The RSPO Certified Sustainable Palm Oil Supply ChainJames J. Jasko
Palm oil comes from the fruit of the oil palm tree and is widely used in food and personal care products. The Roundtable on Sustainable Palm Oil (RSPO) has two certification systems - one to certify sustainable palm oil production at plantations and another to ensure the integrity of supply chains for sustainable palm oil. The document provides details on palm oil production processes, common terms used, and where palm oil derivatives are used as ingredients.
Palm Oil and Health - European Symposium June 25, 2014Huiledepalmesante
The European Symposium brought together scientists and legal experts to leverage the debate on palm oil and health. During the conference, three major questions were asked: “Does palm oil pose risks to human health?”, "What are the alternatives?” and “How to inform consumers?”.
Palm Oil, Palm Kernel Oil Process - Fractions, Derivatives and Product UsesGreenPalm
One of our previous infographics looked at an overview of the complexity in the palm oil / palm kernel oil supply chain. RSPO (Roundtable on Sustainable Palm Oil) certified oil still remains a market niche (16% of total palm oil production now RSPO certified); keeping physical oil separated from non certified oil can be very difficult and impossible depending on where you are based and the types of process and products used. If the world just used crude palm oil, tracing physical sustainable palm oil would be simpler.
We now delve a little deeper into the supply chain, identifying the various processes along the supply chain. Included are examples of product applications with a key that describes the various products and processes e.g Fractionation, Hydrogenation, distillation, IE Palm Stearin, RBD Palm Kernel Stearin, Emulsifier etc.
The product examples we provide do not cover all individual products that palm or palm kernel oil are used in. All main refinery processes are covered; however further blending and manufacturing processes do take place passed what is shown in this graphic.
Processes
- Palm Oil Mill Process
- Crushing
- Refining RBD
- Fractionation
- Interesterification
- Hydrogenation
- Glycerolysis
- Distillation
Products
- RBD Palm Oil
- RBD Palm Olein
- RBD Palm Stearin
- Double Olein (or Super Olein)
- Palm Mid Fraction
- Double Stearin
- Mid Stearin
- Palm Kernel Expeller
- RBD Palm Kernel Oil
- RBD Palm Kernel Olein
- RBD Palm Kernel Stearin
- Palm Fatty Acid Distillate (PFAD)
- Palm Kernel Fatty Acid Distillates (PKFAD)
- Oleochemicals
- Hydrogenated Palm Kernel Oil (HPKO)
- Emulsifier
- Hydrogenated Palm Olein
- Hydrogenated Double Olein
- Hydrogenated Palm Oil
- Hydrogenated Palm Kernel Olein
- IE Palm
- IE Palm Olein
- IE Palm Stearin
If you have always been confused between palm kernel oil & palm oil, then this is the correct place for you! Delve into the characteristics and the processing of palm kernel oil & see its applications in the products you absolutely love having!
Palm olein is the liquid fraction obtained by fractionation of palm oil after crystallization at controlled temperatures. The physical characteristics of palm olein differ from those of palm oil. It is fully liquid in warm climate and has a narrow range of glycerides.
In addition to finding uses as in the case of palm oil, palm olein is widely used as a cooking oil. It also blends perfectly with other popular vegetable oils that are traditionally used in many parts of the world ; prompting a nickname 'blending partner' for palm olein. For example, in Japan, refined palm olein is blended with rice bran and in Malaysia, it is blended with groundnut oil.
Palm oil and its fractions have various applications in food due to their oxidative stability and melting properties. Palm oil can be used as cooking oil for frying due to its high smoke point. It is also used as an industrial frying fat in foods like noodles and chips. In margarine and shortening, palm oil and fractions provide the solid fat component needed for structure. Palm oil is also used in vegetable ghee as a substitute for dairy fat. Its stability makes it suitable for applications like ice cream where a solid fat is required that melts smoothly at body temperature.
This document discusses reducing free fatty acids (FFA) in edible oils through reesterification. It describes industrial deacidification methods, including chemical neutralization and physical refining. It then focuses on reesterification, comparing chemical and enzymatic approaches. The enzymatic method is shown to reduce FFA below 2% without side reactions, offering advantages over chemical reesterification like increased oil yields, flexibility in raw materials, and reduced environmental impact. The document concludes by discussing applications in refineries and the way forward for commercializing the enzymatic FFA reduction process.
The RSPO Certified Sustainable Palm Oil Supply ChainJames J. Jasko
Palm oil comes from the fruit of the oil palm tree and is widely used in food and personal care products. The Roundtable on Sustainable Palm Oil (RSPO) has two certification systems - one to certify sustainable palm oil production at plantations and another to ensure the integrity of supply chains for sustainable palm oil. The document provides details on palm oil production processes, common terms used, and where palm oil derivatives are used as ingredients.
Palm Oil and Health - European Symposium June 25, 2014Huiledepalmesante
The European Symposium brought together scientists and legal experts to leverage the debate on palm oil and health. During the conference, three major questions were asked: “Does palm oil pose risks to human health?”, "What are the alternatives?” and “How to inform consumers?”.
Palm Oil, Palm Kernel Oil Process - Fractions, Derivatives and Product UsesGreenPalm
One of our previous infographics looked at an overview of the complexity in the palm oil / palm kernel oil supply chain. RSPO (Roundtable on Sustainable Palm Oil) certified oil still remains a market niche (16% of total palm oil production now RSPO certified); keeping physical oil separated from non certified oil can be very difficult and impossible depending on where you are based and the types of process and products used. If the world just used crude palm oil, tracing physical sustainable palm oil would be simpler.
