
DISATURATED 36.17 ±0.15 28.46 ±0.06 27.39 ± 0.09 30.88 ±0.09 24.84 ± 0.11 25.53±0.17
MONOSATURATED 7.80 ± 0.07 10.08 ±0.14 10.67 ± 0.06 6.15 ± 0.16 9.37 ± 0.08 7.89 ± 0.07
TRIUNSATURATED 4.04 ± 0.01 5.47 ± 0.02 5.63 ± 0.01 4.21 ± 0.00 5.81 ± 0.06 5.24 ± 0.07
Iodine Value 20.60 ± 0.13 20.31 ± 0.14 20.09 ± 0.15 20.90 ± 0.12 18.32 ± 0.09 17.94 ± 0.14
Dropping Point 59.00 ± 0.15 59.50 ± 0.25 60.10 ± 0.15 60.0 ± 0.11 60.10 ± 0.15 60.00 ± 0.15
SFC of Palm Stearin IV 18 -20
0
10
20
30
40
50
60
70
80
90
100
0 5 10 15 20 25 30 35 40 45 50 55 60 65
SO
LID
FA
T C
ON
TE
NT
(%
)
TEMPERATURE (°C)
1
2
3
4
5
6
66 to 75% at 35C
Palm stearin IV 14
55 - 60% of PPP content
1 2 3 4 5 6 7
POO
3.68 ± 0.15 4.10 ± 0.04 4.92 ± 0.07 4.74 ± 0.00 4.62 ± 0.01 3.93 ± 0.26 4.16 ± 0.01
POP
16.11 ± 0.16 14.45 ± 0.07 16.10 ± 0.01 15.89 ± 0.01 13.95 ± 0.00 14.59 ± 0.12 15.24 ± 0.01
PPP
55.70 ± 0.06 56.99 ± 0.35 56.29 ± 0.01 57.52 ± 0.00 58.28 ± 0.01 59.58 ± 0.82 60.54 ± 0.01
TRISATURATED 69.66 ± 0.16 68.95 ± 0.53
66.78 ± 0.01 67.27 ± 0.02 69.94 ± 0.01
70.54 ± 0.81
70.63 ± 0.00
DISATURATED 20.31 ± 0.09 19.67 ± 0.16
21.82 ± 0.05 21.53 ± 0.01 19.22 ± 0.01
19.42 ± 0.25
20.04 ± 0.01
MONOSATURATED 5.23 ± 0.15 7.13 ± 0.48
7.20 ± 0.07 7.18 ± 0.01 6.85 ± 0.00
6.44 ± 0.48
5.74 ± 0.00
TRIUNSATURATED 4.80 ± 0.08 4.26 ± 0.10 4.20 ± 0.03 4.04 ± 0.01 4.00 ± 0.01 3.59 ± 0.08 3.60 ± 0.01
Iodine Value 14.01 ± 0.17 13.97 ± 0.12 14.7 ± 0.15 13.85 ± 0.24 13.88 ± 0.18 13.69 ± 0.10 14.1 ± 0.22
Dropping Point 61.40 ± 0.25 61.0 ± 0.15 61.70 ± 0.20 62.35 ± 0.15 62.25 ± 0.25 62.30 ± 0.20- 62.25 ± 0.30
Triacylglycerol composition, iodine value and dropping point of
Palm stearin IV 14 with minimum 55 - 60% of PPP content
0
10
20
30
40
50
60
70
80
90
100
0 5 10 15 20 25 30 35 40 45 50 55 60 65 70
PE
RC
EN
TA
GE
OF
SO
LID
FA
T
TEMPERATURE (CELCIUS)
1
2
3
4
5
6
7
SFC of Palm stearin IV 14
81 to 85% at 35C
Palm stearin IV 12
60 - 63% of PPP content
Triacylglycerol composition, iodine value and dropping point of
Palm Stearin IV 12 with 60-63 % of PPP content
1 2 3 4
POO 3.98 ± 0.49 3.82 ± 0.34 4.03 ± 0.00 3.47 ± 0.00
POP 13.02 ± 0.42 13.06 ± 0.49 12.94 ± 0.00 11.01 ± 0.00
PPP 60.59 ± 0.53 62.23 ± 1.64 63.05 ± 0.00 63.17 ± 0.00
TRISATURATED 71.73 ± 0.58 72.94 ± 0.15 73.42 ± 0.00 74.08 ± 0.00
DISATURATED 17.22 ± 0.59 17.15 ± 0.11 16.96 ± 0.00 14.31 ± 0.00
MONOSATURATED 6.74 ± 0.37 6.20 ± 0.17 6.27 ± 0.00 5.73 ± 0.00
TRIUNSATURATED 4.31 ± 0.38 3.71 ± 0.07 3.35 ± 0.00 4.47 ± 0.00
Iodine Value 11.98 ± 0.11 11.78 ± 0.21 11.76 ± 0.00 11.98 ± 0.00
Dropping Point 62.2 ± 0.25 62.3 ± 0.25 62.95 ± 0.15 62.40 ± 0.25
SFC of Palm stearin IV 12
0
10
20
30
40
50
60
70
80
90
100
0 5 10 15 20 25 30 35 40 45 50 55 60 65
SO
LID
FA
T C
ON
TE
NT
(%
)
TEMPERATURE (°C)
1
2
3
4
85 to 88% at 35C
Palm stearin IV 10
67 - 68% of PPP content
Triacylglycerol composition, iodine value and dropping point of
Palm Stearin IV 10 with 67-68 % of PPP content
1 2 3
POO 2.68 ± 0.02 3.30 ± 0.00 3.81 ± 0.01
POP 10.91 ± 0.00 10.21 ± 0.00 10.36 ± 0.01
PPP 67.27 ± 0.07 67.23 ± 0.01 67.67 ± 0.00
TRISATURATED 78.21 ± 0.05 77.73 ± 0.01 77.46 ± 0.01
DISATURATED 14.55 ± 0.03 13.91 ± 0.00 13.97 ± 0.01
MONOSATURATED 4.06 ± 0.02 5.16 ± 0.01 5.34 ± 0.01
TRIUNSATURATED 3.19 ± 0.06 3.20 ± 0.00 3.23 ± 0.00
Iodine Value 9.64 ± 0.12 9.97 ± 0.211 10.10 ± 0.17
Dropping Point 63.70 ± 0.25 63.65 ± 0.30 63.15 ± 0.20
SFC of Palm Stearin IV 10
0
10
20
30
40
50
60
70
80
90
100
0 5 10 15 20 25 30 35 40 45 50 55 60 65
PE
RC
EN
TA
GE
OF
SO
LID
FA
T
TEMPERATURE (CELCIUS)
1
2
3
88 to 90% at 35C
PALM STEARIN FLAKES and PRILLS
Trans Fatty Acids ?????
