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Palm oil quality standards for trading
Siew Wai Lin
MPOB
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Focus of lecture
• Standards
• Quality issues
• Environmental and processed based contaminants
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Standards
• In-house standards (organisation’s)
• National Standards
• International Standards-Codex Standards
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Trading standards
• PORAM-MPOA Trading specifications
• PORAM-FOSFA Trading specifications
• Others (Codes of Practice, etc)
Reference
National Standards
Malaysian Standards
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Domestic contract for CPO
• Moisture and impurities -0.25%
• FFA - 5%
• DOBI - 2.3
• (GMP)
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Effect of moisture –What will happen to these triacylglycerols (Oil)?
=>
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Result
• High FFA and Diacylglycerols (DAGs)
• So, moisture must be low, to avoid hydrolysis.
• High FFA = oil loss
• But an optimum is required to maintain compromise of oxidation in oils.
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DOBI-
• Deterioration of bleachability index= ratio of 446 nm to 269nm
• Measures carotene to oxidation levels
• High values-better quality
• Predicts low colours upon refining
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Quality grading of crude palm oil according to DOBI
DOBI GRADE
<1.7 SLUDGE
1.8-2.3 POOR
2.31-2.92 FAIR
2.93 – 3.24 GOOD
>3.24 EXCELLENT
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DOBI and colour of RBD oil
DOBI Values
Co
lou
ro
f R
BD
oil
FFA DOBI Colour
(Red)
3.36
3.38
3.73
2.2
1.8
2.0
2.9
4.4
3.7
3.32
3.12
3.33
2.7
2.8
2.7
2.2
1.7
1.8
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PORAM Specifications for RBD oils (quality)
• FFA-0.1%
• Moisture and impurities-0.1%
• Colour -3R
• Melting point (oil dependent)
• Iodine value (oil dependent)
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Standard specifications
Sample IV SMP
Palm olein 56 min 24 max
Df Palm olein 60min 19max
Palm stearin 48max 44min
Palm oil 50-55 33-39
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MS 814:2007Palm oil-Specification (second revision)• Scope-prescribes requirements for crude and
processed palm oil.
• Definitions-CPO, NPO, NBPO, NBD PO, RBD PO
• Identity characteristics (App density, refractive index, sap. Value, unsap matter, FAC, IV, SMP, total carotenoids.
• Quality Characteristics- general (colour, odour)
• Quality requirements (FFA, M&I, PV, AV, Colour, DOBI)
• Hygiene, packaging and labeling, certification, sampling and testing, compliance and legal requirements.
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MS 815:2007Palm stearin – specification( Second revision)
• Scope: dry, detergent, solvent processes• Definitions- crude, neutralised, NB, NBD, RBD• Identity characteristics –App density, refractive
index, sap value, unsap matter, FAC, IV, SMP, total carotenoids
• Quality characteristics –general (colour, odour)• Quality requirements (FFA, M&I, IV, SMP, Colour)• Hygiene, packaging and labeling, certification,
sampling and testing, compliance, legal requirements
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MS 816:2007Palm olein –specification (second revision)
• Scope: dry, detergent, solvent processes• Definitions- crude, neutralised, NB, NBD, RBD• Identity characteristics –App density, refractive
index, sap value, unsap matter, FAC, IV, SMP, total carotenoids
• Quality characteristics –general (colour, odour)• Quality requirements (FFA, M&I, IV, SMP, Colour)• Hygiene, packaging and labeling, certification,
sampling and testing, compliance, legal requirements
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MS 1762: 2004Palm Superolein- specification
• items same as MS 815 : 2007
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Codex Alimentarius Standards- Stan 210
• Essential composition and quality factors
Table 1: FAC
Samples falling within the appropriate ranges specified within Table 1 are in compliance with standard.
Food additives- antioxidants, antioxidant synergists, antifoaming agents.
