Value addition for palm kernel vegetable oils

Vegetable oils are derived from the seeds of plants which grow in many parts of the world. Several hundred varieties of plants are known to have oil bearing seeds, but only about a dozen are commercially significant. These are soya bean, cottonseed, groundnut, sunflower, coconut, palm, palm kernel, linseed, olive, sesame, rapeseed, castor and tung.

The importance of vegetable oils lies in their food value.

Oils and fats are vital ingredients of a balanced diet because they supply bodily warmth and build physical energy, and in recent years vegetable sources have accounted for about three fifths of the world's consumption, the rest coming from animal fats and marine oils.

These edible oils are consumed in various ways. In their natural liquid state they are used in warmer climates for cooking.

In western countries they are eaten chiefly in spreadable form, and the main demand for them comes from the margarine industry.

Other food industries which need vegetable oils include the manufacturer of cooking oils and fats, salad dressings and ice cream.

In addition to the to their value as a sources of oil, the seeds of several of these plants have a high protein content, in particular ground nut and soya bean.

For this reason, the residue after the oil has been extracted in many cases provides animal fodder. Outside the realm of food manufacture, vegetable oils feature in a wide variety of industries ranging from soap manufacture (by far the most important) to production of paints, varnishes, lubricants and plastics.

All oils used in industry must be refined, and the degree of refining necessary depends on the industry in question.

Of course no vegetable oil is equally suitable for all these purposes, since each oil has unique characteristics. Nevertheless, it is possible to divide them into three broad groups, firstly those which are used mainly for edible purposes, Secondly those suitable both edible and other industrial purposes, and thirdly those suitable for other industrial purposes.

The first group includes soya bean, ground nut, cottonseed, sunflower, rape seed, sesame, and olive oil; the second palm, palm kernel and coconut; the third linseed tung and castor.

Oils and Fats. Fats which are liquid at normal temperatures, such as most vegetable seed fats are usually referred to as oils.

Oil palm

Oil of two kinds is obtained from the oil palm. An individual palm fruit is built up rather like a miniature coconut, with a thick, fibrous layer of pulp on the outside (the pericarp) and a hard kernel. From the pericarp comes palm oil, and from the inside, palm kernel oil, a harder substance rather like coconut oil. Palm oil is used locally for cooking and for use in the manufacture of fats. Kernel oil is supplied primarily to manufacturers of margarine, cooking oils and fats, sugar confectionery, and in a lesser degree to manufacturers of soap.

As well as being a a sources of food, the tree provides timber from its trunk, and clothes and thatching from its leaves. Toddy is fermented from palm's sap (a beverage).

Refining of oil palm and palm kernel oil

Neutralising of oil: The refining of vegetable oil for edible purpose has three stages. Certain natural acids must be removed, the colour of the oil must be lightened, and it's taste and smell must be improved.

The first process, neutralising the acids, is required because natural changes have taken place in the chemical structure of the oil since the crop was harvested.

Next the oil is bleached and deodorised.

Hydrogenation: Another process may take place in an oil refinery to suit certain customer's needs. This is Hydrogenation, or the hardening of the liquid oil into a hard fat to improve its texture and consistency.

Interesterrification: Interesterified fat is a type of oil where the fatty acids have been moved from one triglyceride molecule to another. Interesterrification does not alter the fatty acids. This is generally done to modify the melting point and create an oil more suitable for deep frying or making margarine with good taste and low content of saturated fatty acids.

Refined oil blending

Refined oils used in the food industry, soap industry or in other industries such as paints and lubricants can be a straight forward oil or a blend of different oils or it's fractions.

In the margarine, bakery compound, confectionery industry soft oils and different fractions of oil is blended to get the desired finished product.

For the soap industry and industries (non food) more cheaper oils and its fractions is used.