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| Production of Crude Palm Oil (CPO) and Palm Kernel (PK) Fresh fruit bunches (FFB) are processed as soon as possible after cutting down from the trees to prevent a rapid rise in free fatty acids (FFA) which affect the quality of the crude palm oil (CPO). Palm oil mills are generally located in the plantations to facilitate timely transportation and effective processing of FFB. In 2001, there were 352 palm oil mills in Malaysia, of which about 70% were located in West Malaysia. The palm oil milling process involves the physical extraction of palm products namely, crude palm oil and palm kernel from the FFB. The process begins with sterilization of the FFB. The fruit bunches are steamed in pressurized vessels up to 3 bars to arrest the formation of free fatty acids and prepare the fruits for subsequent sub-processes. The sterilized bunches are then stripped of the fruit lets in a rotating drum thresher. The stripped bunches or empty fruit bunches (EFB) are transported to the plantation for mulching while the fruit lets are conveyed to the press digesters. In the digesters, the fruits are heated using live steam and continuously stirred to loosen the oil-bearing mesocarp from the nuts as well as to break open the oil cells present in the mesocarp. The digested mash is then pressed, extracting the oil by means of screw presses. The press cake is then conveyed to the kernel plant where the kernels are recovered. The oil from the press is diluted and pumped to vertical clarifier tanks. The clarified oil is then fed to purifiers to remove dirt and moisture before being dried further in the vacuum drier. The clean and dry oil is ready for storage and dispatch. The sludge from the clarifier sediment is fed into bowl centrifuges for further oil recovery. The recovered oil is recycled to the clarifiers while the water/sludge mixture which is referred to as Palm Oil Mill Effluent (POME) is treated in the effluent treatment plant (ETP). The press cake is conveyed to the depericarper where the fiber and nuts are separated. Fiber is burned as fuel in the boiler to generate steam. The nuts are cracked and the shell and kernel are separated by means of a winnower and hydro-cyclone. The clean kernels are dried prior to storage. From FFB to cooking oil, 2 milling processes are gone through :
1) Palm Oil Milling Process of FFB About 80% of the national production of crude palm oil is used for food purposes, mainly as cooking oils. The CPO produced by the mills have to be refined to meet the industry’s and international standards (FAO’s Codex Alimentarius) for edible oils. The production of refined oil is undertaken in 57 refineries in Malaysia (Table 10) with a total refining capacity of 15.5 million tonnes CPO per year. The refining process removes free fatty acids, phosphatides, odoriferous matter, water as well as impurities such as dirt and traces of metals from the CPO; the objective being to produce an edible oil of consistent quality that meets industry’s standards and satisfies customer requirements particularly in respect of FFA, moisture and impurities, Iodine Value, Peroxide Value, melting point, color and flavor. The refined oil must tasteless and have a bland flavor. CPO is processed by either physical or chemical refining to produce either refined, bleached and deodorized palm oil (RBDPO) or neutralized, bleached and deodorized palm oil (NBDPO). These are subjected to fractionation to obtain the respective liquid olein fraction and the solid stearin fraction. (Figure 6). Of the two processes, physical refining is the predominant approach adopted by the refineries as it is simpler, less capital intensive, more efficient and produces a lower effluent load. Physical or steam refining begins with degumming when the CPO is treated with food grade phosphoric acid or citric acid to remove natural gums in the form of phosphatides , followed by bleaching with activated earth (Fuller’s Earth) under vacuum to remove coloring matters as well as to adsorb any metal ions. The treated oil