We now delve a little deeper into the supply chain, identifying the various processes along the supply chain. Included are examples of product applications with a key that describes the various products and processes e.g Fractionation, Hydrogenation, distillation, IE Palm Stearin, RBD Palm Kernel Stearin, Emulsifier etc.
The product examples we provide do not cover all individual products that palm or palm kernel oil are used in. All main refinery processes are covered; however further blending and manufacturing processes do take place passed what is shown in this graphic.
Processes
- Palm Oil Mill Process
- Crushing
- Refining RBD
- Fractionation
- Interesterification
- Hydrogenation
- Glycerolysis
- Distillation
Products
- RBD Palm Oil
- RBD Palm Olein
- RBD Palm Stearin
- Double Olein (or Super Olein)
- Palm Mid Fraction
- Double Stearin
- Mid Stearin
- Palm Kernel Expeller
- RBD Palm Kernel Oil
- RBD Palm Kernel Olein
- RBD Palm Kernel Stearin
- Palm Fatty Acid Distillate (PFAD)
- Palm Kernel Fatty Acid Distillates (PKFAD)
- Oleochemicals
- Hydrogenated Palm Kernel Oil (HPKO)
- Emulsifier
- Hydrogenated Palm Olein
- Hydrogenated Double Olein
- Hydrogenated Palm Oil
- Hydrogenated Palm Kernel Olein
- IE Palm
- IE Palm Olein
- IE Palm Stearin
If you have always been confused between palm kernel oil & palm oil, then this is the correct place for you! Delve into the characteristics and the processing of palm kernel oil & see its applications in the products you absolutely love having!
Palm olein is the liquid fraction obtained by fractionation of palm oil after crystallization at controlled temperatures. The physical characteristics of palm olein differ from those of palm oil. It is fully liquid in warm climate and has a narrow range of glycerides.
In addition to finding uses as in the case of palm oil, palm olein is widely used as a cooking oil. It also blends perfectly with other popular vegetable oils that are traditionally used in many parts of the world ; prompting a nickname 'blending partner' for palm olein. For example, in Japan, refined palm olein is blended with rice bran and in Malaysia, it is blended with groundnut oil.
Palm oil and its fractions have various applications in food due to their oxidative stability and melting properties. Palm oil can be used as cooking oil for frying due to its high smoke point. It is also used as an industrial frying fat in foods like noodles and chips. In margarine and shortening, palm oil and fractions provide the solid fat component needed for structure. Palm oil is also used in vegetable ghee as a substitute for dairy fat. Its stability makes it suitable for applications like ice cream where a solid fat is required that melts smoothly at body temperature.
This document discusses reducing free fatty acids (FFA) in edible oils through reesterification. It describes industrial deacidification methods, including chemical neutralization and physical refining. It then focuses on reesterification, comparing chemical and enzymatic approaches. The enzymatic method is shown to reduce FFA below 2% without side reactions, offering advantages over chemical reesterification like increased oil yields, flexibility in raw materials, and reduced environmental impact. The document concludes by discussing applications in refineries and the way forward for commercializing the enzymatic FFA reduction process.
The document summarizes the key steps in processing palm oil from palm fruit bunches (FFB). The process involves:
1) Sterilizing the FFB to loosen fruit and inactivate enzymes, preconditioning the mesocarp for oil recovery.
2) Threshing to separate fruit from bunches.
3) Digesting fruit to further separate mesocarp from palm nut and break oil cells.
4) Pressing to extract oil from mesocarp.
5) Clarification and purification to separate oil, water, and impurities.
6) Drying the purified crude palm oil before storage in bulk tanks for transport to refineries.
It contains the manufacture of oil, various refining processes such as degumming, alkalization,etc and hydrogenation of oil. Solvent extraction is also briefly explained.
Separation techniques in oils & fats scienceSadanand Patel
Novel Separation Techniques in Oil/Fats, Fatty acids and By products viz, sterols, tocopherols etc.
Chromatographic techniques, urea inclusion and exclusion, distillation, fractionation, crystallization etc
This document provides information about the flavor and aroma compounds found in ghee. It discusses how the heating process during ghee production generates flavor compounds through interactions between milk constituents. It identifies the major flavor compound categories in ghee, including carbonyls, lactones, free fatty acids and esters, alcohols and hydrocarbons. For each category, it describes the compounds present and how they contribute to ghee flavor, as well as the processes that produce these compounds during heating. It also mentions using starter cultures or synthetic mixtures to influence the flavor of ghee.
The document discusses the attributes required of edible oils used for deep frying applications. It notes that frying is commonly used in food preparation and that oils are important for heat transfer, flavor development, and texture modification. Ideal frying oils should be heat stable and resist oxidation, hydrolysis, and flavor deterioration. Palm olein is identified as a suitable blending oil due to its oxidative stability and abundant supply. The document recommends blending palm olein with more unsaturated oils like soybean and sunflower oils to improve the stability of frying oils.
Che323 l1.1 palm oil milling & refining miisjobli74
The document discusses the 8 processes involved in palm oil production at a mill: 1) bunch reception, 2) loading ramp, 3) sterilization, 4) threshing, 5) digestion, 6) oil extraction via screw pressing, 7) clarification and purification to remove impurities from crude palm oil, and 8) separating nuts from fiber at the nut and kernel station. The purpose of palm oil refining is to further reduce water, impurities, and oxidation products while retaining beneficial components like tocopherols.
Presented during a workshop by Egyptian Chefs Association in collaboration with Malaysian Palm Oil Council at Semiramis InterContinental Hotel by Mr. Markus Iten, General Manager of Food Tracks & ECA President.
