Malaysian Palm Oil Trade Fair & Seminar (POTS KL 2014)

1. Possibilities and Potentiality to increase
blending ratio of Palm Olein with Soft
oils in Egyptian market.
Malaysian Palm Oil Trade Fair & Seminar
(POTS KL 2014) Kula Lumpur
By
Dr. Adel Gabr Abdel-Razek
Fats and Oils Dept., National Research Centre, Cairo, Egypt.
adelgabr2@gmail.com

2. Agenda
Introduction
Egypt’s Oils & Fats Profile
Frying in food processing
Strategies to Improve Oxidative Stability
(Blending)
Recommendation
Conclusion

3. Introduction

4. • Egypt’s Oils & Fats Profile
• Oils and fats are staple products
in the diet of Egyptian consumers.

5. • With a population of ~ 90 million people, Egypt
represents the largest market for oils & fats.
• Egypt is a major consumer of oils & fats including
palm oil.
• In 2013, Egypt imported approximately 1.85 million
tonnes of oils & fats.

6. 56,233,000
35%
42,588,000
26%
25,047,000
15%
13,942,000
9%
25,130,000
15%
Vegetable Oil Production 2013 - Tonnes
Palm Oil
Soya
Rapeseed
Sunflower
Other
4 major vegetable oils = 85 % market share
Data: oil world March 2014 database

7. 58.30%
41.70%
Other Edible oils
Palm Oil
• Palm oil constitutes a big portion of the
Egyptian oils & fats import requirements.
• Palm oil’s imports percentage among the other
oils and fats in 2013 is 41.7%.

9. Frying in food processing

10. Frying is one of the common and principal
methods for food preparation at homes;
restaurants and food ingredient factories in
Egypt which was carried out in two forms
including deep and low fat frying.
In this way, oil is not only act as a heat
transfer, but also it interacts with proteins and
carbohydrates in the food matrix and induces
favorable odor and taste.

11. “...As significant amount of frying oil is
becoming part of the fried food, oil
quality and stability is of major
concern to consumers...”

12. Oil content in selected fried food
Food Oil content (%)
Potato chips
Corn chips
Tortilla chips
French fries
Frozen pre-fried French fries
Battered products (chicken, fish)
Breaded products (chicken, fish)
Instant noodles
Doughnuts
30 - 40
33 - 38
22 - 26
12 - 15
4 - 7
14 - 17
13 - 20
18 - 21
15 - 24

13.  Heat transfer media
 Remove water in food
 Source of flavour, aroma
 Modify food texture
 Make food palatable
 Source of vitamins, fatty acids, energy
 Provide lubricity between food and fryer
Roles of frying

14. Frying process
Convection
Conduction
Water
Vapour
Oil
CRUSTCORE
 Temperature gradient
between food and oil
causes water loss and
oil uptake
 Oil uptake is also takes
place due to pressure
gradient between the
pores and surrounding
“Frying is a dehydration process that involves immersion of
food in hot oil resulting in rapid heat and mass transfer”

15. Properties Conditions
Free fatty acid < 0.1%
Peroxide value < 4 meq kg-1
Smoke point > 200oC
Polymer compounds < 1%
Lauric acid content (C12:0) < 1%
Linolenic acid content (C18:3) < 2%
Oxidative stability @ 110oC > 15 h
Colour Light yellow
Flavour Bland
Specifications of frying oil

16. Limits of used frying oil
Parameter Conditions
Free fatty acid (FFA) 0.5% (Potato chips, Instant noodles)
1% (Pre-fried French fries)
2 to 2.25% (Coated food)
Smoke point Minimum 170 oC
Polar compounds 25 - 27%
Polymer compounds 10 - 16%

18. Primary Degradation Reactions during
Heating, Cooking & Frying
Oxidation : into primary and secondary oxidation
products such as peroxides, aldehydes and ketones.
Polymerization : follows from oxidation, starting
with double bound conjugation, ending with
formation of short and longer polymers.
Hydrolysis : resulting in free fatty acid and other
polar compounds; rancid taste development

19. Fatty acid profiles of selected oils
FA (%) PO POo SBO CSO CNO CO SFO HOSFO
C12:0
C14:0
C16:0
C18:0
C18:1
C18:2
C18:3
Others
SFA
MUFA
PUFA
-
1.0
46.0
4.0
37.8
10.0
0.5
0.7
51.0
37.8
10.5
0.4
1.2
40.5
4.1
41.5
11.1
0.4
0.8
46.2
41.5
11.5
-
0.1
11.0
3.6
24.7
53.5
6.4
0.7
14.7
24.7
59.9
0.2
0.8
23.4
2.5
16.6
55.4
0.2
0.9
26.9
16.6
55.6
-
0.1
5.1
2.0
60.2
23.6
6.2
2.8
7.2
60.2
29.8
-
0.1
11.0
2.0
27.0
58.5
0.5
0.9
13.1
27.0
59.0
-
0.1
6.8
3.1
36.1
52.8
0.7
0.4
10.0
36.1
53.5
-
-
3.6
2.5
84.3
8.0
0.1
1.5
6.1
84.3
8.1
Stability
(110 oC, h)
27 23 5 5 6 7 5 15

20. Flavor Reversion – Oxidation!?
Ex: Soybean oil flavor reversion
Polyunsaturated fatty acid content is high: 57-58%.
 With 7% or more Linolenic acid C 18:3

21. Flavor Reversion – Oxidation!?
Ex: Sunflower oil (regular)
 Linoleic acid content is high: 65%.
The flavor and taste of refined oil may
revert back to that of the crude oil.