is then heated to 240 C - 260 C under 2- 6 mm Hg (MEOMA, 2002) for simultaneous deacidification and deodorization. The FFA is stripped off by live steam and is recovered together with the entrained oil is as palm fatty acid distillate. The steam distillation process also removes odors and off-flavors from the CPO (‘Deodorization’). The oil is then cooled to 55°C before polishing. In the chemical refining process, the FFA present in CPO is removed by neutralization with caustic soda (sodium hydroxide), the concentration of the latter being dependent on the quality of the CPO feedstock. This chemical reaction produces neutralized CPO and a soap stock; the latter is separated from the oil by a high-speed separator. The neutralized oil is subjected to earth bleaching to remove color pigments and metal ions followed by deodorization - steam distillation under vacuum to remove odoriferous matters such as aldehydes and ketones. The refined oil contains triglycerides of various compositions and melting points, the main fractions being palm olein and palm stearin. These fractions can be separated by dry fractionation, detergent fractionation and solvent fractionation. Dry fractionation is commonly used whereby the refined oil is allowed to crystallize under controlled temperature and the resultant slurry is pumped through a membrane filter press to obtain the liquid olein fraction and the solid stearin portion. The olein could also be fractionated for a second time (‘double fractionation’) to produce a ‘super olein’ and a solid palm mid-fraction (PMF) which is the feedstock for production of specialty fats and other products. |
Palm Oil Refining Process
| • Fatty acids - Medium chain triglycerides for use in the flavor and fragrance industries - Processing aids for rubber products, for softening and plasticizing effect - Production of candles - Manufacture of cosmetic products from myristic, palmitic and stearic acids - Production of soaps via a neutralization process - Production of non-metallic or non-sodium soaps
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Uses of Palm Oil Products
| Product | Palm Oil 棕櫚油 |
Palm Olein 棕櫚油脂 |
Palm
Stearin (Soft) 棕櫚硬脂(軟) |
Palm Stearin
(Hard) 棕櫚硬脂(硬) |
Hardened Palm Oil 硬化棕櫚油 |
Double
Fractionated Palm Oil 雙分次棕櫚油 |
Palm Mid Fraction 棕櫚油中分數 |
Palm
Kernel
Oil
棕櫚仁油 |
| Shortenings 酥油 | 3 | 3 | 3 | 2 | 3 | 0 | 1 | 1 |
| Vanaspati | 3 | 3 | 3 | 1 | 3 | 0 | 1 | 0 |
| Margarines人造黃油 | 3 | 3 | 3 | 1 | 3 | 0 | 1 | 3 |
| Frying Fats 煎炸油脂 | 3 | 3 | 2 | 0 | 2 | 3 | 1 | 0 |
| Cooking Oil (Hot Climate) 食用油（炎熱的氣候） | 0 | 3 | 0 | 0 | 0 | 3 | 0 | 0 |
| Specialty Fats for Coatings 特種油脂的塗料 | 0 | 0 | 3 | 0 | 0 | 0 | 1 | 3 |
| Ice Cream 冰淇淋 | 3 | 0 | 0 | 0 | 2 | 0 | 0 | 3 |
| Cookies 曲奇餅 | 3 | 0 | 2 | 1 | 2 | 0 | 0 | 0 |
| Crackers 餅乾 | 3 | 1 | 2 | 1 | 1 | 0 | 0 | 3 |
| Cake Mixes 蛋糕粉 | 3 | 0 | 2 | 1 | 1 | 0 | 0 | 0 |
| Icing | 2 | 0 | 1 | 0 | 1 | 0 | 2 | 0 |
| Instant Noodles 方便麵 | 3 | 3 | 2 | 0 | 3 | 0 | 0 | 0 |
| Non-Dairy Creamer 奶精 | 1 | 0 | 1 | 0 | 1 | 0 | 0 | 3 |
| Biscuits 餅乾 | 3 | 1 | 2 | 1 | 2 | 0 | 0 | 3 |
| Dough Fat發麵團 | 3 | 0 | 3 | 3 | 3 | 0 | 0 | 0 |
| 3 - Highly suitable | 2 - Suitable | 1 - Minor Application Only | 0 - Not suitable |
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Fatty Acid Compositions of Palm Oil Products, Soy Oil and Coconut Oil |
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| Fatty Acids |
Palm Oil | Palm Olein |
Palm Stearin |
Palm Kernel Oil |
Palm Kernel Olein |
Coconut Oil |
Soy Oil |
| C6:0 | 0.3 | 0.4 | 0.2 | ||||
| C8:0 | 4.4 | 5.4 | 8.0 | ||||
| C10:0 | 3.7 | 3.9 | 7.0 | ||||
| C12:0 | 0.2 | 0.2 | 0.3 | 48.3 | 41.5 | 48.2 | |
| C14:0 | 1.1 | 1.0 | 1.3 | 15.6 | 11.8 | 18.0 | |
| C16:0 | 44.0 | 39.8 | 55.0 | 7.8 | 8.4 | 8.5 | 6.5 |
| C18:0 | 4.5 | 4.4 | 5.1 | 2.0 | 2.4 | 2.3 | 4.2 |
| C18:1 | 39.2 | 42.5 | 29.5 | 15.1 | 22.8 | 5.7 | 28.0 |
| C18:2 | 10.1 | 11.2 | 7.4 | 2.7 | 3.3 | 2.1 | 52.6 |
| Others | 0.8 | 0.9 | 0.7 | 0.1 | 0.1 | 8.0 | |
| Iodine Value | 53.3 | 58.4 | 35.5 | 17.8 | 25.5 | 9.5 | 133.0 |
| Source: Salmiah Ahmad, 2000 | |||||||