Palm oil and palm kernel oil can be fractionated and interesterified to produce versatile specialty fats for use in confectionery applications. Fractionation separates palm oil into solid and liquid fractions with varying melting points and triglyceride compositions, allowing the production of fats tailored for specific uses like coatings, fillings, and ice cream. Palm mid-fraction has a high palmitic-oleic-palmitic content making it suitable as a cocoa butter equivalent. Hydrogenated palm kernel oil fractions provide a zero trans-fat alternative to cocoa butter for molded chocolates. The unique fatty acid profile of palm oil allows it to replace other tropical oils in confectionery fats.
The three step chemical refining process of crude palm oil removes different compounds at each stage. In degumming, phosphatide gums are removed. Alkali neutralization removes soapstock and splits free fatty acids from soapstock. Bleaching and filtration then removes residual color using bleaching agents. Finally, deodorization removes odor compounds and peroxides to produce a bland, refined palm oil.
This document provides information about ghee, including its definition, production methods, chemical composition, and flavor formation. Some key points:
- Ghee is a clarified butter made by heating butter to remove water and milk solids. India produces over 900,000 tons annually worth $1.35 billion.
- Different production methods include direct heating of butter/cream or pre-stratification to remove moisture before heating.
- Chemical analysis shows buffalo ghee has higher levels of unsaturated fatty acids and flavor compounds like carbonyls and lactones compared to cow ghee.
- Flavor develops from thermal degradation of proteins, carbohydrates, and lipids, producing compounds like free fatty acids
Edible fats and oils come from three main sources: vegetable, animal, and fish. Vegetable oils are derived from seeds and include coconut, olive, peanut/groundnut, and soybean oils. Animal fats come from beef, pigs, and sheep as byproducts of slaughter. Fish oils are extracted from oily fish. Fats and oils are classified by their source and physical state. They are used as ingredients, cooking mediums like for shallow frying, and have different functions like improving texture, volume, and nutritional value. Butter comes from churned cream while margarine is made from vegetable oils through hydrogenation and blending. Manufacturing processes refine, bleach, filter, and deodorize oils.
This document discusses the importance of fats in bakery products. It explains that fats represent a high portion by volume and cost of raw materials in some bakery products. Fats play essential roles in product structure, texture, taste, flavor, softness, and color. The type and quality of fat used also impacts the shelf life of bakery products. It provides details on the classification and composition of fats and oils, as well as the roles of fatty acids. Test results show hydrogenated palm oil shortening provides the highest stability. The document outlines physical requirements for bakery fats and their tenderizing, shortening, and aerating functions.
The document describes the refining process used at B.L. Agro Oils Pvt. Ltd. It focuses on the short mix section which includes degumming and neutralization. Degumming is the first stage and uses water, acid, or enzymatic processes to remove gums, phospholipids, metals and other impurities from crude oil. Neutralization follows to remove soaps formed during refining. The document provides details on the components removed and advantages of each short mix process.
Deodorization- Important Unit operation in Oil ProcessingSadanand Patel
This document provides an overview of the deodorization process, which is the final stage in edible oil refining. It aims to remove odor-causing compounds and other undesirable elements. The key points covered include:
- Deodorization uses high temperature, high vacuum distillation to strip volatile components like free fatty acids and contaminants.
- Process variables like temperature, pressure, time and steam usage influence the removal of odors and quality of the final oil.
- Common odor sources in oils include oxidation products and thermal degradation compounds.
- The underlying principles of deodorization relate to the differing volatilities of oil constituents and steam stripping them away.
- Typical process steps are
The document discusses the degumming process in oil refining. It aims to remove undesirable components like phosphatides and gums from crude oil. There are three main types of degumming processes:
1) Water degumming involves adding water to crude oil to hydrate gums and phosphatides, which are then separated.
2) Acid degumming uses acid to convert non-hydratable phosphatides into hydratable forms that can be removed. It is done dry or wet with added water.
3) Enzymatic degumming uses enzymes like phospholipase to convert non-hydratable phosphatides into hydratable ones that can then be mechanically separated from the
This document discusses various palm-based bakery fats and their properties and applications. It provides the fatty acid compositions of palm oil and palm kernel oil. It then discusses why palm-based oils are suitable for bakery products due to properties like promoting beta prime crystallization and having higher oxidative stability. It describes different types of bakery fats like shortening, flavored fats, cream filling fats, and icing shortening. It provides details on product properties and applications for various palm-based shortening, filling, and icing products.
this slides will help to provide the better information about the role, properties, nutritive aspect of Fat and oil.
can be use by under graduate or post graduate students as well.
The document summarizes the physico-chemical properties of ghee-residue, which is a by-product obtained during ghee manufacturing. Ghee-residue has a smooth to granular texture and is rich in lipids like fatty acids and phospholipids. It also contains proteins, sugars, and other compounds. Analysis shows the particle size of ghee-residue is around 104.79 microns with a density of 1.14 g/cm3. Ghee-residue is a nutritious material rich in fat and proteins that can be used as a human dietary supplement and for flavoring purposes.
This document provides information on the fatty acid composition of various animal fats and oils, including lard, goat fat, butterfat, whale oil, tallow, emu oil, horse oil, and snake oil. It lists the major fatty acids in each oil, such as lard containing around 44% C18:1 and 26% C16:0, goat fat containing around 28.9% C16:0 and 27% C18:1, and snake oil containing around 48% C14:0 and 20% EPA (omega-3 fatty acid). The document presents the fatty acid profiles of these common and exotic animal oils used for cooking and other purposes.
