palm oil in cooking
TRANSCRIPT
Versatile
Economic
Nutritious
Malaysian Palm Oil
in Cooking
Palm Oil; Introduction & History
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One of the 10 major oils in edible fats market
Originates 5000 years ago, as per Egyptian tomb findings!
Since 18th Century industrial use
Since 20th Century in food applications
1 out of every 10 food products worldwide contain palm oil
Malaysia
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Southeast Asia
Capital Kuala Lumpur
Population 30 million
Climate: Humid tropical Temperature between 24°C – 32°C Ample sunshine Sufficient rainfall
Ideal for cultivation of oil palms
Oil Palm Tree
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Efficient oil bearing crop:
Oil extraction from fruits is
easier than from seeds
Yields oil from fruits and
seeds
Long lifespan of palm oil tree
Oil Palm Tree
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1. Fruit → Palm Oil → Food Applications
2. Seed → Palm Kernel Oil → Oleochemical
Industry (cosmetics, toiletries, cleaning agents)
Extraction of Palm Oil – 10 Steps
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1. Sterilization
2. Threshing
3. Digestion
4. Pressing
5. Screening
6. Clarification
7. Centrifuging
8. Purifying
9. Vacuum Drying
10. Storage
“Crude” or “Virgin” Oil
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Extraction of palm oil is:
Solely mechanical
No solvent used
No alternation of the nature of the oil
Making it a “Virgin Palm Oil”
Food Applications of Palm Oil
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Margarine
Vegetable Ghee (Vanaspati)
Cooking & Frying Oil
Shortening
Palm-based Chocolate
Products
Palm-based Non-dairy Ice
Cream
Palm-based Non-dairy Creamer
Margarine & Vegetable Ghee
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With palm oil:
No need for hydrogenation → no trans-fatty acids
Based on vegetable fat, not animal fats (as in
butter oil)
Cooking & Frying Oil
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Palm oil & palm olein are excellent frying oils:
Good resistance to oxidation
Can resist high temperatures
Palm oil is liquid fraction of palm olein
Solid content at room temperature → cloudy appearance, no effect on quality of the oil
Dip bottle of oil in hot water → cloudiness disappears and easy to pour the oil
Shortening
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Used in baking, also known as solid shortenings
Needs to have the following properties for
baking:
High plasticity
Smooth & consistent texture
Higher melting point
Palm-based Chocolate Products
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Advantages using palm-based fats in chocolate products:
Do not require tempering
Less subject to bloom, stays shiny and attractive
Suitable for production lines
Stable in hot climates, higher melting point
Low level of unsaturated fatty acids
Reliable supply the whole year
Versatile in use
Cheaper than cocoa butter
Palm-based Non-dairy Creamer &
Ice Cream
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Advantages using palm-based fats in Creamers
and Ice cream:
Sharp melting properties with 5% solids at 35°C
Ideal for people who are lactose-intolerant
Ideal for people who refrain from eating animal
products
Cholesterol-free properties
Available whole year
Inexpensive compared to milk fats
Understanding Fats
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Function of fats:Provide calories
Help carry fatty-soluble vitamins
Give food a creamy, pleasant mouth feel
A healthy diet contains a moderate amount of fat
Saturated fats → animal products
Monounsaturated fats → plants & plant products
Polyunsaturated fats → plants & fish
Understanding Fats & Cholesterol
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Saturated fats are solid at room temperature
Monounsaturated & polyunsaturated fats are soft or liquid at room temperature
High proportion of LDL cholesterol → increases risk of heart disease
High proportion of HDL cholesterol → lowers risk of heart disease
All vegetable oils are cholesterol-free
Hydrogenation
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Hydrogenation = liquid fat made solid (saturated)
Reduces tendency of rancidity
Increases shelf life
But Causes:
Formation of trans-fats → bad for health
Palm oil → natural solid contents → no need for
hydrogenation
Nutritional Benefits & Health Facts
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Palm Oil ≠ Coconut Oil or Palm Kernel Oil
Contains 50% Unsaturated fats 50% Saturated fats
Cholesterol-free
Beneficial cholesterol modulating effects
Rich source of carotenoids and vitamin E & pro-vitamin A
Easy digested, absorbed and utilized as energy
No need for hydrogenation
Techno-Economic Advantages
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Consistent supply
Competitive price (see table student manual)
Versatile
Frying Foods
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Quality of oil in frying foods effects:
Eating quality of food product
Nutritional properties of food product
Flavor of food product
Most foods are fried at 175°C – 185°C
Larger pieces → lower temperature and longer time
Frying at too high temperature → food surface burned, inside not cooked
Frying at too low temperature → food absorbs too much oil, greasy
Frying Foods Safety Alert
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Slide food into frying pan to avoid splatters
Pat moist foods dry before adding to deep fryer
Do not heat oil to its flash point
Do not exceed oil temperature of 180°C
Do not heat oil for long at its smoke point
Smoking oil needs changing
Cool down oil completely before discarding
Specification for Frying Oil
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Good frying oil:
Free fatty acids below 0.1%
Odor and flavor bland
Smoke point above 215°C
Melting point at maximum 40°C
Stability at high temperature use
High degree of resistance to oxidation
Not harmful to our health
Maintaining Frying Oil Quality
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Frying oil loses its quality by:
Contact with salt → do not salt foods above fryer
Contact with water → pat foods dry before adding to the deep fryer
Overheating oil → heat at 180°C max
Food particles left in fryer → skim & remove food particles
Exposure to oxygen → cover fryer when not in use
Do not keep oil heated for long time when not in use
Filter the oil
Maintaining Frying Oil Quality
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When to change the oil?
Color, when oil becomes dark
Foaming
Smoking
Bad odor
Length of time used
Always evaluate quality of fried food product
Maintenance of Fryers
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1. Starting Up Operation
2. During Frying
3. End of Day’s Operation
4. Weekly Cleaning
Testing & Recycling Frying Oil
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Use test kits to determine rejection point of oil.
Oil should be changed if:
Taste or flavor is unacceptable
Smoke point is below 170°C
Petroleum ether insoluble oxidized fatty acids are above 0.75%
Oxidized fatty acids are above 1%
Recycle used frying oil for biodiesel production
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Industry Trends
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Palm Oil’s Bright Future
Ban on trans-fats
Preference for vegetable fats
above animal fats
Increase of vegans
Economical solution to
support ever-growing
population
Questions & Answers
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