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WHAT IS PALM OIL
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The tree
originated from Africa |
The Oil
from the fruits |
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1
Oil Palm Planting 8
Social and environmental impacts 9 Malayan folkculture
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1
History of Palm Oil Uses as Biodiesel International Palm Oil Market
Regional production of Palm Oil :
Impacts of Oil Palm |
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Palm oil is produced from a species of palm tree originally from West Africa. The species of tree has emerged over last few decades as one world’s widely used crops. Palm oil goes into a range of products available in virtually every supermarket, pharmacy, and department store. It is used in : 1) processed foods ranging from crackers to peanut butter to ice cream; 2) beauty products like shampoo, cosmetics, shaving cream, and soap (which account for nearly 10 percent of global consumption of palm oil); 3) industrial lubricants; 4) biofuel Its versatility, combined with a yield far in excess of any other oilseed, has fueled its rapid expansion across southeast Asia: today, Indonesia and Malaysia—which account for 85 percent of global palm oil production—have more than 50,000 square miles of palm plantations, up from fewer than 580 square miles in 1984. But the crop’s success has come at a great environmental cost: more than half of the expansion since 1980 has come at the expense of natural forests. As such, palm oil has been targeted by environmentalists and scientists concerned about biodiversity loss, greenhouse gas emissions, and pollution. Palm oil industry has been challenged by land rights issues and social abuses, since expansion is occurring in areas where communities may traditionally use forests but lack title to land. It took a long years for oil palm of Malaysia to occupy its present position in biological, technical, managerial and environmental. Oil Palm has both perennial and evergreen nature (giving a continuous year-round canopy cover intercepting a high proportion of incoming radiation), the year-round production of fruit bunches and the high partition of total assimilates into harvested product. The fruit of new tree varieties has a higher proportion of flesh (from which the palm oil is obtained) relative to kernel (from which palm kernel oil is extracted). Generally, palm oil is used as cooking oil while palm kernel oil is used in making processed foods. You can look forward to enjoying soap, shampoos
and other palm oil products with a clean conscience following overwhelming
acceptance by the Roundtable for Sustainable Palm Oil (RSPO) - a group of
producers, buyers, retailers, financial institutions and NGOs - on a set of
criteria for the responsible production of palm oil. |
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| Oil Palm Tree | Oil Palm Fruit | Palm Oil |
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| Palm oil | Palm kernel oil |
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Palm oil is a dark yellow to yellow-red oil (high carotene content) of vegetable origin obtained by pressing or boiling the flesh of the fruit of the oil palm (Elaeis guineensis). |
Palm kernel oil is obtained from the kernels of the oil palm |
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CHINESE TRANSLATION : |
| Palm Fatty Acid Distillate - 棕榈脂肪酸蒸馏物 |
| Crude Palm Oil - 毛棕榈油 |
| Palm Kernel - 棕仁籽 |
| RBD Soya Bean Oil - 精炼豆油 |
| Shortening - 起酥油 |
| Margarine - 人造奶油 |
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Biodiesel from Sabah under development Malaysia Palm Oil Association - MPOA : http://www.mpoa.org.my The Palm Oil Refiners Association of Malaysia - PORAM : http://www.poram.org.my/ Malaysian Medical Association : http://www.mma.org.my More detail from wikipedia on Palm Oil : http://en.wikipedia.org/wiki/Palm_oil More detail from wikipedia on Oil Palm : http://en.wikipedia.org/wiki/Oil_palm |
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