The document summarizes information about palm oil mill effluent (POME) and its potential as a renewable energy resource. It discusses that POME is a waste product generated during palm oil production that contains small amounts of oil. Extracting this POME oil could help reduce environmental hazards from POME ponds while providing a feedstock for biodiesel production. However, utilizing POME oil faces operational and logistical challenges due to its physical properties and need to be transported from dispersed palm oil mills. The document outlines Indonesia's potential to develop sustainable solutions and supply chains to overcome these challenges in utilizing POME oil.
This document is a lab report on the preparation of biodiesel. It includes an abstract, introduction, acknowledgements, and discussion of various raw materials that can be used to produce biodiesel such as soybean, palm oil, sunflower, peanut, flax, and safflower. It provides details on the oil content and uses of products from each of these crops. The introduction gives a definition of biodiesel and overview of biodiesel production from vegetable oils, animal fats, and microalgae.
The document summarizes the key steps in processing palm oil from palm fruit bunches (FFB). The process involves:
1) Sterilizing the FFB to loosen fruit and inactivate enzymes, preconditioning the mesocarp for oil recovery.
2) Threshing to separate fruit from bunches.
3) Digesting fruit to further separate mesocarp from palm nut and break oil cells.
4) Pressing to extract oil from mesocarp.
5) Clarification and purification to separate oil, water, and impurities.
6) Drying the purified crude palm oil before storage in bulk tanks for transport to refineries.
It contains the manufacture of oil, various refining processes such as degumming, alkalization,etc and hydrogenation of oil. Solvent extraction is also briefly explained.
Separation techniques in oils & fats scienceSadanand Patel
Novel Separation Techniques in Oil/Fats, Fatty acids and By products viz, sterols, tocopherols etc.
Chromatographic techniques, urea inclusion and exclusion, distillation, fractionation, crystallization etc
This document provides information about the flavor and aroma compounds found in ghee. It discusses how the heating process during ghee production generates flavor compounds through interactions between milk constituents. It identifies the major flavor compound categories in ghee, including carbonyls, lactones, free fatty acids and esters, alcohols and hydrocarbons. For each category, it describes the compounds present and how they contribute to ghee flavor, as well as the processes that produce these compounds during heating. It also mentions using starter cultures or synthetic mixtures to influence the flavor of ghee.
The document discusses the attributes required of edible oils used for deep frying applications. It notes that frying is commonly used in food preparation and that oils are important for heat transfer, flavor development, and texture modification. Ideal frying oils should be heat stable and resist oxidation, hydrolysis, and flavor deterioration. Palm olein is identified as a suitable blending oil due to its oxidative stability and abundant supply. The document recommends blending palm olein with more unsaturated oils like soybean and sunflower oils to improve the stability of frying oils.
Che323 l1.1 palm oil milling & refining miisjobli74
The document discusses the 8 processes involved in palm oil production at a mill: 1) bunch reception, 2) loading ramp, 3) sterilization, 4) threshing, 5) digestion, 6) oil extraction via screw pressing, 7) clarification and purification to remove impurities from crude palm oil, and 8) separating nuts from fiber at the nut and kernel station. The purpose of palm oil refining is to further reduce water, impurities, and oxidation products while retaining beneficial components like tocopherols.
Presented during a workshop by Egyptian Chefs Association in collaboration with Malaysian Palm Oil Council at Semiramis InterContinental Hotel by Mr. Markus Iten, General Manager of Food Tracks & ECA President.
Palm oil and palm kernel oil can be fractionated and interesterified to produce versatile specialty fats for use in confectionery applications. Fractionation separates palm oil into solid and liquid fractions with varying melting points and triglyceride compositions, allowing the production of fats tailored for specific uses like coatings, fillings, and ice cream. Palm mid-fraction has a high palmitic-oleic-palmitic content making it suitable as a cocoa butter equivalent. Hydrogenated palm kernel oil fractions provide a zero trans-fat alternative to cocoa butter for molded chocolates. The unique fatty acid profile of palm oil allows it to replace other tropical oils in confectionery fats.
The three step chemical refining process of crude palm oil removes different compounds at each stage. In degumming, phosphatide gums are removed. Alkali neutralization removes soapstock and splits free fatty acids from soapstock. Bleaching and filtration then removes residual color using bleaching agents. Finally, deodorization removes odor compounds and peroxides to produce a bland, refined palm oil.
This document provides information about ghee, including its definition, production methods, chemical composition, and flavor formation. Some key points:
- Ghee is a clarified butter made by heating butter to remove water and milk solids. India produces over 900,000 tons annually worth $1.35 billion.
- Different production methods include direct heating of butter/cream or pre-stratification to remove moisture before heating.
- Chemical analysis shows buffalo ghee has higher levels of unsaturated fatty acids and flavor compounds like carbonyls and lactones compared to cow ghee.
- Flavor develops from thermal degradation of proteins, carbohydrates, and lipids, producing compounds like free fatty acids
Edible fats and oils come from three main sources: vegetable, animal, and fish. Vegetable oils are derived from seeds and include coconut, olive, peanut/groundnut, and soybean oils. Animal fats come from beef, pigs, and sheep as byproducts of slaughter. Fish oils are extracted from oily fish. Fats and oils are classified by their source and physical state. They are used as ingredients, cooking mediums like for shallow frying, and have different functions like improving texture, volume, and nutritional value. Butter comes from churned cream while margarine is made from vegetable oils through hydrogenation and blending. Manufacturing processes refine, bleach, filter, and deodorize oils.