Contaminants- heavy metals, pesticide residues
Hygiene
Labeling
Methods of analysis and sampling
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Fatty acid compositions
• (Refer to the Codex Alimentarius Stan 210)
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Other quality and compositional factors
• This text is intended for voluntary application by commercial partners and not for application by governments.
• 1. Quality characteristics Colour, odour, tasteMatter volatileInsoluble impuritiesSoapIron CopperAcid valuePeroxide value
Parameter CAC Std
Moisture(%)Dirt (%)FFA(%)IVPVAVFe (ppm)Cu (ppm)Carotene
0.20.05Acid value 10max50-5510max.-5 max.0.4max.500ppm
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Compositional characteristics
• Table 2-Chemical and physical characteristics
Identity Characteristics
Table 3 Levels of desmethysterols
Table 4 levels of tocopherols and tocotrienols
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Quality issues
• Purity/authenticity of oils
• Stability and shelf life
• Contamination- in process/transportation
• Adulteration
• Environmental and process based contamination
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Purity
• Analyse for chemical composition (FAC/TAG, IV)
• Check physical properties (SMP, Cloud point, SFC)
• Check minor components ( sterols. Tocopherols/tocotrienols)
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Detection of sludge oils
• Smell (Odour)
• Quality characteristics (PV, E233, E269, Carotene, DOBI)
• Discriminant function analysis for CPO (MPOB)
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Way to detect sludge palm oil
• Test for quality using method developed by MPOB.
• Equations : Y=0.3E269 +16DOBI+0.13PV -27.29
Where, Y of less than 0 is sludge oil quality
1-10 poor, 11-20 fair, 21-25 good, >25 excellent.
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Stability and shelf life
• Rancimat and OSI (h)
• Measurement of PV and AV
Sample hr
Palm oil 52
Palm olein 44
Palm stearin 56
sunflower 7
High oleic SFO 23
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Contamination in process and transportation
• With other oil products
• Moisture, dirt
• chemicals
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Adulteration
• ??? It can be with any oil, can happen to any of the 17 major oils and fats.
• When there is significant differences in pricing, some practices become more rampant.
• We should be on guard against such practices.
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Environmental and Process- based contaminants
• What are they?
• Range from dioxins, acrylamides,3-MCPD esters, glycidyl esters, aflatoxins, heavy metals, arsenic, pesticides residues, PAH,etc
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Types of contaminants
• Acrylamide
Found in starch foods upon heating (e.g potatoes)
• Dioxins
Found when organic materials are burned in presence of chlorine
• Aflatoxins
Found when moulds grow, e.g on kernels, coconut mesocarp
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Types of contaminants
• Pesticide residues- depends on type of pesticides/herbicides allowed or being used in plantations.
• Heavy metals ( chromium, cobalt, lead, etc)
• Arsenic ( inorganic/organic)
• Polyaromatic hydrocarbon (PAH)
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3-mcpd esters in oils
• Canola <ND - 0.5
• Sunflower <ND - 0.3
• Corn <ND - 0.7
• Olive <ND - 0.5
• Palm olein (n=17) 0.8 - 4.0
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How is it formed?
• Reaction of glycerides with chloride compounds in oils
• High temperature of processing (deodorisation during refining, cooking, frying, baking, grilling, toasting, etc)
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Glycidyl esters in oils
One Theory – probably due to heat reaction of DAG
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Formation of 3-MCPD and Glycidyl esters during deodorisation
Source: Weisshaar
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Importance of low DAG levels
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Why is this issue affecting palm oil industry?
• Refiners and producers have to find ways to reduce levels of such contaminants in case of possible max limits imposed by European regulators, etc.
• Moreover, other oils have generally very low levels of such contaminants.
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Summary
• Summary of trade specifications
• Other quality parameters
• Contaminant issues
• Types of contaminants
• Safeguarding the industry
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Safeguarding the industry
• Ensure good quality oil products are produced by plantations/mills/refineries/factories/etc
• Ensure NO contamination during trade/transportation/storage.
• Reduce processed-based contamination.
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• Thank you for your attention• Q and A