What are trans fats?
There are two broad types of trans fats found in
foods:
Naturally-occurring and artificial trans fats.
Naturally-occurring trans fats are produced in the gut of
some animals and foods made from these animals (e.g.,
milk and meat products) may contain small quantities of
these fats.
Artificial trans fats (or trans fatty acids) are created in an
industrial process that adds hydrogen to liquid vegetable
oils to make them more solid.
How do trans fats affect my health?
Trans fats raise your bad (LDL)
cholesterol levels and lower your good
(HDL) cholesterol levels.
Eating trans fats increases your risk of
developing heart disease and stroke.
It’s also associated with a higher risk of
developing type 2 diabetes.
PALM OIL AND ITS FRACTIONS are
Natural solid fats Free of trans fatty acids
Very Versatile
PALM OIL AND ITS FRACTIONS ARE ABLE TO CATER FOR A WIDE RANGE OF FOOD PRODUCTS
Frying Oils (Cooking Oil)
Frying Fats
Margarine
Shortening
Vegetable Ghee
Confectionery Fats
Ice Cream
Palm oil and its Fractions in Food
Palm Olein as Cooking Oil
0
5
10
15
20
25
100% Palm
olein
75% palm
olein + 25%
soybean/
canola oil
50% palm
olein + 50%
soybean/
canola oil
25% palm
olein + 75%
soybean/
canola oil
100%
soybean/
canola oil
Soybean Oil Canola OilO
xid
ativ
e Sta
bili
ty, h
Source: Miskandar and Azmil (unpublished)
Palm Olein
OXIDATIVE STABILITY OF COOKING OILS: STABILITY OF OILS BEFORE FRYING
Palm Oil
Palm Olein
Palm Stearin
Plam Mid Fractions
Palm Kernel Oil
Palm Kernel Olein
Palm Kernel Stearin
Palm Oil
Palm Olein
Palm Stearin
Plam Mid Fractions
Palm Kernel Oil
Palm Kernel Olein
Palm Kernel Stearin
Palm Oil
Palm Olein
Palm Stearin
Plam Mid Fractions
Palm Kernel Oil
Palm Kernel Olein
Palm Kernel Stearin
Palm Oil
Palm Olein
Palm Stearin
Plam Mid Fractions
Palm Kernel Oil
Palm Kernel Olein
Palm Kernel Stearin
Palm Oil
Palm Olein
Palm Stearin
Plam Mid Fractions
Palm Kernel Oil
Palm Kernel Olein
Palm Kernel Stearin
Palm Oil
Palm Olein
Palm Stearin
Plam Mid Fractions
Palm Kernel Oil
Palm Kernel Olein
Palm Kernel Stearin
Palm Oil
Palm Olein
Palm Stearin
Plam Mid Fractions
Palm Kernel Oil
Palm Kernel Olein
Palm Kernel Stearin
Palm Oil
Palm Olein
Palm Stearin
Plam Mid Fractions
Palm Kernel Oil
Palm Kernel Olein
Palm Kernel Stearin
Palm Oil
Palm Olein
Palm Stearin
Plam Mid Fractions
Palm Kernel Oil
Palm Kernel Olein
Palm Kernel Stearin
Palm Oil
Palm Olein
Palm Stearin
Plam Mid Fractions
Palm Kernel Oil
Palm Kernel Olein
Palm Kernel Stearin
Palm Oil
Palm Olein
Palm Stearin
Plam Mid Fractions
Palm Kernel Oil
Palm Kernel Olein
Palm Kernel Stearin
Palm Oil
Palm Olein
Palm Stearin
Plam Mid Fractions
Palm Kernel Oil
Palm Kernel Olein
Palm Kernel Stearin
Palm Oil
Palm Olein
Palm Stearin
Plam Mid Fractions
Palm Kernel Oil
Palm Kernel Olein
Palm Kernel Stearin
CONFECTIONERY FATS
Palm Oil
Palm Olein
Palm Stearin
Plam Mid Fractions
Palm Kernel Oil
Palm Kernel Olein
Palm Kernel Stearin
Palm Oil
Palm Olein
Palm Stearin
Plam Mid Fractions
Palm Kernel Oil
Palm Kernel Olein
Palm Kernel Stearin
Palm Oil
Palm Olein
Palm Stearin
Plam Mid Fractions
Palm Kernel Oil
Palm Kernel Olein
Palm Kernel Stearin
Palm Oil
Palm Olein
Palm Stearin
Plam Mid Fractions
Palm Kernel Oil
Palm Kernel Olein
Palm Kernel Stearin
PALM OIL AND ITS FRACTIONS are
Unique oil with liquid oils and solid fats Natural solid fats
Free of trans fatty acids Very Versatile
top related