This document discusses the importance of fats in bakery products. It explains that fats represent a high portion by volume and cost of raw materials in some bakery products. Fats play essential roles in product structure, texture, taste, flavor, softness, and color. The type and quality of fat used also impacts the shelf life of bakery products. It provides details on the classification and composition of fats and oils, as well as the roles of fatty acids. Test results show hydrogenated palm oil shortening provides the highest stability. The document outlines physical requirements for bakery fats and their tenderizing, shortening, and aerating functions.
The document describes the refining process used at B.L. Agro Oils Pvt. Ltd. It focuses on the short mix section which includes degumming and neutralization. Degumming is the first stage and uses water, acid, or enzymatic processes to remove gums, phospholipids, metals and other impurities from crude oil. Neutralization follows to remove soaps formed during refining. The document provides details on the components removed and advantages of each short mix process.
Deodorization- Important Unit operation in Oil ProcessingSadanand Patel
This document provides an overview of the deodorization process, which is the final stage in edible oil refining. It aims to remove odor-causing compounds and other undesirable elements. The key points covered include:
- Deodorization uses high temperature, high vacuum distillation to strip volatile components like free fatty acids and contaminants.
- Process variables like temperature, pressure, time and steam usage influence the removal of odors and quality of the final oil.
- Common odor sources in oils include oxidation products and thermal degradation compounds.
- The underlying principles of deodorization relate to the differing volatilities of oil constituents and steam stripping them away.
- Typical process steps are
The document discusses the degumming process in oil refining. It aims to remove undesirable components like phosphatides and gums from crude oil. There are three main types of degumming processes:
1) Water degumming involves adding water to crude oil to hydrate gums and phosphatides, which are then separated.
2) Acid degumming uses acid to convert non-hydratable phosphatides into hydratable forms that can be removed. It is done dry or wet with added water.
3) Enzymatic degumming uses enzymes like phospholipase to convert non-hydratable phosphatides into hydratable ones that can then be mechanically separated from the
This document discusses various palm-based bakery fats and their properties and applications. It provides the fatty acid compositions of palm oil and palm kernel oil. It then discusses why palm-based oils are suitable for bakery products due to properties like promoting beta prime crystallization and having higher oxidative stability. It describes different types of bakery fats like shortening, flavored fats, cream filling fats, and icing shortening. It provides details on product properties and applications for various palm-based shortening, filling, and icing products.
this slides will help to provide the better information about the role, properties, nutritive aspect of Fat and oil.
can be use by under graduate or post graduate students as well.
The document summarizes the physico-chemical properties of ghee-residue, which is a by-product obtained during ghee manufacturing. Ghee-residue has a smooth to granular texture and is rich in lipids like fatty acids and phospholipids. It also contains proteins, sugars, and other compounds. Analysis shows the particle size of ghee-residue is around 104.79 microns with a density of 1.14 g/cm3. Ghee-residue is a nutritious material rich in fat and proteins that can be used as a human dietary supplement and for flavoring purposes.
This document provides information on the fatty acid composition of various animal fats and oils, including lard, goat fat, butterfat, whale oil, tallow, emu oil, horse oil, and snake oil. It lists the major fatty acids in each oil, such as lard containing around 44% C18:1 and 26% C16:0, goat fat containing around 28.9% C16:0 and 27% C18:1, and snake oil containing around 48% C14:0 and 20% EPA (omega-3 fatty acid). The document presents the fatty acid profiles of these common and exotic animal oils used for cooking and other purposes.
The document summarizes information about palm oil mill effluent (POME) and its potential as a renewable energy resource. It discusses that POME is a waste product generated during palm oil production that contains small amounts of oil. Extracting this POME oil could help reduce environmental hazards from POME ponds while providing a feedstock for biodiesel production. However, utilizing POME oil faces operational and logistical challenges due to its physical properties and need to be transported from dispersed palm oil mills. The document outlines Indonesia's potential to develop sustainable solutions and supply chains to overcome these challenges in utilizing POME oil.
This document is a lab report on the preparation of biodiesel. It includes an abstract, introduction, acknowledgements, and discussion of various raw materials that can be used to produce biodiesel such as soybean, palm oil, sunflower, peanut, flax, and safflower. It provides details on the oil content and uses of products from each of these crops. The introduction gives a definition of biodiesel and overview of biodiesel production from vegetable oils, animal fats, and microalgae.
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
This document discusses microalgal biofuels. It begins with an introduction to algae biofuels, noting they can be harvested and used similar to fossil fuels but remove carbon from the atmosphere as they grow. It then describes different types of fuels that can be produced from algae, including biodiesel, biobutanol, biogasoline, biogas, methane, and ethanol. Specific algae species suited for different fuel types are mentioned. Other uses like food supplementation and vegetable oil fuels are also summarized. Advantages of algal biofuels include ease of growth, low impacts on food, waste minimization, and potential for large quantities of renewable oil.
This document discusses cassava and its potential for ethanol production. It notes that cassava is a staple crop for 500 million people worldwide and is rich in starch, making it suitable for ethanol production. The document outlines the cassava to ethanol production process and notes that cassava yields high amounts of ethanol per ton compared to other feedstocks. It provides examples of cassava ethanol production in countries like Nigeria, Thailand, and Brazil. The document also discusses Ethiopia's potential for cassava ethanol given its cassava production and the country's goals to increase biofuel blending.
The document discusses the production of biodiesel. It begins by defining biodiesel and its advantages over traditional diesel, such as being renewable and having lower emissions. It then discusses the raw materials used, which are typically vegetable oils or animal fats. The purification process involves a transesterification reaction using an alcohol like methanol and a catalyst to produce fatty acid methyl esters. Finally, it discusses uses of biodiesel as an alternative fuel or additive.