22. Flavor is changing to slight beany,
which in advanced stages is described as
painty or fishy.
SBO and SFO have poor oxidative stability
and are prone to flavor deterioration.

24. Therefore:
Pure Soybean and sunflower oils which have
high amounts of unsaturated compounds are
not suitable for frying.

25. Strategies to Improve
Oxidative Stability
1- Choose the right oil or fat for your application
2- Modification of the fatty acid profile by:
 hydrogenation (TFAs)
 simple method (blending)
TFAs are out, and often replaced with saturates from palm
oil, palm olein or palm oil fractions.
3- Interesterified oils (of oleic oils and saturated fats) are
developed for specific applications

26. Selection of suitable oil is an
important factor that affects the
quality of fried foods.

27. One of the usual ways for increasing the oxidative
stability of these oils is blending with other oils that
have less unsaturated compounds [Chu & Kung,
1998].
Palm oil is one of the suitable oils for blending with
other sensitive oils.

28. Selection of palm-based
frying oils

29.  Heat-stable frying medium
 Good oxidative, hydrolytic and flavour stabilities
 Better or similar frying stability with other oils/fats
 As a blending oil
 Trans-fat issues
 Abundance supply
 Competitive price
Why is palm olein chosen?

30. Advantages of blending
• Improve oil colour
• Lower saturated fatty acids
• Balance fatty acids ratio
• Lower cloud point
• Improve cold test
Palm olein
• Increase oxidative stability
• Avoid hydrogenation
• Enhance flavour stability
• Improve frying performance
• Reduce cost
Soft oils

31. What can be the Objectives?
Possible blending objectives are categorized
as;
Commercial
Technical
Functional
Nutritional

32. Commercial Basis for Blending!
Increasing availability
Ensuring round the year supply
Expanding supply sources
Controlling cost
Moderating the retail price
Enhancing / meeting the consumer
acceptance
Maximizing value for the components

33. Technical criteria relate to the following
items:
 Tailoring for intended applications
 Meeting specification / standards
 Enhancing functionality
 Balancing and / or fine tuning of FA composition
 New product development / diversification
 Enhancing shelf life
 Improving cold stability
 Improving consumer acceptance
 Handling ( pour ability)

34.  Nutrition relates to food safety and
healthfulness;
 Natural antioxidants & vitamins
 Food nutrition
 Trans fats lowering
 Balancing Fatty Acids Ratio,
 Meeting recommendation / requirements of food laws
Meeting nutritional guidelines such as AHA / WHO
guideline for smart blend ratio of 1:1:1 between
SAFA, MUFA & PUFA
 Blend of palm olein & SBO (50:50) can satisfy this
requirement.

35. In Egypt the common oils used for frying:
Palm olein
Soybean oil
Sunflower oil
Cottonseed oil

36. • In Egypt, cooking and frying oil Blends also are
mainly produced:
at least six major manufacturers selling blended palm
olein in Egyptian market.
• Their products are available in major hypermarkets in
Egypt such as Carrefour, Metro and Spinneys.
• These products are also available in small sundry shops
all over the country.
• Palm olein is mainly blended with soybean oil and/or
sunflower oil .

38. “...Egyptian consumers prefer a clear,
light-colord oil of vegetable origin
with good cold stability as well as
good flavor and oxidative stability. ...”

39. Novelin... “A cold stability oil”
 Pass the cold test (0oC at 5½ h),
compared to other palm-based
oils with similar compositions –
remains liquid like olive oil
 Contains equivalent amount of
saturated, monounsaturated and
polyunsaturated fatty acids
(1:1:1) – recommended by AHA
 Good stability oil – suitable for
cooking and frying
 Natural product – no additives

41. I. It is recommended that to increase
the palm olein ratio in oil blends
avoiding precipitation of saturated TG
(specially in winter season), technical
support from MPOB specialists is
needed to Egyptian manufacturers.
II.Cooperation with manufacturers for
awareness the Egyptian consumers
with the physical properties of the palm
olein, to be used as a frying oil in all of the
year.

42. Conclusion
 Blending with palm olein is a simple, practical and
commercially viable process .
 Blending helps in ensuring the continuous availability of frying
oils while enriching the technical, functional and nutritional
attributes of the resultant products.
 Blending helps moderating the retail prices for the consumers
benefit.
 With the emergence of the fractionation industry, the
availability of super palm olein is increasing which in turn will
facilitate and encourage its blending with soft oils.
 Awareness the Egyptian consumers with the physical
properties of the palm olein, to be used as a premium frying
oil.