The document discusses the history, cultivation, extraction, and applications of Malaysian palm oil, highlighting its significance as a versatile cooking oil with various food applications. It presents nutritional benefits, techno-economic advantages, and safety measures related to frying with palm oil, emphasizing its health properties, affordability, and stable supply. The document concludes by addressing industry trends favoring palm oil amidst growing demand for vegetable fats.

1. Versatile
Economic
Nutritious
Malaysian Palm Oil
in Cooking

2. Palm Oil; Introduction & History
2
 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

3. Malaysia
3
 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

4. Oil Palm Tree
4
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

5. Oil Palm Tree
5
1. Fruit → Palm Oil → Food Applications
2. Seed → Palm Kernel Oil → Oleochemical
Industry (cosmetics, toiletries, cleaning agents)

6. Extraction of Palm Oil – 10 Steps
6
1. Sterilization
2. Threshing
3. Digestion
4. Pressing
5. Screening
6. Clarification
7. Centrifuging
8. Purifying
9. Vacuum Drying
10. Storage

7. “Crude” or “Virgin” Oil
7
Extraction of palm oil is:
 Solely mechanical
 No solvent used
 No alternation of the nature of the oil
 Making it a “Virgin Palm Oil”

8. Food Applications of Palm Oil
8
 Margarine
 Vegetable Ghee (Vanaspati)
 Cooking & Frying Oil
 Shortening
 Palm-based Chocolate
Products
 Palm-based Non-dairy Ice
Cream
 Palm-based Non-dairy Creamer

9. Margarine & Vegetable Ghee
9
With palm oil:
 No need for hydrogenation → no trans-fatty acids
 Based on vegetable fat, not animal fats (as in
butter oil)

10. Cooking & Frying Oil
10
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

11. Shortening
11
 Used in baking, also known as solid shortenings
Needs to have the following properties for
baking:
 High plasticity
 Smooth & consistent texture
 Higher melting point

12. Palm-based Chocolate Products
12
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

13. Palm-based Non-dairy Creamer &
Ice Cream
13
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

14. Understanding Fats
14
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

15. Understanding Fats & Cholesterol
15
 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

16. Hydrogenation
16
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

17. Nutritional Benefits & Health Facts
17
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

18. Techno-Economic Advantages
18
 Consistent supply
 Competitive price (see table student manual)
 Versatile

19. Frying Foods
19
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

20. Frying Foods Safety Alert
20
 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

21. Specification for Frying Oil
21
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

22. Maintaining Frying Oil Quality
22
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

23. Maintaining Frying Oil Quality
23
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

24. Maintenance of Fryers
24
1. Starting Up Operation
2. During Frying
3. End of Day’s Operation
4. Weekly Cleaning

25. Testing & Recycling Frying Oil
25
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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26. Industry Trends
26
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

27. Questions & Answers
27

28. Thank You!
28
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