The document summarizes the production of baker's yeast. It describes how baker's yeast is produced through the aerobic cultivation of Saccharomyces cerevisae using a mixture of cane and beet molasses as the carbohydrate source. The process involves growing the yeast in large fermentors, harvesting the cells through centrifugation, and processing the cream into various final forms like compressed cakes or dried powder. Proper control of fermentation conditions like temperature, pH, oxygen levels and intermittent feeding is important for maximizing cell growth and biomass yield.
The document examines the effect of bleaching on quality attributes of crude palm oil. Crude palm oil samples were divided into three groups: sample A was unbleached, sample B was heat bleached, and sample C was bleached using activated coconut pod ash. Bleaching reduced moisture content, crude protein, free fatty acid, iodine value, density, refractive index and viscosity across samples. Bleaching increased oil extract, saponification value and lightened color. Bleaching with activated coconut pod ash had the greatest impact on quality attributes, suggesting it is an effective bleaching method for crude palm oil.
1) Aquatic biofuels are fuels derived from algae or fish waste. Microalgae have significant advantages over terrestrial crops for fuel production, including higher oil yields per acre without competing for arable land.
2) Two main methods for algae cultivation are open ponds and photobioreactors. Open ponds have lower startup costs but lower yields, while photobioreactors have higher yields but higher costs. Algae can also be grown in wastewater to absorb nutrients and CO2 emissions.
3) Fish waste is also a source of aquatic biofuel, as oil can be extracted from waste through heating and a water separation process, then converted to biodiesel. This provides livelihood
This document provides an overview of biofuels, including their classifications, sources, and production processes. It discusses various food crops that can be used for biofuel production, such as sugarcane, maize, rice, and mustard. It also covers non-food biofuel crops like jatropha. The document outlines the transesterification process used to produce biodiesel from oils. It discusses the benefits of biofuels but also notes concerns about their impact on food security and competition for land and water resources.
International Journal of Pharmaceutical Science Invention (IJPSI) is an international journal intended for professionals and researchers in all fields of Pahrmaceutical Science. IJPSI publishes research articles and reviews within the whole field Pharmacy and Pharmaceutical Science, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
This presentation is all about fuels & industrial chemicals.
Important highlights of this presentations are following
*Importance Of Organic Compounds in Fuel Industry
» Introduction of Organic Compounds & Organic Acids
» Why Organic Acids are of interest??
» Role of Organic Chemistry in oil industry
» Organic compound of gasoline
» Alkanes & Importance Of Alkanes
» Bioconversion of Maize Starch
» Starch
» Bioconversion
» Bio products From Starch Waste
» Maize & it’s Products
» Important Products From Maize
» Process OF Bioconversion Of Maize
» Fungal biomass protein production from Starch processing Water
» Ethanol production from various substrates
» Ethanol production from barley β-glucan by yeast displaying Aspergillus
» Ethanol production in solid substrate fermentation using thermo tolerant yeast
» Ethanol production by solid state fermentation of sweet sorghum using thermo tolerant yeast strain
» Ethanol production from agricultural biomass substrates
» Ethanol production From Starch & Molasses
» Industrially Important Amino Acids Production
» l-Lysine production & its uses
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Biodiesel can be produced from various feedstocks like vegetable oils, animal fats, and microalgae. The document discusses biodiesel production from jatropha seeds and microalgae. Jatropha oil is extracted from seeds and converted to biodiesel via transesterification. Companies like Labland have developed high-yielding jatropha varieties. Microalgae are also a promising source of oil for biodiesel production via extraction and transesterification. Research is ongoing to develop sustainable and cost-effective biodiesel production methods.
Algae-based biofuels company that provides equipment and services for algae production and processing. They aim to become the premier algae solutions provider in Florida through projects like utilizing farmland for algae-to-biodiesel production. Algae oil has potential as a sustainable feedstock due to its high yields per acre and ability to grow anywhere. The company explores using algae for wastewater treatment and CO2 sequestration in addition to biofuel production.
The source of energy captured by plants is the sun, which will be the constant source of energy for the next few billion years. The carbon released from the burning of biofuels is continually cycled rather than being released from the ancient fixed carbon sources, as is the case for fossil petroleum and natural gas. The problem is that the cost of the production of fuels from lignocellulose and plant oils is high and this nascent industry cannot compete with the oil prices. Current progress: For the past two decades, ethanol has been synthesized primarily from cornstarch and cane sugar. Fourteen billion gallons of ethanol were synthesized in the USA from cornstarch in 2014. Approximately 40% of the current USA corn crop is availed to produce ethanol and is not likely to expand anymore, because the remainder of the crop is being availed for animal feed and human food. Ethanol is produced from cane sugar in Brazil at a level of 7.2 billion gallons in the year 2014. The renewable energy source is the major terrain to be considered (Sreeremya, 2019).
This document discusses several plant-based proteins that can be used to form films or plastics:
- Wheat gluten is produced from wheat flour and is rich in protein. It consists of glutenins and gliadins. During heating or shearing, the proteins polymerize through disulfide bonds.
- Zein is extracted from corn and consists of monomers and oligomers linked by disulfide bonds. It is insoluble in water but soluble in ethanol. Various industrial and biomedical applications exist for zein films and microparticles.
- Kafirin from sorghum and avenin from oats are similar to zein but more hydrophobic. Films can be made from aqueous ethanol solutions.
- Rice bran
Pongamia Pinnata is the scientific name of Karanja. It is a medium sized tree that is plentily found alloverOdisha. There are a lot of research is going on regarding production of Biodiesel from Karanja oil but the main objective of the paper is the production and implementation of Glycerol from Karanja oil. Alcohol glycerol, a clear, colorless, viscous, sweet-tasting liquid belonging to the family of organic compounds; molecular formula HOCH2CHOHCH2OH. In this experiment we have produced Biodiesel as well as Glycerol as a byproduct but we have focused mainly on the formation of the Glycerol and its application. So in a different view point,if the production of value added glycerol can be increased within the same cost of biodiesel production, overall cost of biodiesel can be reduced to an optimum level. The effective utilization of crude glycerol will contribute to the viability of biodiesel. In this experiment, we have taken non edible Karanja oil for preparation of Glycerol by transesterification of crude oil with methanol in presence of NaOH/KOH as catalyst and yielded of approximately 11% (w/w) glycerol.
Ecotech alliance quick guide to bioenergy technologiesecotechalliance
This document provides summaries of 10 different bioenergy technologies:
1) Biogas is created from the breakdown of organic matter in anaerobic conditions and can be used for cooking, heating, electricity production.
2) Biomass can be combusted directly as fuel or converted to liquid/gas biofuels like ethanol or biodiesel for combustion engines or fuel cells.
3) Microbial fuel cells produce electricity by harnessing natural microbial systems, with byproducts of water and carbon dioxide.
Synthesis of bioethanol from tamarind seeds using marine strain of Saccharomy...Asheesh Padiyar
Bioethanol can be used as a second generation advanced biofuels. Currently it is mainly produced from starch but bioethanol production from starch leads to competition for food, land and price. Therefore, ligno-cellulosic agricultural residues are potentially used for bioethanol production to solve such challenges. In the present work acid pretreated tamarind kernel powder is used as a ligno-cellulosic biomass for bioethanol production using marine yeast. Greater osmosis tolerance, greater special chemical productivity and production of industrial enzymes are the unique characteristics of marine yeast over terrestrial strains. Hence, marine yeasts have great
potential to be applied in various industries. Therefore, the marine strain of saccharomyces cerevisiaewas isolated from marine water and was used for bioethanol production and the bioethanol yield was optimized using the full factorial design methodology. The amount of Bioethanol yield on day 2 was found to be 2.3g/l and the interaction effects were also studied using Minitab 17 software.
This document discusses Chlorella vulgaris and Ulva lactuca as potential sources for biodiesel and bioethanol production.
C. vulgaris is a microalgae that can be grown using photosynthesis. It contains lipids that can be extracted and converted to biodiesel via a transesterification process. U. lactuca is a type of macroalgae that contains polysaccharides like cellulose that can be broken down into sugars and fermented by yeast into bioethanol. The document outlines the steps involved in cultivating and processing these algae, as well as their economic and environmental benefits.
4. 1. Comparatively cheap, often with an appreciable
discount to soya bean oil, the market leader.
2. Technical attributes, useful in food manufacture,
especially its good stability to oxidation, and its
natural solid fat content.
3. Perennial crop, planted for an economic life of
25–30 years. It mainly grows in equable climates in
regions little affected by earthquakes or hurricanes,
so that production fluctuates less from year to year
than does that of annual crops.Source:
http://www.palmoilandfood.eu
5.
6. • The oil palm flourishes best in lowland regions of high
rainfall and close to the equator male and female
inflorescences occur on the same palm
• Ripe fruit develops in about 155 days after fertilization, but
the bulk of the oil is synthesized in the final 2–4 weeks. The
fruit bunch, containing 1500–2000 individual fruits weighs
20–30 kg
Elaeis
Source: www.unseenthemovie.com
Source: www.bgrimmgreenpower.com
Source: www.foodnavigator.com
E. guineensis West Africa
E. oleifera South America
11. PALM OIL PALM OILEIN PALM STEARIN PALM KERNEL OIL PALM KERNEL OLEIN PALM KERNEL
STEARIN
cholesterol-free is the liquid fraction
obtained by
fractionation of palm
oil after crystallization
at controlled
temperatures.
is the more solid
fraction obtained by
fractionation of palm
oil after crystallization
at controlled
temperatures.
is obtained from the
kernel of the oil palm
fruit
the liquid component
of palm kernel oil
obtained from
fractionation.
the more solid fraction
of palm kernel oil
obtained from
fractionation.
semi solid
characteristic at room
temperature with a
specific origin melting
point between 33ºC to
39ºC, it does not
require hydrogenation
for use as a food an
ingredient.
fully liquid in warm
climate and has a
narrow range of
glycerides
available in a wider
range of melting
points and iodine
values.
find uses in margarine,
confectioneries, coffee
whitener, filled milk,
biscuit cream and
coating fats; with little
or no further
processing.
find uses in margarine,
confectioneries, coffee
whitener, filled milk,
biscuit cream and
coating fats; with little
or no further
processing.
find uses in margarine,
confectioneries, coffee
whitener, filled milk,
biscuit cream and
coating fats; with little
or no further
processing.
deep orange red in
colour due to the high
content of natural
carotenes.
is widely used as a
frying oil
There is a growing
trend to use palm
kernel oil products as
an ingredient in the
production of non-
hydrogenated trans
fat free margarine.
widely used to
substitute for the
more expensive cocoa
butter in many of its
traditional
applications
rich source of
carotenoids and
vitamin E which
confers natural
stability against
oxidative
deterioration.
good resistance to
oxidation and
formation of
breakdown products
at frying temperatures
and longer shelf life of
finished products
12. Palm oil and palm oil products are naturally
occuring sources of the antioxidant vitamin E
constituents, tocopherols and tocotrienols.
These natural antioxidants act as scavengers
of damaging oxygen free radicals and are
hypothesized to play a protective role in
cellular aging, atherosclerosis and cancer.
Source:
http://www.mpoc.org.
13. Tocotrienols are members of the Vitamin E family comprising of Tocotrienols and Tocopherols.
Tocotrienols differ from the Tocopherols: they contain three double bonds in the side-chain .
Tocotrienols’Isoprenoid side chain has three double bonds as compared to Tocopherols' saturated side-
chain.
There are four types Tocopherols ,namely alpha, beta, gamma and delta and four corresponding of
Tocotrienols isomers.
Alpha Tocotrienols is 40-60 times more potent than normal Tocopherols, making them one of the most
powerful lipid soluble anti oxidants available.
Among vegetable oils, palm oil is the richest natural source of Tocotrienols, that are surprisingly not
found in any other vegetable oils (like soy bean oil, canola oil, rape seed oil and sunflower oil).
Source: www.tocotrienol.org
22. Palm Oil processing also gives rise to highly polluting waste-water, known as Palm Oil Mill Effluent, which is often
discarded in disposal ponds, resulting in the leaching of contaminants that pollute the groundwater and soil, and in the
release of methane gas into the atmosphere. POME could be used for biogas production through anaerobic
digestion. At many Palm-oil mills this process is already in place to meet water quality standards for industrial
effluent. The gas, however, is flared off.
In a conventional Palm Oil mill, 600-700 kg of POME is generated for every ton of processed FFB. Anaerobic
digestion is widely adopted in the industry as a primary treatment for POME. Liquid effluents from palm oil mills can
be anaerobically converted into biogas which in turn can be used to generate power through gas turbines or gas-fired
engines.
Source: http://greenheart2u.com Source: www.concept-engineering.net
24. Process was performed by the cultivation of Clostridium saccharoperbutylacetonicum
N1-4(ATCC13564) in raw POME medium without supplementatio
The effects of key process parameters (pH, incubation temperature, agitation and
inoculums size), as well as CPO, on butanol production were evaluated to optimize ABE
fermentation for enhancing butanol production from raw POME as a fermentation
medium.
Within the frame of the sustainable development of palm oil industry in Malaysia, the
utilization of POME as an inexpensive bio-based feedstock and renewable biomass
source can decrease the production costs of butanol as well as reduce deleterious
impacts of POME on the environment, which offers great promise for the
improvement of the economy of ABE fermentation.
25. Butanol is an end product of the ABE (acetone- butanol-ethanol)
process and is advantageous over ethanol in terms of energy density,
engine compatibility and safety
POME contains a mixture of carbohydrates that can be utilized by
saccharolytic Clostridia in ABE fermentation, including mainly
hemicellulose
POME contains a small amount of crude palmoil (CPO), which ranges
from 5% to10%. The residual oil depends on the efficiency of making
the extraction during the milling process
Samples from culture broth were collected at defined time inter
vals and centrifuged at 10,000rpm for 10min. The supernatant
was used for determination of solvents (acetone, butanol and
ethanol), total fermentable sugars and organic acids
concentrations. ABE and organic acids (aceticandbutyric) were
measured using gas chromatography
26. ABE fermentations were carried out at various pH values (4–8) at an
incubation temperature of 30°C using an inoculums size of 10% (v/v)
where no agitation was appliedA rise in the initial pH from 4 to 5.8
increased butanol and ABE production with the highest butanol (0.43
g/L) and ABE concentration (1.93 g/L) obtained at pH 5.8, indicating
that butanol and ABE were improved by 13.1% and 188%,
respectively. However, increasing the pH of the culture more than 5.8
had a deleterious effect on the solvent production. This could be
attributed to the fact that high pH value of culture decreased bacterial
cell growth, which in turn reduced acidogenesis [resulting in
decreased solventogenesis] and lower ABE production
The effect of agitation on butanol production by C.
saccharoperbutylacetonicum N1-4 was studied using different
agitation speeds of 100, 150 and 200 rpm at an incubation
temperature of 30°C and initial pH of 5.8the productivity of
butanol and ABE decreased as the agitation speed was increased
27. ABE fermentation was conducted using different inoculum
sizes of 5%,10%,15% and 20% (v/v), which were obtained by
the cultivation of C.saccharoperbutylacetonicum
The effect of culture temperature on butanol production in
ABE fermentation was investigated in a range of 25–40°C
28. POME composition contains a small amount of crude palm oil (CPO),
which ranges from 5% to 10% The effect of CPO on butanol by C.
saccharoperbutylacetonicum N1-4 was studied by an initial addition of CPO
to POME medium at a varied percentage of 5–30%.
Butanol production in optimum conditions 120 h fermentation time.
32. «PALM OIL»- K.G. Berger-Encyclopedia of Food Sciences and Nutrition (Second
Edition)-2003, Pages 4325–4331
“Physico-chemical characteristics and nutraceutical distribution of crude palm oil
and its fractions”-P.K. Prasanth Kumar and A.G. Gopala Krishna-Grasas y Aceites,
Consejo Superior de Investigaciones Científicas, Vol 65, No 2 (2014)
«Processoptimization of butanol production by Clostridium
saccharoperbutylacetonicum N1-4 (ATCC13564) using palmoil mill effluent in
acetone–butanol–ethanol fermentation»- N.K.N.Al-Shorgani, H.Shukor,
P.Abdeshahian, M.Y.M.Nazir, M.S.Kalil-Biocatalysis and Agricultural
Biotechnology 4 (2015) 244–249